THE HOME.

Globe, Volume XXIV, Issue 2478, 16 March 1882, Page 4

THE HOME.

Apple Maemalade.—A peck of apples not at all ripe, but full-grown ; quarter and take out the cores, but do cot pare them. Put them into a preserving pan with a gallon of water, and boil moderately until the pulp will allow itself to -be squeezed through a cheese cloth, only leaving the peels behind. To each quart of pulp add one pound or more of loaf sugar, broken up in small pieces. Boil all together for forty minutes, keeping it stirred. Put into pots. It keeps best in large pots. Potatoe Balls. Take half a dozen potatoes, boil them, pass them through a sieve, and work into them, in a bowl, one gill of cream and the yolks of three eggs ; add pepper, salt and nutmeg to taste, and some parsley finely chppped. When they are well mixed and smooth, take them up by tablespoonfu’s, roll eaoh in a ball, flatten it, and flour it slightly. Lay them all in a saute pan with plenty of butter melted, and cook them slowly. Turn them over when one side is done, and serve hot as soon as both aides are colored.

Bebad Badge.—Pour half a pint of boiled milk on a teaoupful of fine breadcrumbs, add a small onion stuck with three or four cloves, a small blade of mace, a few peppercorns, and salt to taste. Let the sauce simmer five minutes, add a small pat of fresh batter, and at the time of serving remove the onion and mace.

Diplomatic Pudding.—Decorate a plain mould; with a lining, with currants and pistachio nuts, and fill the outer part with jelly ; when the jelly is set remove the lining by putting a little warm water in it; make a custard with a pint of milk and the yolks of four eggs, flavor the milk with vanilla, add half an ounce of isinglass or Nelson’s gelatine, stir it into the custard when hot; break np one or two sponge cakes and macaroons, out up a few candied fruits, put in a layer of each until the mould is full, pour in the custard, leave it in a cool place until wanted ; then dip the mould into tepid water a second, turn it out on a cold dish and serve. Genoibe Paste*.—Take a ilb of fresh butter, put it into a bowl, and warm it until it can be beaten with a spoon ; add 4oz. of powdered loaf sugar, and beat the two together until a smooth cream is obtained ; then add one egg, and keep on beating the mixture till it is smooth again, then add three more eggs in the same manner. Lastly, incorporate quickly with the mixture ilb of finest flour, and as soon as it is smooth pour it out to the thickness of half an inch on a buttered tin, and put this into the oven at once. When done (in about ten hr fifteen minutes) tutu out the slab of Qenoise and put it to cool, underside uppermost, on a sieve. When cold, spread a very thin layer of apricot jam over the top of the slab, then a coating of chocolate icing. Pat it in the oven for a minute, then in a cold place till quite cold, when, with a sharp knife or cotter, the slab can be out in a variety of shapes, to be served piled np on a napkin.