A PEW HOME RECIPES.

Manawatu Herald, 26 July 1881, Page 3

A PEW HOME RECIPES.

:,-..'j- i * Pat into a. keg oae gallon of water, two sliced lemons, one teaspoonful of ginger, and scant pint of good syrup, and one-half pint of yeast. In twentyfour houi sit will be ready for use. If bottled, the corks must be tied down. The following is said to be an excellent remedy for burns: One ounce of pulverise^. borapc, one quart of boiling water, half an ounce of pulverised alum, Fkake up well and bottle. "VV^rap the burn up in soft linen ancl keep constantly wet with the solution; .Do not remove the Uijen jujitii.the burn is cured. io make a very nice light pudding. -^Take,.].ilb of dry flour, half a teaspoonful of carbonate of soda, one pint of fiesh buttermilk j salt to taste. Wel^mjx the dry ingredients,; when your water is boiling at the hardest add the buttermilk; tie in a wee cloth, pvif. it; jntorjthe p^n and • boil ,faat t,for two hours, addipg boiling water from time to time to make up for waste. ",Vls il i. '" r i.- , i .■ i V

This puddiug is suitablo tor eating with gravy, or sl ced and spiead wifh golden syrup, jam, or marmalade. It is a mistake to boil bacon. It flhould-be steamed. No waste then takes place as to quantity, and the flavour is quite preserved while the bacon is much more tender, ss it cannot well be spoiled by too quick boiling. Scrape the outer rind or skin well, wash the bacon, put in a steamei over a pot of boiling water, and steair it for as long as required by weight. Calves' brains aie a great delicacy aud may be thus prepared: Soak then in water till all the blood is removed dry them, and then fry in butter Garnish with parsley and serve. Or after soaking ihem boil them in mill for twenty minutes, then drain then from the milk and put them in vinegai for three or four hours. Calves' brain*! are said to be good food for writ inf folks. Let the spotted part of the clotl imbibe a little water without dipping it, and hold the parfc over two or thre« lighted brimstone matches at a propei distance. The above plan removes fruit stains. Hard waters are rendered very soft and pure, rivalling distilled water, by merely boiling a two-ounce phial, say, in a kettleful of water, The carbonate ol lime and any impurities will be found adhering to the phial. The watei boils very mud quicker at the same time. To make a good cheese salad, take li-lb ofany kind of cold fish, chopped iine; lib of good old cheese, grated very fine ; three teaspoonfuls of salad oil; one teaspoonful of cayonne peper the same of salt and white sugar; one tablespoonful of made mustard; foui tablespoonfuls of celery seed; one onion; a little vinegar; two hard boiled eggs. First rub the yolk oi the egg to a paste with the oil, adding the suit, pepper, sugar and mustard, lastly the cheese; work all well together before putting in the vinegar; have some crabshells ready, fill them and place them on a dish one by one until it is all used up. This raight be eaten wi'h crackers ancl butter for tea. To make a good transparent crust, take one pound of flour, one pound of butter, the yolk of "one egg; wash the butter dry, and then melt it in a vessel, set in another vessel of boiling water, stirring gently all the while to prevent boiling. Take off the salty scum from the top, and when almost cold beat up the butter little by little with the egg, which should be previously whipped light. When all is thoroughly mixed work in the flour, roll it put twice, sprinkling lightly with flour before folding it up; let it stand folded five minutes in a cold place and cut for tartlets or tarts; if a tartlet-cutter should be used, let it be dry and floured before using it, to prevent the paste from sticking. Bake before filling the tartlets wbich are for immediate use, and brush over with beaten egg while hot. The paste which is left should bo kept in a cool place.