THE HOME.

Globe, Volume XXIV, Issue 2641, 23 September 1882, Page 4

THE HOME.

Epigrams of Murrorr. — B-aiso a breast ■of mutton in a stewpan with a little water and come onions, carrots, celery, whole pepper, salt, cloves, parsley, and sweet herbs to taste. When sufficiently cooked to allow it, pull out all the bonee and put the breast between two dishes with a heavy weight on it. When quite cold and flat, cut it out into small outlets and insert a small neck bona into each epigram j trim soma neck outlets as many as you have epigrams, dip them all in some of . the reduced liquor, breadcrumb and fry them in hot lard, and arrange them alternately round a puree of sorrel. Taka a quantity of sorrel, pick and wash it perfectly clean, boil it with a little salted water till thoroughly cooked. Put it on a sieve to drain, then pass it through a hair sieve ; mix in a saucepan, rather more than a tableapoonfnl of flour, with los butter, add the puree, stir well, pat in pepper and salt to taste, and it is ready. Apbioot Toast.— Take some ripe but not over-ripe apricots, halve and stone them. Make eoma syrup with plenty of white sugar and some water 5 when boiled for a couple of bonrs strain j lay the piece# of apricot in the syrup, and add a glass of white wine ; simmer for a few minutee. Out out of the crumb of a milk loaf some rounds a little larger than the aprioots, Fry them a pale yellow in fresh batter, drain and arrange them in a circle on a dish with a piece of apricot on each round, connive side uppermost ; put a kernel in the centre of each, pour the syrup well over, and serve with some whipped cream in the centre of the dish. Chubby Tabtlk*.—Make some paste with one white and four yolks of eggs, los of sugar and 80s of butter, a pinch of salt, a pound of flour, and a little water ; work it lightly, roll it out to the thickness of a quarter of an inch, line some patty pans with it, fill them with uncooked rice, and bake them in a moderate oven till done. Take a pound of eherries, remove the stalks and stones, and stew them with plenty of powdered loaf sugar and a little water, add- ' ing a few drops of cochineal. When quite done remove the rice from the tartlete, fill each with stewed cherries, put them in the oven to get quite hot, and serve; or they may : be allowed to get quite cold, and so served. Stbawbhbby Obham. —Fake a pot of . strawberry jam, pass it through a tommy, add to it loz of Nelson’s or nine sheets of the best French gelatine dissolved in a little milk, then one quart of cream whipped to a froth put into a mould, and lay it on ice to set. When wanted, dip the mould in hot water and turn out the cream. Oabsib.—Take 11b of ripe black currants, pick them from their stalks, brnise them, and put them into a jar with two quarts of unsweetened gin, a handful of raspberries, a few cloves, and a small pieea of cinnamon. Cork up the jar close. At the end of three weeks squeeze the contents through a cloth, and add to tbem lump sugar to taste, about ilb. In a day or two filter through paper and bottle. Eaa Furr*.—Six eggs, one pint of milk, three spoonfuls of flour, 4jz butter melted, and a spoonful of yeast; mix, and half fill cups j bake fifteen minutes; wine sauce. Ohbmk Toast, —Grate some rich cheese, add pepper to taste, a beaten egg, and sufficient milk to make it of the consistency of thick cream. Warm the mixture on the fire, and when quite hot pour it over some slices of hot buttered least; serve immediately.