HOME INTERESTS.

Otago Witness, Issue 3994, 30 September 1930, Page 62

HOME INTERESTS.

YORK CAKE. Required : Three-quarters pound flour, lib sugar, Jib currants, Jib lard or butter, Jib sultanas, a little chopped peel, half a pint milk, one tablespoonful vinegar, and two teaspoons carbonate of soda. Mix all the dry ingredients together, then the vinegar and the soda, add the milk to it, and stir into the cake at once. Mix well, and bake for two hours. SAVOURY EGGS. Boil eggs ; when cold remove shell and cut in two. Remove yolks, press well, and ; mix with anchovy sauce, a little cream and ’ pepper. Roll into balls, and place in white ■of eggs. Serve on lettuce leaves, and pour mayonnaise dressing over. ECONOMIC PUDDING. Put a cup of milk in pot and bring to boil, add three-quarters teaspoon soda, pour this over three tablespoons of dripping, one and a-half cups fruit, four tablespoons sugar, nutmeg, spice; stir until dripping melts, and then add enough flour to make a nice consistency. Steam two hours. I have never known this pudding to fail. MELON PICKLES. One good-sized piemelon, 12 onions, Jib mustard, two tablespoons of curry, one large cup flour, half teaspoon of cayenne, 2oz tumeric, one gallon vinegar, salt, and three cups sugar. Cut melon up overnight, put in pan. and sprinkle with handful of salt. Peel onions, cut them up, -sprinkle with salt, cover with water, and let stand in another dish overnight. Blend other ingredients together with a little vinegar, while rest of vinegar comes to the boil, then add flour, etc. Mix and stir until it boils. Pour the liquor from onions, and add both onions and melons to boiling mixture, and cbok until tender. CREAMS OF RABBIT. Required: Six ounces rabbit, loz butter, two well-beaten eggs, 3oz fresh breadcrumbs, x. one gill milk, one gill whipped cream, pepper and salt, tomato sauce. Pass the meat through a mincer, and mix with crumbs. You can make similar creams from any game or poultry, or veal, or veal and ham. __ Add butter to mixture, pour milk over after bringing to boiling point, stir in eggs, season to taste, then add cream, and fill into buttered dariole moulds, cover with buttered paper, tie down with string, and steam moulds from 10 to 15 minutes. Serve with either tomato or cream sauce.

HERRINGS’ ROES. These make a tasty dish. They may be warmed throhgh in the oven with a few dabs of butter and a sprinkling of salt and pepper, or they may be fried lightly in butter. Which ever way you cook them servo on round of hot buttered toast. Note.—They should first be carefully rinsed and dried. STUFFED HERRINGS. Required: Four fresh herrings, four tablespoonfuls of breadcrumbs, two teaspoonfuls of chopped parsley, a-quarter of a teaspoonful of mixed herbs, Joz of margarine, one yolk of egg, milk, seasoning. Have the herrings cleaned, remove the scales and head, wash and dry the- fish, split open, and remove backbone. Mix the breadcrumbs with the parsley and herbs, add seasoning and melted fat, and moisten with beaten egg yolk mixed with a little milk. Place a little stuffing on each herring, close up, and bake till tender. VALENCIA SANDWICH. Required: Four ounces of caster sugar, 4oz margarine. 4oz of flour, half a flat teaspoonful of ground cinnamon, one-eight teaspoonful of carbonate of soda, one egg, milk as required. Filling.—Four ounces of icing sugar, 2oz butter, 2oz raisins, loz almonds, Joz of chocolate, strong coffee. Beat the sugar and fat to a cream. Gradually stir In the flour, soda, and cinnamon sieved together, adding the egg well beaten, and about a spoonful of milk as required. Put in a greased sandwich tin. and bake in a quick oven until spongy. Leave on a sieve until cold, then split in halves, spread with the filling, sandwich together again, and dust with icing sugar. To make the filling.— Wash and dry the raisins, stone and put them through the mincer. Blanch, skin, and chop the almonds. Rub the icing sugar through a fine sieve, add half of it to the butter, and beat to a cream, then beat in the remainder. Stir in the prepared almonds and raisins, also the chocolate (melted), and sufficient strong coffee to flavour slightly. Make it all into a nice soft spreading consistency.