THE HOME.

Globe, Volume XXIII, Issue 2402, 14 December 1881, Page 4

THE HOME.

, EEOIPE3. : Fisa Cashs.—Materials—Cold fish of any kind ; some stale bread, well crumbled ; one onion, some sweet herbs, dried or fresh ; some joold potatoes, one or two eggs, according to quantity of fish and potatoes used ; a little good stock or milk; quarter of a pound of dripping. Process—Flake the fish, or, in iother words, pull it to pieces with a couple of 'forks, and remove the bones ; mash the potatoes, if they; he cold boiled potatoes, and inot' already mashed ; moisten them with the ‘milk or stock ; add the fish, the herbs, and jthe onion chopped very fine, and mix well ‘together. Beat up the egg or eggs, and add -it to the mixture already made, forming tho mass into small cakes or balls. Set the drip- | ping over the fire in a frying pan, and when !boiling put in the cakes, and fry them until ' they assume a light brown tint; send to table ns hot as possible. I PIQCTAMH PATTOE,— Put tWO ounces of butter into a stewpan, stir over the fire until it is beginning to get brown. Then put in a \ tablespoonful of tarragon vinegar, one of Harvey, or of a similar sauce, a dozen minced capers and a teaspoonful of essence of anchovy. Mix half an ounce of flour in a gill of stock, put it into the sauce and stir over the fire until it has thickened. This is a sauce suitable for any kind of fish or for ontlets.' To Impbove thb Flatob op Phas.—ln the water they are boiled in, to every pint put a saltapoonful of salt, the same of sugar, and a pinch of carbonate of soda with a little mint. The water should only just cover them, and they must be cooked slowly. The older the peas are the more soda and sugar they will require. Of course, choice young green peas will only require a very small quantity, or, perhaps, none at all. The mistake generally made is in boiling them too fast in too much water.

Lime-water and milk, according to the testimony of an experienced physician, is a most useful compound, not only for infants, but at a later period of life, when the functions of digestion and assimilation have been seriously impaired. A tumbler of milk to which four tablespoonfuls of lime water have been added will agree with any person, evenwhen other food is oppressive and fails to afford nourishment.

Raw beef sandwiches, for convalescent oases after typhoid or other illnesses, when great nourishment is required. About two ounces of meat were out from the raw beefsteak, and chopped as finely as possible on the board with a pinch of flour, then pounded into paste in a mortar with a heavy pestle ; pepper and salt were added. A stale tin loaf was cut into thin tempting slices and lightly buttered, the paste spread over the butter, and the slices formed into sandwiches in the usual manner. Very few of us had the courage to taste these sandwiches, but those who yen* tured to do so pronounced them very nice, just like good fresh potted meat; in fact, but for the unpleasantness of the idea, they wore superior to potted meat sandwiches. Treatment ob Hen Oanabibs while Moulting. —lst. Keep plenty of saffron in the drinking-water. 2nd. Give sopped bread and milk fresh every morning. 3rd. Crush a mixture of canary, rape, and a little hemp seed, and give a little fresh 'every morning. 4th. Give her water to bathe in when the sun shines. sth. Be sure she is not infested with parasites—bird vermin; if you have any dcubt, put a white saucer or small vessel containing water under the bird when she goes to roost for the night; and, if she has those tormentors, you will see in the morning some floating on the water. It is worth your while to look at them through a microscope. 6i.h, Take some carbolic acid, and put just enough water to make it a liquid, and, after cleaning your cage with hot water, put on the carbolic acid with a paint-brush both on the inside and outside of the cage ; let it dry in the sun, and it will be a sure cure, and do no injury to the bird.—“ Animal World.”

Mayonnaise Sauce. —The real mayonnaise sauce as used in Provence, to which it is indi. genous, is never made thicker than fresh oream; and is certainly best so. It is as follows :—Take the yolks of two or three raw eggs (according to the quantity required) very carefully separated from the whites ; put the yolks into a mortar, and very slowly and gently grind them round and round with the pestle, working from the wrist, not from the arm (there is a great knack in doing this). Acid, drop by drop, the purest salad oil to the amount of two or three tablespoonfuls, as required, stopping occasionally to work it in, always turning the pestle the same way. Between times drop in vinegar (about two teasponnafuls), and if the mayonnaise cracks or curdles, a few drops of water will restore it to its smooth creamy state. This is the real Provengal way of making a mayonnaise. The reader will find the following recipe a most delicious mayonnaise sauce for salmon, turbot, &o.: —Put tbe yolks of five eggs and 20z5. of butter into a china saucepan, which place in another saucepan on the fire ; stir till it thickens, then take it off and stir in half a tea cupful of cream ; put it on a stove to heat, then take it off, add the other half of the cream, stir well, add *a dessert-spoonful of tarragon vinegar ; serve hot. Buttered Orange Juice. —Mix the juice of seven Seville oranges with four spoonfuls of rose water, then add the whole to the yolks of eight and the whites of four eggs well beaten; strain the liquor over half a pound of pounded sugar, stir over a slow fire, and when it begins to thicken put in a piece of butter the size of a walnut, keep it over the fire a few minutes longer, then pour into a flat dish, and serve to be oaten cold.