The Home.

Digger (Invercargill RSA), Issue 7, 30 April 1920, Page 12

The Home.

Tomato Sauce.— 61b tomatnes, 21b onio 2ib apples, 11b soft sugar, J lb salt, loz allspice, loz cloves, loz chillies or cayenne pepper, a little garlic, 11b stoned raisins, 2 bottles white vine-gar. Peel onions, cut up all ingredients, and boil all together for two hours. Strain, bottle, and cork do-wii at once. Cream Puffs. — 1 small cup flour ; put 1 small cup water and 2oz butter in a saucepan to boil ; when boiling stir in the flour very quickly ; leave it to cool, then add 3 eggs well beaten ; take dessertspoonful and drop on hot tin, haku in hot oven for 20 minutes ; scoop out and fill with whipped cream. Rich Pound Cake. — Hb butter, 1^1 b sugar (beat till light), 12 eggs (beat in three at a time), lJ,lb sifted flour, 11,1b currants, l/lb raisins, 2oz lemon peel, ^Ib choppel almonds, ^ glass brandy or some essence; bake 4 hours if in oue cake. Mock Wedding Cake. — Jlb butter, 11b sugar, 6 eggs, l-^lb flour, 11b suRanas, ^lb lemon peel, ^ cup of Golden Syrup, 1 cup milk; dissolve ^ teaspoonful baking soda; bake for 3g hours if in one cake.

1 Meat Fillings. — 1. Take lib mmp steak, or half-pound steak and half-pound hani, quartercupful anchovy sauce, jlb butter, 1^ teaspoonfuls ground pepper, ! {-t-easpoonful each ground mace, nutmeg, i and cayenne, and one teaspoonful of salt. ! Pass the meat through a mincer, put the butter, sauce, and spices in a jar, add the meat, and put the jar in a saucepan of water on the fire. Stir the contents of the jar until the water boils, then cover the jar and leave it to cook for five hours. Set aside to cool a little, then stir well and put the mixture into very small jars. 2. Eight red herrings, 11b steak, 6oi butter, level teaspoonfl pepper, quarterteaspoonful cayenne, two tablespoonfuls | anchovy sauce. Cut all skin and fat from j the steak, which should weigh 11b after ' this is done. Put it into the saucepan, ' and just cover it with water. Let it : cook gently for half an hour, then lay the i herrings, with the heads removed, on the j steak, and let them all simmer until the ! steak is tender. Lift the herrings out • and bone them. Put both steas ' and herrings through the mincer twice. Melt the butter in the gravy, add tho sauce and pepper. Mix all well together, add the steak and herrings, and when thoroughly blended put into jars. IVhen cold pour melted butter on top. Stewed Sausages. — Take the required amount of sausages and pour boiling water j over them and prick them. Have some i seasoned flour ready, in which dip them, j then place them in a pan of boiling fat ' to brown. When well coloured put them in a stewpan, and pour over a little hot water, just enough to stew them in, not to cover. Vv bile the sausages are being

prepared for the stew-pot, boil so® and finely-chopped onions; then the water, and add them to the s: Let all simmer slowly for an ha: half. At the end of that time u saucepan where the contents wi quickly, then remove all fat from quid, and put on again to cone; boil. Thicken with corntlour moi with browning, and add a litiJj chopped mint and parsley. fc paring the seasoned flour add^iu and pepper a fair amount of cump Tbia dish can be prepared the daj it is required. In that case add ti flour thickening on the day it is served — - ' Mustard Pickles.—A quart of a»; of green vegetables. Make a brine quarts of water and one pint of st the vegetables stand in it for twsi hours. Then heat just enough If in the brine. Turn into a colai drain. To make the liquor use i cupful of flour, six tablespoon/al ground mustard, a tablespoonfui oi meric. Work these into a pjslo cold vinegax, add a cupful of sugar more vinegar (two quarts in all ih gar) and boil this until it tiickna is mooth, stirring all the tmt Add j vegetables and cook till te | Put some allspice, whole pepper, »i ! ginger in a muslin bag and boilini|B of the vinegar.

Brawn. — One pound of steak, plij I con, ^lb of breadcrumbs, 2 eggs, s f spoonful of ground ginger. PutM| con, the steak and the brMg^j through a mincer. Beat thijfl then mix all together witli a 1 ' spoon. Press well into a greass^Hg and steam for threo hours. when cold. Slices of this make a most acceptable breakfaJ™?| C-huck steak may be used for M IL Rlenlieim Eggs. — Required: Ssof boiled drained rice, four frsM M served eggs, half an ounce oi one and a-half gilla of gravy, I spoonfuls of grated onion, I fuls of chopped pa-rsley, seasoninfj ■ the gravy till boiling, stir onion, and margarine. B63' $ well. Take the pan off the t-Jfl contents slightly. Pour in well together, and season. " ,1 gentle heat till the eggs a ^ becoming a thick, creamy ® sure not to let it reach to A the eggs will separate an ■ hard lumps. Serv. ,1 W 0* plat-e, garnishing with toas^ 9