HOME INTERESTS.

Otago Witness, Issue 3524, 27 September 1921, Page 50

HOME INTERESTS.

BISCUIT POTATOES. They are perfectly dry and crisp, just like pieces of biscuit. Peel the potatoes, cut them into thin strips or slices, wash them, and wipe them in a clean cloth. Have ready a pan of deep fat, heated till it stops bubbling and begins to give off <i thin blue smoke. Throw in the potatoes and cook them till they just begin to colour; then take them out. Let them get perfectly cold, putting them on a sieve so that they may dry as well as cool. When they are cold, reheat the fat, plunge them in again, and fry them as fast as you can. stirring them up often. You will know when they are done by the fact that they make a dry, crackling sound as you move them. Drain them, sprinkle them with salt, and serve them very hot. SAND CAKE. It is delicious when e-aten with stewed fruit or a cream of any kind. Required; Half a pound of flour, Jib of sifted sugar,

£lb of best ealt butter. The butter must b© very good indeed, though it is e-alt. Margarine cannot replace it—it is not greasy enough. Put all together into a basin, and rub lightly with the'tips of the fingers till the mixture is rubbed as fine as sand. Then put your entire hands in, and squeeze and press—not too hard. The warmth of the hands melts the butter a little, and the squeezing binds tlie ingredients into a- very I crumbly and breakable paste. Butter a i Yorkshire pudding tin. spread out tlie paste j thinly on it, patting it flat, with your fingers, j Mark with back of a, knife into squares or ! bars, and bake pale brown in a moderate oven. CAULIFLOWER EGGS. Take the sprigs only of a nice cauliflower, boil them in salt and water till they are tender, and drain them well. Arrange them round the edge of an au grot in dish. Make three-quarters of a pint of thick white sauce, and add to it ‘wo or three hardboiled eggs roughly chooped. Pour this sauce into the middle of the dish. Snrinkle grated cheese over all. and set the dish in the oven till the cheese is well browned. RAGOUT OF VEAL. Required: Two pounds of neck or breast of veal, 2lb of potatoes, four onions, one | pint of peas (either fresh or dried!, two old I carrots or six’ young ones (cut into little pieces). Cut up th° veal into neat pieces, rod each piece in flour, pepper, and salt. ! Melt two tab]espoonfuls of good dripping in j a stew pan. Slice in the onions, and frv | them to a good brown: then add the pieces . of meat, and fry these also, turning them | olden, and being very careful that they do not burn. Add a pint of water and the carrots. Cover the pan and simmer for an hour, then add the potatoes peeled and cut into neat pmees. Cover the pan. and simmer ami in till the nota’-oes are quite tender. Meanwhile boil the peas separately Jake out the meat and potatoes carefully w.th a «Pc<in Ai-range the meat in the midd.e of a big dish, and make a border ot potatoes round. Stir the peas into the gravy, and pour it over all.' This is a charm-ngly pretty dish, as the gravy with tne brightly colour”! peas and potatoes in it is so attractive. The potatoes, all ww-oned as they are with meat and tabes, are cruite as good as the veal itself. Remember when you arc cooking any kind of a piece of veal it needs to be very well done indeed. A roast should be left in +he oven a full quarter of an hour longer than Uie_ same sized roast of beef or mutton. If it is a piece with big bones in it—such as leg of veal, for instance—it will be greatly to your advantage to take the bones out (Wore cooking tlie meat. Veal bones make the most excellent soup that anyone ever tasted & rich, i'bly-like sort of soup,— and it is a great pity to rob them of part of their goodness by roasting them before they go into the soup pot —To Make It a Beautiful Colour.—Perhaps you know already that a. roa-st of veal should be brushed over lightly with salad oil two or three t'mos in the course of cooking. The oil makes it brown to a beautiful colour, and renders the skin crisp and crackling", without being hard in the very least. MUSLIN BISCUITS. Weigh an egg. Take its weight in sugar arid half its weight in cornflour. Break +h© yolk into a basin, add the sugar, and stir steadily with a wooden spoon, always in the same direction, till the mixture becomes quite white. Now add the cornflour, beating that in well. Then whip U P white to a s'dfT froth; fold it in as gently as possible. Drop the mixture by a tea spoonful at a time on a well-greased oven sheet, leaving a good space between nach two drops, as thev spread in baking. Cook them fast in a sliarp oven till they are browned. Cool them on a cake-wire.