HOME INTERESTS.

Otago Witness, Issue 3833, 30 August 1927, Page 66

HOME INTERESTS.

COCONUT CHEESE CAKES. One and a half tablespoonful s of desiccated coconut, lloz of caster sugar, l.loz of flour, half an ounce of half an egg, vanilla flavouring, raspberry jam, about half a pound of pastry. Whisk the egg and caster sugar together until thick and creamy, and free from dark streaks. Stir in the flour and coconut, also the margarine (melted) and a little milk, as required. Mix all together lightly and flavour with vanilla. Lino some patty-tins or small cake-tins with pastry and put a little jam in the bottom, then add some of the prepared mixture. Tut into a hot oven to bake; they will take about 15 to 20 minutes. PINEAPPLE CHEESE CAKES. Two tablespoonfuls of minced pineapple, 2oz of caster sugar, 2oz of margarine, 3oz of flour, one egg, three-quarters of a lb of flaky pastry, apricot jam. Roll out the pastry fairly thinly, and cut into rounds, then Tine some patty-tins or small cake-tins. To obtain the minced pineapple, drain the syrup from some tinned pineapple, and put it through the mincer. Cream the fat and sugar. Separate the egg and whisk the white to a stiff froth. Add the yolk to the creamed fat and sugar, and beat well, then stir in the flour and minced pineapple. Just a very little milk may be added, if required. Add the whisked white and stir it in lightly. Put a little jam in th? bottom of each tin. then add about a teaspoonful of the prepared mixture. Place in a hot even to bake; they will take about 15 to 20 minutes.

CAULIFLOWER WITH CHEESE SAUCE. One cauliflower, half an ounce of flour, loz A butter, one gill and a-half of milk, 20. z of grateci cheese, salt, pepper, an<] nutmeg, a few browned crumbs. Trim off the stalk and all but four or five leaves of tho cauliflower. Then let it soak in cold water for half an hour. When sure that it is clean, put it in a saucepan of fast-boiling salted water, and boil till it is just tender. It will take from 20 to 30 minutes. Lift it out of the water carefully and drain it well. Then place it on a hot dish, squeezing it lightly into a nice shape with the hand and a clean cloth. While it is cooking, prepare the sauce. Melt the butter in a etewpan, stir in the flour, then add the milk, and stir till it boils and thickens. Season, and stir half of the cheese into it. Pour this sauce over the cauliflower; sprinkle the rest of the cheese and a few browned crumbs over the top. Put the dish in a quick oven till the cheese is nicely browned. Then serve it very hot. KIDNEY BROTH. About three-quarters of a pound of ex kidney, about -loz of beef scraps, loz of flour, 2oz of dripping, lez of rice, two large onions, one carrot, one turnip, three pints of stock, one bunch of herbs, seasoning. Wash, dry, and cut the kidney and meat into small cubes. Wash, prepare and cut the vegetables in a similar way. Melt the dripping in a pan, put in the onion and flour, and brown them a good rich brown, taking care not to let them stick and burn. Add the stock and stir till boiling. Then put in the kidney, beef, and vegetables, and the washed rice. Add the herbs and a Tittle seasoning. Cover th? pan, and let its contents boil gently till the kidney is quite tender. Be sure and stir the broth, during the boiling. When cooked, add the necessary seasoning; not? if it is too thin, or too thick, correcting the first error by adding and boiling in it a little smoothly, thinly mixed flour and water, and the second by pouring in more stock or water. Serve in a hot tureen. SAVOURY ECLAIRS. For the pastry: Four ounces of Vienna flour, 2oz of butter, half a pint of water, two eggs and one extra yolk, a quarter of a teaspoonful of salt. For the mixture: A quarter of a pound of cold meat or chicken, 2oz of cold ham, loz of flour, loz of butter, half a pint of milk, one tablespoonful of chopped parsley, half a feaspoonful of chopped onion, salt, pepper. Tut rather more than the given quantity of flour for the pastry on a tin in a very slow oven, and let it dry for seven or eight minutes, turning it occasionally—it must not colour in tha least —then sieve and weigh it. Put the water and blitter in a pan on the fire, when they boil, throw in the flour and beat it smoothly. Cook it over a slow fire till it will leave the sides of the pan quite clean. Let it cool slightly, then stir in the eggs one by one. Form the mixture into rolls, put them on a greased baking-tir., and bake them in a slow oven until they are very light and. quite hollow. When they are nearly done, brush each over with bealen yolk, of egg. Next prer>are the mixture. Melt tha butter, stir in the flour smoothly, pour in the milk, and stir over the fire till it boils. Put in the chopped meat, pare’ey, and onion, and salt, pepper, and grated nutmeg to taste. Mix all well together, then fill itl the’ cases carefully.