THE HOME.

Globe, Volume XXIV, Issue 2585, 20 July 1882, Page 4

THE HOME.

Tapiooa Snow—Take three tablespoonsful of tapiooa, and put in a stewpan with a pieoe of butter the size of a hazel nut and one pint of milk; let it boil until transparent. Whip two yolks of eggs for ten minutes, and put into it. Turn out into a dish, then whip the whites of the eggs to a strong froth with a pinch of salt, and when they are well frothed, add 3oa. of not too finely pounded sugar. If liked, flavor the tapioca.

Anchoyy Toast—Out two rounds from a tin loaf, toast it gradually, spread it with perfeotly fresh buiter with a silver knife, and let it melt into the toast before the fire. Then cut it in strips, and lay the anchovy paste on the top of each strip with a silver knife. Let the toast and butter be hot, but the anohovy put on the top oold, and immediately served.

Reform Cutlets.—Out the outlets not too thin from the fillet of beef, or from a rump steak; shape' them, lay a thin pieco of fat baoon on eaoh. Dip in bread crumbs egged, and fry them. Put some narrow strips of lean cooked ham, some Frenoh beans, or gherkin piokles, and some mashed potatoes in the oentre. Serve them up in a prepared savoury gravy, made as follows :—Mince one onion fine, fry it in butter to a dark brown, and stir in a tablespoonfnl of flour. After one minute add half a pint of broth or stook, pepper and s»lt, and a quantity of Worcester sauce.

Biboxto.—One ounoe of butter mixed and melted, with a teaspoonful of flour and a quarter of an onion cut fine, and fried until it just turns brown ; then throw in a teacupful of rice, moisten with stock, and stew for twenty minutes, Tho rici must not be stirred to a pulp. A few mushrooms ohopped very finely may be added, and a few drops of lemon juice put in at the last moment are an improvement. Add pepper and salt to taste. Serve with grated Parmesan cheese. Hot Mixed Piokibb.—One gillon vinegar, sixpennyworth turmeric, 2oz blaok pepper ground, 2oz long ditto pounded, lea doves pounded, 4cz flour of mustard, 3oz mustard seed, whole cayenne to your taste, 2oz ginger pounded fine, white cabbage out in slioes, quantities of horse radish scraped, half pint garlio, one pint esohalots, two dozen large onions out in quarters, a cucumber, a cauliflower, a few Frenoh beans, and a few radish pods, plenty of capsicums. Lay them in a red pan. You oannot put too much salt about them. Let the vegetables remain three days in salt, then strain them out and shake them. Lay them on a linen oloth in the sun to dry, then put them into your jar near the fire. Then boil all your spice with the vinegar, and pour it on boiling off the Are. They' will be fit to use in two months. For an ordinary family one quarter of the above, with half the vegetables, will be found sufficient to make at a time. The above was given to me some years ago, and if carefully made is so good that I have much pleasure in recommending it.—Maeib.

Tsa and Coffkb.—l have made coffee (or large garden parties very succeisfully for many years. I grind in a hand ooffee mill a large quantity of newly roasted ooffee beam. Mixed beans are the best—lay lib Mooha, lib East India, lib plantation, lib Costa Kica. When ground I take one breakfast cupful of the powder to three cupfuls of oold water. I mix in these proportions a very large jugful of ooffee and water. I stir the coffee until the powder sinks to the bottom of the vessel, and put the mixture away to stand in a cool place for twenty-four hours. By that time a slight scum will have risen to the surface, which I skim off with a spoon, and the coffee is poured off carefully through an ordinary wire gravy strainer. It will be found to bo clear and strong, and of excellent flavour. When required for use I beat as muoh as is wanted at a time in a jug placed in a sauoepan of boiling water. The coffee itself should not be allowed to boil, as that destroys the flavour. Ooffee made thus, and not heated at all, but drunk with an equal proportion of perfectly boiling milk, is excellent. Alio coffoe made in this way, and sweetened with sugar boiled to a thin syrup, cad then iced, and with no milk, makes a favorite summer beverage drunk out of long glasses. To* can only be made good in large quantities by having a sacaession of teapots ■and plant; of boiling water.