HOME INTERESTS.

Otago Witness, Issue 3861, 13 March 1928, Page 66

HOME INTERESTS.

A SUMMER DRINK. Rub 11b of raspberries and half a pound of red currants through a sieve, sweeten to taste, add a little maraschino essence or juice of a lemon. Put some shaved ice into tumblers, place one or two tablespoonfuls of the fruit puree on the ice, and fill up with, soda water or lemonade. Serve immediately. A GOOD SUMMER PUDDING. Make a custard with the yolks of two eggs, a pint of milk, and 2oz of sugar. Strain in one-quarter ounce of-gelatine melted in half a gill of water. Flavour with vanilla or any flavouring essence liked. When cold stir in lightly the stiffly-whipped whites of the eggs, and put into a mould rinsed out in cold water. Leave on ice or in a cold p’ace until set. Turn out, and decorate with a few strawberries, raspberries, or any suitable fruit in season. SCOTCH PANCAKE SCONES. Six ounces of flour, one dessertspoonful r.f caster sugar, one flat teaspoonful and a-balf of cream of tartar, three-quarters of a flat teaspoonful of carbonate of soda, one egg, milk. Sieve the flour with the cream of tartar and carbonate of soda then mix iuZ the sugar. Whisk uu the egg and pour into the centre of the flour, and add sufficient milk to make a thick batter. Mix until '•mooth. then beat well. Cook in small rounds on a greased girdle for a few minutes, turning them over when brown. These are excellent served for breakfast with butter and marmalade. HOT CHERRY PUDDING. Two eggs, 3oz of butter, 3oz of caster sugar, 6oz of flour, one teasooonful of baking powder, two tablespoonfuls of milk, one lemon, stewed cherries. (Sufficient for eight or ten neople.) Well grease a plain mould or souffle tin. Cream together the butter and sugar. Mix together the flour, grated lemon rind, and baking powder. Add ths eggs to the butter, etc., beating each well in; next add the flour lightly, then the ■ milk and the lemon juice. Turn the mixture into the mould ; it should not be more than three-pari.3 full. Cover the top with a nieco of buttered paver, and steam it gently until it is set Meanwhile, heat the cherries. Turn the pudding on to a hot dish, scoop out a little from the top, so as to form a cavity in which to put most of the cherries. Put the rest of them daintily round tbs base and pour round the cherry syrup.