THE HOME OFFICE

Southland Times, Issue 20147, 6 April 1927, Page 13

THE HOME OFFICE

OYSTER PATTIES. In answer to “Marjorie,” “L.R.” North Road, sends this recipe:— Puff or Flakey Pastry—l blade mace, 2 peppercorns and 1 clove, 1 egg to brush over. Stew oysters in white sauce made of 1 teacup milk, loz flour, loz butter, white pepper or cayenne to taste. Put mace of peppercorn in piece of butter muslin. For the cases, cut out 2 rounds of paste for each, mark half the piece with a smaller round, but do not cut through. Spread lightly with egg the plain piece and place the marked piece on top. Put in patty tins. Place in hot oven until thoroughly cooked, then remove the top piece, fill the centre of each with the stewed oysters, place the top on and serve at once very hot. SPONGE CAKE FILLINGS. “L.R.,” North Road, also sends the following recipes in reply to “May”:— Half a pint of whipped cream, 4oz. gelatine, 2 eggs beaten separately, 3 tablespoons sugar, 1 lb cocoanut, 4 cup milk. Soak the gelatine in milk and dissolve on stove. Beat eggs, and sugar, then the gelatine and whipped cream. Lastly cocoanut. The cocoanut can be omitted and flavouring put in to taste. Fill the cakes before the mixture begins to set. LEMON FILLING. One tablespoon butter, 1 tablespoon sugar, I whole egg, i a lemon rind, grated and the juice. Stir all over the fire until thick. Do not let boil. Will keep over a week. NUT FILLING. One tablespoon mazena, 1 cup milk. Make into blanc mange, when cool add 1 tablespoon melted butter, 2 tablespoon icing sugar, vanilla flavouring and chopped nuts. Beat all together until like cream. WHITE PAINT. 281bs. Masters Painters paint, 1 gallon raw linseed oil, 1 cup boiled oil, 2 cups turpentine. Stir well until a consistency of cream. If too thick add more raw oil. The above is for a finished coat. If a first coat is required, break down the above paint with a little raw linseed oil into a thick paste and then thin out with turpentine, and apply thinner than the finished coat. BACON OLIVES. “Jean,” Mataura, forwards this excellent breakfast dish: Take 4 rashers bacon, 2 tablespoons bread crumbs, i teaspoon chopped parsley, a pinch each salt, pepper and herbs, a little lemon rind, 4oz. butter, and egg sufficient to bind. Mix all ingredients except the bacon together. Spread a little of the stuffing on each rasher, roll it up, and tie with cotton. Fry slowly until cooked. Serve very hot on slices of dry toast.

RABBIT CUTLETS. “Hilda,” Lumsden, sends this recipe for using rabbits: — Take a nice fat rabbit and w r ash well, then put in saucepan with little water. 1 onion, sprig of thyme, and a little salt. Let simmer gently until tender. Then take out, joint nicety in shape. Roll well in flour, and fry in plenty of dripping until a nice golden brown. Serve with grilled bacon and mashed potatoes. CELERY AU GRATIN. “Polly,” Gore, sends these two recipes: One or two heads of celery, white sauce, loz of butter, 3oz. of grated cheese, 3oz. of breadcrumbs. Wash the celery, remove the root and leaves, and keep these for flavouring stock. Cut each head into halves and boil in salted water until tender, but not broken. Drain well. Put the celery into a greased gratin dish. Coat with a little white sauce, which may be made with some of the water in which the celery was cooked. Mix the breadcrumbs with the cheese and sprinkle them over the surface. Put the margarine in small pieces here and there over the top, L and brown under a grille in the oyen.

VEGETABLE SOUP. “Beatrice,” Winton, sends this recipe:— Take 11b. each green peas and tomatoes, and one onion. Drop peas into two pints of boiling water, with saltspoon of carbonate of soda, and chopped onion. When peas are cooked put in sliced tomatoes. Boil and thicken with one tablespoon cornflour; add pepper and salt to taste. This soup can be prepared in about half an hour. SCOTCH EGGS. “R.M.,” Invercargill, sends this recipe:— Take 6 eggs, 6 tablespoons of forcemeat, | pint of good gravy. Boil the eggs ten minutes. Peel them from their shells and cover with forcemeat, flavoured with a little chopped bacon. Fry the eggs in dripping a nice brown colour. Dish them and pour the gravy over them. MUSTARD PICKLES. “E.W.,” Edendale, sends this recipe:— Take one nice cauliflower, 31b small onions (cut into slices), 21b green tomatoes (if they can be had), two nice large chokos, one cucumber, one handful of nice green beans (sliced), one small cup of flour, one very large cup of sugar, 4 cup of treacle or syrup, three tablespoonsful of mustard, 3d powdered tumeric, one teaspoonful each of allspice, caj’enne pepper, and curry powder, five pints of draught vinegar. Make a brine of salt and water, pour over all the vegetables, and let them soak for two days. Then heat the brine enough to scald, and turn into a colander to drain. Mix the mustard, sugar, flour and allspice together, with enough cold vinegar to make a smooth paste. Then add vinegar, boil it till it thickens, stirring all the time. Add your vegetables till heated well through, about 25 minutes. Bottle hot and cork when cold. Bottles must be dry.

AMBER PUDDING. “Housewife,” sends this recipe for an excellent winter pudding: Six ounces bread crumbs, 3ozs flour, 4ozs suet, 2ozs sugar, jib marmalade, 4 a lemon 3 Shred the suet very finely, mix it with the flour, bread crumbs and a pinch of salt; add the marmalade and strained lemon juice, then the well-beaten yolks of the eggs, and lastly the well-whipped whites. Turn into a buttered mould, cover with greased paper and steam for four hours. Turn out. Heat 41b of marmalade with the strained juice of an orange, turn it on to the pudding and serve. This pudding may be varied by sometimes using orange marmalade and sometimes lemon. CHEESE FARANDOLES. Sent in- by “E.A.” Wyndham. Make some cheese pastry. When mixing, add a little carmine, so that the pastry is a pale pink. Roll out and cut some rounds with a round-cutter. Stamp out the centres of some of the rounds to form rings, thus having equal number of biscuits and rings. Bake these a delicate brown, and leave until cold. Arrange the rings on top of the biscuits, using a little white of egg to make them adhere. When cold fill with the following mixture: Mix together 3oz grated cheese and half-pint white sauce. Season well, and cook together until thick and creamy, and leave until cold. Then fill centres of the cold biscuits with this cheese mixture, and, when about to serve, decorate with rings of whipped cream, using a forcing bag and small plain pipe. RASPBERRY BUNS. “L.D.”, Southland, sends this recipe. loz. ground rice, sozs. flour, 2oz. butter, 2oz, sugar, 1 egg, 1 teaspoon baking powder.Rub butter into the flour and ground rice, add the baking powder and sugar, mix to a light paste with the egg, using a little milk if necessary. Roll out, cut into small rounds, put 4 teaspoon of jam on each, wet the edges and pinch them together. Place them with the joined side downwards on a greased tin, sprinkle coarse sugar over. Bake in a quick oven for about 10 aUAUtee,

' CHEESE PASTRY. 2oz. butter, 4oz. flour, 2oz. grated dry cheese, cayenne pepper, yolk 1 egg. Rub the butter into the flour. Add the cheese and the cayenne, beat the yolk with very little water, and mix the ingredients to a rather stiff paste. Roll out light and use as required. ORANGE SPONGE CAKES. “Edith,” Winton sends this recipe. 2 eggs, weight of two eggs in butter sugar and flour, teaspoon baking powder, rind of 1 orange and 4 the juice. Cream the butter and sugar, add the wellbeaten eggs, the flour and the orange juice alternately. Put the mixture into wellgreased Queen-cake tins and bake in a fairly quick oven. Cut a small piece out of the centre of each with a small cutter, fill with sweetened flavoured whipped cream and replace the tops. SCOTCH OAT CAKES. “Maggie” sends this recipe. 3oz. butter (or dripping), 2 large cups oatmeal, 4 teacup water. Pour the water, boiling, over the butter. Mix in the oatmeal. Roll thin. Bake as in above recipe. CREAM OF ONION SOUP. “1.L.” sends this recipe. 4 large onions, 2 tablespoons butter, 1 tablespoon flour, 1 cup cream, 1 pint water, 1 cup milk, 2 egg yolks. Slice onions and fry without colouring, in one tablespoon of butter for 10 minutes. Add the water boiling, and simmer for nearty an hour till the onions are soft. Sieve them and add milk, then flour and butter mixed to a paste and well stirred in. Add seasoning. Just before serving, beat the j’olks with the cream and stir it in quickty as the pot is taken from the fire, taking care not to have it too near the boil lest the eggs curdle.

BANANA OMELET. “Jeanne,” Winton, sends this recipe. Beat the j’olks of 6 eggs with 2 tablespoons sugar, add I banana rubbed through a sieve, 2 tablespoons cream, 2 tablespoons flour, a pinch of salt, and the stiffly beaten whites of eggs. Pour into a hot buttered frying pan, cover and cook slowly until almost ready, then remove the cover and put into the oven to brokn. Turn out on to a heated platter, sprinkle with powdered sugar and serve with sliced bananas. CELERY SOUFFLE. Include 31b of the white part of celery, J pint of milk, loz of butter, loz of flour, | bay leaf, 1 shallot, loz of cheese, salt, pepper, 2 eggs, 1 blade of mace. Wash the celery, using a brush if necessary, cut it into small pieces, and put it into a pan with the milk, bay leaf, mace, peeled shallot, and a little salt. Simmer gently until tender. Strain off the milk, remove the shallot, mace, and bay leaf, and rub the celery through a sieve. Melt the butter in a pan, add the flour and blend well; then stir in a gill of the milk. Stir over the fire until the mixture begins to leave the sides of the pan, then add the celerj’ puree, grated cheese, and the yolks of the eggs, beating each in separately. Season the mixture well. Whip up the whites of the eggs to a stiff froth and stir them lightly into the mixture, put it into a greased souffle mould, and bake in a good oven for about 20 minutes or until well risen and firm when pressed. Serve immediately.