HOME INTERESTS.

Otago Witness, Issue 3525, 4 October 1921, Page 56

HOME INTERESTS.

■STEWED NECK OF VEAL WITH C ABBOTS. Take 3lb of neck of veal. Cut it into neat pieces and wipe them with a clean cloth. Melt three tablespoonfuls of bacon or pork dripping- in a stewpan Slice in three large onions and three large carrots, cutting the carrots into neat little pieces, and fry them in tlie fat till they are nicely browned. Add a pint of hot water. Pack in the meat, sprinkling each piece first with pepper, salt! and flour. Cover the pan and stew gently, shaking the pan now and then for° tlire© hours. Serve the meat in the middle of a hot dish, and make a border o.f the vegetables round it. You will find this meat particularly well seasoned and tender. When you can get young carrots they are even nicer than the old ones. DRIED APPLE COMPOTE. Soak lib of apple rings over night. In the morning drain them, put them on to boil with enough fresh water to cover them, and u Jib of sugar. Boil till they are quite'soft, then mash them through a colander, and add one small pot of red currant or 'crabapple jelly, which “picks up” the flavour of the apples, and renders them at once interesting and tempting to eat, instead of being, as they are in the ordinary way, just, ■'’'milt as dull as so much stewed brown

LEMON PIE. Can be made any day that a batch of pastry is being baked and curved cold, or ■ Jy' “cated when wanted. For the short pastry : 1‘ leur, 4oz; butter or lard, 4oz; hakimpowder, half teaseoouful. For the fillin'/ Lemon, one; sugar, 3oz; cornflour, Joz; water, one gill; egg, one. Make the '-".’trr t l . l /*’ . Mlx t! >e flour and baking" uowder. Lub trey butter in lightly and fiu-’y. Mix to a stiff paste with a's little water rwr < |zGS;-,ib..p. Roil it, out rather Hi ini v and line a tin or enamelled tin plate with it. Crimp and decorate the edge?.' and put, one or two twisted strips across like bars. Bake till crisp and brown. To make the filling put the water, sugar, grated lemon rind and S trained .nice into a saucenan. Boil «entlv ef ", I mlni i t ? 3 - Stir in the cornflour, Jinxed thinly with a little cold water -dir cwb 1 r ;x,i k 1 Ad i' ILe butter, and cook slowly for about eight minutes. Take the pan off the fire, cool it clown a num‘U> and u'L W ■! w beaten egg. Mix well and reheat without letting it boil again. P-ur m.o the pie bed-.veer, il r bars, and bnk:> about ten minutes. Then serve lint or cold. ONION POTTAGE. got^’/^uSaconlf^ t -l» slouotm Let S!,: A,hMvA iy.ds of water and pepper and Sl ,!t to taste Cmcr the pan and stew gently for heurs. ;,La n out ad (he bits of onion. Re-hent Lie liquid, adding -a drop o" two of bvewninP the. colour is not dm) enough Wb-n it f boding up fast, throw in three VabK v-PooU'Uls of lme «ago, and boil at a gallop tIJ {he sago is clear. Serve very |.„> Tf you have a few bones (hot von can'boii 'with ■ lie eiirons so much the hc-tter. E E D-AND-W HI TE. Wash Jib of vice end put it on to boil in riie pint of milk and one pint of wstor Add sugar to taste and a little lemon or orange favouring, and simmer ever so genily till the rice has become a thick paste and them* is no liquid to be seen at all. Then fill with it damped egg-cups or tiny coffee cups, and let t"; m Stand till cold. Melt a small rot of red currant jelly in half a pint of water and bring it to the boil; then stir in one tablespoonful cf cornflour smoothed in lupf a teacupful of cold water. When the mixture has tnickened a little, lake the pan off the ■ ire and odd white wing or liqueur to taste; or, it you have an objection to wine, strawlory syrup. When the sauce is cold, pour it into a saver or glass dish, so that it makes a kind of red sea. Turn the tinv white moulds out into it. This sweet is extremely pretty and not in the least exoensive.