HOME INTERESTS.

Otago Witness, Issue 3808, 8 March 1927, Page 66

HOME INTERESTS.

ORANGE CREAM. One gill and a-half of milk, one teaspoon’ful and a-ha.lf of custard powder, two oranges, half a tablespoonful of caster sugar, three-eighths of an ounce of leaf gelatine, half a gill of water, half a gill of cream. Make one gill and a-half of custard with the milk and custard powder, then leave it to cool. Grate the rind of one orange very finaly, and add to it. Cut the oranges into halves, scoop out the pulp, and rub it through a sieve. Add the sugar to the sieved orange pulp and mix well, then add to the custard. Whisk the cream until it thickens, and stir lightly into the other ingredients. Put ths gelatine in a saucepan with the water, and dissolve slowly, but do not let it boil. Strain this in, and mix all together. Pour into a wet mould and leava until set. Turn on to a dish and serve. STUFFED SMELTS. One dozen smelts, six sauce oysters and thsir liquor, quarter of a pound of fresh breadcrumbs, half an ounce of oiled butter, one raw egg, browned crumbs, salt, pepper, lemon, any fish sauce, fried paisley. Wash, wipe, and trim the smelts neatly. Then beard and chop tha oysters, mix them with the fresh crumbs, oiled butter, strained oyster liquor, seasoning, and a spoonful of milk It it is Wry crumbly. Now open arid clean the smelts, filling them with the oyster mixture. Fasten the edges together over the stuffing, either sewing them or using little skewers made of pointed matches. Brush each fish over with beaten egg, and roll tham in the browned, crumbs. Bake the fish on a greased tin in a moderately hot oven for about ten minutes. Then- remove the skewers or sticks carefully, and serve the fish neatly arranged on a hot dish, with tha fish sauce handed separately. Garnish the fish with fried parsley and quarters of lemon. Note.—The stuffing may be varied by using shrimps coarsely chopped, or a plain forcemeat such as is used for roast veal. SPINACH A LA CREME. Required: Two pounds of spinach, salt, one ounce of buttar, two or three tablespoonfuls of cream. Remove all the stalks and stringy fibres from the spinach. Wash it in several waters and put it, while very wet, in a large saucepan, but add no other water. Boil it quickly until soft, keeping it well stirred. Now press out all the water, and either rub the spinach through a wire sieve, or chop it very finely. Melt the butter in a stewpan, put in the spinach, and make it thoroughly hot. Lastly add the cream, season carefully, and servs. GINGER BEER. Required: Two lemons, one ounce of ginger, one ounce of cream of tartar, three pounds of loaf sugar, three gallons of boiling water, two large tablespoonfuls of brewer’s yeast, or two ounces of compressed yeast. Put the thinly pared rinds and juice of the lemons in a large earthenware pan with the ginger (which should be first slightly bruised), the cream of tartar, and loaf sugar. Pour on to these the boiling water, then add the yeast—if compressed yeast is used it must be mixed until it becomes liquid with two tablespoonfuls of caster sugar. Stir all well together, cover the pan, and let the ginger beer stand in a warm place until next day. Then skim off the yeast carefully, pour the ginger beer into clear bottles, taking care to leave sediment behind. Cork the bottles tightly, and in four days the ginger beer will be ready for use. VEAL CAKE. Ingredients: One pound of lean uncooked veal, half a pound of bacon, two hard-boiled eggs, one teaspoonful of finely chopped parsley, the grated rind of one lemon, salt and pepper, and about one-quarter of a pint of stock. Method: Cut the veal and bacon into dice, butter a mould, slice the eggs, and arrange some of them ii» a pattern on the bottom of it. Mix together the parsley, lemon rind, and seasonings. Place a thick layer of veal in the bottom of the mould, and on this a thin layer of bacon, add a few slices of egg, and sprinkle liberally with the seasoning. Repeat until the mould is full, then pour in the stock, just warm, cover with a greased paper, place the mould in a tin containing water, and bake for three hours in a slow oven. As soon as the mould is taken out of the oven, add a little more hot stock. When cold, turn out and garnish with paralsy. These quantities are sufficient for six persons.