THE HOME.

Globe, Volume XXIV, Issue 2490, 30 March 1882, Page 4

THE HOME.

Mtjfpins.—One pint of milk, four eggs, one pint of flour, butter size of an egg, one gill of yeast, a little sug»r. Baise three hours ; sot in rings into a baking pan ; a little soda if they are risen too much. To Keep Pbbsbbveb. —Apply the white of an egg with a brush to a single thickness of white tieeue paper, with which cover the jars, lapping ov«r an inoh or two. It will require no tying, beooming when dry inoonoeivably tight and strong, and impervious to the air. How to Makb Meat Tbndeb.—Cut the steaks, tha day before, into slices about two inches thick ; rub them over with a small quantity of soda ; wash off next morning, out into suitable thickness, and oook as you ohoose. The same process will answer for fowls, legs of mutton, &o. Pumpkin Pie. Three tablespoon fob stewed pumpkin, one table»poonful flour, one egg, a pinoh of salt, a little ginger and other spice to suit the taste. Be careful to put in so little that the pie will not taste of any one in particular. Take out of the oven as soon as the pie is well baked, which will be when it rises in an oval in the middle. Apple Mbbinstjes. Peel some nice smooth apples and out them in halves. Lay them on a pan suitable to be Bent to the table and keep them in the oven just long enough to cook them through—not long enough to break them down. While baking, make a meringue by using the whites of eggs—one egg for each apple—beating the whites to a stiff froth. Mix with it one heaping tablespoonful of powdered sugar. When the apples are tender, put the meringue on top of them.

Chow Chow.—Fill a three-gallon jar with small green tomatoes, cucumbers, nasturtiums, onions, bits of oauliflower, horseradish, and a few small preen peppers ; let them stand in salt water twenty-four hours ; then drain, put mixture in brass or porcelain kettle, with fresh water, and boil ten minutes, then drain thoroughly and place in jar ; put three quarts vinegar to boil; take fib of best mustard j beat it up in oold vinegar, and pour into the hot vinegar ; when it thickens pour over the pickles and cover when cold. A very little sugar in the vinegar improves the toate. Sttjtpfbd Vegetable Mabbow. —Pound to a paste in a mortar slightly rubbed with garlio, equal parte of veal and of ham ; then pass them through a wire sieve, and return them to the mortar. Work into the paste thus obtained a fourth of its bulk of butter, and about the same quantity of bread ornmbs, with the yolks of one or more eggs, according to quantity. Add some minced parsley, and, aooording to taste, pepper, salt, spices, and powdered sweet herbs. Cut in half, lengthways, a csuple of average sized vegetable marrows ; take out tho inside, fill eaoh half with the stuffing, and wrap it up in a piece of white paper well buttered ond tied with string; lay them all close together in a buttered tin, cover this up with a plate or another tin, ond put it into the oven. When you judge the marrows are quite done, take them carefully out of the papers, lay them on a dish, and serve with a small quantity of well-flavored clear gravy or some tomato sauce poured over them.