HOME INTERESTS.

Otago Witness, Issue 3961, 11 February 1930, Page 60

HOME INTERESTS.

BAKED APPLE DUMPLINGS. Take one apple for each person, and pare them whole, and remove the cores. For four apples put Jib flour into a basin and crumble into it 3oz butter, adding a pinch of salt and halt a teaspoonful of baking powder. Mix to a stiff paste with a little cold water, then divide into four portions. With floured hands work each piece of paste over the apple, and just before closing over fill in the centres with sugar. Brush with water, and sprinkle with a little sugar, sticking a clove on top of each. Bake the dumplings in a fairly hot oven for 20 minutes until the apples are tender and the crust is well baked. APPLE AND RICE MERINGUE.

Wash well Jib of whole rice, and put it into a saucepan with a breakfastcupful of cold water. When it has boiled for five minutes add a breakfastcupful of milk, and allow to simmer gently with the lid on until the rice absorbs the milk and water—allowing half an hour at .least. Remove the rice from the fire, add a tablespoonful of sugar, a pinch of salt, a drop or two of lemon essence, and two beaten yolks of eggs. Make a border of this in a pyrex. Prepare and cut up 2lb of apples, and stew them with sufficient sweetening and a little water. Dish the apples in the centre of the rice,

and boil down the syrup until slightly thick, and pour over the fruit. Spread the rice over the top of the apples. Next beat to a stiff froth the whites of the eggs, adding to them 2oz of caster sugar, and beat until a stiff meringue is obtained. Then spread the meringue in a" pyramid over the rice, and insert all over strips of blanched almonds. EVE'S PUDDING. Stew until tender 21b of apples with sufficient sugar to sweeten, and a little water. When tender place in a pyrex. Beat to a cream 2oz of butter with Jib of caster sugar. Mix Boz of flour with a pinch of salt and a teaspoonful of baking powder. Now beat well two eggs, and mix with them a tablespoonful of milk. To the beaten cream add alternately in small quantities the egg and milk with the flour until all is thoroughly beaten and mixed. Spread the mixture over the stewed apples, and bake in a moderately hot oven for half an hour, or until the sponge is ready. SCOTCH CABBAGE SOUP.

Required : One firm white cabbage, 2oz dripping, two tablespoonfuls of medium oatmeal, one tablespoonful of chopped parsley, one pint of milk, one pint and a-half boiling water, one small onion, salt and pepper. Well wash and trim the cabbage, then cut it into fine shreds. Throw it into fast boiling water, and boil it for five minutes, next drain off the water. Melt the dripping in a saucepan, add the cabbage and chopped onion, and cook all together for five minutes. Next add the boiling water, when it re-boils sprinkle in the oatmeal and a little salt. Let it boil gently until the cabbage is tender, stirring it occasionally. Heat the milk, add it gradually. If the quantity seems too much, do not use all. Season carefully, add the parsley, and serve in a hot tureen. RABBIT HOT-POT.

Required : Two rabbits. Jib of fat bacon, 21b potatoes, two Spanish onions, one teacupful of carrot cut in dice, cold water, salt and pepper. Cut the rabbits into neat joints, wash them, and lay them in tepid salted water for halt an hour. Wash, peel and thickly slice the potatoes, peel and cut the onion in rings. Put the rabbit, potatoes, onions, carrots, bacon cut in slices, and the celery in layers in the “ hot pot ” or stewing jar. Sprinkle a little seasoning between each layer. Pour in enough cold water to just cover all these ingredients, cover lightly, and stew gently for from two to three hours. When cooked skim oIT all fat and serve in the vessel in which is was cooked. SMYRNA CUPS. Required : Half a pound of cooking figs. Jib dates, 2oz rice, one and a-quarter pints of milk. Joz butter or margarine, about two dessertspoonfuls of sugar, orange flavouring essence, cream. Stalk and wash the figs. Cut them in quarters, and soak overnight in water to cover. Stew them until tender in the same water, adding sugar totaste. Leave to get cold. Bring the milk to boil in the top of a double boiler, wash the rice, and add. Cook over hot water until tender and the mixture creamy, stirring it occasionally. Take off. add the butter and sugar to taste. Flavour with a lew drops of orange essence, and leave to get cold. Stone and cut up the dates, and mix with the figs. Put a little rice in the bottom of custard glasses, add some of the fig and date mixture, and top with a dab of ■whipped cream.