HOME INTERESTS.

Otago Witness, Issue 4033, 30 June 1931, Page 58

HOME INTERESTS.

CHEESE SOUFFLE. Required: Two ounces and a-half of grated cheese, Joz each of flour and butter, one gill of milk, two eggs and one extra yolk, half a teaspoonful of made mustard, salt and pepper. Butter a plain souffle mould. Melt the butter In a saucepan and add the flour smoothly. Pour in the milk and stir gently until it bolls, then cook It for a few minutes. Add the yolks one by one, beating well in ; add the cheese, all but a teaspoonful, and season the mixture carefully. Beat the whites of the eggs to a very stiff froth, then stir them lightly into the other ingredients. Put the mixture in the mould and bake in a quick oven about 25 minutes. Serve at once in the dish in which it was cooked, with the rest of the cheese sprinkled on top. TREACLE SPONGE. Required: Half a pound of flour, Jib of suet, one egg, half a teaspoonful of carbonate of soua, goz of ground ginger. One gill of treacle, one gill of milk. Sieve together the flour, soda, and ginger. Chop the suet finely and add it. Beat up the egg, add to it the milk and .treacle, then mix these into the dry ingredients. Pour the mixture into a well-greased basin and cover the top with a piece of greased paper. Put the basin in a saucepan with boiling water to cover halfway up, put the lid on the pan and steam steadily for two hours. Turn carefully on to a hot dish and serve with it sweet melted butter sauce. BUNS. Take lib of fine flour, some sugar, a little salt, a quarter of a pint of warm milk, 4oz of butter, loz of German yeast, one egg, and knead the whole into a light dough. Let it remain in the basin in a warm place for an hour to rise ; put the dough on the slab, make small buns, put in baking-tin to rise, bake in rather quick oven for 20 to 25 minutes, and in the top make a hole and fill it with marzipan. These may be served either hot or cold with powdered cinnamon. ROLLED OAT COOKIES. Two tablespoonfuls of butter (melted) ; mix together two cupfuls of rolled oats, one cupful of brown sugar, one well-beaten egg,, and a little salt and vanilla flavouring. Then pour in the butter and mix thoroughly, drop from a teaspoon on to a baking-dish and bake five to seven minutes in a quick oven. Quaker oats may be used instead of rolled oats. SPICE NUTS. Four eggs to be well beaten for a quarter of an hour with lib of sugar, some chopped almonds, candied peel, a pinch of ground cloves, and some crushed cardamom seeds, a little grated lemon peel, a pinch or two of cinnamon, and a little freshly ground white pepper. Add 11b of flour to the whole. Stir well and drop on to a buttered tin, like drop scones, and bake. BREAD WITHOUT YEAST. Required : One pound of wholemeal flour, one level teaspoonful of bicarbonate of soda, one ditto of cream of tartar, one ditto of salt, loz of dripping or margarine, half a teaspoonful of sugar, half a pint of milk. Mix the cream of tartar with the milk. Take any lumps out of powders, mix ingredients stiff, and bake in quick oven for half an hour. BOILED APPLE DUMPLING.

Required: Six apples, J.lb of flour, Jib of suet, salt, 2oz of brown sugar, six cloves. Chop up the suet finely, add it to the flour with half a saltspoonful of salt, and mix it with cold water to a stiff paste. Put on a large pan of water to boil. Peel and core the apples, taking care not to break them. Roll out the pastry, and stamp it into rounds large enough to cover the apples. Lay each apple on a round of pastry, fill up the centres mith brown sugar and put one clove in each. Mould the paste over the apples, and having wetted the edges of the rounds secure them firmly together,

pressing 1 them Into as good a shape as ] possible. Tie them in scalded and floured | cloths and boll them steadily for an hour or longer. Turn them carefully out of the cloths on to a hot dish, and dust with caster sugar. A PLAIN OMELET. Required: Two eggs, pepper and milk, Joz of butter. Separate the yolks from the whites of the eggs. Beat up the yolks and season with pepper and salt. Add a pinch of salt to the whites and whisk them to a very stiff froth, then fold lightly into the yolks. Melt the butter in an omelet pan. When hot, pour in the egg mixture. When it begins to set round the edge, fold the edge over and draw the omelet towards the handle of the pan, keeping the latter tilted that iway. Continue- to cook for a. few seconds, then put under the hot grill and lightly brown the top. Turn on to a hot dish and serve at once. SAVOURY OMELET. Required; Three-quarters of an ounce of butter, two. eggs, pepper and salt, one teaspoonful of chopped parsley. Wash, scald, and finely chop the parsley. Separate the yolks from the whites of eggs. Beat the yolks well, and add them to the parsley, pepper and salt. Add a pinch of salt to the' whites and whisk them to a stiff troth. Lightly fold the whites into the yolks, etc. Melt the butter in a frying-pan. When hot pour in the eggs, etc., stir lightly to prevent them from sticking. When it begins to set, fold the edges over and draw the omlet towards the handle of the pan, keep- • Ing the latter tilted that way. Leave for a few seconds, then put under the hot grill and lightly brown the top. Turn on to a hot dish and serve at once. FRENCH SAVOURY OMELET. Required: Three eggs, loz of butter, one tablespoonful of milk, a quarter of an onion, one dessertspoonful of chopped parsley. Mince the onion very finely and fry it in '•- e uijUer lor u»-e wiu ui e u . Beat , gs well with the milk, and add seasoning and parsley. Pour the beaten eggs into the pan . and stir over a fairly high gas till it begins to set. Push, it to the side of the pan, and when it is slightly browned told it in half and turn out on to a hot dish. CHEESE OMELET. Required : Half an ounce of butter, two eggs, two dessertspoonfuls of grated cheese, pepper and salt. Separate the eggs. Beat up the yolks, then stir in the grated cheese, and pepper and salt. Use dry cheese, grated very finely. Add a pinch of salt to the egg whites and whisk to a very stiff froth, then fold, them into the yolks, u Melt the butter in an omelet pan, and when hot turn in the egg mixture. Cook in the usual way, and turn on to a hot dish and serve at once. ■. BRITTANY SOUP. Required Two pounds of potatoes, 11b of leeks, 3oz of butter or dripping, one quart of water, one pint of milk, half a pint of mushrooms (carrots may be used instead), salt and pepper, a little caster sugar. Wash and peel the potatoes, then cut them into slices about half an inch thick. Wash the leeks very thoroughly, as they are often very gritty, cut off most of the green, part and cut the leeks into thin rounds. Melt the dripping in a clean saucepan, put in the leeks and potatoes and stir them over, the fire for a few minutes. Now add the" water, salt, and about half a teaspoonful of caster sugar. Cook these until the potatoes are soft, then rub the whole through a sieve. Rinse out the pan, put back the soup, add the milk, and season to taste. Reheat carefully, add the shreds of carrot or mushroom, cut in dice, and serve in a hot tjireen. Before adding the mushrooms, peel and examine them carefully, cut them into neat dice, and stew them in milk till they are tender. If shreds of carrot are to be v-ed, scrape two or more carrots, cut trireu part into shreds, and coua. ,iieui tender in boiling, salted water. Drain them well before adding to the soup. GINGER NUTS. Put Jib of flour in a basin with a teaspoonful of ginger, half a teaspoonful of allspice, and of a teaspoonful of baking .soda with the lumps pressed out. In a saucepan melt 2oz of butter, 2oz of sugar, and 4oz of syrup. Mix with the other ingredients, turn out, knead, and take teaspoonfuls of the dough, roll, and flatten. Place on a greased tin, and bake in quite a moderate oven for about 10 minutes. PINEAPPLE MOULD. Allow a pint and a-half of milk, 2oz of ground rice, loz of caster sugar, half a cupful of pineapple-juice/ a small tin of pineapple, and threepennyworth of cream. Bring milk to the boil, sprinkle in ground rice, and simmer for 10 to 15 minutes. Add the pineapple-juice and sugar, mix well, and pour it into a wetted mould (preferably with a hole - in the centre). When set, turn out and fill the centre with pineapple and finish with whipped cream. QUICKLY-MADE SCONES. Required: Half a ..pound of flour, 3oz of butter, a good teaspoonful and 'a-half of baking-powder, about one gill of milk,’ a saltspoonful of salt, sugar also, if desired sweet, Start heating the oven. Well mix or, better still, seive the flour, salt, and baking-powder. Rub in the butter finely and mix with the milk to as soft a dough as possible without being too sticky ’to handle. A dry dough will never rise Well. Roll out on a floured board to half an inch in thickness. Cut into rounds with a cutter, or the top of a tumbler will do. Place on a lightly-floured tin and bake in a quick oven for . about 15 'minutes. These are best hot, but are very good when split, buttered, and eaten cold.