HOME INTERESTS.

Otago Witness, Issue 3995, 7 October 1930, Page 61

HOME INTERESTS.

TOMATO TOAST. Required : A quarter of a pound of cheese, small tin of peeled tomatoes, two eggs, seasoning, half a tablespoonful of onion juice, buttered toast. Grate the cheese finely. Turn out the tomatoes. Drain off rather more than a quarter of a pint of the liquid, turn the remainder into a saucepan, and cook for a few minutes. Draw aside and cool slightly. Stir in the cheese and onion juice, and beat up the eggs, and add with seasoning to taste. Stir till it thickens, cool, and serve on hot buttered toast. TANGO FISH TOAST. Required: Two teaspoonfuls of butter, quarter of a medium-sized onion, two tablespoonfuls of flour, one cupful of milk, one cupful of water, two whole cloves, three allspice, a fragment of bay leaf, one-third of a tablespoonful of salt, two tablespoonfuls of vinegar, some left-over fish. Melt the butter in a saucepan, and brown the minced onion in it. Then stir in the flour. Add the milk and water, cloves, allspice, and bay leaf, then the cooked fish —cod would do excellently—micely flaked. Finally put in salt and vinegar. The slow simmering of this mixture for five to ten minutes gives it a delicious spicy flavour. LENTIL CUTLETS. Required: Quarter of a pound of lentils, Jib of rice, one chopped onion, one dessertspoonful of chopped parsley, one wellbeaten egg. Boil the lentils and the rice. Drain, and mix well together. Add the onion, parsley, and season with salt and pepper. Moisten the mixture with the egg, shape into cutlets, dip in egg and breadcrumbs, and fry till a golden brown. BAKED POTATO PUFF. Required : A large breakfastcupful of mashed potato, two tablespoonfuls of melted margarine or dripping, two eggs, four tablespoonfuls of milk. Put the potatoes and margarine in a basin. Whisk and beat these till the potatoes are white and smooth. Beat the eggs till they are very frothy, add the milk, mix these with the potato, and season well. Put the mixture into a buttered fireproof dish, or small dishes, one for each person, look dainty. Bake in a quick oven till delicately browned and puffy. Serve them at once in the dish in which they were cooked. BANANA MARMALADE. Required: Ten firm bananas, two lemons, 21b sugar. Peel and slice the bananas, squeeze and strain the juice of the lemons, then add sugar. Put all into a preserving pan, and allow to stand till the sugar is dissolved, then place on the fire and gently bring to the boil, stirring all the time till it thickens. As soon as a little of the jam sets, when tested, remove from the fire. Allow to cool before bottling. Makes a delightful filling for cakes. A DELICIOUS LEMON PUDDING. Required : One tablespoon butter, threequarters cup sugar, two tablespoons flour, two lemons, one and a-quarter cups milk, two eggs. Cream butter and sugar, add flour, mix again, add the juice of two lemons and rind of one, then stir in milk. Mix all well together, add beaten yolks of two eggs, then whip whites until stiff, and mix them in last. Bake in a piedish in a moderate oven until brown (about a quarter of an hour usually). DELICIOUS HOME-MADE SAUSAGE. Required: One pound of lean steak. Jib . , a *- bacon, one cup breadcrumbs, two tablespoons of tomato sauce, one teaspoon salt, half a teaspoonful of pepper. Mince meats and mix well. Boil in cloth for- two hours. Serve cold. CREAMED TOMATOES. Choose large firin tomatoes, wipe and cut across in halves. Place in a buttered pyrex, cut side up, with a little pepper and salt and a tiny dot of butter. Bake the tomatoes for a few minutes in the oven until they are soft. Place each tomato on a round of fried bread, or hot buttered toast, and keep warm. The liquid in the dish *® P oure< l and added to a tablespoonful of flour, with a teacupful of milk, pepper, salt, a dot of butter, and two tablespoonfuls of cream.