HOME INTERESTS.

Otago Witness, Issue 3755, 2 March 1926, Page 70

HOME INTERESTS.

BAKED ROLLS. Herrings, a bit of butter for each, salt and pepper, and a little chopped parsley. Split open the herrings. Remove the backbone and any other bones you can. Cut each herring lengthwise into two pieces. Sprinkle each piece with salt, pepper, and a little of the chopped pareley. Roll up neatly and place on a baking-dish with a oit of butter on each roll. Bake in a moderate oven for about half an hour, and serve with hot parsley or anchovy sauce. INDIAN STEW. Two herrings, half a pint of any good, slightly thickened gravy, two shallots or small onions, half a teaspoonful of curry powder, three or four dried chillies, salt, and pepper. Slice the Bhallots very thinly and fry till just beginning to colour, then pour off the fat, and add gravy. Mix the curry powder with a little milk or some of the gravy, and stir in. Put in three or four dried chillies, or less if disliked hot. Lay in the fish (previously well scoured), and cook gently till done. A little more gravy may require to be added. Serve with sippets of fried bread. HOT POT. A most useful dish, as it enables you to do your shopping while it cooks itself. Two pounds of neck chops, two pounds of potatoes half a pound of onions, half a pound of mushrooms, four sheep’s kidneys, one ounce of dripping, stock or water, salt and pepper. Trim off any superfluous fat from the chops and keep it for clarifying. Peel the potatoes and cut them in slices about an inch thick. Wash, stalk, and peel the mushrooms, peel and slice the onions thinly, and skin, halve and core the kidneys. Put a layer of onion in a ’hot-pot” dish or casserole, then the other ingredients in layers until the dish is full, ending with a layer of potatoes. Pour in the stock, season well, and put a few tiny bits of dripping on the top. Cover the disc with a piece of greased paper and put it in a moderately hot oven for three hours, or in a cooler oven for longer. For the last hour remove the paper so that the potatoes mav brown. DATE PUDDING. Half a pound of breadcrumbs, one lemon, quarter of a pound of dates (after being stoned), three ounces of sugar, two ounces of desiccated coconut, two ounces and a half of margarine, one egg, and inilk. Stone and cut up tno dates and weigh. Make the breadcrumbs and put into a basin. Grate 'the lemon rind finely, and add. Add also the coconut, sugar, and dates, and mix all together. Warm the margarine just sufficiently to melt it. Whisk up the egg. Squeeze and strain the lemon juice. Stir the melted margarine and egg into the dry ingredients, theu the lemon juice, and lastly a little milk as required. When well mixed, put into » greased basin, cover securely with a greasotf paper, and steam for about two houre.