HOME INTERESTS.

Otago Witness, Issue 3555, 2 May 1922, Page 55

HOME INTERESTS.

HOLD AND STEW (DUTCH) Required: One pound and a-half of neck or breast of veal, one nice young cabbage, four or five large potatoes, on© large -onion, one teacupful of water, seasoning. Cut the meat into neat pieces, pack them into alarge casserole pot. Add the water, with pepper, salt, and the sliced onion. Cover the"' pot and stew for half an hour. Peel the potatoes, and cut each into four. Wash the cabbage, and cut it into- strips. Pack the vegetables into the pot on top of the meat. Replace the lid, and stew for one hour more, or an even longer time if the vegetables are not tender. Serve in the casserole. The tiling to- remember about this is that you must add a good deal more seasoning than is wanted at first, because the vegetables are going to- soak it up afterwards. Also, that you must remove from the cabbage any hard bits of stalk and out side leaves, putting into the casserole only tbs tender green of the heart. MERINGUES. For 12 meringues take three whites of eggs and beat them into a. very stiff froth, adding just the tiniest- possible pinch of carbonate of soda to help them mount. Whites of eggs should always be whipped in a cool place, and only just before they are wanted. Fold in three heaped tablespoonfuls of finely-powdered sugar. Take a large sheet of clean white paper, rub itover with just enough olive oil to make it look clear, and drop the mixture on it a dessertspoonful at a- time, leaving a good space between each, and trying hard i-o keep them ail alike in shape and size. Dust,, them

over with sugar, and put them into a vary gentle oven. They must not be allowed to colour; they must only dry slowly till they are firm enough to be lifted with the blade of a knife. While they are still wanq, press the flat side of each with the handle of a spoon to make a depression which will hold the cream. Cool them on a cake wire, put a little whipped cream into each depression, and clap the meringues together in pairs. DATE PUDDING. M3x in a basin a teacupful of flour and a breakfasteupful of breadcrumbs. Add 3o* of chopped suet, half a teaspoonful of mixed spice, half a teaspoonful of baking soda with the lumps pressed out, 2oz of brown sugar, and a pinch of salt. Wash, stone, and chop 6oz of dates, and add these to the other things. Beat well one egg, add to it a tablespoonful of either syrup or treacle, and just sufficient milk to form a, good pudding dough—not too soft. PoA into a greased dish, cover with a greased paper, end steam for two home and a-hali Turn out and serve with cornflour sauce. MAKING APPLE RING-9. Peel and core the apples, then cut into slices or rings, and lay in trays to be dried slowly, either in the sun if weather permits or in a- cool oven (with the damper undrawn and a fire in the range dr grate), until all their moisture is evaporated. These rings can then be stored in tins for use when the fresh apples are all used up. They can also be dried whole, after peeling and coring, in the same manner, but the process is rather longer. When required for uso steep them in lukewarm water until swollen to their original size. SAUSAGE PATTIES. Take Jib of sausage meat, Jib of white crumbs, two largo onions (grated),, and a dash each of pepper and salt, if necessary. Mix them very well together. Now boil ljlb of nice floury potatoes, put these through a sieve, and mix them with enough flour to make a paste which will hold together. Roll this paste cut on a floured board, and cut it into rounds with a tumbler. Put a big spoonful of the sa-usago mixture on one round, press another round over it, and nick the edges sharply with a knife to press them together and decorate them at the same time. Put the putties - on a well-greased tin, brush them over with milk, -and bake them a good brown in a brisk oven. Serve very hot, and allow at least three for each person. » CAULIFLOWER FRITTERS. Take the white only of a nice cauliflower, break it into neat strips, boil them in salt and water till they are tender but not broken a-t all, and drain them very well. Sprinkle them with pepper, Salt, and a few drops of vinegar, dip them into fritter better, end throw them into hot fat. Sprinkle them with salt before serving. FRUIT LOAF. Beat Jib of butter to a cream, and add three well-beaten eggs and Jib of sugar. Mix together lib of flour, one teaspoonful of baking powder, and Jib each of currants and raisins. Mix well and bake in a hot oven for three hours. A Cheaper Recipe.—Bert together loz ot butter or margarine and half a teacupful of sugar. Stir in two cupfuls of flour, one teaspoonful of salt, one teaspoonful of baking powder, and one cupful of currants. Moisten with about one tableepoonful of syrup, stirred into a pint of milk. Mix well, and bake in a greased tin for about an hour.