HOME INTERESTS.

Otago Witness, Issue 3774, 13 July 1926, Page 66

HOME INTERESTS.

PORTUGESE OMELET. Grate an onion, peel and elice 2 tomatoes, chop 4 olives finely, and saute all in 2oz 9! butter or margarine until the onion is cooked. Add a tableepoonful of chopped parsley, with salt and pepper to taste. Whip the whites of three eggs to a stiff froth, boat up the yolks and fold them into the whites, season, and pour into an omelet pan containing ljoz of butter, which must be hot before adding the eggs. Cook slowly, shaking the pan and lifting the omelet round the edges of the pan occasionally. When just aet, drain off all superfluous butter from the tomato, onion, and olive mixture. Pour it on one side of the omelet, fold over, and turn on to a lace paper on a hot dish. Garnish with chopped parsley and serve immediately. , “SIX IN ONE” CAKE. This mixture is most useful, as six kinds of cakes may be made from it. Half a pound of flour, Jib sugar, Jib butter, 2 eggs, 1 teaspoonful baking powder, 4 tablespoonfuls of milk. No. 1 cake: Add 4 oz chemes, cut in pieces, No. 2 cake: 3oz chopped ginger. No. 3 cake: 3 teaspoonfuls carraway seeds. No. 4 cake: 3 oz sultanas, 2oz chopped peel, 3oz currants. No. 5 cake: Soz dessicatsd cocn•jut. No. 6 cake: Grated rind and juice of two lemons or two oranges. TO BOLL MACARONI. Wipe the macaroni (never wash it) and put it into a pan containing nlenty of ing salted water. Keep it boiling the whole | time without a lid on the pan, and stir,’ often. When soft, but not mashy, drayM off the water through a colander. If served as a vegetable, re-heat the macaroni J n a little butter or margarine. MACARONI CROQUETTES. Required: 3o* of cooked macaroni, loz of£ margarine, lo* of flour, 1 gill of milk, 1 egjrc?> 3o* of grated cheeae, salt, pepper, bread-,' crumbs. Cut the macaroni into very small* fiieces. Melt the margarine in a pan. addfc ie flour, and blend well, stirring, until the mixture thickens. Add thaj; macaroni, cheeae, and boaten yolk of* the egg, season well, and turn the mix* turs on to a plats to cool. Divide it into* about 10 portions, shape these into cutletSJE brush them over with the whits of the start dtp in breadcrumbs, and fry in hot #»£ Drain well and dish in two lines on fR 1 d’oyley en a hot dish. Insert a small of raw macaroni in His painted end of .Mgy r>