HOME INTRESTS.

Otago Witness, Issue 3614, 19 June 1923, Page 58

HOME INTRESTS.

SCALLOPED RABBIT. Required: About Goz of cooked rabbit (without bones), about 2oz of bacon or ham (cooked), one gib of stock, Joz of flour, Joz of butter, two teaspoonfuls of chopped onion, two teaspoonfuls of cnopped parsley, about two tablespoonfuls of browned crumbs. First of all, make a sauce in this way: Melt the butter in a saucepan, stir in the flour smoothly. Add the stock, and stir over the fire till it boils and thickens. Now add the onion and parsley, and simmer for a few minutes. By the by, see that the onion is finely chopped; or you could grate it or scrape it with a teaspoon if you like—both good methods. Add the fmely-cßoppcd rabbit and bacon to the sauce, and season carefully. Put the mixture into a greased piedish, shake over the crumbs, put a few thin shavings of butter here and there on the top, and bake till sizzling hot. Serve it quickly with a simple oil and vinegar salad. Equal parts of grated cheese may be added to the crumbs. APPLE OMELET. Required: One apple, two or three cloves, two eggs, ljoz of castor sugar, ? : oz of butter, one tablespoonful of water. Peel and core the apple, and cut into slices. Put into a saucepan with the cloves, water, and half of the sugar, and stew until quite soft. Then mash it up to a. pulp and keep it warm. Separate the yolks from the whites of eggs. Beat un the yolks. Whisk the whites to a very stiff froth. Fold the beaten yolks into the whites, also th e remainder of the sugar. Mix lightly together. Melt the butler in an omelet pan. When hot, pour in the egg mixture, and stir rather quickly to prevent it from sticking. When it begins to set, prut th e mashed apple in the centre, and. fold the omelet over quickly towards the handle of the pan. Cook for a few seconds, then turn on to a hot dish and serve immediately. Note: Remove the cloves beftfre mashing the apple. SWISS EGGS. Required: Two eggs, 2oz of grated cheese, loz of butter, pepper end salt to taste. Butter a small piedislr, dust with grated cheese, carefully break in the eggs, add pepper and salt, and cover with the remaining cheese. Bake until set. STEAMED RAISIN PUDDING. Required: Three ounces of. breadcrumbs, 3oz of fio-ur, Jib of suet, two tablespoonfuls of marrow lam, Jib of sugar. Jib of raisins, one egg, milk and water, the rind and juice of one lemon. Wash, dry, and stone the raisins, cut each one into quarters; make the breadcrumbs. Chop the suet finely. Well mix the flour, suet, and crumbs; add the sugar, raisins, and grated *Hnd. Mix again, and make a well in the centre. Put in the jam and strained lemon juice. Mix in some of the dry ingredients. Then add the egg (previously beaten up). Mix in the remainder of the dry ingredients, adding a little milk and water if required. Stir well for a few minutes. Then place in a greased basin; cover with- a- greased paper and floured pudding cloth. Steam for about two and a-half hours. Turn on to a hot dish, and serve. SURPRISE POTATOES. Required: Spinach, potatoes, chopped parsley, grated oniojas, pepper and salt, eggs, grated cheese, butter. Take oold spinach (or any other green that you may have), measure it, and mix it with twice its bulk of good mashed potatoes. The potatoes ought to have a little butter and milk in them, so that they may be quite smooth

and creamy. Add chopped parsley, a little firrated onion, and pepper and salt to taste. Pill a piedish with the mixture, smoothing it down neatly. Make holes in it, and into each hole break an egg. (Take care to keejp the yolk whole.) Shake grated cheese over all, sj that both eggs and potato aro hidden. Slip into a rather hot oven till the cheese is well browned. A few little bits of butter here and there on top make it a pretty colour, and help to keep the eggs from getting too hard. * LEGUMES JARDINIERE.

You may take practically any vegetables you choose. Peel them, all, and cut them into little bits. (If you have cauliflower or cabbage, cook it separately, and stir it in at the last moment, as it taints the sauce). Melt a tablespoonful of dripping m a stew-pen. Toss the vegetables in it till they are nicely browned. Pour in a teacupmi of good clear soup, stock, or gravy, add pepper <inl salt to taste, cover the pan, and let it simmer quite gently for one and a half to three hours. Make two nice squares of fried bread, and lay them at the bottom of the vegetable clish. Trickle over them as much of the sauce as you can drain out of Ihe pan, so that they are well soaked. Pile the vegetables on them. Serve very hot.