HOME INTERESTS.

Otago Witness, Issue 2810, 22 January 1908, Page 82

HOME INTERESTS.

_______ | BISCUIT DE SAVOIE. ! -Take four, yolks of eggs and mix them with three • teftspoonfula of powdered sugar. Add and mix 2osr of rice flour, a teaspoonful of /vanilla/ »nd the "whites of the four "eggs beaten to a froth. Drop in finger shape on ' tin, and bake, till, pale brown. "■ HERRING \ FRITTERS. , - -_Skin and'fillet "two smoked herrings. Cut these into neat - pieces, put them into a' deep dish, season with pepper- and-lomon-juice, moisten" with a, little- oil."- Prepare" a -" thick frying batter, and after it has soaked oh. hour, drop in the- pieces of herring,- fry, s them in- deepv fat to a *iight v ,brown A dish up,. on a folded^- napkin, garnisli with\ fried • parsley. - f . - > ; '- ..^ r f .'_ CREAMED"" VEAL. " ' / , 2 , , Take; 31b- of veal, boil .-until it falls to pieces',-' ohop " fine^ " «nd make -the followi&g saTjc©:'-^Take * liunp .of" butter the size of. .-i an «gg, s melt and atiir in a heaping teble-apoonful-of ,'flour,- blend" well; 'add a- teacup- -„ ful of" cream or; milk and, more add. salt-, and pepper" .to" taste-; pour this '-over' veal, cover with breadcrumbs , moistened:.well with-milkor cream, "put-lump ofbutter" on tog, and" bake until nice'""*ndf brown. _, '. savory: macaroni. "Boil Jib of macaroni uritil-"t«nder in salted wateor,. drain,, and arrange 'in a, 'sKallow' dish. Have ready -two or three hard-boiled eggs, cut the whites into strips, and lay these with the macaroni: Prepare a cupful of white "sauce by cooking together a tableJ spoonful -each, of ,-butter and flour until they bubble, adding -half" * pint ~of milk and stirring until' the- sauce i& think and smooth. In,to this beat a heaping* tablespoonful of - gx»ted cheese, . take from -the fire and pour over-" the -macaroni. G-rat« the yolka' of the , Hard-boiled eggs over the top of -the dish, garnish' the edge with triangles of buttered toast, set th« - dish' in the ' ov«n for , five minutes /to. become heated through, and ~ serv^.^ " , QXJICK AND DELICIOUS ' PUDDING. j One egg, one-half of a cupful of sugar. % j very small lump of butter, two-thirds of "a cupful of water, one 'tea&poonful of bakingpowder, mired in .enough flour to make a> - stiff batter. "Drop a"" small spoonful of lh«' batter in _a cup. L Drop ' a Teaspoonful of some _tart jelly into the centre, then cover ' with' another spoonful of the batter. This amount bf. batter ought ~'J© make six or seven cups. Placo in a steamer and steam for -about 00 ' minutes ; - turn . into dishes, and servo with- any desired sauce. -V*~ AfiHERST PUDDINGS. - ; Three- ctipfuls of "siftedj flour, two-thiras' of a cupful "of golden syrupPon© cupful of . milk, one cupful .of "su«t chopped tine, one-" j half of a pound of raisins,^otic-half of a j. nutmeg/ one-half of a leaepoonful of- ground i cinnamon , " one ~ teaspooniu] of soda, onefourth of a teaspoonful of salt. , Into the flour put the> suet, raisins, ©toned., and. .chopped, -J3alt£ '.and" spices. Add: the syrup, ' thenVthe milk", to wKich-.th© soda, previously dissolved -in ,*" little ' milk ; taken from the cupful, has been added. Steam three hours -in, '» tin pudding-mould. v -- • • RIBBON PUDDING. Half' a pint of "boiling "water, on& pint of milk, two tablespoonfule of cornflour, wet ' wiib a little -cold milk and stirred in while boiling; -add a pinch of salt and dne tablespoonful of sugar. "Have ready the beaten whitea. of three' eggs and pour the Hot mixture over tliero. Slut -well and separate into , -three parts; m«lt "one square chocolate and ( stir into on© - part ; colour the second part 'wifh one- teaspoonful of -pink sugar. *Wet a fancy , mould t and * turn in- a layer of the white .flavoured: with- vanilla; then a layer ; of the pink " flavoured witlc rose; .then a layer of .chocolate, then another layer of. -white. c Serye cold! with whipped _ cream, or , a custard sauce made of one pint of milk,' * yolks of three eggs, half a cupful of sugar, salt," and half *■ teaapoonful ~ of vanilla. SNOW PUDDING.' '', . To one cupful of ,boiling water iidd one ■tablespoonful of cornflour, rjixed coldwater.- Let this" 1 boil, then, when removed . from tire fire . beat A m white 'of .egg, -.beaten j stiff. Custardi: One cupful of mux, one-half of a , "cupful of sugar,, yolk" of one ( egg.' Cook shswly, in. double .boiler." Place . the, '"snowjiart".- in X dish,' anof-w.nen 'cold put . , aioundf' and over it. Serve cold, i This is" enough'; for 'three people. * * , """ '""iFRENQH MARZIPAN. \ To lib 'ol -ground almonds^ allow lib ofpure powdered attgar and "six -.tablespoonfuls . of rose-water^ ,Put~ into a pofcel.ainilined saucepan"- with the sugar and rose-water, and stir over a fire until.-^wKen touched with the ■ finger,- it will -not-; stick." Do not let it get too dry.* Dredge the board! with powdered - sugar, turn the mixture on to. it,' and roll out about an inch..ii^ thickness j adding., more sugar to pin and board""if necessary to, pre- ■ (eat sticking. Cut into any chape desired •

lay on greased paper, an 3 dry slightly in a ' warm oven. • Sometimes -pistachio -nuts are > oombined with th« almonds, and then the resulting confection is an exquisite pal« green. . - FRUIT CAKE. Four eggs, beaten separately, one cupful - of sugar, two ciipfuls of golden syrup, half a cupful of. sweet milk, one cupful and a-half of butter,' lib each 'of figs, dates, raisins, currants^ and nuts, ' Jib eech- of ' candied orange and; lemon peel, |Yb of citron, one teaspoonful -each of cinnamon and nutmeg, one teaspoonful -of bakingsoda, sifted .with five-cupfuls of flour. Chop' and flour wetl "separately all fruit, , mixing a little at a time in 'the I batter. Put in a well-greased "pan, and 1 bake in a alow oven for ~ v two hours. "and a-half. ' i QUARTER-QUART CAKE. Weigh four eggs anc^nadx with them their equal w«ight of sugar, 1 " the .same weight of flour, aa much of butter,' arid a teaspoonful of vanille. Butter a. • tin; -. put ' th'o -jnixture in, and, bake for 20 minuteß. "_. ~ " . VIENNA COFFEE ICING. *~- This iB ft nice filling. , Work 2oz to 2Joz of- fresh butter with- soz icing .sugar, t^ll,.' quite smooth; then 'stir" in half, a" wineglass- ? ful, of'- strong black .coffee , or- coffee essence, 1 and mix. to a cream/ tad us«. " ' • , | -. • CHEESE' SAM>WICHES: -- , ;' Vi Put the yolks of'- 1 two', hard-boiled -eggs', a^basin; w'j.th a' tablespoonful of butter. , Beet 'up together till "quite smooth,- add Jib of grat«d- cheese, .with • a "seaeonjuig .of salt, pepper, and rauatatd. J Mix_ ■ im'gether,, andspiead between bread- and -butter. \-- ', '_. " WALNUT SANDWICHES. >' - This recipe ' will please vegetarians. Blanch and chop some -walnuts, and to every tobleapoonful of >imts allow .» goodteaspoonful of cream cheese. 'Rub well together, 'and spread on thin slices pf white or brown bread. < ~ ' WALNUT CREAM CAKE. To seven tablespoonfuls of biscuit- crumbs add two teaspoonfuls .of baking-powder, lib of picked walnuts, lib of dates, one i cupful and ' a-half of - sugar, and five eggs. "Put yolks in, and beat whites separately. Bake' 80 minutes in a. slow oven. " ; — ' .COCOANUT SHORTBREAD. Delioious confectionery, known as cocoa- " nwt shor.tbread, is made -in the following way.— Take 4oz of 'flour, 2oz -butter,, anclr-aoz, each of .desiccated cocoanut and sifted sugar," half a teaspoonful of baking-powder- a., pinch of salt, *nd the .yoJk of jones* 1 egg.. Cream the butter," "-sift •in the flour and ; salt, ad-d itHe- sugar, and -mix- all- well together.-'. Sprinkle in -the baking-powder, pour .in * the yolk" of egg,, and knead 'well (if -too . dry to adhere, add a_ small quantity of milk). Thp dough must not be " moist,' or it will ; not crisp-. Ptacfr it on a buttered paper on, ft- boards and lightly- roll ;itr out, dusting the top with? powdered sug'aiC-. Shape' tHevdougli' A intbt- : "diaTnoiids"-"with a.- knife, and> bake-it--in-V moderate' oven for ao-minutes. l Theseshortcakes - «.re --much" «ppr«ci«ted ifor . afte^ noon^jtei," JukP 1 ar« t gr«ati fayourifces "vwitH, .groVn-^ps .as well- as children. -^„ ;■-,;; '-