HOME INTERESTS.

Otago Witness, Issue 3494, 22 February 1921, Page 51

HOME INTERESTS.

MARROW PTE. Required: One medium-sized marrow, Jib of ham, 4oz of breadcrumbs, 2oz of chopped onion, two tomatoes, one tablespoonful of Worcester or other sauce, seasoning to taste, ono gill of stock. Peel the marrow, remove the seeds and soft interior. Cut the marrow into slices Jin thick. Put aside two tablespoonfuls of the crumbs. Cut the ham in small dice, put it in a frying pan with the onion, and fry both til! a pale yellow tint. Mix these with the remaining crumbs, stock, and sliced tomato. Add the sauce and seasoning. Grease a piedish. line it with slices of marrow. Pack in the filling just prepared. Cover all over with more marrow, fitting in the pieces neatly. Shake over tho crumbs, put aside, lay on a few shavings of dripping. Bake in a moderate oven for about, one hour or till the marrow is quite soft. Servo in the dish, handing with it a tureen of some nice liot, slightly thickened gravy. FRUIT TURNOVERS. These must not stand about, hut he sent to table immediately. Required: Four ounces of flour, a pinch of salt, ono and a-balf teaspoonfuls of egg powder, half a pir.t of milk or milk and water, one small teaspoonful of baking powder, some stewed rhubarb. Add tho salt to the flour; mix, and add the baking powder and egg powder. Stir well, then mix to a smooth batter with the liquid; beat out all the lumps. Turn it into a jug, and fry as for pancakes. As. each one is fried, turn it on to a sugared paper. Put a little stewed rhubarb on outside, and fold ever. Place on a hot, dish, and servo them as quickly as possible. If sufficient sugar cannot be spared, spread a

litle golden syrup over the outside of each turnover. To give change, sweetened custard can be poured over or served with this novel sweet. If an egg can be used, no baking powder is needed. Results are then much more nourishing and most satisfying. EGGS WITH CHEESE. Melt in a saucepan a teaspoonful of butter, and add two beaten eggs, two tablespoonfuls of milk, 2oz of grated cheese, a pinch of salt, a saltspoonful of made mustard, and ,a shake of pepper. Stir until the mixture becomes thick, then serve on hot buttered toast. LEMON ICE PUDDING. Required: Half a- pint of cold water, foz of cornflour, one dessertspoonful of sugar, boil the rest of the water with the grated Gnato off the yellow rind of the lemon, squeeze out, and strain the jnice. Separate the yolk of egg from the white, and whip the white to a stiff froth. Mix the cornflour to a, paste with a little of the cold water; boil the rest of the water with the graed lemon rind, and pour it on to the moistened cornflour, stirring well. Return to- the saucepan and stir until the mixture thickens and becomes nearly transparent. Stir in the lemon juice and sugar. Stir in the whipped white of egg- and pour it into a wet mould. Stand in a cool place, and turn out when -set. Serve with cup custard made with the yolk of egg or with custard powder, in which case the yolk can be need for a small baked or steamed custard. RUSSIAN CREAM. Required: A plain cake, one packet red jelly, one pint of custard (made from powder, if liked). 2oz of sugar, 1 oz of gelatine, 2 oz of crystallised fruits, three tablespoonfuls of unsweetened condensed milk, vanilla or any flavouring liked. Make a sandwich mixture, or sponge cake, with or without eggs ; cover one-lialf pink with cochineal or carmine, and put into a shallow tin lined with greased paper. Put the plain mixture into another tin, - and bake in a fairly quick oven for 10 to 35 minutes, or until firm on the top. Turn on to a sieve to cool. Make the jelly according to the directions on the packet, only using c. little over three-quarters of a pint of water instead of a pint. Rinse out a souffle tin with cold water, and when the jelly is cokl coat the bottom of the mould to ’ the depth of Jbr with it. Put into a cold place to set. When the cakes are cold cut them into strips to fit the mould, and arrange the colours alternately round the- sides of the mould. Make the custard, and, when cooked, add the sugar, condensed milk, and flavouring; cut the fruits into- small pieces and add. Melt the gelatine in half a gill c.f water, strain into the mixture, stir all well together, .and, when nearly setting, pour into the prepared mould. The trimmings of the cake can bo crumbled and added to the custard if liked. A MIXED PICKLE. Required: About equal quantities of young, freshly-cut cauliflowers, French beans or scar jet runners, nasturtium pods, litt.e onions, cubes of peeled marrow and cucumoer, green tomatoes, celery, etc. To each quart of vinegar allow 3oz of black pepper-corns, loz of bruised whole ginger 3-oz of shallots, loz of allspice, Joz of salt* Joz of mustard seeds, tiny pinch "of cayenne! 1 repare the veg-eta bles, then cut them :n suitable-sized pieces similar to those found m the bought jars of pickle. Lay them in a stone jar or dish, pour over them a boiling hot brine made by boiling together a,ld aalt 6oz of salt to each quart of