Domestic

New Zealand Tablet, 19 August 1915, Page 57

Domestic

(By Maukeen.)

Cornflour and Rice Pudding. One ounce of rice, loz cornflour, 2oz sugar, loz butter, rind of on© orange thinly peeled, 1 pint milk, 2 eggs. Boil rice till tender, and strain it. Grease a piedish with butter. Mix cornflour to a smooth paste with two tablespoonfuls milk; put remainder of milk and orange-rind into a stew-pan on the fire, allow them to come slowly to boiling-point, then cover the pan, draw it from the fire, and leave it for about on© hour. When the milk is well flavored, take out the orange-rind, add the cornflour, stir quickly, simmer 10 minutes, add the rice, sugar, beaten eggs, and remainder of the butter. Put in piedish and bake 20 minutes. Venetian Eggs. Required: Four eggs, four ounces of cheese, one and a half ounces of butter, one small onion, salt, pepper, and half a teaspoonful of chopped parsley. Method; Peel the onion and slice it very thinly. Melt a little dripping in a frying-pan and fry the onion a light brown. Do not over-color it, or it will be bitter. Now take a fireproof dish and butter it well over the bottom and sides, line it with the slices of onion, and then with a layer of the cheese in thin slices. Break the eggs over the cheese and season them ; cover them with the remainder of the cheese finely grated. Put a few small pieces of butter here and there on the top and bake it in a. quick oven for about ten minutes. Serve this dish at once, very hot. Some people like to strew the top with fine breadcrumbs, and this makes the dish look very nice. A few sprays of parsley may bo used as a garnish, and the dish should be wrapped in a napkin and set upon a platter before being sent to the table.

- q Savory Rissoles. Required: Six tablespoonfuls of mashed potato, two tablespoonfuls of fresh white crumbs, two teaspoonfuls of chopped onions, two teaspoonfuls of chopped parsley, two raw eggs, one ounce of butter, one hard-boiled egg, seasoning, breadcrumbs, and fat for frying. Method: Melt the butter gently in a saucepan, add the potato, fresh crumbs and parsley and onion. Mix all well together. Chop the hard-boiled egg very finely and mix it well with the potato mixture. Season all carefully. • Now beat one of the raw eggs and add it to the other ingredients. Stir them over the fire to bind the eggs well and then season. Make the mixture into even-sized balls or long rolls', roll them in crumbs, and then brush them over with beaten egg and then again in crumbs. Fry to a light brown in a very hot pan, drain them well on paper. Serve these rissoles on a hot dish and garnish with fried parsley. A few ground nuts make a nice addition, or two tablespoonfuls of grated cheese. A little brown sauce or tomato catsup goes well with this dish. Ground Rice Cheese Cakes. Three-quarters of an ounce of ground rice, li gills milk, loz castor sugar, -loz butter, ,1 egg (beaten), pinch of salt, grate of nutmeg, half lemon rind (thinly peeled), a few currants, trimmings of rough, puff or short crust. Line two dozen patty-pans with pastry, mix the ground rice to a smooth paste with half gill of milk, put the remainder of the milk in a stew-pan over the fire with the lemon rind, let them come slowly to boiling point and leave them to infuse for ten minutes, strain the milk, add it to the rice, return both to the stew-pan and boil for hour, stirring continually, cool and add the butter, sugar, egg, nutmeg, and salt. When nearly cold half'fill the pattypans with the mixture, sprinkle a few currants on top of each and bake in a moderate oven for 20 minutes. Household Hint. A useful funnel can be made out of the half of an egg-shell by making a. small hole in the tip of it.