HOME INTERESTS.

Otago Witness, Issue 2894, 25 August 1909, Page 75

HOME INTERESTS.

I KIDNEYS A LA VICTORIA. I Required : Three or more sheep's kidneys, ; ljoz of butter, fcoz of flour, one gill of brown ' sauce, one tea&poonful of chopped parsley, ■ balf a- teaspoonul of choppred onion, thin i slices of bread, salt a-nd " pepper, » few 1 browned crumbs. Skin and core the kidneys, then slice them vejry thinly, and dust j them with salt and pepper. Melt the butter in a small pan, put in the chopped onions, ' and fry a golder brown. Next add the ' kidneys, and cook them gently for five i minutes. Then shake in the flour, and :o©k " that carefully, stirring it all the time. Now, ' *dd the sauc^ and about a teaepoonful of ketchup or walnut vinegar. Stir the mixture over the fire until it boils ; then draw the pan to the side of <the stove and let the contents simmer gently for about five minutes. Next cuf gome thin rounds of bread, one to fit each little china ramaquin1 case These may either be toasted or fried. If the former toast them, ihen cut them across, so that there will be four three- • cornered pieces. If they are to be fried it will be easier to cut them first, then fry them. Fi* the toast into each case, fill it ' up with the ISdney mixture, sprinkle a few browned crumbs on 'Jie +op, and then a little chopped parsley. Put t.he cases back in the oven until the mixture is hot through, then serve '.hen as hot as possible. SPANISH MACARONI. Two slices bacon, one pint cold macaroni, one pint of stewed -tomatoes, one cupful cold meat, one or two onions, one green bell pepper, butter, milk or s+ock. It is from a Spanish woman in Southern California that this recipe comes, and whoever follows it carefully will find that the macaroni will have a most appetising iaste. The bacon should not be too thin ; somewhat more than a pint of stewed tomatoes may be used ; lamb or mutton is preferable for the cold j meat; the macaroni is presumed to be gou>e j ' thiut has been boiled the day before. Cut the j 1 bacon in little bits, and fry in a spider, | add the onion minced fine, and when it has turned a delicate blown add the pepper cut in small pieces. If you are fond or hot dishes d'j not he. afraid io leave in a few of tho seeds. Stir for a, few minnt«s, and then add the stewed tomatoes. When tho tomatoe3 are hot remove from the fire Butter an earthen baking dish and put in a layer of the tomato mixture, then one of the meat (which should first be put through th? meat-chopper). then one of macaroni, seasoning slightly. Repeat this until all ths layers have been used, finishing with macaroni. Pour on some mil' or stock

' •until it comes to the top of the mixture , and after dotting with butter bake for hal! an hour or more until everything has become richly brown. If the macaroni has ( been previously cocked with oheese it wil! 1 do just as well, and in that ease a little grated cheese may be sprinkled over the top ; before the dish is put. in tbe oven. j HOT HAM SANDWICHES. j One cupful minced ham, one cupful milk, i one egg, one teaspocmful Frencn mustaxd, ; on* teaspooniul minced parsley, one table1 sroonful cream, stal« bread 1 , butter, and salt. Whenever you happen to have an i over-supply of *iala bread and some scraps of cold boiled ham you will find tihat. these sandwiches will make a nice dish for lun- ! checnf The ham should be minced 'quite fin-e, and" when that has been done the mustard; minced parsley, cream, and hall- a saltspoonful of salt should be mixed ' with it. Spread thin on slices of- bread. Press a. shoe of bread on. ea'oh ham-covered shoe. Beat the egg, and add the cupful .of milk to it. Dip tho sandwiches in" this" mixture and after taking them out let them stand ' a while ; then fry brown in »• little butter, I first on one side, then on the other. Serve on a hot dish. SAVOURY POTATO BALLS. j Boil lib of potatoes, and when tender mash smoothly in a basin with pepper and salt and j a Bm* 11 * lump of ,-but-ter.. Mix .with 1 a gill j of hot milk, ard the *y°Hr oi ■an egg. and a little finelyychopped 7 parsley and onion. • Make into round bills, 'roll in the whit*. -of\ the egg -and breadcrumbs, and fry % light brown. " - .. SARDINE ECLAIRS. j Cleanse from oil, skin and bone as many I sardines as required (but try and keep them in 'shape, as they look better). Have ready I some puff pastry Tolled out very thin; -wrap j each, sardine in this, brush over with beaten i egg, sprinkle with grated cheese, to which { has been addenOa little cayenne pepper. j Hake in a hot oven for 10 minutes. Serve ' vry'hot on a napkin; garnish with parsley. RIBBON CAKE. Beat to a cream 4oz of butter, 6oz of sugar ; then add two well-beaten eggs and 4k little milk; lasfly, stir into mixture £lb of flour, two tetspoonfuls of baking powder. Beat all well together Now separate mixture into three parts; into one part put a few drops of cochineal, enough to make a nice pink; into the second part grate a bar of plain chocolate, or cocoa, to make a nice brown; leaving the remainder cream. Place in flat tiiis and bake- in quick oven. Icing: Grate 3oz of chocolate, plaoe- in saucepan with 4oz of icing augar and. enough cold water to moisten it; then boil quickly for 10 minutes. Now spread jscnte of I the icing between each layer," «Jid ice all over. Do not let ioing get too cold, or it will not spread smopthly. It may be decorated with .walnuts. ,- CHERRY BATTER PUDDING (MADE WITH BOTTLE© FRUIT). Two eggs, one cup of milk, half a leaspoonfol of salt, one tablespoonful of melted butter, on« cup and a-half of flouT, one- teaspoonful of baking powder. Make a batter of Above ingredients, mixing them in tha order given. Turn into * shallow pan well greased ; over the top of this batter- put Cbe cherries from- a quart bottle, which ' nave been drained from- -the jf liquor, and Bprmkle I with three tablespoonfuls of sugar: B J^ e jin a quick oven for v 4O minutes. The liquor that -has been strained from, the cherries can be used for sauce on plain, pudding another day. -* - ! DELICIOUS COFFEE 'CAKE. j Eight ounces oi flout, two -teaspooniuls- of

baking powder, two eggs, 4oz each of butter ir.d castor sugar, three tablespoonfuls of milk, and sufficient roffee eesence to flavour to taste. Beat butter and sugar to a cream, add eggs, well beaten, mix flour gradually ; f hen add milk .and coffee essence, and bake as for sandwich. When cold ice with tho following: — Six ounces of icing a very little, milk, and coffee essence. EGG -BREAD. One pint, of - boiling watei, half-pint of ■white cornmeal,- half teaspoonful of salt, two tablespoonfuls of butter, four "eggs, one cupful of milk. - Here is something . very good indeed, which you may have ready ior serving just' about 'half an hour after you start to make it. Into the boiling water stir the cornmeal land salt After a brisk stirring for cne minute remove from the fire- and add the butter. -Beat well, am? add the eggs, well beaten. . Alter this - addition beat the mixture again; then add the milk, which should -be cold,- and give the mixture one more very thorough beating. Turn it into a buttered puddutg dish- and bske for 25 minutes, serving the bread in the same dish in which i° was baked. SAVOURY ROLL. , Half * pound of beef steak, £lb of bacon, Jib of breadcrumbs, one egg, pepper and salt to taste. Mince steak and bacon* and mix with .breadcrumbs; add. seasoning, .and bind 'together" with the egg. * Put in a basin, and steam for one hour and a-h«lf. MANILA TOAST. ". Dissolve, .loz of .gutter- in * em*ll f ryingpan, .and in it fry a slice 'onion. Then add three good-sized tomatoes, cut small, and season "rather highly with white pepper and* .salt. Beat up -three eggs with a little minced ham, stir into the other ingredients till it all thickens; then pour on to squares of buttered toast and serve at once. MUFFINS. Take a pint of 'hot milk, and rather less than » quarter of a pint of fresh yeast. Stir in sufficient flour to make this into a batter. Covter it and put it in a warm place to rise. Then add a little more milk, 2oz of butter, and enough flour to form a dough. Leave it' to stand again* for half an hour. Now knead well, break up, and form the dough into muffins. After a quarter of an hour bake them. SCOTCH SCONES. Ingredients: Eight ources flour. 2oz butter (or equal quantities of lard and butter), pinch salt, <no teaspoonful heaped up castor sugar, one teappoonful baking powder, one egg, milk. Method: Sift the flour into a mixing basin, aid the salt, sugar, end baking powder, ' en-i rub in the butter lightly and thoroughly with the tip- of tha fingers and make a hollow in the middle of the flour. Whisk Iho egg until it is thicl* and frothy, pour it into the middle of the flout, and add a liltle milk, and with * knife or small wooden spoon mix the flour to a light and fairly utiff dough, adding a little uijre milk from time to time as may be necessary. Turn the dough on to n floured board and roll it out to about Jin in thickness and cut it into three cornered pieces; pUce the scones as they are cut en a floured baki&g sheet, «tud when all the dough has baen used bake them at one* in a. quick av*n. A few -niniztes before they are ready brush them over quickly with milk Which has been sweetened with castor sugar, " and serve them as soon a» they are taken from tho ov«n. — —^— — —^^^^^^— » —Of all the Irish who go to the "United • States 89 per cent, are to be found w th«=-Northerh States. ' - -