THE HOME.

Globe, Volume XXIV, Issue 2626, 7 September 1882, Page 4

THE HOME.

Stuffed Potatoes.— For these take five of medium size, bake in tbeir skins, and when done out off a small slice from one end, scoop out the inside, and rub through a wire sieve. Add to it hall an ounce of butter, one table* spoonful of grated cheese, pepper, salt, and the yolk of an egg. Mix well, refill the skins, fit on the slices which were out off, and put into the oven again for ten minutes before serving. Stewed Sheet's Tongues. Boil the tongues, skin, and sprinkle them with flour, pepper, and salt j put into a stewpan, with a small onion sliced, and a gill of good stock ; let it simmer five minutes ; add ten drops of lemon juice ; serve, and garnish with sippets of toast.

Savouby Omelette. —Beat two eggs in a basin, season with cayenne and salt, mix with it a teaspoonful each of finely chopped onion and parsley, melt ioz of batter in an omelette pan, pour the mixture into this and keep stirring it over the fire until it sets, then roll and serve. Abont three minutes will serve to cook this omelette, which should be of a delicate brown when done. Scalloped Oauxiflowbb —Ohoose a cauliflower of medium size, boil it twenty minutes. Fat into a saucepan loz of batter, half a gill of milk, and loz of bread crumbs. Add cayenne and salt to taste, and stir till the bread has absorbed the milk and batter. Beat an egg and add this to the sauce, but be sure that it does not simmer after the egg has been added. Batter a flat tin dish, take off the fine leaves of the cauliflower and place them all round on it, break np the flower carefully and lay iu the centre, making it as high as possible ; pour the sauce over this, sprinkle a few bread crumbs on the top, and bake ten minutes. Baked Mullet. —Scale and trim the fish, and put it into a frying pan, season with pepper and salt, cover with chopped eschalots and mushroom, moisten with a wine glass of sherry, »nd bake it over a slow fire for abont twenty minutes, if a medium sized fish ; keep well basting in the liqnor, and turn now and then ; dish np very carefully. Make a sauce with half a glass of sherry, a teaspoonful of chopped parsley, and twelve drops of anchovy sauce. Reduce the gravy to one-half by boiling, strain into the sauce, and pour over the fish.

Fbbsidbnt’b Pudding.—Out some slices of stale bread, and dip each one in a custard made thus : Beat up one egg with a wineglassful of milk and ioz. of pounded sugar, fry the bread quickly in butter, pile on a dish with layers of jam between the slices, pour a thin boiled custard over, and sift some sugar, then serve.