HOME INTERESTS.

Otago Witness, Issue 2813, 12 February 1908, Page 74

HOME INTERESTS.

LOIN OF MUTTON, ROLLED AND STUFFED. Required : Four pounds oi loin o£ mutton, 4oz of breadcrumbs (flesh), 2oz of suet, 2oz of raw ham or bacon, two teaspqnfuls of powdered herbs, one teaspoonful of chopped parsley, on© raw egg, salt, pepper, one teaspoonful of chopped onion. Bon© (he loin neatly, spread, it out quite flat, remove any 9upexfluoU9 fat. Mix the crumbs with tie finely-chopped suet, onion, parsley, and herbs, also the ham. Season rather highly, as it Is to be eaten cold., Beat the egg, mix it well in, adding enough milk (if ij.joessa.ry> ,to bind it very s/ifi. Srsead. jfhis stitPjaj?

evenly over tht meat, tailing care that lr>e skin side is downwards. Roll it up neatly from side to side, tie it with tape securely, End bake it. allowing 20 minutes for e«ch pound and 20 minutes extra on the whole. Baste it frequently. When done, untie the tape, pud brush it when cold with a lilfle melted glnze If to bs. served hot, hand wit'i it led cuirant 'e!h and si good thick brown gravy, 01, if 'iked, tomato sauce. | "" WALNUT CAKE Take about half a per.nd of shelled walmits. blanch them in boiling watei for three rnimvtes. peel them, and dry them on a cloth. Pound them il a mortal, adding ih«> while a whole egg which must bs put in carefully and gradually to prevent the mixture from becoming too oi'y To this paste add Goz of castor sugar and of butter respectively, one p'nch of salt, and a tablespoonful of orange-flower water. Pound and stir all this thoroughly, adding three eggs brokan in one after the other. Make lib of puff pastry, give it five turns, cut it in two pieces, roll epch piece first into a ball then roll it out quite flai with the rolling pin to the thickness of half an inch; place one of these on a buttered baking tin, and over it spread the walnuts; lay the other piece of pastry over, press with the thumb all round to keep them* tcgether and form an edge, trim off all unevenness ; brush over with egg, cut out a pattern with a flouied knife, and ba-ke for 50 minutes. PRESEKVING GREEN PEAS FOB ( WINTER. I Gather the peas on a dry <toy; they should' be fuil grown, but not old. Taks some perfectly dry wide-necked bottles, put in tho peas, shaking the bottles so that they are as tightly packed as possible. When they are full, cork, then cover them with a piece of bladder. Put them in a large pan cf cold water, packing them well round with , hay, and put some hay under them ; bring the water to the boil and let it boil for two _ hours. Leave the bottles in the water until it is quite cold, then cover the corks with melted resin and store them in a cool dry place. Or after filing the bottles with peas buiy the bottle deep down in a dry part of the gaiden. ! DELICIOUS FRIED ONIONS. Peel and slice half an inch thick. Soak in milk for half an hour. Drain, season with salt and pepper, roll in flour, and fry brown. j LETTUCE SOUP. ' Required: Two- lettuces, loz of flour, a , teacupful of cream, loz of butter, one- pint of white stock, pepper, salt, and nutmeg. Wash the lettuces and boil them in salted water. When quite cooked drain dry and pass through a hair sieve. Mix loz of butter with a tablespoonful of flour in a saucepan, add a little strong white stock, then the puree of lettuces. Let all boil up for a few minutes. Season with pepper and salt and grated nutmeg to taste. Add as much stock as is necessary for the quantity of_ soup required and, at the last moment, stir in the cream.' Serve with fried dice of bread. TOMATO EGG-S. [ Required: Hard-boiled eggs, one tomato, , loz of butter, one gill of tomato sauce, seasoned breadcrumbs. After putting the hard-boiled eggs in cold water, take off the shells, cut each egg in half. Butter a fireproof dish, arrange eggs on the dish (cut side down) on a slice of tomato, pour over enough tomato sauce to cover the eggs comj pletely, and scatter seasoned breadcrumbs over. Put little bits of butter over all and bake for eight minutes. Serve hot. I ALMOND AND CURRANT PUDDING. ■ Two ounces beef suet, one teacupful milk, 4oz breadcrumbs, Jib currants, Jib raisins, ; 3oz almonds, four eggfc, two tablespoonfuls rum, 2c-z sugar, a little nutmeg. Method : Chop 2oz of suet very fine, and mix it with the breadcrumbs, a little grated nutmeg, the sugar, and the currants. Butter a mould, and put the raisins in rows all over it, with the almonds blanched and laid between the raisins. Well beat four eggs, and add them , with two spoonfuls of rum to the other ingredients. Put it into the mould, and steam for three hours. VELVET CAKES. Take a pint of milk that has become i hick fwl'icl. n.ay bo effected in this weather i by flaring in suffijiant heat to Uirn it withcut in any way •scalding it, which wou'd preserve it), and add to it a teaspoonful of carbonate of Foda, ihen the beaten yolks of two eggs, aii'l the whites beaten separately to a stiff froth, it pinch of salt, and sufficient of equal parts of fine flour and rice flour to Tiade a light batter. Cook like thick p:ml^cakes. in a small pan, with a little butter, turning over as soon as on© side is niceiy browred and crisped. Dram on cooking paper, and serve very hat. The butter in the pan must be very hot, else the akes ( will be too greaty. : ST. GEORGE'S CAKE. 1 Required: Three-quarters of a pound of ■ flour, -"tree eggs, 4oz of sugar, 2oz of butter, I 2oz of lard, 4oz of sultanas, 4oz of currants I 2oz mix-sd peel, a saltspocnful of spice, half ' a glassful of brandy, a teaspoonful of baking powder, salt. Mix the various dry ingredients i in one basin excepting the spice, which must be mixed with the brandy. Have both j currants and sultanas nicely cleaned and * dried. In a second large basin beat the | sugai and butter with the yolks- of eggs, brandy, and a little milk. By degrees sift the dry ingredients into the eggs, etc., till all is mixed. Beat for 10 minutes, add the stiffly beaten whites of eggs, and pour into a greased tin. Bake at once in a steady oven for an hour and a-half. PRUNE SOUFFLE. Mash sufficient slewed prunes to make half a pint; press them through a colander; add four tablespoonfulsr of sugar, and stir in the well-beaten whites of four eggs ; turn in a baking dish, dust with powdered sugar, and bake in a moderately quick oven for 10 minutes. SHEPHERD'S PIE WITH MACARONI. Take any remains: of cold m«at, end mince it finely. Put a third of the quantity of finely-chopped bacon and onions, with the addition of a little minced eheep'9 kidney, into a frying-pan, "and wh«n browned add the meat, a seasoning of pepper and salt, and, last of all, a little stock. Prepare some macaroni in fast-boiling salted water, and when tender lay it in) a piedish, placing a layer of meat on the top. Cover with macaroni, sprinkle with breadcrumbs, pour a. little melted butter over all, and do to * nice brown jn a quick oven. ♦ T