THE HOME.

Globe, Volume XXIV, Issue 2517, 3 May 1882, Page 4

THE HOME.

Apple Pancakes. — Take four tablespoonfuls of flour, a little sugar, three eggs, half a pint of milk, a pinch of salt, one also of powdered cinnamon. Make into a good stiff batter, chop six apples vary small, mix them "with tho butter, and fry the pancakes in the usual way. Care must bo taken in turning them. Mincbd Veal and Maooaeoni. Put half a pound of maccaroni to soak in water for an hour, then put it into salted water, and boil gently till tender. Take about a pound and a half of oold roast veal and cut it into thin slices free from fat and skin. Mince the meat finely with a small quantity of ham; season with salt, white pepper, grated nutmeg, and grated lemon rind, and add a quarter of a pound of bread crumbs. Bind tho mix* uretogether with an egg. Butter a mould, drain the maccaroni, and wind it round and round the inside. Put the mince in the centre, place a dish on top of the mould, and steam the preparation over boiling water for half an hour. Turn it upon a dish and serve with brown gravy, poured round, but not upon it, Kidnbx Soup. —Choose a fine ox kidney, and cut it into thin slices. Sprinkle a little flour over them and season with salt and pepper. Pry them in butter until they are nicely browned. Pour over them enough boiling water to cover them, and simmer slowly for au hour. Take out the kidney, chop it into small pieces, and return it to tho saucepan, with two quarts of stock, two turnips, two oorrota, one onion, some celery, all cut small, and a bnnch of savory herbs. Simmer gently for one hour and a half, then take the herbs from the soup, add a spoonful of mushroom ketchup, and thicken with a lump of butter rolled in flour.

Glove Oakes. —Mix with the beaten yolks of five egga sufficient fljur to make a smooth firm pasto. Add three tableepoonfuls of finely sif‘ad sugar, three tablespoonfuls of thick cream, and some carraway seeds, 801 l out the pastry, cut it into shapes, and fry in hot butter to which has been added a spoonful of water.

To Beoil Fish.— Bo particular that the fire is clear. Kaxfc aeo that tho gridiron is noil-rubbed »i‘h suet, and that it is hot before the fish is laid upon it, which must be removed directly it is done. Cebahbd Tartlets. —Make some good puff pis?e and lino the tartlet tins with it ; put a little jam in each, place some good custard over the jim, and on top of the custard au icing made by mxing a tabieopconful of sifted white sugar with the white of one eig whisked to a solid froth ; place a little of this over each tartlet, and bake in a moderate oven for about twenty minutes. How to use Moulds. —They should be dipp»d into cold water before filling them with either jelly or cream. When ready to turn out the contents, dip thorn quickly into hot water and wipo dry. Sausages with Cabbage. Carefully cleanse a nice cabbage ; out off the outer leaves and hard stalk, dice it finely, rinse it well, and put it ia o a saucepan with as much boiling unsalled water as will barely cover, let it boil till quite tender, stirring frequently to prevent bur u'ng. Lay as many sausages as required in the centre of the cooked cabbage, cover tho saucepan closely to keep in the heat, and stew tho sausages gently until done enough, when serve cn a round of toast on a hot dio'u, rtrain the liquor in the pan over it and tho to-ist, and servo the cabbage neatly arranged on a separate dish.