THE HOME.

Globe, Volume XXIII, Issue 2355, 20 October 1881, Page 4

THE HOME.

A Stuffed Loin of Mutton. —Take the skin off a loin of mutton with the flap on, bone it neatly, make a nice veal stuffing, ond fill the inside of the loin with it. When the bones are removed roll it np tight, skewer the flap, and tie string round it to keep it firmly together ; put the outside skin over it till nearly roasted, and then remove it that the mutton may brown. Serve with nice gravy, as for hare.

Bread Pudding.—One pint of stale bread, one quart of sweet milk, one teaspoonful of salt, three tablespoonfnls of sugar, two eggs. Soak the bread and milk together for two hours ; then mash all up fine with the back of a spoon ; beat the eggs, sugar and salt together and add to the bread and milk ; turn into the pudding-dish, and bake in a slow oven for forty-five minutes. Bun a knife or the handle of a spoon down the centre of the pudding, and if it does not look milky it is dono. Serve with cream sauce, which is made as follows: —One egg, half a cup of powdered sugar, three tablespoonfuls of milk, half a teaspoonful of vanilla or lemon extract. Beat the white of the egg to a stiff froth, then beat in the sugar, then the yolk of the egg and the flavoring, and lastly the milk. Serve immediately, as it spoils by standing.

Eboipb to Cuban Silks, Satins, and Bibbons.—Take of honey quarter of a pound, soft soap quarter of a pound, soft water quarter of a pint, mix thoroughly. Apply it to the material to be cleaned as it lies on the table, and well brush it, more especially in the soiled places, with a nail-brush; rinse it then by dipping it in cold water, having provided two or three basins for the purpose, and dipping it in each one after the other so as to dense it thoroughly ; then hang it on a line to drain. As soon as the dripping has ceased, iron it on the wrong side. After this treatment it will be found to not look greasy or become stiff after the ironing. How to Beef Bouquets Bright and Beautiful.—There are many ways of preserving bouquets, some being pretty successful in keeping the flowers for a long time in all their beauty. Here is a new method we have recently met with ; perhaps those of an experimental turn of mind will give it a trial. Sprinkle the bouquet lightly with fresh water and put it in a vase containing soapsuds. Each morning take the bouquet out of the suds and lay it sideways in clean water ; keep it there a minute or two, then take it out and sprinkle the flowers lightly by the hand with water. Beplaoe it in the suds, and it will remain as fresh as when first gathered. Change the suds every three or four days. This method, it Is said, will keep a bouquet bright and beautiful for at least a month.— “ Girl's Own Paper.”