HOME INTERESTS.

Otago Witness, Issue 2817, 4 March 1908, Page 74

HOME INTERESTS.

OYSTER SOTJP FOR FOUR PERSONS

Chop the rough outside pieces from one root of celergy. Wash and cover with a pint and a-half of cold water. Cook slowly for half *n hour. Drain and press; add to the celery water a pint of milk, and when hot stir in one iablespoonful of butter and one of flour rubbed together, and a level teaspoonful of salt and a saltapoonfu) of pepper. Drain and wash a dozen fa-t oysters, throw them into the soup, and, when 'boiling, serve. SHEEP'S BRAINS. Detach the brains from the head without breaking them; put them into a basin of hot water to stand for an hour. Then remove the skin carefully, tie up in a small cloth, put into boiling water, and add a little salt. Simmer for 10 minutes. Season with pepper. Serve hot on toast with melted butter. CAftKLON" OF BEEF. To make this get 21b of beef from the round, and chop it fine. Mix -thoroughly with one small onion, chopped fine, two tables.poQftfulß of minoed parsley, four heaping tablespoonfuls of soft breadcrumbs, three " tablespoonfuls of melted butteT, two teaepbonfuls of lemon juice, and the grated yellow rind of a -half lemon, two teaspoonfula of salt, a half-teespoonful of pepper, half a teaepoonful of celery salt, and the yolks of three eggs, beaten. 801 l into a compact, oblong shape, wrap in one thickness of buttered paper, place in a baking pan with a tablespoomul of hot water, and bake about 40 minutes in a hot oven. Baste frequently with two teblespoonfuls of butter melted in a half-cupful of boiling water. As soon as done, remove the paper and serve with a brown sauce. COD'S HEAD AXD SHOULDERS. Clean the fish and rub with salt about an hour before dressing it. L-ay it in the fishkettle with water enough to cover, keep it just simmering. If the water boils away, pour a little more in at the side of the kettle, and not on the fish. Add soz of salt to each gallon of water used, and bring slowly to a boil. Skimi carefully, and when the water has once boiled simmer gently until cooked. Serve on a hot napkin, «tnd garnish with parsley, horse-radish, cut lemon, and the liver. BORDER OF PEARS A LA CREME. Thickly coat a plain border-mould with clear wine jelly; then fill in the border with well-flavoured vanilla cream ; leave it till set. Meanwhile peel and halve some large, even-sheped stewing pears. Stew them carefully, with just enough water to. cover them, and lump-sugar in the proportion of lib of

sugar to * pint of water. Colour the watefr a' deep pink. When the pears are tender drain them out of the water. If preferred, a good Wand of tinned pears may be used. When the mould is set, dip it into warm water, turn it on to -«■ pretty dish, and arrange the pears round the -top of the mould. Stick a piece of angelica, in each half of pear to represent the stalk. Whip . one gill and a-half of cream till .stiff, .flavour ■ it with castor sugar «nd vanillft to taste, • then heap this up in the centre of the mould. . Pour round it some maraschino sauce. To » make this, melt a small pot of red currant jelly, add to it two toblesipoonhils of hot ; water and maraschino to flavour. When nearly cold, pour it round the Bweet. BLITZ KUCHEN. To the yolks of four eggs, well beaten, add half a cupful of butter, one cupful of sug«r, " and beat to N a cream ; add one cupful and one-thiid of flour, one heaping teaspconful of baking powder, one teaspoonful' of vanilla-, ' and the whites of four eggs, well beaten. Sprinkle over one cupful of chopped almonds. When baked sprinkle with powdered sugar. FRUIT JUNKET. Fruit junket is an easy and delicate dessert. To prepare it. have a dieh or individual cups partly filled with any kind of stewed fruit. Dissolve a junket tablet in . one tablespoonful of cold , water; measure * quart of milk; put a few spoonfuls of it in « saucepan with three tablespoonfuls of sugar, and heat until the sugar is dissolved; add the remainder of ihe milk and heat until just 'blood- warm — no longer. Take | set .once from the fire^ add. the dissolved - tablet, and pour quickly over the fruit. Do not disturb until the milk has set, then carefully transfer to a cool piece. Serve ice-cold with cream. In serving, a meringue or thick whipped and sweetened cream may be heaped on the top to add to its appearance. ITALIAN CREAM. Melt three-fourthß of an ounce of isinglass in half a pint of milk, with a stick of cinnamon and a small piece of lemon peel in it; into one pint of cream put a teblespoonful of sugar, the juice of three oranges, and a glass of brandy ; whisk them up v well, strain the isinglass in when cold, and whip them all together; when it gets thick, put in a mould ; place in a very cool place. VERMICELLI SOUFFLE. Required: Three ounces of vermicelli, on« •and a-half of milk, three egg«, essence of vanilla, sugar to taste, half an ounce of butter. Wash 3oz of vermicelli and boil in milk for 20 minutes. Sweeten to taste with white sugar. When nearly cold add the beaten yolks of three eggs, and -flavour to taste, stirring ell together nicely. Crease a round souffle dish with butter, whip fne whites of eggs very stiffly, and lightly add to the vermicelli. Pour into the greased dish and bake carefully till * golden brown, then serve. MACARONI PUDDING. . Break half a pound of mac*«Cni into inch lengths, and 1 boil it until tender in a pint ' of- milk, putting both in a double boiler. By the time the macaroni is done the milk will be absorbed by the macaroni; add to • it then two tablespoonfuls "of butter, four t&bleapoonfuls of sugar, a little salt, and a ■teaspoonful of vanilla 'flavouring. Le^t it stand on the side of the stove in the double boiler ior 10 minutes, covered; put in three or four tablespoonfuls of cream or rich milk, ■and turn out into a deep di«h. Eat -with butter and sugar sauce, or with sugar and cream. A GERMAN DELICACY: SOTJP BALLS. Cut a slice of stale bread into dice, and ' fry in butter until a crisp brown. When they are cold crush the bread with a wooden spoon into the beeten yolks of two eggs, season with salt and a pinch of mace, and mix together with flour sufficient to form * batter stiff enough to mould into balls. These should be the size of walnuts. Drop into the boiling soup and cook 10 minutes. They will swell to twice th© size while cooking-