HOME INTERESTS.

Otago Witness, Issue 4031, 16 June 1931, Page 60

HOME INTERESTS.

CHEESE AND RICE. Take 3oz of grated Cheddar cheese and mix with it two teacupfuls of flaked rice, adding salt, pepper, and a little mustard. Beat two eggs, mix with them a breakfastcupful and a-half of milk, and add to the other ingredients. Put into a buttered pyrex, sprinkle with a little cheese on top, and bake in a hot oven for 20 minutes until of a nice brown colour. SCRAMBLED EGGS WITH CHEESE. Melt a teaspoonful of butter in a saucepan, add three tablespoonfuls of milk to it, two beaten eggs, 2oz of grated cheese with pepper, salt, and a suggestion of mustard, stir the mixture over the fire until it becomes thick. Pile on hot buttered toast and garnish with a tiny sprig of parsley. ORANGE PUDDING. Take 4oz of butter, 4oz of sugar, loz of cornflour, 3oz of sell-raising Hour, two oranges, two eggs, milk, if necessary. Method ; Cream sugar and butter. Ad'd grated rind of the oranges. Beat eggs, add half with half the flour to creamed fat. Beat well. Add remaining flour and eggs, also a spoonful or two of milk, if mixture seems too thick. Pour into a greased mould and steam one hour and a-half. Serve with orange sauce, made with the juice of the two oranges, loz of sugar, two teaspoonfuls of cornflour, and water to make of the desired consistency. CABINET PUDDING. Take of stale sponge cake, 2oz of sugar, three-quarters of a pint of milk, two eggs, flavouring, cherries, and angelica lor decorating. Grease a cake-tin or mould with butter. Decorate with cherries and angelica. Crumble the cake into a basin. Add sugar and flavouring. Pour over the milk (hot, not boiling). Cool slightly and beat in the two eggs previously well beaten. Pour into prepared mould. Cover with buttered paper. Steam one hour. Serve with custard, sweet sauce, or jam sauce. EGG CUTLETS. Hard-boil a couple of eggs, remove the sheets, and chop the eggs finely. Chop a iittle piece of cooked ham finely and mix a dessertspoonful of it with the eggs. Melt loz of butter and mix with it loz of flour. Gradually add a teacupful of milk, and stir until boiling. Mix in the eggs with seasoning, adding, if liked, a quarter of a teaspoonful of curry powder, but this may be omitted. Spread the mixture on a plate to cool. With floured hands form into neat cutlets, egg. and breadcrumb, then fry in deep, smoking fat a pretty golden colour. Drain and serve very hot garnished, with a little parsley.

SWISS EGGS. Grease a flat pyrex and sprinkle with grated cheese. On top gently break an egg for each person. Season with pepper and salt, and sprinkle with more grated cheese. Bake in the oven until just set. Serve in the same dish the eggs are cooked in. DRIED APRICOT CHUTNEY. Soak 11b of dried apricots in cold water and cover overnight. Next day cook in same water for half an hour; add half a pint of vinegar, lib of brown sugar, Jib of small seedless raisins. Jib of onions peeled and cut small, one tablespoonful -each of mustard, ground ginger, turmeric powder, and salt. Bring to boil, then simmer gently for two hours. Put into dry jars; cover. It is best kept a month before using. TOFFEE SOUFFLE. Required : A quarter of a pound of Earbadoes sugar, one tablespoonful of hot water, 3oz of butter, i£oz of flour, half a pint of milk, loz of almonds, one yolk of an egg, two egg whites. Joz of gelatine, one or two tablespoonfuls of water. Put the Barbadoes sugar into a small, strong saucepan with hot water, two-thirds of the butter, and dissolve slowly. Boil for a few minutes till thick, when cool. Melt the remaining ounce of butter in another pan, add the flour, and when well blended stir in the milk nnd bring to the boil. Boil gently for a few minutes, and draw aside. Add the almonds blanched, and chopped, and the beaten yolk of egg, and cook again for a minute or two, but do not boil. Take off and grandually add the prepared toffee mixture, stirring it until dissolved. Dissolve the gelatine in a little tvater and strain in. When beginning to set, fold in the stiffly whisked egg whites. Turn into a dish and serve with baked chopped almonds sprinkled on the top, using a few extra to those given in the recipe. When chopped, bake them in the oven till golden. RICE AND CHEESE SAVOURIES.

Mix well in a basin one cup of boiled rice, half a cup of grated cheese, salt, pepper, and grated nutmeg; bind together with yolk of egg, roll into balls, coat with flour, egg, and breadcrumbs; fry in smoking fat. Pile high in dish and garnish with parsley. CHEESE SOUFFLE. Required : One ounce of butter. ?.oz or half a tablespoonful of flour, one gill of milk, two yolks and three whites of eggs, 3oz of grated cheese. SPICED-COCONUT CAKES. Required : Six ounces of flour. 2oz of desiccated coconut, one teaspoonful of baking powder. one level teaspoonful of powdered cinnamon, one egg, 3oz of margarine, soz of caster sugar, milk. Beat the butter and sugar to a cream, add the egg, stir it in quicklv, and beat well. Add the coconut, and then the flour sifted with the cinnamon and baking powder, mixing it in gradually, and stirring in some milk as required. Turn into paper baking cups, only half filling them. Dredge caster sugar and coconut on the top, stand them on a baking sheet, and bake in a quick oven for about 15* minutes. Cool on a sieve. If baking cups are not available, cook in a small greased cake tins. HARICOT BEAN SALAD. Soak the haricots for six or eight hours and then boil them until tender. Leave until cold. Pile them in the centre of a salad bowl and surround with shred tomato or beetroot and some shred celery. Cover with whipped cream flavoured with salt and white pepper. If liked, dip the haricot in oil and vinegar in addition to the cream. Decorate the cream with a little coralline pepper, and arrange the beetroot so that it makes a red border to the white pyramid of cream.