HOME INTERESTS.

Otago Witness, Issue 2817, 11 March 1908, Page 75

HOME INTERESTS.

COLD BOILED FISH WITH SAUCE TARTARE. If the fish is left from dinner and is broken, pick free from skin and bones and heap it lightly in the centre of the dish. Have two cold hard-boiled eggs, and cut fine with a silver knife* — steel -turns the egg black. Spiinkle the fish with this, and garnish with small crisp lettuce leaves or watercress, and slices of cold potato and beets arranged tastefully around the dish. The sauce may be poured over the fish or served separately. Sauce Taxtare. — The yolks of two uncooked eggs, half a cupful of oil, three 1 tablespoonfuls or vinegar, one of mustard, on© teaspoonful of sugar, quarter of a teaspoonful of pepper, one teaspoonful of salt, one of onion juice, one tablespoonful of chopped capers, one of chopped pickles. Make the* same as mayonnaise dressing. Add the chopped ingredients the last thing. SALMON TIMBALES. ' A pound can of salmon will make the timbales. After removing skin and bones flake the fish fine with a fork, add one-half of a, cupful of stale breadcrumbs, a dash of cayenne, salt and pepper to taste, one tablespoonful of chopped parsley, one tablespoonful of butter, melted, and four beaten eggs. Mix and pack in small buttered moulds, stand in a pan of hot water, and cook about half an hour in a moderate oven. Serve the sauce around, not over them. SAVOURY SOUFFLE. Mix together a pint of breadcrumbs with, a teaspoonful of grated lemon rind, a dessertspoonful of sweet herbs, pepper and salt. Beat two eggs lightly, and add a breakfast cupful of milk. Pour this into the dry ingredients, mix all together, beat for two or three minutes. Pour into a greased pie-dish, and bake for 10 minutes in a quick oven. DREAMS. Cut rounds of partly stale bread, and between two layers put a liberal serving of al good, strong cheese. Season with salt and pepper and plenty of paprika pepper. Have ready a frying-pan with melted butter, and when hot lay in the cheese sandwich. Fry on both sides and until the cheese i« melted and the bread is a delicate brown. SeTve hot. BAKED TOMATOES. Peel some large, fine tomatoes, cut them up. and take out the seeds. Put them into a deep dish in alternate, layers with grated breadcrumbs. Season the whole with a little salt and a dash of cayenne p«pp«r. Set in the oven and bake. Many people consider cheese a great addition to this dish. If used, it phould be well flavoured and finely grated. RICH TOMATO SAUCE. To make good, rich tomato sauce take 31b of ripe tomatoes (skinned), one pint of good vinegar, from quarter to half pint of water, 6oz of sugaT. loz of salt, Joz of pepper, one small onion, chopped fine, one piece of lump ginger (about the size of a finger), and cinnamon, cloves, and allspice to taste. Pound the tomatoes and dry ingredients thoroughly in a mortar, add the vinegar, and simmer all gently in water for one hour, stirring occasionally. Let the sauce cool, and it is ready for use. VEGETABLES AU GRATIN. Cut a head of cabbage in pieces, and boil separately in plenty of salted water, the same amount of beans cut small. Other vegetables may be used if you desire. When tender, drain them and sprinkle a little sugar over them. Place- some bits of butter in a baking-dish, put in layer of cabbage, then sprinkle with grated Parmesan or other cheese; again add bits of butter and cheese, and continue in this way until the pan is filled. Cover closely, and bake in moderate oven for an hour. Then uncover, strew the top with buttered crumbs, and brown. S*rr« from same dish- J

WHITE STEW OF CELERY. Wash a bunch of celery, and cut it into £in lengths ; pour over it enough salted boiling water to cover it, and cook until tender. Drain free of all water, and return to chafingdish with a pint of hot milk. When the celery again roaches the boiling point, add a teaspoonful of butter rubbed to a paste with a teaspqonful of -cornflour,:* Cook, stirring constants -fpratwo 1 minutes.^ Seaaofc', rand, serve." * ■ A * " 4 CURRANT FRITTERS. ; " Three eggs, Boz flour, 4oz currants, four tablespoonfuls boiled rice, sugar to taste,, a grate of nutmeg, half a pint of milk, a" pinch of salt, frying fat. N j Method,— Make the batter I by mixing the yolks of "eggs with the flour and adding milk*j gradually till a smooth and light batter is] obtained. Add the salt to the whites of eggs and_ whisk stiffly, stir them -lightly into the batter, add the currants, rice, nutmeg, and 1 enough castor sugar io sweeten." Drop the mixture in spoonfuls into hot fat and fry to a light brown colour. Drain the fritters "on a cloth or paper and dredge over with castor • sugar. Serve piled up on a hot dish MACARONI WITH CHEESE. Boil about 3oz of macaroni in salted ' water until tender. Warm a little butter in a pudding-dish, then put in a layer of the macaroni, next a layer of grated cheese or cheese cut into small bits, dust with salt and pepper, coyeT with little bits of butter, then add another layer of macaroni, and so on, having the cheese layeT on top. Pour over enough cream or rich milk to just come to the top of the cheese. Cover with a layer of buttered crumbs and bake in a moderate oven for half an hour or a little longer. APPLE OMELET. Peel and quarter six apples; stew them until tender ; then add two tablesponfuls of butter, half a cupful of sugar, a little nutmeg" or candied lemon-peel, and three eggs; beat the whole well together, and fry as an omelet ; or it is very nice sprinkled with cracker crumbs and baked in the oven for 15min. ORANGE FOLLY. Peel and carefully remove the skin from six large oranges ; cut them in slices and plaoa in the double boiler with a tiny pinch of baking soda and a cup of sugar, cook for 20 minutes, and press through a sieve. Allow this to become thoroughly chilled, and at serving time add the stiffly-whipped whites of two eggs beaten with two tablespconfuls of sugar, and then very gradually half a pint of whipped cream. Arrange on a large round of sponge cake, with lady-fingers enclosing the sides, fastened in place with a little orange icing, each finger surmounted by «• crystallised cherry.

j STEAMED ORANGE PUDDING. If stove space is limited the pudding can be steamed ovei the boiled potatoes, thus saving fuel. Required: Two eggs and their weight in butter, flour, castor sugar, one teaspoonful of baking powder, the grated rinc 1 and juice of two oranges. Grease a. plain basin or mould. Cream the butter and sugar until very soft and white. Mix the flo^Tjt baking-powder, and grated orange-rifle 1 * together. ' Stir these lightly into the buft<tt , after beating" in the eggs one by one. L&uly, ' strain and mix in the orange juice. Ptw the mixture into. the mould. Twist a pfto* -of greased papirs«*K&^tlM».4tojp v^ju&; ■t&or. . the pudding for" o"ne noifr^- TtrfnSit^iref oUt I on to a hot dish and pour round some £&»a i4 Bwfet^auce. * | CHOCOLATE BREAD-PUDDING. | If you don't like, jphocolate. savour with lemon-juice or sherry. Required : 60s of st»l« bread (or stale bread and butter will do), 1 pint of milk. 2 tablespoon fuls of flour, 3 tablespoonfuls of chocolate powder, 2 tajblespoonfuis of/ brown -.sugar;- 2oz of cfiopped suet, J teaspoonful of baking-povrder^ 1 egg. Boil the milk, pour it over the bread, 'and let soak tiatil eoft. Beat up with a fork, 1 add the other ingredients, the egg last of all. Mix well together, pour into a well-buttered pie-dish, and bake in a moderate oven for one and a-half hours. Turn out, and oerv* with the following sauce: 1 pint of milk, 1 tablespoonful of cornflour, li tablespoon^ fuls of chocolate powder, 2 tablespoonfuls .oi sugar- Boil the milk, mix the other ingredients together, and when the milk boils pour it over them. Return to the saucepan, let boil up, and it is ready.