THE HOME.

Globe, Volume XXIV, Issue 2554, 15 June 1882, Page 4

THE HOME.

Btaxe Bbbad. —Out it into pieces about lin square, and put them into the warm oven to crisp and brown j very nioe to eat with oheeso. Fbbhch Boils. —Take lib of flour, add a large teaspoonfnl of Borwick'a baking powder, with a pinch of aalt, thoroughly rub in 2oz. of butter, and mix with warm milk into a light dough, and bake immediately.

Tongtjb.—Port wine is generally used in a gravy where currant jolly is served with the meat. " Puzzlepate" can either roll the tongue and secure it in that shape with a akewer, or leave it in its natural position. It is quite immaterial—whiohever she thinks look best.

Jam RoiiL.—ilb sugar dust, two eggs beaten separately, weight of one egg of flour. Beat the yolks very well; add the sugar and mix well ; beat the whites to a very stiff froth, mix it quickly and lightly ; add the flour and mix all well, and pour into a Yorkshire pudding tin, - and bake in a quick oven from ton to fifteen minutes ; turn over on yonr pastry board, which should bo dusted with sugar, and quickly spread on the jam and roll; dust over with sugar. If too muoh baked, or not spread with jam and rolled quickly, it is apt to break.

Cbybtal Paiaob Puddings.—Two large tablespoonfuls of corn flour mixed smooth with half a teaoup new milk, half a pint cream, sugar to taste, small teaspoon essence of vanilla, Joz iiinglass, steeped in half a teacnp milk for some hours. Boil all for ten minnjes over the fire, stirring one way. Take off the fire and stir in quickly the yolks of two eggs, well beaten ; stir on till nearly oold. Pour into small tin moulds, previously well wetted with oold water. Put some dried cherries at the bottom and sides of the mould before filling. Some think a few pounded almonds an improvement. BrsaoLßß op Fish.—Take any quantity or kind of cold cooked fish, weigh it after the bones and skin have been removed, then add a third part of grated breadcrumbs, a finely - minoed boiled onion, some cold melted butter, and the yolks of two eggs; season with pepper and salt. Make some puff paste, roll it thin and cut it into squares of two inohea ; place a teaspoonful of the mince on each square, and fold over with paste. Wet the edges of the paste before dosing them, so that they may adhere, and fry in boiling lard, first dipping the rissoles in egg and covering them with breadcrumbs; aerve dry and garnish with fried parsley.