HOME INTERESTS.

Otago Witness, Issue 3673, 5 August 1924, Page 64

HOME INTERESTS.

MULLIGATAWNY SOUP. Used on a cold day, it is delicious. Put the remains of the curry and rice in a saucepan, adding some gooo stock, and boil for an hour or so. Hub the whole through a sieve —rice, meat, etc. —and thicken with a little browned flour and Butter. SOUP FOR COLD DAYS. White Vegetable Soup,—Wash, peel, and quarter 21b cf potatoes. Cut an onion in rings, fry it in loz of butter and dripping, add loz of flour, a quart of water, and the potatoes. When cooked, pass the whole through a sieve, add a teaspoonful of chopped parsley. Mix the yolks of two eggs with a gill of milk, and pour into the soup. Cook for three minutes, .but do not let the soup boil again Serve with fried croutons. CABINET PUDDING. This is a good pudding to make when there are a few stale sponge cakes or a portion of stale jam sandwich, or other plain cake to use up. Well grease a mould or basin, and decorate the bottom and sides with some halved cherries, peel cut into fine strips, and a few currants. Break up any oddments of cake, o» eight sponge cakes, mixing in two tablespoonfuls of raspberry jam. When the Basin is nearly full, pour over custard made with three eggs, or three prepared dried eggs, and a few drops of almond flavouring. Steam for one hour, and serve with any sauce liked. ONION SOUP. One and a half pounds of Spanish onions, a quart of stock that veal or chicken has been boiled in, loz of butter, one tablespoonful oi flour, a pinch oi mace, half a pint of new milk, two tablespooniuis of cream, a te&spoontul of finely-chopped parsley, salt and pepper to taste. Peel and slice the onions. Season the stock well, if this has not already been done. Put in the onions and mace, and simmer gently until the onions are quite soft. Rub through a sieve and return to the stewpan. In a tiny pan melt the butter; stir in the flour, and let it cook for five minutes. Stir well, and the heat must be slow, as it should not brown at all. Stir this into the soup and boil gently for five minutes. Add the milk, bring to the boil, stir in the parsley, finely shredded, and, the cream, and serve. This is quite a delicious soup without the cream. SAUSAGE ROLLS. Sausage rolls are so useful, either hot or cojd. For a change you can substitute little rolls of some mixture, such as is used for rissoles. Required: Pastry, one pound, Sausages (raw), one pound. A little beaten egg. Skin each sausage and make each into two or three little rolls, according to the size of the rolls you need. Roll out the pastry about a quarter—or a little less—of an inch thick. Lay on the pieces of sausage at regular intervals. Fold over the edge of pastry so as to cover the sausage and leave a neat pastry edge around it, press the pastry down between each roil, and trim off the long edge. Make three light gashes on the top of each roll, and mark lines on the edges with the back of the knife. Now cut out all the rolls, so that each is separate. This is a much less wearisome way of making sausage rolls, and yields a far more uniform shape and size than cutting out a number of squares of pastry and making and shaping each roll singly. The next thing is to glaze the surface by lightly brushing it with a beaten egg. Bake the rolls for about 20 minutes in a sharp oven. And to serve them, put them on a fancy paper in the dish, garnishing it with a sprig or two of fresh parsley. LEMON PIE, Required: Pastry, about one pound. Cornflour, two rounded tablespoonfuls. Castor sugar, six ounces. Boiling water, half a pint. Lemons, two. Eggs, two. Line a large tin or tin plate with the pastry. Flake and crimp the edges. Prick over the bottom of the pastry several times to prevent it blistering. Boil the water and sugar in a saucepan. Take it off the fire and stir in the cornflour, mixed thinly and smoothly with a little cold water. Stir and boil these on the fire for five minutes. Add ■Die grated lemon rinds and the strained juice. Cool the mixture for a minute or two, then stir in the beaten yolks of the eggs and the stiffly beaten whites. Spread this filling in the pastry case, and bake it in a moderately hot oven for about 20 minutes, or until the pastry is crisp and browned. Serve the pie hot or cold. If liked, before the baking, some of the pastry can be arranged in strips, lattice style, over the top of the filling. Note.—Orange pie is made in the same way. ROUGH PUFF PASTRY. Rough puff pastry is a little less rich, the proportions are lOoz flour to 7oz of butter, with the addition of salt and a teaspoonful of lemon juice. The flour and salt are put into the mixing bowl, and the butter put in the middle and chopped into it with the help of a knife. It is now mixed into a paste—still using the knife—with the lemon juice and a little water, floured, and given a little final mixing with the tips of the fingers before being rolled out on the board. It is now folded in half and the edges turned to the left and rolled out and folded and turned again four times, and it is then ready to be made up. Rough puff pastry must be baked in a quick oven for a quarter of an hour and then in a slow one until thoroughly done. When making open jam or fruit tarts or tartlets, the cases should be baked with a crust of bread to the required size put in place of the filling, to keep the case the right shape, the filling being added after the pastry i 3 taken from the oven. For tartlets, a spoonful of raw rice mav be put in each to keep them in shape whilst baking, the rice being carefully emptied out before the proper filling is put in. Delightful looking open fruit tarts may be made by carefully preparing some good fruit, sweetened and cooked whole, and then skinned and with the stones removed, cracked and'the kernels put to decorate the tart. If the onen tart is to be eaten when hot the fruit must be warmed before being added while an open tart to he eaten cold should be filled with cold fruit just before being sent to table. The top may be very prettily decorated by means o? finely whipped cream to form a border and cross-bars, a few blanched almonds or some chopped pistachio nuts being added as a final touch. A gooseberry, cherry, strawberry, apricot, greengage or plum tart, with the fruit prepared in this way is delicious, and a welcome change from the ordinary covered fruit tart, while for picnics in summer a dozen or more pastry cases packed on the top of each other like saucers take up practioally no room, and can be filled on the spot if a small pot of jam be included in the picnic hamper.