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HOME INTERESTS.

■WHITE SOUP. Boil two good-sized onions and two potatoes in two quarts of white stock or water till tender. Press thiough colander, put back Into pan with a gill of new milk, one tablespoonful of crushed tapioca, pepper, salt, a little butter, and a lump of sugar to taste. Boil for 20 minutesDELICIOUS POTTED MEAT. Take half a povmd. of ham, half a pound

of beefsteak, a quarter of a , pound ox breadcrumbs; salt, pepper, and mace to taste. Mince the meat «nd ham, add the breadcrumbs, and bind -together with an egg. Put into a basin, cover with greased papeaf and a cloth Steam fox three hours MOULD OP VEAL AND HAM. This is » good picnic dish " Take iwo pounds of 'filet" of veal and one pound of lean ham. Stew all in a little well-flavoured stock till quite tender Drain, and when cold cut into small, neat pieces. Boil three eggs till quite hard, and set in cold water. Tabs off the shells, cut the whites into -» ings and the yolks in. quarters, or press them through a wire sieve to crumble finely. Have ready some pieces of beetroot cut into fancy shapes, some sprigs of parsley, pieces of mixed 1 pickles, etc. Four a< little of the stock in which the meat wag stewed into the bottom of a pie-dish; when -set arrange whites and yelks of egg*,- bee-t-root, etc., in a fixed design, cover with more stock, then fill the mould with the meat^ ham, and remains of garnish. Season the stock, and pour it when nearly cold into the dish till quite full. Turn out when set, and serve with a good 'salad. Should the stock not be sufficiently strong to jelly easily dissolve some gelatine in it before placing in the mould. COW-HEEX* JELLY. • Cut a cowheel into small pieces, and put' these pieces into an earthen jar -with one quart of milk and a 2iri stick of cinnamon, put the! lid on the jar, and tie a piece of p»pw tightly over it. Put the jar into a alow oven for *hree hour and «-half. "When the cowheel is stewed take th& jar out of the oven «n& strain the milk into a basin. Sweeten and flavour to taste, then put it aside till the jelly is set. The cow-heel is very nic© served with onion sauce or a good gravy. GALANTINE OP LAMB. Required: A breast oi lamb, three lambs' tongues, half a pound of lean ham, four or six spring onions, a sprig or two of mint, a bunch of parsley and herbs, one ounce of flour, salt end pepper, stock or water, glaze. . With a sharp knife remove all bones from the breast, then, with a rollingpin, beat it slightly to flatten it out. Next trim off all but a little of the fat. Wash and cleanse the tor.gi>es, and l cut each in long slices from the tip to the root. Cvrt the ham into slices, and chop the mint and on ion 8. Lay the meat on a table, sprinkle it with pepper, salt, and mint. Lay the slices of tongue on the meat, sprikle over the onion and any mint that is left, also salt and pepper, then put on the ham, and roll up the meat neatly so that the slices of tongue will be running from end to end of the roll. Tie the roll in shape with vne string, roll it up in * cloth. Put all bones from th» meat and trimmings from the tongues in a stewpan with the bunch of herbs, put the roll on these, pour in enough stock or water to_ coyer it, bring it to the boil, then let it simmer very gently from, three to four hours, skim- ' raing it- occasionally When it is • done dx-ain. i-t out of the water, unroll the cloth andt re-roll it tightly. Put it on a dish, place a second dish over it with weights on it, and leave it until cold- Remove, the cloth. ■ scrape off all fat, remove the string,' J trim off a piece -from each -end., and brush it" over with a little melted glaze.' * '' SAUCER PUDDINGS. ' ' One ounce and a-haif of butter, two dunces of flour, two eggs, one gill of. milfc, Rub the butter into the flour, beat the - eggs, and mix with the "milk: add- gradually to tha flour. Beat all together well. Pour a little into four or five wellVbuttored • saucers, and bake in a quick oven for 20 minutes. Spread jam on one-half, and fold the other half over. Serve hot. Greatly improved if served with a little cream. CHEESE FRITTERS. Mix three -tablespccnsful of flour with ft " little milk, add four ounces of grated cheese, drop a dessertspoonful into boiling fat, and fry a golden brown. QUICKLY-MADE SWISS ROLL. Two tablespconsful of castor sugar, two tablespoonsful of sifted flour, and two eggs. . Beat together for five minutes; add two teaspoonsful of baking powder. Bake for five mlinutes in a quick oven; turn on greased paper, and roll. DELICIOUS OATMEAL SCONES. One breakfast-cupful of oatmeal, one breakfast-cupful of flour, one teaspoonful of salt, iwo teaspoonsful of baking powder, two eggs, half a pint of milk. Put flour and oatmeal, baking powder. *nd salt in a basin; beat eggs well, add milk, and mix all into a soft dough. Bake in small heaps on a tin; spirt and butter. AUNT MARGARET PUDDING. Two ounces of butter, two ounces of sugar - (castor), three ounces of flour, one teaspoonful of" baking-powder, one egg, a little milk, and jam. Mix day ingredients, together .till 1 they look like, bieadcrumbs, then add the egg 'and milk to this, and -beat well; Grease a basin, and then pour a little .stiff _- jam m tho bottom 1 , pouring the mixture over this, and steam for one hour. MADRAS PANCAKES. Boil an ounce of rice very gently in half a pint of milk until it is quite soft. Add one ounce of sugar, one ounce of butter, and a quarter of » teaspoonful of ground cinnamon. Put the mixture aside - to cool, and when cold stir into it two well-beaten eggs. Melt an ounce of butter in a frying-pan, and when it is quite hot pour in the pancake mixture. When set turn it to tho other side, and when bothside9 are brown turn into a dish, sprinkle castor sugar over, and serve. CHOCOLATE PRALINE SOUFFLE. Take three eggs, three ounces of castor . sugar, a. quarter of an ounce of gelatine, - one ounce and a-half of good chocolate, a little milk, two ounces of almond-rock, one gill of cream, whipped well. Separate the - yelks and whites 6t the eggs. Put the yolks in a basin with uhree ounces of castor sugar Put th 6 basin over a P»n of boiling water, and whisk till the yolks look " ropy." Diisolve the gelatine in a little hot water, and* melt the chocolate in a little milk Pound the almond-rock in a mortar; add ' the gelatine, chocolate, and almondrock to the eggs and sugar. Now whisk, till stiff, the whites of the eggs and the cream, and eiir these lightly into the mixture. Ti<> bands of stiff whit© paper round some small souffle oases. Pour in the mixture, let it set, then decorate the tops in - any pretty design with whipped cream flavoured with vanilla and castor sugar. To remove tho bands of paper carefully slip » heated knifo round uhe inside of them.

1 j TO CURE A COLD IN ONE DAY Take LAXATIVE BROMO Quinine Tablets. Chemiite refund money if it fails to euro. E W. GROVE'S eignature ia on i each box. Is I^4,

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/OW19090908.2.387

Bibliographic details
Ngā taipitopito pukapuka

Otago Witness, Issue 2895, 8 September 1909, Page 72

Word count
Tapeke kupu
1,283

HOME INTERESTS. Otago Witness, Issue 2895, 8 September 1909, Page 72

HOME INTERESTS. Otago Witness, Issue 2895, 8 September 1909, Page 72

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