HOME INTERESTS.

Otago Witness, Issue 3828, 26 July 1927, Page 66

HOME INTERESTS.

FRIED OYSTEIfij. Clean and beard the oysters, drain them and dip in good batter. Fry in deep fat to a golden-brown, and serve with lemon; or, for a dozen oysters, melt a tablespoonful of butter in a frying pan, and shako the oysters in it over the fire until they are brown. Add seasonings, some thin slices of lemon, and a teaspoonful of chopped parsley, and serve at once. BAKED OYSTERS. Keep the deep sides of the oyster shells, and place an oyster in each. Make a sauce with a teaspoonful of piquant sauce, the juice of a lemon, and a small clove of garlic, finely crushed. Cover the oysters with the sauce, cover with buttered crumbs, and bake in a moderate oven for half an hour. CHOCOLATE CREAM BEDDING. But three-quarters of a pint of milk in a. saucepan with Jib packet of grated chocolate, or one tablespconful cf chocolate powder. When blended together pour the mixture on to the yolk cf an egg previously mixed with one dessertspoonful of cornflour. Return mixture to pan. stirring all the while until thick, but do not allow to boil. When cold, place in a dish, and whip up the white of the egg with a little caster sugar and pile on top. Serve orange fingers with the sweet if desired, but it is quite nice alone. JUMBLES. But 2oz each of butter, brown sugar, and golden syrup into a saucepan; let it melt slowly, add one teaspoonful of ground ginger and a pinch of salt to 2oz of plain flour. When the contents of saucepan are warm, add the flour and a few drops of essence of lemon or vanilla. Stir and mix well. Drop teaspoonfuls of the mixture on to a greased tin, leaving plenty of space between each. Bake about five minutes or till a nice brown. Take from oven and stand for a while. When slightly cooled slip a thin knife under each one. and roll round; then set aside to get cold. MADEIRA CAKE. Ingredients: Six ounces of flour, 4oz of sugar, 2oz of ground rice, 2oz of lard. 2oz of butter, 2 eggs, 1 teaspoonful of baking powder. Method: Cream the lard, butter, and sugar together; mix together the flour, ground rice, and baking powder, and add them to the creamy mixture. Add the eggs and a little milk. Mix well together, place in a tin, and bake for one hour. GINGER CAKE. Six ounces of flour, 2oz of butter, loz of caster sugar, 1 or 2 eggs, half n teaspoonful of baking powder, half a tcaspoonful of ground ginger, and a pinch of salt. Beat butter and sugar to a cream, add wellwhipped yolks of the two eggs, and the stiffly-whinped white of one egg. Mix all dry ingredients together, and stir them in until it is a smooth mixture. Turn into a sandwich tin, and bake in moderate even for about 2»> minutes. Leave until cold, then split the cake and spread it with marrow ginger. TAPIOCA CREAM. This is a delicious accompaniment of stewed fruit. Soak a quarter of a cup of pearl tapioca in cold water for at least two hours, and then cook till transparent in a little milk and water —use an asbestos mat or a double boiler. Drain well, and cool, and add powdered sugar to taste, and the juice of half a lemon. Whip half a pint of cream, fold in the tapioca, and bean in a fiat dish. Decorate with some chopped pistachio nuts, or if to be served as a single sweet, cover the top with thin shavings of plain chocolate. Serve as cold as possible. CURRANT BUN. You require 41b of dough from the baker; 2ib each raisins and currants; 11b each butter and sugar; Jib each blanched almonds and orange (candied) peel; 1 ounce each cinnamon and ground ginger; J-ounce Jamaica pepper; 1 grated nutmeg. Mix the butter well with the dough, and roll it out with a little flour; cut oif as much as will form the top crust cf the bun. and with the other portion line a greased cake tin. Have the fruit ready cleaned and prepared and add the spices and sugar. Work all into the remaining 31b of dough. When thoroughly mixed fill the lined tin. Place on the top crust, wetting the edges slightly, and pressing together. Prick ever the top with a fork, and bake for three or four hours in a moderate oven. After the top »a i browned, brush it over with beaten egg ox 1 milk.