HOME INTERESTS.

Otago Witness, Issue 4042, 1 September 1931, Page 59

HOME INTERESTS.

A DAINTY SAVOURY. . Bring to the boil one pint of milk, and stir into it four tablespoonfuls of ground rice that has been blended with a little cold milk. Stir till it thickens, then stir in a Well-beaten egg, 2oz of grated cheese, halt a teaspoonful of mustard, a squeeze of lemon juice, salt and pepper to taste. Boil till the mixture leaves the side of the pan, stirring carefully all the time. Serve with buttered toast. BACON OLIVES. Take four rashers of bacon, two tablespoonfuls of breadcrumbs, half a teaspoonful of mustard, half a teaspoonful of chopped parsley, salt and pepper to taste, a pinch of herbs, a little grated lemon rind, Joz of butter, and one beaten egg. Mix the mustard into the beaten egg, add the salt, pepper, parsley, lemon-rind, herbs, butter, and breadcrumbs, spread a little on each rasher, roll it up, tie with cotton, fry slowly until done through, and serve very hot. SAVOURY CHEESE MACARONI. Required : Two ounces of macaroni, 2oz of cheese, Joz of butter, Joz of flour, halt a pint (or less) of milk, tomatoes, pine kernels. Boil the macaroni for half an hour in a little water, stirring it occasionally to prevent it sticking. Then strain it and put it in the bottom of a fireproof dish, saving the liquid for the stockpot. Grate the cheese and put half of it over the macaroni. Make a sauce of the butter, flour, and milk, adding a little made mustard if desired. Pour this over the macaroni and cheese, and sprinkle the rer. of the cheese on top. Decorate with slices of tomatoes and pine kernels, cover with a plate or piece of slightly-greased paper, and bake in a moderate oven till thoroughly hot. BUTTER-BEAN AND CHEESE PIE.

Required : Four ounces of butter-beans, 4oz of grated Cheddar cheese, 2oz of butter, one finely-minced fried onion, a little chopped parsley, Soz of brown breadcrumbs, vegetable stock or marmite and water, pepper and salt to taste. The butter-beans should be soaked for 12 hours, then cooked and passed through a mincer or a sieve. Mix all the ingredients together thoroughly with some of the liquor in which the beans were cooked, or some vegetable stock. Put the butter in small lumps on the top, having previously put the mixture into a buttered piedish, and bake it until the top is golden brown. BREAD AND CHEESE SOUFFLE. Take slices of buttered bread about half an inch thick. Cut the bread in one-inch squares. Butter a small casserole, and in it lay one-third of the bread, and sprinkle it with a little salt and paprika. Cover with a layer of grated cheese and a light sprinkle of mustard. Repeat until all the bread is used, sprinkling the top layer of bread and mustard. Beat two eggs, add one pint of milk, and pour this over the bread. Bake for half an hour in a fairly hot oven. SAVOURY RICE PIE. Required : Two ounces of washed rice, loz of finely-chopped onion, a pinch each of finely-chopped parsley, thyme, and marjoram, a pinch of celery salt, one egg, grated cheese, butter. Boil the rice with one pint of water. Strain it and add the onion, parsley, thyme, marjoram, celery salt, and the beaten egg, and put in a clean pan. Toss this over the lire for a few minutes, and then turn the mixture into a wellbuttered piedish. If the mixture seems stiff, moisten it with some of the liquor in which the rice was boiled. Cover with grated cheese, put some lumps of butter here and there on ton, dust with salt and pepper, and put it in the oven till it is hot all through and nicely browned. BERLIN KRANSER. Required : Yolks of four hard-cooked eggs, yolks of four raw eggs, Jib of sugar, 11b of unsalted butter, 21b of flour (scant), white of egg, loaf sugar, crushed. Those who delight in foreign cookery will enjoy this Icelandic pastry. Powder the yolks of the hard-cooked eggs, mix in the yolks of the raw eggs, and when smooth, gradually stir in the sugar. Then knead in alternately, a little at a time, the butter and the flour. Break the dough into pieces the size of a small walnut, roll each one under the hand on the table until it is about half an inch in diameter, and cross the ends to form a wreath. Dip each one into beaten white of egg and then into the crushed loaf sugar and bake in a slow oven—32sdeg Fahr.—for 20 minutes. BROWN ROUX. Melt slowly Jib of butter in a saucepan. Shake in Jib of flour. Fry it very slowly over the fire till it is a light brown colour. Keep turning it over, or it will get too dark and be useless. When coloured enough, pour it in a jar and tie it down. Keep in a cool place. Use what is required, adding the necessary amount of stock or gravy. This, of course. Is for brown sauces. WHITE ROUX. Make this like Brown Roux. Only stir it well over a slow fire for five or eight minutes and take great care It does not get the least brown. This is the white thickening. MOCK WHITEBAIT. Required : Raw whiting, plaice, or lemon soles, or some of each, two tablespoonfuls of flour, one teaspoonful of salt, quarter of a teaspoonful of pepper, egg and breadcrumbs, half a lemon. Remove all bone from the fish, then cut it into strips about one inch and a-half long. Mix together the flour, salt, and pepper. Dip the pieces of fish into this mixture. Beat up the egg, brush the fish over with it, cover with crumbs, and then fry a golden brown, being careful that a bluish smoke is rising from the fat before putting in the fish. Drain the fish on paper, pile it up on a hot dish and garnish with slices of lemon. Hand with it brown bread and butter. N.B.—This is one of the occasions when a frying basket 4s a boon, though not absolutely necessary.