HOME INTERESTS.

Otago Witness, Issue 3889, 25 September 1928, Page 65

HOME INTERESTS.

SULTANA SANDWICHES. Chop 4oz of cleaned sultanas, put 2oz of nuts through a mincer, mix with enough orange juice to bind, and place between thin slices of brown bread and butter, and make into sandwiches. CAULIFLOWER PUREE. A cauliflower puree is delicious. The vegetable is boiled in a small quantity of water, with a medium-sized onion, cut up, rubbed through a sieve, returned to the saucepan, seasoned with pepper and salt, and a grate of nutmeg, diluted with milk and thickened with crushed tapioca. COLD MEAT PIE. Mix 2oz of mixed cooked meat of any kind with 2oz each of shredded suet, currants, sultanas, moist sugar, and chopped apples. Add salt, and put these ingredients into a piedish. Cover with a lid of pastry, and bake in a good oven about half an hour. FORCEMEAT FOR DUCKS AND FOWLS. Fry a minced onion in 2oz of gutter, add 4oz of boiled well-drained rice, 2oz each of chopped sultanas and nuts. Season, stir over the fire until the rice has absorbed the butter, and put into the body of the bird. AUSTRALIAN APPLE TART. Line a greased pie plate with short crust pastry, put in a layer of cooked apples flavoured with grated lemon rind and sweetened to taste. Cover with a layer of sultanas, then more apple, and finally with a lid of pastry. Bake in a good oven 20 to 30 minutes, or until the pastry is cooked. Serve cream or custard. SOAKED SULTANAS. A breakfast dish which children and grown-ups alike will relish. Choose sultanas with thin skins, put them into a basin, wash in cold water, drain, then cover with boiling water in the afternoon or evening, and cover with a cloth. In the morning drain off the water, and serve in a fruit dish, with or without cream. SULTANA SWEETS. Make some uncooked fondant or almond paste into balls, press a sultana on each side of the balls, and leave on a dish to harden. Another method: Roll a little uncooked fondant round a sultana and leave until hard. Mix some chopped sultanas and nuts with uncooked fondant mixture or almond paste. Shape into a slab and then cut into cubes or squares. Leave on a dish to harden SULTANA PUDDING. Grease a piedish thickly, coat with a layer of breadcrumbs, then a layer of sultanas mixed with a few slices of cooking apples sprinkle with sugar. Continue alternate layers of crumbs and fruit until the dish is three-parts full, the top laver being crumbs. Beat up an egg with three-quarters of a pint of milk, pour it over the pudding. Let it stand for an hour, then bake in a moderate oven until set, 20 to 30 minutes

A FRUIT BATTER. Required: Three-quarters of a pound of damsons, two tablespoonfuls of water, one and a-half tablespoonfuls of sugar, 6oz of flour, one whole egg and one yolk,' pinch of salt, half a pint of milk, quarter of a pint of water. Put the sugar and water (two tablespoonfuls) into a saucepan dissolve slowly, then boil for a few minutes. Stalk and wash the damsons and add to the syrup. Cook gently until almost tender, then leave to get cold. Sieve the flour with the salt, make a well in the centre and pour in the eggs. Mix to a smooth batter with about three parts of the milk adding it gradually. Beat well, then stir in the remainder of the milk, and the water, and leave the batter to stand for an hour or so. When ready to cook, turn the stewed damsons into a buttered pie dish, pour the batter over, and bake for about threequarters of an hour. Sieve with caster sugar. j FRIED MUTTON CUTLETS. Required: Two pounds of best end neck of mutton, one egg, about a breakfastcupful of dried white crumbs, half a pint of a good brown or tomato sauce, two rounded tablespoonfuls of butter or beef dripping, salt, and pepper. First remove the spinel or chine bone, as it is called, of the mutton ; saw the ends of the rib bones, leaving the cutlet bones about Sin long, and divide the mutton intp cutlets. Scrape free from all meat and fat, and skin about half an inch of the end of each of the cutlet bones With a cutlet bat that has been dipped In cold water to keep it from sticking, or with a heavy knife, slightly flatten each cutlet. Then trim the meat of the cutlets neatly, avoiding unnecessary waste, and leave a narrow rim of fat round each. Be careful to save all the trimmings and bones; they will come in useful for something. Beat up the egg, season it with a little Salt and pepper. Dip the cutlets In the crumbs, holding them by the end of the bone, then in beaten egg, then again in crumbs. Flatten down the crumbs with a dry knife. Heat the butter in a frying pan till It nearly stops bubbling. Lay in one or two cutlets at a time, and fry them a bright golden brown on each side. The length of time required will, of course, vary with the thickness of the cutlets. If liked underdone they should take about five to seven minutes; if well cooked eight to ten minutes. Re-scrape the ends of the bones, as they must be quite clean Put a cutlet frill on the end of each bone and servo .