THE HOME.

Globe, Volume XXIV, Issue 2472, 9 March 1882, Page 4

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Leo of Mutton.— The following two modes of cooking a leg of mutton may be acceptable to economical housekeepers : —(1) Soiled-Shank.—Out the leg of mutton cleanly across the meat and bone from the shank down, with as much meat as will suffice for the meal, Eub it and flour it all oyer, but specially the cut moat surface. Plunge it at once into a saucepan or pot of boiling water to cover it, together with some salt, a few grains of pepper, and a bunch of parsley. Draw away from the fire, and allow the water to cool almost completely ; then put once more on the fire, and cook slowly according to -weight, till quite done to taste. Servo with parsley, onions, caper, sorrel, or any fiance preferred j garnish with meat or potato rissoles. The flour and the plunging into boiling crater will prevent the juice from escaping, and the meat will cut just as finely from a whole boiled log of mutton. (2) Mutton Steak—3Trom the -rest of the leg of mutton out cleanly and evenly a elioe from the full round of from two to three inches thick. Pepper and flour both sides at once, and insert a piece of shalot onion into the bone eye. Broil the moat slowly on a beefsteak griddlo or pan, covering the upper surface with chopped beef marrow, butter, or mutton kidney fat. Prepare a brown gravy with fried shalots, brown stock, a few peppercorns, two cloves, some lemon rings or juice, or a toaspoonfal of tarragon vinegar. Strain, add a few split olives or pounded anchovies, and serve with pats of mashed potatoes, turnips, parsnips, or any suitable vegetable.— ■* Poveretta.”

Apple Tkiflh.—For this peel, cere, and quarter some very good cooking apples of nice flavor, and stow them with a strip or two of lemon peel, sufficient water to cover the bottom of the stewpan, and sugar in the proportion of ilb to lib of fruit. When the apples are quite tender, press them through a fine wire sieve, and, when cool enough, put the pulp in a trifle dish. A slice or two of quince may be stewed with the apples, it liked. For a pint of fruit pulp, have ready a pint of rich, thick cream, and mix with it a ■mall teaspoonful of essence of vanilla and powdered sugar according to taste ; whisk these to a froth, and as it rises skim it off with a cream skimmer, and cover the apple pulp with it until the whole looks white and frothy, and the dish is heaped high with it. A layer of sponge cakes, soaked in a mixture of sherry, cognac, and ratafia, may be put in the bottom of the trifle dish, but is not, I think, an improvement. Apbicot Tbxflb.~A tin of preserved apricots can be used for this ; and should they not be very ripe, stew them until quite tender in their own syrup, with, if necessary, a little loaf sugar. Frees through a sieve, put the pulp in a jtrifie dish, and finish off with whipped cream flavored with ratafia.

Bebad.—Put 71b of flour into a deep pan, pile it round the sides so as to leave a hollow in the middle. Put into this hole a quart of warm water, a large spoonful of salt, with half a gill of yeast. Have ready three pints more of warm water, and with as much of it as is necessary knead the whole into a rather ■oft dough with the hands; when it looks chining and smooth, strew a little flour over it, and lay a cloth folded thickly over it. Hext set it in a warm place near the fire for lour or five hours. Knead it again for one quarter of an hour, cover it up, and set it to rise again. Divide it into two or four loaves, which bake in a quick oven. It will take one hour to bake if divided into four, and two hours if divided into two. If the weather is cold, mix the bread in a warm room, and do not let it get cold whilst rising. If it refuses to rise, sot the pan containing it over boiling water. In cold weather it is best to mix the bread at night, and cover it close in r. warm room until morning. —Gloucbsteb.