HOME INTERESTS.

Otago Witness, Issue 3972, 29 April 1930, Page 61

HOME INTERESTS.

POTATO FRITTERS. Required : One pound cold mashed potatoes, 3oz minced ham or bacon, one small chopped onion, pepper and salt to taste. Little milk to bind. Mix potatoes, ham, onions, and seasonings together, and bind stiffly with the milk. Roll out to half-inch thickness, and cut into rounds with a pastry cutter. Brush over with beaten egg, dip in breadcrumbs, and fry in hot fat until brown. HOT ORANGEADE.

This is excellent for colds and sore throats. Peel two oranges thinly, and put the peel with a tabicspoonful of sugar and one pint of boiling water into a saucepan, nnd simmer for 15 minutes. Then add the Juice of the

orangvs and of one lemon. Strain and serve hot. ROLLED AND STUFFED LOIN OF MUTTON. Required : From 31b to 41b of loin of mutton, 4oz breadcrumbs, 2oz suet, 2oz ham or bacon (this may be omitted), two teaspoom'uls of powdered herbs, one teaspoonful of chopped parsley, one teaspoonful of chopped onion, one egg, salt and pepper. With a sharp knife remove all the bones from the loin, and cut off any superfluous fat. Then lay the meat out quite flat, with the skin side down. Mix together the crumbs, suet, ham, herbs, parsley, and onion. Beat up and a'dd the egg, and, if necessary, a little milk to bind the mixture stiffly. Season it, and spread it evenly over the meat, roll it up neatly from side to side, tying it in shape with tape. Put it in a baking tin with a small piece of dripping, and bake it, allowing 20 minutes for each pound and 20 minutes over. Keep it well basted. When cooked, remove the tape and serve it on a dish with thick brown gravy. EGG JELLY. Required : Two new-laid eggs, half a gill of lemon juice, three gills' and a-half water, five sheets of gelatine (or ?.oz). .Jo of loaf sugar. Wipe two lemons, and pare them very thinly. Put the rinds into a pan with the water, sugar, and strained lemon juice Bring these to boiling point, add the gelatine, and let it dissolve. Let it cool slightly. Beat up the eggs, and add them gradually to the other ingredients, whisking well all the time. Heat £ “ lxture carefulI Y tor a few minutes, but on no account let it boil, or the eggs NB—Orln’gA St - ra J n tbe j<?l ' y into a mould, st'ituted ? for g ®emons S JU ’ Ce may be SUb ’ SPANISH BREAD.

n n« Q 4n» d nf Thre larg ® eggs or four sm ali ones 4oz of sugar, 3oz of flour, loz of sweet almonds, a little extra caster sugar and flour. First prepare the mould. If you do not possess ring moulds, use natty tins, or bake the mixture in a cak’e fin nf IX rn«t° eether about a tablespoonful eacli of caster sugar and flour. Brush the tins h.ckly over with melted butter, then cover the butter with a layer of sugar and flour shaking out all that does not stick Beat up the eggs till frothy, then add the sugar and beat steadily for 10 minutes placing the basin over a saucepan of hot water’ Then move the basin to the table and boat “"nd 0 r“nv Ute % Or tiU tb ’ J Skin and shred the almonds finely them very lightly to the mixture-’ Put the mixture into the moulds, and bake in a ° ven a tin set - Be care ful not to bang they°are set.° r ’ ° F t 0 m ° Ve tbo cak -

PRUNE CROQUETTES. Soak lib prunes in a quart of col-1 water, simmer till very tenter mold remove the stones, and mash the’pulp through a coarse sieve. Add orangc or lemon E to flavour and enough fine breadcrumbs to

JELLIED PRUNES. Pick over, wash, and soak nn - for several hours in two cunfuli of y at . er ’ an<l C °° k in the same water until liquid, an/ add one°cupfm Three or four tablespoonfuls of lemon fni™ tbre< l