THE HOME.

Globe, Volume XXIII, Issue 2379, 17 November 1881, Page 4

THE HOME.

Chicken Salad. —Take the remains of cold chicken or turkey, freed from the bones, and a stalk or two of celery, according to taste, and a quantity of chicken. Minoe them finely in a mincing machine, or with pestle and mortar. Take as much cream as will mix it into a soft paste, with a little mustard, and just a dash of vinegar to give it piquant flavor; pepper and salt mast be added to taste. If cream be difficult to get, two eggs beaten with half a pint of milk, and stirred over the firo until it thickens —it must not boil —and then a piece of butter molted in it, will prove a good substitute. It must stand until cold before it is mixed with tho chicken, and the vinegar should be added when cold. This makes a pretty luncheon or supper dish, with a wreath of parsley round it, and garnished with beetroot cut in stars.

Salmon Salad,—lf canned salmon bo used, drain it dry and pick into flakes with a silver fork. Mince some celery and boiled beetroot togethes in equal quantities, and mix with salad dressing an hour before required. Out a crisp lettuce finely, and add it tho last thing. Garnish with slices of hard boiled ogga. Okoquettes—Put Jib rice into one quart of stock, and let it boil very gently for half an hour, then add 3oz butter, and simmer it till quite dry and soft; when cold make it into balls, hollow out the inside and fill with minced fowl made rather thick, cover over with rice, dip the balls into egg, sprinkle them with bread crumbs, and fry a nice brown ; dish them, and garnish with fried parley. Oysters, white sauce, or a little cream may be stirred into tho rice before it coals.—Aimee.

Bbead Pudding —Put all scraps of bread into the oven until they become a nice brown* roll them while hot quite fine. For a goodsized pudding take Jib crumbs, Jib brown sugar or golden syrup, Jib currants or raisins, one pint of milk, one toaspoonful of allspice, and one pint boiling water. Pour the boiling water over the crumbs, stir them well, and let them soak until soft ; then add all the ingredients, mix well, rub the pie dish with dripping, fill it, put some more dripping on the top of the pudding, and bake half an hour. This pudding is a general favorite with children aud servants.

Smadl holes in white walla can bo easily closed without the assistance of the mason by taking equal parts of plaster of Paris and the white sand used in the family to scour with. Mix with water to a paste and apply immediately. Smooth off with a flat knife or piece of wood. This texture hardens very quickly, and therefore only a small quantity should be prepared at a time.—Mrs Henry Ward Beecher in New York “ Christian Union.”

This Eyes.—lt is very trying and injurious for most eyes to read, write, or sew with the light coming in front of one. If the light comes in over the shoulders it will greatly preserve the strength of the eyes, besides adding greatly to comfort. Eollicubb. —The tripe must bo thoroughly cleaned, but not cookedl Out it into ton squares of equal size. Cut good beef into strips, about half an inch square and three or four inches long. The beef should be from the flank or top of the sirloin, and not too fat. Fill each piece of tripe with the strips of beef, sprinkling plenty of salt and pepper between the pieces ; add a very little sage, then saw the tripe up tight. Boil very slowly until a broom straw will go through without bending ; leave them in the water for half an hour after they are done, and taken from the fire, then drain, and place a heavy weight over them until the next morning, when they must be placed in a stone jar, and covered with vinegar and part of the liquor in which they were cooked—remove the fat from the surface before using the latter. If the vinegar is very strong, take equal parts of it and broth. A few grains of spice scalded in the broth would be an improvement for some tastes, bub both it and the sage may be omitted if desired. Keep the rolliches under the liquor by putting a weight on top. They may bo served cold, or sliced and warmed in the liquor. It is a good, as well as a convenient standby for winter use.