The Home.

Digger (Invercargill RSA), Issue 24, 27 August 1920, Page 12

The Home.

A FAMILY CAKE. Four eggs, weigh them, and take the same weight in flour, in powercd sugar, and in hutter. Break the eggs, separatii:g the whites from the yolks. Mix the powdeixd sugar with the yolks, acld the hutter that lias heen warmed and melted to a paste, the juice of a lemon, and finally the flour. Mix well with a wooden spoon, and then heat the white of the eggs to a stifl froth, ancl incorporate them with the other ingredients, introducing, however, the whites so carefully that they quite disappear heneath the surface. Then butter the mould, half fill it with this preparation, and bake in a moderate oven for an hour. The cake must rise to the extent of the mould. CREAM CAKES. Half a pint of water, two ounces of but. ter ; boil together, and add Isix ounces oi flour, stir quickly to paste, let it stand a few minutes to cool ; mix in four eggs one by one ; put in a tin three or four inches apart with a spoon, and bake very well ui a slow oven. When cool fill with whipped cr.eam. MARBLED RABB1T. A large, handsome, disii, excellent for a cold supper, can he made with a coupte of rabbits. Skin a,nd cut into joiuts two fine fresh rabbits. Put the livers and kidneys into a small stewpan with a little piece of butter or good heef dripping, and let them steam until they are tender. Sea! 1 the joints in hot water, then plunge them into cold water to wliiten them. Aft.erwards put them into a stewpan with a buneh 0! any approvea herbs, an 0111 i.i stuck with cloves, and salt and penpcw to taste. Add sufficient cold water to cover the rabbits, and let them simmer gently till tender. At this stage remo re the rabbits from the pan, cut the ireat from the backs and the legs in as Jarge, nice phces as possible, and scrape tne meat carefully off the smaller bones. Petnrn the bones, with the heads and rock, to the liquor in the stewpan, add half an ounce of gelatine, previously soaked in cold water, and let it boil until about a i pint of strong gravy remains, which w.ll ! now becorne a jelly. While the bciv-s, ! etc., are stewing, put in a few slices of j hani, bacon or pork, to simmer suiBciently, then take them out. Mince the scrapings and small pieces of meat very finely ; mix this with an equal quantity of the cooked meat, ham, bacon, or pork, also minced finely ; add salt, pepper, chopped parsley, and thyme ; bind the mixture with a wellheaten egg, and form it into little balls. Put these also in the liquor in which the bones are stewing ; let them remain ten minutes, then take them out. Strain the jelly,' aud coat the inside of a damp morld with a little of it. Place the large pieces of rabhit tastefully at the bottom of U e mould, with the little balls between, and everywhere and there a slice of hard-boiled egg, and a piece of dark liver and kidney. All must be arrang,ed so as to contrast the colours nicely but not too closely packed, until the mould is full. Season the jelly well, and pour it over the meat. When it has stood all night, remove any fa-t which may have risen to the surface before turning it out. TO PRESERVE BOOTS. Put a pound of tallow ancl a half of resin into a pot on the fire. When melted and mixed, warm the boots, and appiy the hot stuff with a painter's brusli until neither the soles nor upper leathers will suck in any more. If it is desired that the boots should immediately tnke a good polish, dissolve an ounce of beeswax in an ounce of spirits of turpentine, to which add a teaspoonful of lampblack. A day or two after the boots have been treated with the tallow and resin, rub over them the wax in turpentine, but not before the fire. Thus the exterior will have a coat of wax alone, and shine like a mirror. Tallow or any otlier grease becorncs rancid, and rots the stitching as well as the leather ; but the resin giveg it an antiseptic quality, which preserves the whole., RABBIT IN MILK. Divide into the usuai joints. soakiog all discoloured parts in o.a't and water for an hour. Dry and place the pieces compacfciy in a piodisli or deep haking disli, sprinkle in a half tcaspoonful of very finely chopped onion, a little ground mace, and salt and pepper. Cover with milk ; on top place an inverted piedish or dish, and cook very gently in the oven for two hours. With a knife on a plate mix a level hablespoonful of cornfiour or flour and a little butter to a scft paste, and stir it in in small pieces when. the rabhit is almost done. A little caiaiiiel will improve the eolour.