Household Recipes.

Patea Mail, 2 June 1882, Page 1 (Supplement)

Household Recipes.

SWKBT-B READS WITH TOMATO SAUCE. Put two sweet-breads to soak in cold water for an hour, sprinkle a little salt over them to cleanse from the blood ; then remove all meat fat and scums from them, wash thoroughly and put into a stewpan with only enough water to cover them ; add a teaspoonful salt, a little cayenne pepper, quarter of an onion cut fine, and a sprig of parsley. Let it come to a boil, carefully removing the scum as fast as it rises. When free from all scum cover the saucepan close and let the contents simmer half an hour, adding at times boiling water, if needed, to keep the sweet-breads well covered all the time. When done, take out the sweetbreads, removing all seasoning or scum that may adhere, so as to have them look perfectly white. Lay them in the centre of a dish of tomato sauce, made as follows:—Put a can of tomatoes, or one and a half dozen of good size, well ripened, fresh tomatoes in a saucepan, add one onion chopped fine, six allspice, a saltspoonful white pepper, a very little cayenne pepper, one teaspoonful salt, two slices of breakfast bacon cut, thin, a tablespoonful of parsley chopped fine, and a pint of water. Let this all stew slowly for two hours. Then beat together an ounce each of flour and butter, until it becomes like thick cream, and stir into the boiling tomatoes. Let them boil up once or twice, stirring constantly. Pass the whole through a medium size sieve, rubbing it through with a wooden spoon, or potatomasher. Pour into a hot dish and set in the oven to get scalding hot again; then lay tbe sweet-breads in the middle of the tomato sauce and serve hot. Remember —That brooms that are dipped for a minute or two in a kettle of boiling suds, once or twice a week, will last twice as long for the trouble. It makes them tough, and yet more pliable. A carpet will not be half so much worn by sweeping if a broom thus treated is used when sweeping is done; if it is only to brush up a hearth see to it that it is hung up immediately, instead of setting-it on the floor on a corner, so that the whole weight rests on the broom part, and the broom-corn is thus bent out of shape, and becomes very much more inconvenient to sweep with. Remember —That a fine paste for scrap- * books can be make from alum-water and flour. A teaspoonful of pulverised alum, dissolved in enough cold water to make a pint of paste when the flour has been added; then bring it to a boil, stirring all the time till done ; then add a few drops of the oil of cloves The alum prevents fermentation, and the oil of cloves will prevent or destroy all vegetable mould. Remember That old newspapers will put the finishing touch to newly-cleaned silver knives, forks, and tin ware, better than any polish that can be found. After using silver soap or whitening, rub each article rapidly till perfectly dry with pieces of old newspapers, changing as soon as the paper is at all damp. Paper is also excellent to polish stoves or ranges that have not been used for some time.

Fish Sti.w or Bouillon— Select a fine cat-fish, or any other fish that may be more agreeable; have the butcher cut it in pieces before sending from market; and take off the skin. Season the fish with salt and pepper, and sprinkle well with flour. Fry till half done. While it is frying cut a large onion in thin slices, put into a fryingpan, when cooked soft add a pint of boiling water, one tomato, half a pod of red pepper, and two pods of garlic, if agreeable, a little parsley, celery, and thyme. ‘ (Meanwhile, if the fish has been halffried, while this seasoning is being prepared, take it out, and set one side well-covered up, on the side of the range.) Stir in a little flour and corn till the vegetables begin to boil; then put in the fish, and, if needed, add a little more salt and red pepper. Let the stew, or bouillon, boil slowly for twenty minutes ; lay some deli-cately-toasted bread in the bottom of the tureen, and pouring the stew over it, serve hot.

Tender beefsteaks may be cooked in the same way as the fish stew or “ Court Bouillon,” with a little variation, and they are then supposed, we presume, to afford a more palatable dish if served up under the name of “ Grillades.” In preparing this dish, when seasoning the beef, omit the thyme, and add a teaspoonful of lemonjuice, or half a tablespoonful of vinegar, just before sending to the table.