HOME INTERESTS.

Otago Witness, Issue 3864, 3 April 1928, Page 66

HOME INTERESTS.

PINEAPPLE CUE. Required: One small pineapple, Jib of loaf sugar, a small bottle of hock, a bottle of seltzer .water, a little caster sugar. Cut the pineapple in thin slices. Remove the rind. Lav the slices in a basin, and cover them with. a. goo'd layer of caster sugar. Put the rind into a clean saucepan with enough water to cover it. Boil it for two minutes, skimming it well, then pour it over;’the sugared slices. Then add the loaf sugar, and pour over 'the hock. Cover it, and leave it in a cool place' for about four hours. ®Jti6t before serving add the seltzer water.

PICKLED GREEN TOMATOES. Required: One pound of green tomatoes, salt, allspice, cinnamon, cl'oves, sugar t and vinegar. Puncture the tomatoes with a" fork or chop them finely. Place them on a dish, and • sprinkle with salt. Let them remain tw-o or three days, then rinse off the salt in clear water, put them in a preserving pan, cover them with water, which must be kept scalding' hot for an hour, then take them out, let them drain, and put them into jars. Eoil the vinegar with some ' cloves, sugar, allspice, and cinnamon; add to cover tomatoes when cold. SOUR MILK SCONES. Required: Ten ounces of flour, one-third of a flat teaspoonful of carbonate of soda, two teaspoonfuls and a-half of caster sugar, IJoz of margarine, sour milk. Sieve the flour with tho carbonate of soda. Rub in the margarine, and add the sugar. Add sufficient sour milk to make a soft dough, then roll out to about a quarter of an inch thick, and cut into rounds or three-c'-ru'-red shapes. Stand them on a lightly greased and floured baking sheet, and bake in a qr ck ov.-'n. They will take about 10--nrinv+ ■

WHOLEMEAL FRUIT SCONES. Required: Four ounces of wholemeal, 4oz of flour, one teaspoonful and a-half of baking powder, IJoz margarine, one dessertspoonful of caster sugar, lez candied r-eel, milk. Rub the margarine into the flour. Add the wholemeal, sugar, and -balling powder, and mix together. Cut the peel into fine shreds and add; then mix to a soft c dough with milk. Turn on to a floured ’ board, and form it into a smooth." lump. Put info a lightly greased sandwich tin, after rolling it to barely the size of .the tin. Cut it partly through across each way, making four divisions, then brush with milk, and bake for about 25 to 30 minutes. BREAD SCONES. Required: One pound of flour, half a tea.spoonful of salt, one teaspoonful of caster sugar. IJoz lard. Joz yeast, milk and water to mix. Sieve the flour and salt, and put into a basin. Fut the yeast and sugar into a small warm basin, and mix until they liquify. Melt the lard in a sa'ucepan, add the milk and water (you will require roughly half a pint), and when luke-warm pour on to the yeast. Strain this into the centre of the flour, mix together, and beat well, then stand in a warm place to rise for about one hour and a-half to two hours. Turn on to a floured board, knead for a few minutes,- and divide into three portions. Form each into a smooth, flat cake, and put in greased and floured sandwich tins—they should only be half full. Stand in a warm place until risen to double their size, then put into a hot oven to bake.