HOME INTERESTS.

Otago Witness, Issue 3618, 17 July 1923, Page 57

HOME INTERESTS.

JORDAN CRISPS. Supposed jo be eaten very hot with fire and cayenne. Required: Two tablespoonfuls of grated cheese, one tablespoonful of chopped chutney, six or eight sweet almonds, about 4oz of pastry. Roll the pastry out about one-eighth or less of an inch thick. Cut it into rounds, and bake these carefully until crisp and lightly browned. Meantime, skin and shred the almonds % and brown them also in the oven. Ileat the cheese and chutney thoroughly in a small pan; sometimes a few fresh white crumbs improves its consistency. Season it highly, and pile it on the hot pastry rounds. Stisk the hot almond shreds all over the surface of each, and serve them as quickly as possible. Don’t make fresh pastry; use scra-ps of it, or small heated water biscuits, or even crisp toast. Don’t try to skin the almonds until you have boiled them for a few minutes, wb 1 they can be easily pinched out of the brown husks. Don’t over-colour the almonds or they will he bitter. SARDINES A LA NEWPORT. The remains of a tin of sardines is the main ingredient of this popular savoury, which can be, if liked, served on heated cream cracker or similar fiakv biscuits instead of toast. Required: Half a tin of sardines, on** tablespoonful of walnut ketehut>, one tablesnoonful of Worcester sauce, three teaspoonfuls of lemon juice, hot buttered toast, seasoning. Drain the oil from the fish and remove the bones and skin. Mash them finely with a plated fork, and heat them thoroughly in a small pan or a chafing dish with the sauces and strained lemon juice. Season the mixture well, and serve it as hit as possible on neat rounds of buttered toast, adding a dust of finelychopped parsley, if possible. Don’t buy a lemon expressly for this dish, but substitute a little vinegar WHITE CELERY SOUP. Required: Two heads of celery, 2oz of butter, one medium-size onion, goz of flour, one pint of white stock, one pint of milk, salt, sugar, nutmeg pepper. Wash the celery. Keep any very dark pieces for flavouring purposes, as the soup must be os white as possible. Cut. the remainder of it into thinnish rings. Melt the butter in a bright clean saucepan, add the sliced onion and celery, and let them cook in the butter very slowly for at least five minutes. Keep the pan covered, and stir its contents now and then, for they must not brown in the least. Add the stock, and let it boil gently until the celery is soft. Rub the soup .through a hv.r or fine wire sieve, using a wooden spoon. Rinse out the pen, pour back the sieved sr*ur>, and let it reboil. Mix the flour smoothly with the milk, pour it into the boiling soup, stirring it all the time. Let it simmer for a few minutes, and season it carefullv, using sugar and nutmeg with discretion. Serve the soup in a hot tureen, with toast dice or croutons. TREACLE PUDDING Put into a basin a breakfastcupful ef flour and a breakfastcupful of breadcrumbs, adding to these Jib of finely-minced beef suet, ha’f a teaspoonful of salt, a tablespoonful of sugar, a tec spoonful of ground ginger a good te&spooniul of mixed spice, and half a teaspoonful of baking soda, a quarter of a teaspoonful of cream of tartar, and a teacupful of prepared currants. Bent one egg. m’x wi+h it Jib of treacle and a teacup ful of buttermilk. Moisten the drv ingredient with thuse. Put into a greased shape o'- basin, cover with a greased paper, and steam for three hours. Serve with sweet sauce. SWEET SAUCS. Melt in a small saucepan a tea-spoonful of butter and add to it a dessertspoonful of flour. Gradually add to these ingredients a. full teacupful of milk, and stir until the sauce boils. Sweetecl with syrup, and add a grate of nutmeg. SYRUP ROLY-POLY. M>x in a basin fib of flour, adding a quarter of a teaspbonful of salt and a teaspoonful of baking powder. Mix inio these 6oz of finely-minced beef suet, r%/d moisten the whole to a nice dough with cold water. Turn on to a- floured hoard, ln-.ead, tpid roll out a. foot long and nine inches broad. Brush the edges with water, spread with three tablespoonfuls of syrup, keeping it an inch clear from the edge all round. Make into a neat roll, pressing the ends together. Put into a wetted and floured cloth, roll up, tie tightly. Boil steadily for an hour and a-half. When the cloth is removed glaze the pudding with some syrup.

Edna was visiting the museum with her aunt. In the Egyptian room she saw the remains of an ancient queen and asked what it was. “That is someone’s mummy, dear,” replied auntie. “Goodness!” said Edna. “I’m glad my mummy doesn’t look like that.”