HOME INTERESTS.

Otago Witness, Issue 2892, 11 August 1909, Page 75

HOME INTERESTS.

LEXTIL SOUP. Half a pound of lentils,' one large onion one Jiediuui-B.zed eairct, a mb'.espoonful of nuncci. parsley, a \-aspoonful of dripping, ana a quart of stock, made from a "broth bone. \oa may, if yen prefer if, boil the bece with the other items, taking it out beiore serving the soup. If there is any fat on the bone, the dripping may be omitted Wash th-e lentils, and put them into the sau-.eps.n with a small piece of dripping and add -the carrct and onion sliced small Let thpse all slightly blown, but do not let theiu sccroh. Put in the stock, and let all slowly boil for two hours. Season with salt and pepper. Pass all through a sieve; ■pour back into the pan, and boil up. Just l-*iore .erving sprinkle in the minced par.' ley. FILLETS OF BEEF. Cut 2lb. of beef into neat round fillets about gin thick, flatten them siightly, and trim them neatly. Cut some bo con into strips like matches, and lard one s:de of each (Hlei neatly. Wuah and prepare one carrot, turnip, and onion, and cut them into quarters; put them w. a slewpan with a bayleaf. Lay on them the fillets with the larded aids up, cover them with a, piece of greased paper, pour in enough stock to come to the top of the vegetables, and braise the meat, either on the stove or ii. the ovan. When it is quite tender, brush each fillet over with melted glaze. While the meat is cooking make the garnish, which consists of cassolettes of cucumber. Peel and cut the cucumber into blocks about ISm thick. Stamp out the centre of each so that it fcims a case. Put then; m cold, wilted water, and cook them, with the lid off the pan, until they are ju3t tender. Have ready half a pint of bread pevce. stir into it a, tablaspoonful of grated horseradish, and season it carefully with pepper and gait. When the cucumbe; cases are tender, drain them well, and fill them with the bread sruce Arrange a prettily-cut crouton of bresd on a hot dish, place the fillets in a. line on thia, garnish wi<h the cassolettes of cucumber, urd pour to and some good brown sauce DELICIOUS AND INEXPENSIVE DINNEE. Slice |lb of beef kidney and Jib of liver, season with pepper and «ilt, and put in a frying-pan, with enough dripping to fry it a. goMen brown. Slice two large onions, and fry in the same pan Lill brown. While these are cooking, peel and grate a. large oarroc aad a Inrgc naranip Place the contents of the frying-pan in a stewing-pan. and spread over all the grated carrot and parsnip, put in a little salt, and pour over all sufficient water to cover the wh>>le, and cook very slowly for about three-quir+ers of an hour. About four minutes before taking from firi. thicken *-ith a litt 1 © flour which has been mixed to a smooth paste with cod waier. Allow the flour to cook and! thicken before taking from fire. Served with niushe-d potatoes this is delicious and inexpensive, savoury ROAST. Rub ioz of dripping into ?oz of oreß-1-erumbs "choo a small ovion. and add 10 tue crumbs, with a little sage, salt, and pepocr. stir in a tablespoonful of milk to oirwl the mixture, plaoe this en one end of lib of beef cut thiu in one slice, and roll up. Fasten with string, put into a Dutch oven wi*h 2oz of dripping, and roast about one hour, basting frequently. TASTY WAY OF SERVING TINNEu SALMON. Take a heaped tol.leswoor.ful of flour, at»d blend smoothly with a little, milk or water ; add tc a pint of milk, and bring to the boil, stirrin" all the time. Put in a bit of butter, and pepper and salt, as for white sauce. Open the salmon, taking the edge of tin clean off if possible Cut out the contents in as large picc-F- us yc.u can— at least, try to seve it going into mash. — turn gently into faucepi.ii with the sauce, and let it heat through. A CAKE THAT WILL KEEP. ■Required- 11') of flour, Jib of butter, Jib of castor sni'ar. *,lb of -sultanas, Jib of mixed ]-eel, the rinds of two lemons, one tpaspconful of baking powder, five eggs. Sieve the four, baking powder, ni:d a pinch of aalt into a basin, rub the butter finely into it, then actJ the Mieir. r'paned fuhanas, chopped ppel. and the giatcd rinds of the lemons*. Beat up the eggs thoroughly, add! them to tho mixture, pud stir them lightly in. Pour it into a cake-tirr which has been hni>d with two o' three layers of grea«ed pa,per, nnd bake in a moderate oven for abou* one a-hali to two hours. Take out of the tin remove the paper, end leave it en a sieve until cold. A DELICIOUS SEED CAKE. One- pound of flour. Jib of butt?r, Sib of sugar, three eggs, two feaspoonFful of caraway Feeds, a pinch of salt, a little milk, one teaspoenful of baking powder. Cream the butter and sugar together, then add the yolks of the eggs, 9nd by degree? mix ni the flour, c&iaway seeds, and milk, and baking powder. Beat 'he whites 01 the eggs to a. ptiff froth, and add them last ; stir very lightly, an'! bake in a buttered tin for ajii hour and a-half. BIRTHDAY CAKE. Ingredients: >.\b of flour, Jib of butter. Jib of bweet almonds, Jib of currants, Jib of sultana?. Ub of sugar one teaspoonful of baking powder. 2oz of candied peel, one tablespoonful of brandy, two eggs, and a. few drops of almond essence. Method: Cream butter with sugar, beat yo'ks of eggs, mix dry ingredients, and add to mixture Beat all well, and add brandy and flavouring. Now stir m whites of eggs well braten. Fill a lined tin three parts full of mixture, and bake one hour. Stick blanched almonds on top. QUEBEC ROLLS. Ingredients fwc ounces of flour, 3oz of butter, 3oz of sugar, two eggs, greengage jam, whipped cream, bread. Method: Beat the butter to a fr»ani. whisk the eggs well, ar.d °*ir the butter to then., gradually dredge in the flour and sugar, and beat all well together. Butter a baking sheet jnd drop on to it a tea«poonf«l of the mixture at a. time leaving a =pace be^een each; bake m a ccol oven When half done roll up the piece 3of paaie, put a c ir.all piece of bread, into each to keo;> tbern in shape; when quite done and crisp take out '.lie bread, put in a spoonful of jam, and a little whipped cream on the jam. Serve hot or cold.