HOME INTERESTS.

Otago Witness, Issue 3489, 25 January 1921, Page 58

HOME INTERESTS.

DELICIOUS LEMON SHAPE. Required: Three lemons, three eggs, 3oz of .sugar, three small tablespoonfuls of honey, loz of gelatine, half a pint of boiling water. Thinly chip the rinds off the lemons, put them in a basin with the water, sugar, and honey. Let these stand near the fire till the water is a deep yellow. Dissolve the gelatine slowly in about three tablespoonfuls of hot water. It mustn’t be boiling. Strain it into the lemon juice, etc., and remove the rinds. Beat the eggs till frothy. Add the strained lemon juice to the water and gelatine mixture. Then stir in the eggs. Pour all into a jug, place this in a pan of boiling water, keep the water boiling gently, and stir the mixture one way in the jug all the time till it thickens like a custard, then at once take the jug out of the saucepan or the eggs will curdle. Strain into ,a wet mould, and leave till set. Then turn out on to a pretty dish. CHEESE SAVOURY. Mix in a basin a Jib of flour and add to it a quarter of a teaspoonful of salt, a shake of pepper, and a small half-teaspoon-ful of mustard. Have 3oz of grated cheese, and add it also. Separate the white from the yolk of an egg, beat the latter and add half a pint of milk to it (one breakfastcupful), and add gradually in small quantities to the dry ingredients, beating vigorously all the time. When all the milk has been added, coyer the basin with a plate, and allow the mixture to lie for an hour or so, as this improves the batter if allowed to remain for some time. Just before baking the savoury, beat the white to a stiff froth, and mix if in gently. Take a Yorkshire pudding tin, put a dessertspoonful of dripping in it, and allow to get hot in the oven. When well heated, pour in the batter, and bake in a good hot oven for 20 minutes. When ready, cut int®. neat .squares or fingers, neatly place on a hot dish. Serve with a sauceboatful of nice brown gravy. TOMATO AND BEAN SALAD. Required: One pound of cooked haricot beans, lib of tomatoes, Lib of cooked sausages, lettuce, ,a gill of oil and vinegar dressing, seasoning, parsley. Cut half the tomatoes into large dice, and mix them with the beans and a little- parsley. Stir in gently sufficient dressing to flavour well. Heap in a bowl, and put round a border of lettuce, and garnish, with slices cf sausages and tomatoes. Pour over the dressing- and sprinkle with parsley. Skin the sausages before slicing- them. Cooked peas may be used m place of beans if preferred.