HOME INTERESTS.

Otago Witness, Issue 2815, 26 February 1908, Page 75

HOME INTERESTS.

MUTTON A LA PORTUGAISE. A '"small, nicely-hung leg of mutton, two ' tablespoonfuls of salt, one small division of i a bulb of garlic, a, laurel-leaf, four tablespoonfuls of vinegar. Crush the salt and garlic -together, and rub the leg of mutton all over with it, then pour over the vinegar after- having placed the meat in a. dish for 24 hours, turning often. Roast in. the or- > dinary way, adding a little hot water to the gravy in dishing up, and serve hot. | CREAMED LIVER. 1 Cut 21b of .liver into small pieces; cover . with cold water -for 10 minutes and drain. | Heat -three tablespoonfula of butter and • put in the liver ; season with salt and pepper. • and cook slowly for 10 minutes, browning it j on all sides, then take up the liver and put < where it will keep warm. Put one slice ' of onion in the frying pan and cook one minute; add three teaspoonfuia of flour and ■ cook, constantly stirring it until it begins to froth. Draw the pan back, «nd add one pint of warmed milk to it, stirring carefully. Let ; lit come to a boil. Put the liver in this and serve. BEEP COLLOPS. Take lib of rump steak and mince it finely on a board, then cut up an onion into thin ', slices, and chop finely. Fry "all till 'a pale brown in 2oz of butter or best dripping. ' Then add a gill of water, a tablespoonful of Worcester sauce,' lemon juice and "mushroom ketchup to taste, and simmer for 20 minutes. Place in a fancy round dish, and garnish with sippets of toast. CARAMEL PUUDINC Ingredients: Hali a pint of milk, two whites of eggs, sugar to taste and flavouring, 2oz lump sugar. This is a very nice { and delicate pudding, which is equally good hot or cold. Put the lump sugar into a mould with two tablespoonfuls of water or lemon-juice. Place the mould on the hottest part of the fire, stirring the sugar and water till -it becomes a dark brown. Take i. the tin in. a cloth wrung out. in hot water, and turn it round and round to coat it evenly • with the- caramel. Make a cus&xd of the I milk, eggs and flavouring, and when, the j sugar sets, which will be in two or three minutes, strain in the custard; stir it, place i a sheet of buttered paper on the top, put the mould in a pan of boiling -water which ' reaches three parts up the mould; let the water simmer till the pudding is cooked, which will be when, on touch the pudding in the centre, it is quite firm. Turn out and serve. -\ I AMERICAN PEAR TART.. I B«q.«iz«d:. 21b of cooking pet»; or 'unrip*

windfalls, the grated rind of one lemon, three tablespoonfuls of onstor sugar, cold water, 6d worth of cream (about half a pint), powdered cinnamon to taste. For the pastry: Jib flour, 4oz butter, one yolk of egg, one tablespoonful of castor sugar, cold water, pinch of salt. Peel, core, and quarter the pears. Pack them neatly in the piedish, putting the sugar and lemon rind in the middle. Add the water. Mix the flour, salt, and sugar. Rub in the butter lightly. Beat up the yolk of egg with two taWespoonfuls ! of cold water. Mix the flour with- this to ; a stiff paste, using more water, if necessary. Roll it out lightly. Wet the edge of the dish, lay on a strip of pastry, damp the top of it, and cover the tart with pastry. Trim and crimp the edges. Haise them, with a knife at each end for the steam to escape. • Bake the tart- in a moderate oven till th©- : fruit feels soft when a skewer is pushed in j under the crust. It will probably take about one .hour if the pears are very hard. Let it stand for a few minutes when cooked to render the pastry less brittle; then with a sharp knife cut the crimped edge loose from the dish, lift ud .the lid of pastry, "and spread all over ' the fruit the cream, whipped «»d sweetened and flavoured with cinnamon. Replace the lid of pastry, and serve. If the tart is wanted cold, do not put the cream on till the fruit is quite cold. j FROZEN ORANGE PUDDING. - j Prepare « custard by slowly beating a pint of milk, adding two well-beaten eggs and two tablespoonfuls of sugar; stir until it thickens ; well; remove from the fire and flavour with ! the juice of one orange and the grated yellow 1 rind. While this is cooling peel two oranges, and, removing every particle of white skin, ' flake the pulp into small bits with a silver i fork ; sprinkle liberally with sugar, and pour ! over a tablespoonful of sherry. To the cold } custard add half a pint of sweetened whipped i cream and turn at once, into the -freezer, stir- I ring in when half frozen the prepared orange ' pulp and a small cupful of grated macaroon ' crumbs. Continue- the freezing until very • stiff, and then pack in a melon mould. CHERRY <3AKE. Required: Six ounces of flour (or six tablespoonfuls), 3oz butter, 3oz. sugar, loz candied , peel, 2oz crystallised cherries, two eggs, one teftspoonful of baking powder, four drops of essence of almonds. Beat the butter and sugar to a oream with a wooden spoon, sift the flour, -and add gradually to the creamed butter and sugar. Cut the candied peel and cherries very fine, beat eggs, and add to mixture. Add four drops of essence of almonds to the eggs before mixing with the dry in- i frredients : adding flour and egg alternately. ' then candied peel and cherries, and last of i all the baking powder. This cake mixture. is better for being well beaten. Pout into i a well-buttered cake tin. and bake in a quick ; oveu 12 to 15 minutes. LORRAINE CAKES. Take one quart of flour, Jib butter, a small teaspoonful of salt, and two eggs.' Mix and J knead, these 'well' together. Roll about Jin thick Butter small 'tins, and line them ] with, paste. ■ Bake for about IS minutes. ! Be.at two eggs together,' with a pinch of ■

salt, two tablespoonfuls of castor sugar, atf half a- pint of. cream. Pour into the past*. Scatter over a few small pieces of butter, and put in the oven for another 15 minutes. Serve cold, filled with jam. ■ ' - TEA BISCUITS. Required: Half a pound of butter, lib -flour, Jib castor sugar, two eggs, vanilla, about - 2oz almonds. Cream together the butter and sugar, beat up the eggs, add to them two tablespoonfuls of water; stir theseinto, the butter, etc., with a good flavouringof vanilla; lastly, add the flour very lightly. Roll the paste out very thin, cut it into neat diamond shapes and squares, brush them over with beaten white of egg, sprinkle them with sugar and .chopped ■ almonds. . The almonds must first be akinned, coarsely ohopped, and prettily coloured in the oveu. Put them on a baking tin, and bake them a pale brown. MACARONI A LA LYONNAISE. Into a good-sized saucepan of boiling water put one teaspoonf-ul of saJt and 6oz of macaroni .broken into bits. Boil until tender, drain,- and rinse in fresh water. Drain ■X^ 1- Break into small pieces a dozen, mushrooms, and stew them for 10 or '6 minutes in half a cupful of milk. Put through a sieve one cupful of thick, stewed tomato, and- season with salt and pepper. Butter a baking-dish, put into it a layer of macaroni, 'then a little of the tomato, mushrooms, and a sprinkling of grated cheese. Fill up the dish in this order, seasoning well. Bake 20 minutes in a hot oven. SAVOURY BREAD PUDDING. Required: Half a pound stale bread, two half-boiled onions, two tablespoonfuls coarse oatmeal, 3oz suet, half a teaspoonful sag» (dried), one egg, quarter of a pint milk, salt. pepper. - Soak the bread in cold water until soft. Then squeeze as dry as possible, %nd) crumble finely; chop the suet-and onion, add this and all the other dry ingredients to, Mi© bread, with pepper ttnd salt to taste; anrt, lastly, stir in the ees; well beaten and the milk. Grease«tin, pour the mixture in, and bake in a hot oven till done —probably about 45 minutes. Cut into squares, and ser-r? ■with gravy poured over.