THE HOME.

Globe, Volume XXIV, Issue 2594, 31 July 1882, Page 4

THE HOME.

Sib Watkih Wynn’s Pudding. 4or. ground rice, £!b suet, 4ib bread crumbs, four yolks and two whites of egga, four tablespoonfuls of orange marmalade ; mix well together the day before using. Put it in a well-buttered mould that will just hold a quart, taking oare to beat it up well just before you mould it, and do not press it lightly. Let it boil four hours. Serve with or without wine sauce.

Piain Dinners fob Friday. soup—Take the flesh left from the oow heel or calves’feet that the jelly was made from on Tuesday, out it into dice. Beil two tablecpocnsfula of sago, well washed, until it is clear, either in water or inferior stock, and warm just to boiling point some of the soup stock made on Tuesday. Just before dinner put the pieces of meat into some boiling stock until warmed through, then put them at the bottom of the tureen, also the sago and a large tablespooneful of grated Parmesan cheese, and pour the boiling stock upon these end send to table. Bouilii Beef. —Prepare your vegetables, two carrots, two turnips, one head of celery, two onions, four cloves, herbs sown in muslin, a few peppercorns, a little salt; put all these in your pot, with about a quart of water, and let them gently boil an hour before you put your beef in; then fill up your pot with water, and put your beef in ; 71b take about three and a half hours to boil. After it boils, be sure to skim your pot well as it boils op. Allow joar cabbage three-quarters of an hour to boil; your little suet dumplings twenty minutes. For gravy, melt a little butter in a saucepan with a little flour, add the liquor in which the beef has been boiled, add a little soy. This gravy must be ready to pour over the cabbage and carrots when dished up. Put the cabbage and carrots in a vegetable dish, when you pour jour gravy pver them. Oleso the beef over.