HOME INTERESTS.

Otago Witness, Issue 3556, 9 May 1922, Page 57

HOME INTERESTS.

ONION SOUP. 'Required: Spanish onions, lJ,lb; butter or margarine, 2oz; stock, white, one quart; milk, boiling, one gill; parsley, chopped, two teaspoonfuls; seasoning to taste. Peel the onions and slice them from root to ciown. Saute them in a pan with the butter for 10 minutes, but they must not brown, eo stir frequently. Add the stock and a dust of salt and white sugar. Who;] soft, rub the soup through a hair sieve. Re boil it and stir in the milk and parsley. Season well. Cut some finger-shaped sippets of bread, dip them quickly in some milk or stock, lay them on a well-greased tin, and bake them till crisp. Place one in each soup-plate and help the soup over them from the dureen. HALF-PAY PUDDING. Mix in a basin a teacupful of flour with a ilb of breadcrumbs, 2oz of chopped suet, a pinch of salt, a teaspoonful of ginger, and half a tea spoon! ill of baking soda with the lumps pressed out. Stone lib of Valencia raisins, and add them to the other ingredients. Melt Jib of treacle with a tablespoonful of syrup, and mix them in with half a teacupful of milk. Put into a greased basin, cover- with a greased paper, steam for two hours, and serve with this sauce: —Mix a dessertspoonful of cornflour ■with a breakfastcupful of between milk and water, also a little syrup to sweeten, and a pinch of nut-mag. Stir until boiling. No sugar is required " for this pudding, the treacle and syrup being sufficient to sweeten. RUBY .JELLY. Melt lib of red currant jelly in one pint and a-half of water which is very hot, but not boiling. Melt . also six sheets of white leaf gelatine, three tablespoonfuls of fine sugar, the juice of a lemon, and two tablespoonfuls of good brandy or liqueur. Stir all up well, strain through muslin into a pretty mouldy and put it into a cold place to set. Dip the mould quickly in and out of boiling water to loosen the jelly. Turn it into a glass dish, and decorate it with whipped cream. It should be. a brilliant red. If your jelly has not a very good tint, help it with a few drops of colouring. ROSE SNOW. Make exactly the same mixture, except that you take red plum or red gooseberry jam instead of jelly. Strain it into a large basin instead of a mould. Let it stand till it is perfectly cold, but not yet set. Then take an egg whisk and beat hard till the mixture turns _ into a pale pink, opaque snow. Pile it in a glass dish, and decorate it with whipped cream and crystelised roseleaves FRENCH BEEF PUDDINGS. Take cold beef—either boiled or roast—and mince it with pepper, salt., parsley, and a little onion. Add enough stock to" bind it to a Make a layer of ma-shed potatoes m a pudding-dish, then one of mince* then more potatoes, and so on till the dish is full. bpnnkle thickly with crumbs, and bake brown in a brisk oven. This may also be baked in a mould and turned out, if you care to add an egg, which will bind the mashed potatoes firmly enough to make them stand. BEEF WITH CABBAGE. You can only have this when you have a fair-sized piece of beef left. It "does not woTk out well with little scraps.. Cut lib of bacon into little cubes. - and fry them just brown m the stew-pan. Take them out star a heaped tablespoonful of flour into the fat- that they have left, add plenty of pepper and salt, and thin out the sauce wit.ii one pint of water. Some people- add a couple of chopped onions, but these may be used or not-, according to your own taste Now put a small piece of cold beef (not. less than 21b) and a small cabbage washed and cut into quarters. Return the pieces of bacon, cover the pan, and cook all gently krone hour and a-half. Serve the beef at the middle of a dish, with the cabbage and bacon round, and the gravy poured over all. SPICED SHORTBREAD. Beat to a cream Goz of butter, 2oz of lard, and Jib of castor sugar. Mix on a plate fib of flour, 3oz of ground rice, loz of cornflour. half a teaepoonfni of cinnamon, and half a teaspoouful of allspice. Gradually add the dry ingredients to the beaten cream, and when all mixed knead into a. large piece. Divide into four portions, kneadin<r each piece well, and work into rounds’ ■Pinch the edges neatly and prick the surface with a fork. Bake in rather a slow even, not just so hot as for ordinary shortbread, as spice has n tendency to burn. When a light brown colour, the spiced shortbread" is ready. Allow to cool on the tin.