HOME INTERESTS.

Otago Witness, Issue 3475, 19 October 1920, Page 50

HOME INTERESTS.

BEEP CAKE. Lino a, piedish with streaky bacon (raw). Mince finely 2lb of raw beef, a. little onion and herbs, pepper and ealt. Mix thoroughly, press closely into the dish. Cover with bacon, weight it down, and bake in a slow oven about two hours; put good, weight on it for 12 hours; turn out. BRAIZED OXTAIL. WITH CAULIFLOWER. Required: One large oxtail or two small ones, one large cauliflower, 2oz of dripping, two rashers of bacon, one pint of stock, loz of flour, one large onion, carrot and turnip, seasoning, half a packet of dried. gTeen peas. Wash and soak the peas according to directions on the packet and cook them, then put thorn aside. Put the cauliflower, washed and trimmed, into a pan of fast-boiling salted water. Boil it till about half-cooked only, then take it up. Cut the tail into sections, wash, and dry them. Melt the di-ipping in a good-sized saucepan, put in the meat, and brown all over. Lift out add the sliced onion and flour, and very carefully fry these a good rich brown. Add the stock, and stir till boiling. Season it, put back the meat, the cleaned vegetables, cut into small, neat dice, and, if you like, three or four allspice. Cover the pan, and let its contents simmer till the piseoes of .tail are tender, but don't cook it eo long that the meat comes right away from the bones. About 20 minutes before the cooking will be finished lay the cauliflower on the top, so that it may finish cooking; then lift it up carefully and keep it hot. Put the pieces of tail in a circle, standing upright, in a hot dish." Carefully lift the cauliflower into the middle of the pieces, flower uppermost, and keep hot. Heat

the peas in the sauce, and then strain the sauce all over the meat. Garnish the dish with the bacon, carefully fried, and with little heaps of the vegetables. Points.—Use fresh peas when they are in season, or any other vegetables—the greater the variety the better.

GINGERBREAD CAKES

Required: One pound of flour, 6oz of lfl(rd or dripping, loz of ground ginger, 4oz of moist sugar, and Jib of treacle. Put the. sugar, fat, and treacle in a saucepan and melt them. 'Put the flour and ginger into a basin. Mix all well together into a rather stiff ball; then roll out, and cut into small cakes. Put on to a greased tin and bake in a slow oven. APPLES IN JELLY.

Bather small, even-sized apples should b<i used. Required: Six apples, 6oz of loaf sugar, one tablespoonful of gelatine, one pint of boiling water, the rind of one lemon, four cloves, white of egg, castor sugar, cochineal. Peel and core the apples, and .place them in a pan lairge enough to allow them to stand side by side. Pour over them the hot water in which the loaf '-as leen previously dissolved; the leruor iriid and cloves. Cover and stew very gently until the apples are tender, then remove them and brush the tops with white of egg, and sprinkle thickly with castor sugar. Add the gelatine to the contents of the pan, and stir until dissolved. Strain it into a basin, and colour red with cochineal. Put the apples in a deep glass dish and x 3Olll the jelly round. Leave in a cool place to set.

A ONE-EGG CAKE. "Half a pound flour, Jib currants, quarterteajspoonful each salt and mixed spice, one gill milk and water, Jib each sugar and butter or dripping, SJoz mixed candied peel minced fine, one ieaspoouful baking powder, one egg. Mix the dry ingredients well; warm, the milk, and pour it on to the butter, then add it to the other ingredients, and ' mix well. Stir in the beaten egg, and bake in a good oven for one hour.