HOME INTERESTS.

Otago Witness, Issue 4029, 2 June 1931, Page 60

HOME INTERESTS.

NEW MEATLESS DISHES. ’ ' , T°, rcake cutlets chop three Hardboiled eggs small, adding.to them two tablespoonfuls of fine breadcrumbs, two of any hard-grated cheese, seasoning to taste, and a saltspoonful of curry powder. Bind all together with two well-beaten eggs, or one egg and a little milk. Form into cutlet shapes, dip into frying batter, and drop into Doiling fat. Cook until a golden brown In colour, and serve very hot with grated cneese sprinkled over. Mixed with cooked potatoes, sardines make savoury cutlets, Cook two or three potatoes and mash them. Bone four sardines, and either pound them finely or pass through a sieve. Mix with the mashed potatoes together with 2oz of slightly melted butter, or margarine, season, and bind together. Shape into cutlets, and lay in a tin under the griller to cook on the gas stove or before the fire. Serve hot. A DUTCH DISH. Mash up some cooked greens with an ©Qual quantity of well-cooked potato, until it is quite free from lumps and perfectly bienc.ed. Add a small piece of butter and a little seasoning, and form the mixture Into a long wall-shaped mass down the centra of a dish, and keep hot until the rest of the dish is ready. The trimmings consist of sausages cut lengthways, some slices of rather fat boiled bacon cut very thinly, and some really good brown gravy. Arrange tne sausages with slices back to back, and between each one put a slice of bacon. When all are in place, pour over the hot gravy and serve. Another variation of the same dish is to use slices of cold meat warmed in thick gravy, and set alternately on a bed of mashed potatoes, with slices of cooked sausage. FANCY MACARONI. Boil some prettily shaped macaroni In well-salted boiling .water for 25 minutes, and mix it into white sauce, in which there are some pieces of boiled bacon and boiled pass. Appearance has a great deal to do with dishes, and a few rounds of boiled carrot will add colour to this one. Put it In a dish, and spread breadcrumbs on top, with a few pieces of butter scattered on it. Bako in a hot oven till browned on top, and serve while hot. SWISS RICE. The homely rice pudding takes on quite a new guise when cooked in Switzerland. Make a mound of the rice, add some gelatine to stewed apricots, and pour this over the rice, placing halves of the fruit on the sides of the rice mound, and set it in the ice-chest. It looks and tastes quite different. APPLES IN RED JELLY. The children will love these. Allow four apples. 4oz of loaf sugar, a Joz of gelatine, a pint of boiling water, lemon rind, three cloves, the white of an egg, caster sugar to taste, and cochineal. Peel and core apples, keeping them whole, place in pan side by side, pour over them boiling water in which sugar has been dissolved, also adding lemon rind and cloves. Simmer gently, and when cooked, remove from pan, brush tops with white of egg, and sprinkle with caster sugar. Place gelatine in contents of saucepan, strain, and add cochineal. Place apples in dish, pour the syrup over them, and allow to set. ROUGH PUFF PASTRY. Required: One pound of flour, gib of butter, the juice of a lemon, a teaspoonful of salt, cold water. Sieve the flour and salt into a basin. Chop the butter into the flour, in small pieces the size of a walnut. Make a hole in the middle of the flour and strain in the lemon juice. Add about, three tablespoonfuls of water. Mix these lightly in, and go on adding enough water to make all into a paste. It-should present a rough, untidy appearance at this stage. Next, flour your board and rolling-pin. put the pastry on the board, and roll out very carefully. Fold it in three, putting the side that has no edge to your right hand. Press the edges together with your pin, and roll out again in a long thin strip. Fold it in three, then put it in a cool place. Repeat this rolling and folding twice more and it Is ready for use. A NEW TART. This Is a French recipe, and the tart Is delicious. Make a paste with Jib of flour, 6oz of butter, a little salt, and about a glass of water. After you have kneaded it, fold it, and rolled it out again in the usual manner, line a tin with it. Then take three eggs and add to them about three-quarters of a pint of milk, plenty of Gruycre cheese cut up small, and about loz of chopped bacon. Mix all well together and pour into the tin. Bake in a moderate oven for 25 minutes. NAPOLEON BISCUITS. Crumble into 6oz of flour 3oz of butter, then add 2oz of caster sugar, loz of ground almonds. Moisten with a little beaten egg to a stiff paste. Turn out, knead and roll, then cut into rounds or fingers. Bake in a slow oven. Put two together with some good jam—apricot, raspberry, or strawberry. Dredge with a little icing sugar. LEMON BISCUITS. Put soz of flour in a basin with soz of caster sugar, then crumble in loz of butter, and add half a teaspoonful of baking powder. Beat one egg and mix with It a few drops of lemon essence. Form the whole to a stiff paste, then turn out and knead. Form into a long roll under the hands, cut in pieces an inch thick. Place apart on a greased tin, and press the centres with a Anger. Bake in a moderate oven until of a pretty yellow colour. Instead of lemon flavouring vanilla flavouring may bo substituted. CORNFLOUR BISCUITS. Mix Jib of flour with Jib of cornflour add Jib of caster sugar. Crumble In Jib of butter, and with a very little beaten egg form to a stiff paste. If liked a little grated lemon rind or lemon peel may be mixed with other things or a handful of currants. Knead, roll out thinly, and cut with a cutter tho size of a breakfastcup. Bake in a very moderate oven until pale brown.

JUBILEE SHORT BISCUITS. Beat to a cream soz of butter with barely 3oz of caster sugar. Work in loz of ground almonds, Jib of flour, and Jib of rice flour. Knead until smooth, then roll out a quarter of an Inch thick. Cut into all sorts of shapes, prick with a fork, and bake in a moderate oven until of a pretty yellow dolour. SAVOURY SEA-PIE. Required: Half a pound of flour (selfraising), Jib of suet, one tablespoonful and* a-half of plain flour, I’lb of stewing steak, three-quarters of a pint of water, salt and pepper, a few carrots and onions. Cut the steak into chunky pieces, season them well, and mix with one tablespoonful and a-half of flour. Put them in a casserole w’lth water. Simmer for about three hours, keeping it stirred and skimmed occasionally. Prepare the vegetables and cut them into dice. Add these to the meat, allowing them two hours to cook. Chop the suet finely and mix it with the selfraising flour, add cold water, and mix them to a soft dough. Roll this out to the shape of the casserole, but just a shade smaller. Place it on top of the meat and vegetables, put on the lid, and finish cooking the seapie. Allow the suet crust about the same time as the vegetables for cooking, but let the latter boil up before adding the crust. Serve piping hot.