HOME INTERESTS.

Otago Witness, Issue 3509, 14 June 1921, Page 50

HOME INTERESTS.

BONE SOUP. Brown bones of any kind of roast meat in n little fat in a large saucepan, and when done drain off any excess of fat. Cover tho bones with cold water, simmer for four hours, allow the stock to ccol in an earthenware bowl, and skim off the fat. In a little butter or fat slowly fry a teacupful of small dice of onion, then add a teacupful of dice of carrot and about half that amount of turnip and celery. When the whole is lightly browned sprinkle in two tablespoonful of flour, preferably browned flour. Stir and cook for a few minutes before adding the bone stock mixed with water or gravy to increase the measure to three pints, and reason to taste. Simmer gently for half an hour, then add .a heaped teacup of dice of raw pota‘o, and servo before the last begin to break. SAVOURY SAUSAGE PIE. Take lib of sausages and pop then into boiling water for a few minutes. This makes them swell cut and much lighter. Cut the sausages in halves. Have a large onion parboiled, slice it, and dust with a little- flour, then fry a golden colour ill some dripping in the frying ’pan. Pop three tomatoes in boiling water for a second, then skin and slice them. Mix the jiropared tomatoes with the onions, then fry a second huger. To th.se add a little seasoning aid half a teacupful cf boiling ivater. Put a layer of tomatoes and onions at the foot of the dish, then a layer of sausages, more tomatoes and onions, and the gravy over all. Have six nicely boiled potatoes, mash them, and add a little pepper and milk. Pile on the top of the savoury and smooth over. Bake for half an hour until the potatoes are nicely browned on the top. More sausages may be added to the pie if required. HUNTING NUTS. Heat together in a saucepan a Jib of golden syrup or treacle, a jib of butter or fat, and a small, level teacupful (.3 or 4oz) of sugar. With six teacupfuls (ljib) of flour mix two tablespoonfuls each (2oz) of shredded candied peel and ground ginger, a hulf-tc-aspcon-ful of cinnanmon and a good teaspoonful of bi-carbonate of roda. Stir in the syrup, etc , knead quickly, and roll out thinly before it has time to cool. Stamp into small rounds or cut into narrow three-inch strips. Also it may be baked in rock cakes about the size of a walnut, providing its consistency is previously tested and a little more flour added when it spreads at all in baking. In any case baking must be dona slowly. It is advisable to warm the cuttings before re-kneading them. WHOLEMEAL LOAF. One pound of wholemeal, an eggspoonful of salt, four good tcaspconfuls baking powder. Mix with milk and water to a dough rather moist er than would be used for scones. Pour into a well-buitm-cd billy. Place the billy in a saucepan half-full of boiling water Keep boiling hard for an hour and a-half. iiave the oven ready, fairly hot, turn the lo tf out of the billy, and place it in the oven for about thirty minutes. This makes a crusty, fragrant loaf, which is described as delicious. A second recipe, with vc-ast, is as follows: 61b wholemeal finely ground, two teaspoonfuls of salt, one cupful yeast Add warm water, or skim milk if obtainable, sufficient to form into a moist dough. ICnead for twenty minutes, but do not let the bread get cold. It is a good plan to keep a hurricane lamp under the dough while kneading. Put the bread at once into four greased and floured 21 b loaf tins. Set to rise, which usually takes about five hours. Then put into a hot oven and bake for an hour and a-half. If one is not sure of the yeast it is best to test it first by mixing with a little warm water and some flour, and leaving it in a warm place to rise. Wholemeal bread needs to rise once only. FRUIT (lING ERBR BAD. Allow two tablespoonfuls (alxrnt 6oz) of < olden syrup or brown treacle to stand tv the side cf the fire until it becomes fairly liquid. Into four teacupfuls (lib) of flour rub four ounces of butter or other fat, then add a small teacupful (4oz) cf sugar (preferably brown sugar), a teacupful of sultanas (or raisins stoned and quartered). Also nld a half-teacupful of slirc4cled candied peel, a small teaspoonful each of ginger, cinnamon and bi-carbonate of soda —the last rubbed free from lumps Beat an egg slightly, and Stir it and the warm golden syrup in. If necessary, add a little milk, but the mixture should be fairly stiff Bake in a -well greased shallow tin tin a moderate oven.