HOME INTERESTS.

Otago Witness, Issue 3526, 11 October 1921, Page 51

HOME INTERESTS.

WELLINGTON BROTH. Can be cooked in an hour or less, and is delicious. Required: Beef, topside, £lt>; water or stock, cold, one quart; dripping - , loz; onion, 4oz; carrot, 4oz; cabbage, one Small; rice, l|oz; bacon trimmings, if possible; herbs and parsley, a small bunch; seasoning; dumplings. Mince the* meat very finely. Chop the vegetables also as small as possible. Melt the dripping in a saucepan, add the chopped onion, and brown it

well in the fat. Add the other vegetables, and fry them for three minutes. Pour m the cold stock, add the meat, heat very slowly, add the bacon, bones, and rinds, the herbs, and rice. isoil gently till the rice and vegetables are soft. Take out the herbs and bacon flavouring, taste if nicely flavoured, and serve with little dumplings in it. The Dumplings: Mix 6oz of hour with 2oz of chopped suet, a quarter of a teaspoonful of bakingpowder, and salt. Mix stiffly with cold water. Shape into balls tlie size of small marbles, and boil in the broth for the last 20 minutes of its cooking. Points: It you have any scraps of suet, or other pastry, use that for the dumplings and do not make fresh. RABBIT AND BACON PIE. Skin and wash a young rabbit. Cut it into joints, and roll the joints in as much flour as they can nick up, with plenty cf pepper and salt. Put six good rashers of rather lean bacon into a stew pan, and let them fry just a little so tliot they may give off a certain amount oF fat. Then take them out, fry the joints of rabbit in the fat till they are lightly browned, and pour in enough cold water to cover them. Put the lid on the pan, and simmer gently for one hour. r lhen pack the joints into a piedish, cutting up flic- bacon and placing it between them. Pour in enough gravy to fill the dish, coyer it with flaky pastry, and bake in a quick oven till the pastry is nicely browned. Eat hot or cold. A little salt pork may be used instead of bacon. FRIED PLOTES. Mince Jib of beef, mutton, pork, or veal, putting lean and fat together. Add pepper, salt, and enough nice gravy or sauce to bind all info a rather damp paste. Now make Mb of short pastry, using only quite a little dripping—2oz to the Jib of flour—and adding a teaspoonful of baking powder. Roll this paste out to the thickness of Jin. Cut it into rounds with a tumbler. On one round put a good heaped-up pile of meat. Cover it with another round, press the edges well together, drop the little thing into a, pan of deep fat heated till it stops bubbling and begins to give off a thin blue smoke. There should he enough fat for the plote to swim in. Fry rather fast to a- nice golden brown. Take out with a fork, and let it drip till cuite drv. When all are fried, pile them on a hot dish, and garnish them with parsley. Serve very hot. They should be perfectly light- and dry —not greasy in the very least. Fish may be used instead of meat. Add plenly of pen per -and salt to it, and bind it with a good white sauce. CARAMEL CUSTARD. Put 13 lumps of sugar into a pan with two tablespoonfuls of water and cook till the mixture begins to turn brown. Have ready one pint of boiling milk, stir it in, add half a pint of water, and stir all over the fire till the milk and caramel are well mingled. Then add custard powder according to the directions given for your special brand, and stir again till the custard thickens. Turn it into a glass dish and let it get cold. The caramel completely changes both the look and taste of the custard. LOST BREAD Take slices of bread about, lin thick, remove the crusts, cut the white part into neat little squares or bars. Bring a pint of milk to the boil, add sugar to taste, and any kind of flavouring that you like best. Dip the squares of bread quickly in and out of the prepared milk, and then let, them ■. They must be well soaked through, hut not so wet that drops run from them. Beat up an egg, and brush them over with it. Drop them into a pan of clour* fat which has been heated till it slops bubbling and begins to smoke. They should fry at once to a. srood, clear, golden brown. Drain them carefully, powder them with sifted sugar, and serve piping hot.