HOME INTERESTS.

Otago Witness, Issue 3511, 28 June 1921, Page 50

HOME INTERESTS.

RABBIT SOUP. Soak a rabbit in cold salted water for half an hour, then cut it into joints. Melt a tablespoon fill of dripping in the soup pot and brown in it two sliced onions, then remove them, and next fry the rabbit .a good brown colour. Cut, up a little bit of carrot, turnip, and onion, and fry these for a minute or two along with the rabbit. Return the onion to the pan, and then add two quarts of water (eight breakfastcupfuls). Allow all to boil until the rabbit is tender, remove the rabbit from the pot and cut it up into neat pieces, and return the bones to the pot and lioil for another hour. Strain the coup and return it to the pot, adding Sfrtho, pieces of rabbit, also two tablespoonfuls of browned flour moistened (browned in a roasting tin in ;he oven) and popper and salt

to season. Stir until boiling, then boil for ton minutes bofore serving. SUgSEX STEW. Required: Stewing beef, thin flank, 2lb; Onions, two largo ones; carrots, two, drippb.'cif • wa *y r or stock, one quart and aP l r j oe V~ OZ i sa -h pepper; dumplings. L a , nd Sl,Cd ° !liona - Heat the fat in e saucepan add the onions, and fry them fj.vm ' i Waah '. "T so ’ and cut the meat into j . - largo pieces. Add them, and the washed, scraped and sliced carrots. Pour n the stock, add pepper and a tea spoonful ot salt, put on the lid, and let the stew simmer for about two hours, or till tender. ion within about three-quarters of an nour of serving time-, add the washed rice. P ll in poo early it boils away, and there lesa , substance. The ‘last twenty amutes, put m the dumplings, made as below for the dumplings—Flo-ur, jib; salt, ono to as poo n.ful; baking powder, one teaspooimil and a-half; water, to mix. Put t.ie flour, salt, and baking powder in a nasm. Mix to a stiff paste with cold water, horm into balls tlie size of a large marble, j u ln the stew for twenty minutes. Arrange round a hot dish, and put the meat, vegetables, and gravy in the middle. THE CHOCOLATE PUDDING. Required: Breadcrumbs, 3Joz; butter or dripping, Hoz; sugar, ljoz; plain clioco- ‘ mlk ’» ° no Bill; egg, one; vanilla, a, lew drops. lut on saucepan with water . t, .P basin to be used; tit heat till boiling. Well grease, clean, ory basin. Chop chocolate in small bits, irut these in a sauceoan with milk. Heat gentiy till chocolate is dissolved. Put but-■-r in a biggish basin. Heat over the boiling water (standing basin over the nan witliou- Bs hd) till the butter is soft but not melted. Add sugar. Beat and work to gether t-ill they loek like whipped cream using a wooden spoon. Separate the white and yo-k ct egg, putting the volk into the butter and sugar, and white on a clean plate. Beat in the yolk. Add and mix in the- crumbs. See the chccolate and milk is warm, not hot. Mix thee-e in. Add vanilla tr> taste. Beat white of egg to a very stiff froth. Fold it in lightly. Turn mixture into the basin. Cover with greased paper to keep out condens'd steam. Stand it in the pan of hailing water. Keep water boiling steadily for one hour. Take off paper, turn pudding carc-fully out on to a hot dish, and pour round custard sauce. Three teaepconfuls of cocoa-powder can be smoothly mixed with the warm milk instead of chocolate, if wished. Vanilla is optional. ROAST RABBIT. Clean the rabbit and wash it well, hut do not soak it. Put it into a well-greased baking tin, and spread it all over the fleshy parts either with bacon fat or with thin rashers of bacon. Put it, into a hot oven till it is nicely browned. Then pour one broakfastcupful of boiling water into the pan, and baste it with this, keeping "lie pan in a moderate oven and basting often, till the rabbit is cooked. The time of cooking depends much on the size; a little rabbit will ho done in three-quarters of an hour, while a big one may take one and a-half hours. Put the rabbit, whole, on a hot dish. Add browning, pepper and salt to the water ill the pan, to make a. nice clear gravy, which is peured in*o the dish. Mashed potato is the correct thing to eat with this.