THE HOME.

Globe, Volume IX, Issue 1254, 14 March 1878, Page 3

THE HOME.

Cameos. —A little soft warm water and soap, used with a soft brush, will be a safe way to clean cameos, which, being either shell or pebble, cannot be hurt by soap and water.

Bronze. —To clean bronze ornaments, wash with soap and water, and rinse with beer, which should not be washed off. Imitation bronze would not bear the process. Drying Feathers. —If feathers are put loosely into a rather thin bag, and kept either in a brick oven or near the fire until dry, they will require no other preparation before picking to make them fit for sofa cushions, beds, &c. The bags must not be put into a brick oven until the day after the baking. Baked Ox Heart. —Clean the heart thoroughly ; stuff it with the following forcemeat : - One onion chopped fine, a tablespoonful of chopped parsley, a saltspoonful of powdered sage or thyme, a little salt, half a small loaf of bread and enough warm water to moisten the bread; mix thoroughly, fill the heart with it, and bake an hour in a good hot oven, basting it occasionally with the liquor that flows from it, and when half done seasoning it well with salt and pepper. Serve hot, with plain boiled potatoes, or with potatoes peeled and baked in the pan with thejjheart.—Miss Corson. Tomato Sauce.— Select sound, ripe fruit, and boil them without water for at least six hours, till they have become wasted by evaporation. The pulp is then to be rubbed through a hair sieve till nothing but the skins and seeds remain. To a quart of the pulp add half a dozen pickling onions or eschalots, one ounce of bruised ginger root, two blades of mace, a tablespoonful of white pepper, and two tablespoonfuls of Chili vinegar, and then boil up again for half an hour, or until it is of such a consistency as to adhere to the spoon. It must be kept well stirred, and should be made in a glazed saucepan, kept uncovered. When of the right consistency-that is, when not at all watery—it is ready for use. For keeping it should be bottled and kept airtight. Small bottles are best, A few chillies may with advantage be dropped into each bottle. Thus made it will keep for seven years. Yorkshire Pudding. Break one egg into a large basin, add three spoonfuls of flour, a pinch of salt; mix by adding a little milk at a time, stirring with a wooden spoon until all the flour is taken in ; then beat and stir it until all the lumps have disappeared and it is quite smooth, then add more milk till it is a thin batter. Less than a pint of milk is sufficient. Half an hour before the meat is ready, put the batter into a hot flat dripping tin (the one I use is about fourteen inches square), which has been put under the meat, and has sufficient dripping in it just to cover the bottom. Place it in front of the fire under the meat, to catch the gravy dropping from the meat. When the pudding is set, raise it up a little to catch the fire, to slightly brown ; turn the tin round till all the sides have been to the fire, taking care the edges do not burn. It should not be much puffed up, and the middle will not be browned; but the middle is the nicest. Cut it into squares, and serve with gravy, Yorkshire fashion, before the meat. It can be made undei mutton just as well. Put a warm oven plate under the tin to keep it steady : but it must not be too hot, because a Yorkshire pudding is never baked on the under side, should be thin, and is never put into the oven.