HOME INTERESTS.

Otago Witness, Issue 2896, 15 September 1909, Page 75

HOME INTERESTS.

CEUMBED AND BAKED CHICKEN. Chicken, butter, breadcrumbs, one teaspoonful flour, salt and! pepper. In Mississippi this is one of the popular ways to cook a chicken. — and a verj .good way, too, After cleaning the chicken split , it open in the back' and flatten it out. -Season inside and out with salt. After fastening the legs and wings in place with skewers, -place the chicken, split sidY down, in a baking-pan. Pour into the pan a cupful of hot water. Spread * layer of soft butter over the chicken and then sprinkle a layer of fine breadcrumbs over the butter. Put into a hot oven and brown delicately; then cover with another pan, and, reducing the heat of the oven, let the chicken cook very slowly until tender. A young chicken will be properly cooked in three-quarters of an hour, but a roasting chicken will require about an .hour and a-quartex. -Take good; care to keep the bottom- of the lower pan covered with water. If the chicken happens to be old and -tough cook for two hours or more, basting frequently with hot water to wheih j a little butter has been added. Wheh the chicken is done* take it out. . Place the bak-ing-pan on top of the stove, and add enough water to make about a' citpful- of gravy.. When this boils thicken with the flour, made, smooth with- cold water, seadon with salt and pepper, boil for » few' minutes, and serve in a gravy-dish. j A MUTTON PASTY. I Required: The undercut of a shoulder of mutton, two onions, a few peppercorns, a pinch of powdered mace, some good stock, from Jib to jib of pastry. saH and pepper. With a sharp knife remove the undercut from a shoulder of mutton and cut it into thin slices ; the rest of the shoulder may be hung until it is required for roasting. Place the slices of meat in a pie-dish, sprinkle them with salt and pepper, chop the onions, fry them first, then add them, also the mace and peppercorns, then nearly £11 the dish with some good stock. This should be made from mutton bones, and, if possible, a few veal bones, preferably knuckle, as it must set in a jelly when cold. If, however, you have none, add two or three leaves of gelatine to the stock. 801 l out the pas-try, any kind will do, and covert the dish as you would an ordinary pie, bruch the top over with beaten egg, and bake in a moderate over for about an hour to an hour and a-half. Serve it cold. j CHERRY CAKE. . ' Two ounces butter, 3oz castor sugar, two eggs, soz flour, 2oz glace cherries, half te*spoonful baking powder,, half teaspoonful vanilla essence. Beat the butter -until it isof a creamy consistency, then add the sugar and continue to beat the ingredients until they are quite whiter. Then "sift" ill the flour by degrees, and when, ha.ll has been used add one of the eggs and' beat it well -with the "flour, etc., then put in. the remainder of the flour and the 'second} egg: Wien .the . mixture has baen sufficiently beaten to be

■ quite light, drop ia the cherries, divided) in half (or in quarters if they are large), and then the vanilla and baking powder. Put the cake mixture at once into a prepared tin and bake itaifiediate'j hi t, wellheated oven. CANARY PUDDING. The weight of three, eggs' an sugar and butter, , the weight of two- egga'an- flour, the rind of one small lemon, and two eggsMelt the butter, stii to this the sugar and the finely-minced peel of the lemon, and gradually dredge in the flour, keeping the mixture well stirred. Whisk~ the eggs, and add them to the "pudding. Mix thoroughly, and put 'into a buttered basin. Steam three hours, or boil two houta.\ * TWENTY /CAKE. Two-egg*, Jib of ground iice, ilb of moist sugar,' • pinch of salt".' First boat the eggs for a few minutes. Ttienftdd the sugar, still beating, and, lastly, the xice and salt. Beat all together for five minutes. Put into a. well-greased tin, and bake for 20 minutes : in a moderate oven. This will make one good-sized loaf, or two sandwiches. CREAM SCONES. One pound of flour, a large teaspoonful of baking-powder, » teaspoonful of castor sugar, 2oz of butter, a teacupful of sweet milk or cream. Mix the dry ingredients all together, and with the milk ' make into a nice dough. Divide in pieces. Roll each piece out very thin, and! cut in four when on the girdle. i CASTLE PUDDINGS. ! Three eggs, their 'weight "in "butter, sugar, and flour; cream the butter, beat sugar into it ; beat the eggs, "stir the flour gradually, and' add any flavouring liked; Half-fill some small cups or tins, and. bake in a moderate oven; turn cut on to a warm dish, and sift sugar over them. Serve with sweet sauce. TENBY CAKE. Required: One pound and a-half of flour, Jib' of butter, Jib of castor sug»r, Jib of sultanas, five eggs, two heaped teaspoonfuls of baking-powderj 4oz 6f mixed peel, on* gill and a-half of milk. Well grease a large, deep baking-tin, and line it with a layer of greased paper. Beat the butter and sugar together to a cream, add the eggs one by one, beating each one in well. Sieve together the flour and baking-powder, then add very lightly to the butter, etc. Clean and stalk the sultanas, chop the peel, then add these to the mixture. Lastly, stir in the milk, and turn Ibe mixture into the prepared tin. Smooth it evenly over with a knife. Put (he tin in a moderate oven, and bake from one to one and a-quarter hours, or until, when a skewex is pushed into it, it comes out dean and quite £r«« from- the mixture. Take the cake from, the tin, remove the paper, <nd put it on a sieve until cold.

AusTist this year compares unfavourably with 'the same month. 1908, in <l* matter of bankruptcies in Wellington ForAugiw* of this year six bankrupts have filed, aa a.gainet two last- August. ' .Miss Edith Camplsell WaJker. who gay« £10,000 to the Australian Dreadnought Fund, is .supposed -to be the richest woman in the Commonwealth. She ia of Scottish, parentage. Her .father migrated from ins native town, Leith, .and acquired extensive lands in the early years of Australian colonisation.