HOME INTERESTS.

Otago Witness, Issue 3830, 9 August 1927, Page 66

HOME INTERESTS.

SAVOURY OMELET. Two eggs, or six tablespoonfuls of dried egg which has been soaked; loz of butter; one tablespoonful of milk; one teaepoonful of chopped parsley; half a teaspoonful of scraped onion; seasoning. Beat the eggs till they are frothy. Add the milk, onion, and parsley, and season this well. Prepare the pan; heat it, rub it on the inside with a scrap of fat on a piece of paper. Put the butter in the pan. Heat it till it has nearly stopped bubb’ing. Pourin all the egg mixture. As the underneath part sets, raise it up with the flat part of a knife, and allow some of the unset part to flow under. Do this till it has all lightlyset. Tip the pan towards you. Shape the mixture like a thick oval cushion and cook for a minute Then roll it over and brown the other side. Turn on to a hot dish, and serve immediately. COCONUT SHORTCAKES. Five ounces of margarine; 7ozs of flour; 2ozs of desiccated coconut; 4ozs of caster sugar; candied peel. Sieve the flour and mix the coconut. Beat the sugar and fat to a cream, then stir in the dry ingredients and mix to a fairly stiff paste. Divide into small portions, and work into smooth, round shapes, then put in lightly greased patty tins with a small piece of candied peel in the centre. Bake in a very moderate oven for half an hour. ' EGG AND HAM TOAST. Four ounces of cooked ham, four slices of buttered toast, four eggs, pepper, one gill of thick white sauce. Make the white sauce in the usual way, using one dessertspoonful of flour and a small lump of margarine (half,ounce) and one gill of milk or milk and water. Mince the ham and add to the sauce, season to taste and make thoroushly hot, stirring it frequently. Toast four slices of bread, butter them lightly, and cover with the ham and sauce. Poach the eggs and serve one on each ham toast. COCONUT ICING. Put half a pound of soft brown sugar inio a saucepan with half a gill of water. Dissolve, then bring to the boil, and boil until a .small quantity of the syrup, when dropped into cold water for a few seconds, becomes a soft ball when taken out and rubbed between your fingers. When ready, stir gradually on to a stiffly whisked egg white, then stir in two tablespoonfuls of desiccated coconut. GRILLED BREA,ST OF CHICKEN.

Required: Half the breast of a raw chicken, Joz of butter, pepper and salt, a quarter of a teaspoonful of chopped parsley. Skin the breast and side of the bird, starting to ent the breast off from the bone towards the Butter a piece of foolscap paper, and fold the breast fillet up in it. Grill * , OVe , r ° r , in front of a Gear, sharp fire. A little salt thrown on helps to clear it if 1 1. 18 srn °ky. Turn it once cooking it for “bout .four to six minutes on each side. While it is grilling, work the parsley into tho butter, using a knife, and -doing it on a p’ a t®- Season this mixture well. Smooth the butter into a little flat pat, and cut out some neat little rounds from it. (If the butter can be put on ice to harden, so much the better.) When the chicken is done, take it out of the paper, put it on a hot plate, and pour any juice from the paper round it. Put one or two small pats of butter on the top and serve at once.'