HOME INTERESTS.

Otago Witness, Issue 3510, 21 June 1921, Page 56

HOME INTERESTS.

NORWICH PUDDING Required: Milk, one pint; semolina °cz ■ egg, one; coffee essence to well flavour and colour; sugar, one tabioapoonful; vanilla, lew drops; custard sauce, half a pint. p u t Jhe milk in to saucepan, heat till at boiling point. Shake in the semolina, stir and cook till soft and thick. Add tho sugar, and cool a little. Then beat ip© '■eg -veil in after first whisking it till froth'v 1- lavour with tho coffee and vanilla. Turn mto a greased basin. Twist a piece of greased paper over the fop of the basin, and Steam the pudding for one hour. Then V- off V l3 ' P?i ;pr > carefully turn the pudding on to a hot dish, and pour over and round the sauce, made from custard powder, as directed on the packet. SAVOURY CABBAGE. Required: Cabbages, two, if small; bacon " c ’ z ; onion, two teaspooniuls; salt Dinner to tart*. Trim and well wash the cabbages’ bay them for an hour to seek in cold salted ";‘V r r -I • U, V I -F™ Y c! V c ” f in quarters, ~m. boil m boiling salted water till tender. Do not use sc-oa with spring cabba<~> it makes them break up toe, much. When cooked, dram off and press < )u fc all Dm water possible. Chop and Kghtlv fry the bar on in the pan. Add the cabbawo „ n< j omen, and fry all together in the" bacon dripping If the oacon is lean, extra dripping may be needed—common sense comes :n here. It should be fried'till the mixture becomes slightly touched with brown and must bp kept well turned about. Then season it well, make it rather peppery uness hot things are disliked, and serve’in a hot vegetable dish. LONDON BUNS. r.ight ounces of flour. 2oz of lard or butter. 2oz of sugar, a little lemon essence or finGvgrated lemon peel, ?,oz of chopped peel oim teaspoonful and a-half of egg-powder, one teaapoonful of baking-powder, a tinv pinch ot salt, a little milk to mix. Add ihe °. a lt to the flour, then rub in the fat very finely. A'ld tho baking and eg-o- powder; niix well Sir m the lemon rind, peel, .and -stwar' Mix ratuer stiffly with milk. Beat well Turn the mixture into a very well greased bun-tin. and bake in a hot oven fer from 10 to 15 niinu-es. BRUSSELS SPROUT PUREE. Ingredients: Brussels sprouts, lib; stock Olio quart; milk, one gill; flour, loz; onion’ chopped, one tablespoonful; salt, pepper’ nutmeg to taste. Trim and wash the sprouts ill cold Salted water. Drain off the water. Put the sprouts and onion in ,a pan of fastboiling salted water, add a scrap of soda, the size of a pea. Boil the sprouts quickly lid fff, for about 15 minutes or till tender. Drain off the sprouts and onion and rub them through .a hair sieve. Rinse out tho pan. pour in the stock, and boat till boiling. Then mix in smoothly ihe sieved sprouts. Mix the flour with the milk, stir in this binding mixture, and let just boil up. Season carefully anti serve in a hot tureen v'ith cioutons or dice of toast. If cut of stock Uso half milk and half water, addin"-; a little more onion and a piece- cf carrot antt turnip as flavourers, but not rubbing them through tho sieve. APPLE CREAM.

Required: Apples Jib; cream, half a gill; sugar, to taste; spoil go cake, one. Wash, then cut up the apples, without peeling, or coring them. This saves time and waste. Put them in a saucepan with just sufficient

water to keep them from sticking. Stew them gently until soft. Rub them through a fine sieve. Whip the cream until it will just hang on tiro whisk. Stir it into the apple pulp; when cold, sweeten to taste, and, it liked, colour it a very delicate pink with a drop- -of cochineal. Pile up the mixture in a glass dish and put round it strips of spongecake.