HOME INTERESTS.

Otago Witness, Issue 2814, 19 February 1908, Page 75

HOME INTERESTS.

.^INSMIPIiE- B^EAtr;?up©ETO^ The bread used in~'lT»s_, < ?piay ij*ay ' be stak crusts of anyykind. It should -*W placed on a plate or tin in ' % r»t£er cool oven, left till thoroughly ..dry, and Jiheri crushed either with a flatiron ot _p.ut through «. mincing machine. Required: 'fib pi bread, one small tin of pineapple, three eggs, one pint of milk, Boz eugar, 2oz butter. Beat the "sugar a 1 ffd " butter well together, and add the yolks of eggs and breadcrumbs. Then stir in the milk, and add* enough of the pineapple juice . to make » nice smooth batter. Cut twothirds of the pineapple into rather small pieces, stir 'into the other ingredients, poui into *a well-greased, dish, and bake in a moderate oven until Bet — probably about an hour. Then beat the whites of the eggs to a stiff froth, adding a little castor augur while doing so, pile on -the top on a rocky heap, decorate with the remainder of the pineapple, and place in the oven till set.

FISH CAKE.

Required: About lib of any kind of fish, 3oz suet, 3oz breadcrumbs, two teaspoonfuls of chopped parsley, two teaspoonfuls of salt, half a teaspoonful (or less) of pepper, two eggs, half a pint of milk. Remove all skm and bone from the fish, and pound the flesh well in a mortal. Chop the suet finely and mix it with the crumbs Add these to the pounded fish, also the chopped parsley, pepper, and salt. Next beat up the eggs, add the milk, then stir these into the other ingredients. Have leady a well-greased basin, put in the mixture, pressing it down well, cover the pot. with a piece of greased paper, put it in a saucepan with boiling^water to come halfway up it, and steam it for one hour. Turn it out carefully on to a hot dish, and pour over it some weJ-made egg sauce. For the sauce. Required- Two eggs, loz butter, loz flour, -thiee-quaiters of a pint of milk, or rniik and water, salt, pepper, and lemon juice. Boil the eggs foi at least 15 minutes, until they are quite hard, put them m cold water for 10 or more minutes, then shell them. Melt the butter in a saucepan, srtir in the flour smoothly, then add the milk and stir over the fire until the sauce boils well and thickens. Then add the chopped eggs with salt, pepper, and lemon juice to taste. If liked, the yolks and whites can be separated ; the whites be chopped, and the yolks rubbed through a sieve or strainer. Th-e whites can be added to the sauce, and the yolks arranged in straight lines across the 'pudding on the sauce. This is very effective.

MUTTON FRITTERS A LA DIABLE.

Required: Half a pound of cold mutton, two tablespoonfuls of chutney, a little oftyejnne and curry powder, frying batter. Cut the mutton into thin slices and trim them neatly. Spread, each slice with some of the chutney and roll it up. Have the frying batter ready, and a pan of deep frying fat on the fire. When a bluish smoke rises from, it dip each roll into the batter (a skewer is best to do this with), then fry them a pretty golden brown. Drain them well on •paper. Dust them with a little curry powder and cayenne, and serve "them piled' up on a hot dish. Serve with them some tomato sauce. For the frying batter. Required: Quarter of a pound of flour, quarter of a pint of tepid water, quarter of a teaspoonful of salt, one tablespoonful oi oil or melted dripping, the white of one egg. Mix together "the flour and salt, then stir the water and oil smoothly into, these. Beat the white to a stiff froth, and lust at the last add it very lightly to the batter.

DROP BISCUITS

To two cupfu'.s of sifted flWr add two teaspoonfuls of baking powder, a pinch of salt, one cupful and a-half of milk. Beat all together quickly. Have pans buttered, drop from spoon into pan, leaving room for the biscuits to FDTcad Bake in hot oven Serve hot, buttered

RISSOLES

Take cold bee-f, veal, or any otheT meat, the more variety the batter, hash it fine, and mix with it two eggs, a little grated onion, melted butter, two biscuits pounded fine, pepper, and salt. Form into balls, and fry In butter. Serve with drawn butter flavoiired with lemon.

HOT WATER SPONGE-CAKE.

One cupful and one-fourth granulated sugar, one and one-ha!f cupfuls flour, two small teaspoonfuls baking powder, four eggs, four -taVespoonfuls boiling water, a pinch of salt. Cream yolks and sugar together, add beaten whites, then flour and baking powder; ndd water and stir thoroughly This is nice baked in two layers and spread with whipped sweetened cream.

AMERICAN CREAM PIE,

Make some nice t>astry. and roil out a. lower crust. Frirk it so that it will not puff up, and bake. To make the creamy put two cupfuls of milk in a saucepan to heat. Break four eggs, reserving the whites for a meringue, and put the yolks in a bowl. Beat' them, and add a cupful and a^half of sugar, a dessertspoon ful of cornflour, and a pinch of s>alt. Beat -this light, and if '.t seema too Rtiff add a little milk to it before turning into the hot milk. Cook all together until thickened, and Btir in 'ha'f a cupful of shredded cocoanut. When slightly cooled pour into "the Die. Take- the whites of the eftgs and beat them untif dry and stiff. Add 12 teaspooiifuls of castor sugar Spread this for a meringue unon the pies. Scatter some more of the fhredded cocoanut upon the top, »nd put in the oven to bake a light colour. The cocoanut may be omitted if preferred.

A SIMPLE PUDDING,

An excellent and simple pudding for «ating with stewed fruit of any kind can be made as follows: — Put a r* t of new milk en. the stove to boi!. Then plac* in a basin one table^oconful of cornflour, one tab!esrxxmful of castor sugar, one teaspoonful of custard povrdei. and van'lla flavour Mix together with a little eo'-d milk until a Fmr>oth pa c *e is foiinri! When^lhe milk has boiled pour it on to the mixture, stirring carefully si the time to prevent it becoming 'nmpy Rcdlpcs the who'e in the saucepan, and boil for at lea«t 10 minute". Serve when almost ce'd with any kind of fruit in season, 01 with jsn