THE HOME.

Globe, Volume XXIV, Issue 2579, 13 July 1882, Page 4

THE HOME.

Soma. —Fat in a tin dish a little batter to grease it, add a small teaspoonful of finely chopped onioni, and a wineglassful of white wine. Then put the sole in the pan, add four tablespoonfuls of steak, and sprinkle 2oz of fine breadcrumbs over it, and some parsley finely chopped. Add a little salt and pepper, and cover the dish with 2oz of butter, stuok over in small pieces. Add the juioo of a lemon. Put the dish in a slow oven or on a slow fire for half an hour, and sbito it on the dish in which it has been cooked. Bioe and Chickbh Cbthbtb.—Boil a teacupful of rice in some good stook, and pound it in a mortar with an onion that has been oooked in butter, with salt and pepper. Pound separately in equal portions cold ham and ohioken, form this into cutlets; cover them with egg and breadcrumbs and fry. Serve with a sharp sauce. Roast Lkq op Mutton.—For a seven o'clock dinner, hang your mutton before the fire, but three yards distance from it, by three o'olook in the afternoon. Wind up the and let it just be under the influence of the fire, but no nearer, for an hour ; then edge it a little nearer, until it is time really to begin roasting it, and then pay it constant ateention until it goes to table. Dredge it well, so ns to froth it, and preserve the juioea, and baste it inoes&antly. Continue to dredge and baste it, until within ten minutes of serving ; then roll a piece of butter the size of a walnut in flsur, and make it into a rich paste, and pick little bits off and stick them ell over tbo leg of mutton, and let them melt over it for ten minutes. Do not touch it with the basting ladle again. Then dish it on a really hot dish, not one that has been so hastily heated that it as quickly cools, but let dish and platrs be heated well. through. Never pour the gravy over the joint; if you do, you wash off all the brown and frothy appearance and taste that proper care in roaatiDg should and does produce. The same rule for roasting applies to all joints of mutton, but beef should not be hung long before the fire, but should be more sharply roasted.

SrAHi3H Onions a la Gbecqt/e.—Peel off the very outer skins, out off the pointed 1 ends liko a oigar, put them in a deep dish, and put a piece of buttor and a little salt and pepper on the plnco where the point had been cut off, cover tbem with a plate or dish, and let them bake for not less than three hours. They will throw out a delicious gravy. Sfongb Oake Fttdoins.—Take six or eight sponge cakes and 2jz of ratafias, break them into small pieces, split and stick a few sultanas on the inside of a mould, and put the cake into it; pour over them a wineglassful of sherry or cognise, or ouracoa. Blanch and pound some sweet almonds, sprinkle them over the oakes. Fill up the mould with ooid oußtard, cteam the pudding for one hour ; turn it out of the mould. Servo with some of the custard over it, Dtjtoh Cbbam.— Six tablespoonfuls of sifted sugar, six of water, six whole egfjajwelLbsates;-juice and peel of one all together. Serve cold. Scotch Woodcock. —Three yolks of eggs well beaten with half a teaspoonful of anchovy paste, two tablespoonfuls of cream j mix all well together, and make hot (but net boiling) in a atewpan. Serve hot. Cod Etbakb, with Mock Otstbk Saitoh.—The most economical way of having cod steaks is to order either the tail of a good-sized cod or a cod's head and shoulders, so out that there U sufficient to take off some steaks, and what remains comes in for luncheon or the children's dinner the following day. Sprinkle the cod with salt, and fry, either with or without bread crumbs, a golden brown. Mock Oysteb Sattoe;—One teaspoonful of good gravy, one of milk, three dessertspoons of anchovy sauce, two dossertspoons of mushroom ketchup, 2oz. butter, one teaspoonful of pounded mace, whole blaok pepper. All to be boiled until thoroughly mixed. Oabbots.—Wash and scrape the carrots ; split the largest. Then whiten them in hot water and drain them on a sieve j then boil them in weak broth, with salt ; then put some butter in a aauoepan, with a dessertspoonful of flour } stir it and brown i\. Then add the carrots to it, broth and 'sll, add pepper. Stir, and let all simmer together.

Newcastle Fuddiwg.—Six ounces of rice flour, six ounces of white sugar, four eggs, » pinch of carbosate of soda; put it all in a small basin, and beat it up until it is very light and white. Beat 4, z. of butter to a oream, put it into the pudding, and ten drops of essence of lemon. Beat all together for five minutes. Butter a mould, pour the pudding into it, and boil for two hours. Serve with or without wine Esuce.