HOME INTERESTS.

Otago Witness, Issue 3611, 29 May 1923, Page 57

HOME INTERESTS.

APPLE CHUTNEY. Required: Apples, 4lb; onions, 2lb; raisins, Jib; sugar (brown), lib; vinegar, two quarts; mustard seeds, 3oz; ground ginger, loz; chillies (dried), Joz; salt, to taste. Peel and core the apples. Peel tlie onions. iStone the raisins. Pound about half of the mustard seeds to partially crush them, usually called “bruising” them. Chop onions, apples, and raisins finely. Put them in an enamel-lined pan with all the other ingredients, but only a little salt, not sufficient to season it, as the mixture will reduce with boiling. Boil with the lid off ihe pan until the apples, onions, and raisins are soft, and the mixture drops slowly end heavily from the wooden spoon. Keep it well stirred as it thickens. Add salt to taste, and turn into clean, dry jars. Tie down closely and store in a cool, dry place. APPLE BATTER. Required: Milk, half a pint; flour, 4oz; egg, one; dripping, loz; apples, about three. Mix the flour with a ealtspoonful of salt in a basin. Beat the egg till frothy, pour it. in the centre of the flour, add a- little of the milk, and stir in the flour gradually and slowly. Add the milk slowly until half of it is used. Then heat the batter till the surface is well bubbled. Add the rest of the milk, and, if possible, let it stand for at least half an hour. Peel, core, and slice the apples. Heat the dripping till smoking hot in the tin. Lay in the apples. Pour over the batter and bake in rather a quick oven till it is crisp and brown—about threequarters of on hour, probably. Serve quickly, whole, or cut in squares, in a hot dish, and dust with white sugar. SEA PIE. Half a pound plain suet pa-stry, Jib steak or stewing beef, two each of turnips, carrots, and onions, one pint and a-half stock, seasoning. Peel and grate the vegetables. Cut the meat into neat little cubes 'and roll each cube in salt, pepper, and flour. Choose a small neat saucepan which can come to table. Put a layer of meat in the bottom, then the grated vegetables—well sprinkled with salt and pepper—then more mea.t. Pour in the stock, cover the pan and stew one hour. Roll cut the suet crust into a neat round which will fit the pan, put it in and cook for one hour and a-half. STUFFED TURNIPS. Choose fine, unblemished turnips, peel them, cut a piece off the top of each, and scoop out some of the inside, just as if you were going to make a turnip lantern. Supposing that you have 10 turnips, you must now take Jib each of good chopped bacon—not too fat—and of crumbs soaked in milk. Mix them well together, add a grated onion, a teaspoonful of chopped parsley, salt and pepper to tfist-o, and the yolk of an Fill the turnips and put 'back their lids again. Stand them in a flat etewpan where each can find its place on the bottom’. Poui m enoutrh good stock or gravy to come halfway up them, cover the pan, and cook slowly ,qr one- hour and a-quarter, bastins- the turnips often. Stamp out, 10 little round pieces 01 t!le white of bread and fry them in ail open pan, using a small quantity of bacon or pork fat. When ttov are nicely browned arrange them in a dish, trickle over each as much of the sauce of the turnips ns it can drink up, and then stand a. turnip on each decorating with a little chopped parsley bv way of a finish. This is not onlv a very pretty dish, but. a particularly nice one. There will probably be some of the sauce, left. Save it, with care, as it makes an excellent seasoning’ for soup

LEMON PUDDING. Required: Flour, Soz; suet, 3oz; sugar, toz ; baking-powder, one teaspoonful; lemons’ two; water or milk, to mix. Skin shred’ and chop the suet. Mix H with the flour, sugar, baking-powder, and the grated lemonrmtls. Mix the strained lemon-juice with two tablespoonfuls of water. -Stir these well into the dry ingredients, ad add as much more water as is needed in order to make all into a soft sticky mass. Turn all into a well-greased basin or mould, and steam it for two hours, or tie a pudding-cloth over the top and boil it for one hour and a-half or turn it into a greased Yorkshire puddingtin, or piedish, and bake it for about threequarters of an hour. Turn the pud dim- out. when cooked, and serve it with any°nice sweet sauce. Remember that steaming will yield lightest pudding. Oranges can be used instead of lemons. Sweetened condensed milk can take the place of water and then sugar will not be needed.