The Hausehold.

Wairarapa Daily Times, Volume 4, Issue 1245, 2 December 1882, Page 1 (Supplement)

The Hausehold.

■■:•'.■ ■■■■:■'. ,■..♦■.......,,:•.:.!,.: ■■■•. .RECIPES, ,:'■;•.•,:■,..■■:;.■■' BAKED.FiSH.—Make.a. dressing, of bread, crumbs, a tablespoon of butter, a litUe ohopped onion,,one hard ,boiled\egg chopped finely, someipepper, parsley, salt'and|a.tablespoonful of wine vinegar.; ,Mix .this ;wcll: together,' Stuff the fish.: .Tie. some cord-around lit to keep the dressing in,place,;, Cut.some'gashes acrossthe back of the fish,.lay it. in ; the tiVn ,with a little hot, water;,and.,melte'd butter, coveriwith bread crumbs mixed.with a beaten :egg.andbutter.anda.little chopped.- ; parsleyj. ■Bake, ; half an jipur.,. When : cqoked.:rernove: from the;pan; keep ithot,:make a gravy, with, 'some.brownedjflour, let it boil.,up,, strain : througha. sieve, add a wine; gl ass ful t of- she rry ;wine, and serye.'with the fish;, , ; . ~,,i ~■ i .„, ,'Cqcoa?«ut j ,'! Pupping,—One .'„' cocoaiiut grated, oneheapingcup.pffine bread,,crambt from rather .stale bread; omitting, the. crutt,; which can be dried in,the oven and rolled fi'np; for cutlets,' etc. „ One pintpfmilk, one cup pf granulated sugar,.fpur eggs, half a teaspoonful pf : salt, ,of|. rose, ..water/ quarter of a, grated nutmeg, butter ; the.siM jof an egg. Soak the crumbs inthemiik. Ifthe j desiccated cocoanut must be |Used,. take tWo'J cupfula,and.soakthat,also,iat least,, an hour | before using.. ,Cre»m the butter,'.sugar.aiid, flavoring together,: add ihe.eggs; and,,last ithe.! milk arid crumbs, Bake slowly in a buttered, dish for one hour, ■ Two of the wliites may be reserved and beaten stiff ;'add two tablespoon-, fuls of powdered sugar, • Spread on the pud-' ding the moment it comes from the oven, Better'cold than hot, The meringue can be.i browned if preferred, i' ■.Potato,, SALAD.-Use, if possible, the small Dutch potatoes which can sometimes be

bought at German shops,, Wash them in plenty of cold water, boil them until tender, without cutting the skins, and peel and slice them while they are still warm; for a pint of : potatoes use one medium-sized onion, which must be peeled, very thinly sliced or minced, and mjxed with the potatoes; or in place .of the onion minced chives may be used, or chopped parsley, about a teaspoohful of either; sometimes the salad is varied by using i pickled beet, or a fresh cucumber, or a Dutch herring, or three or (oiir sardines, or a tablespoonful of fried minced bacon; but only one of the above-named ingredients must be used with the potatoes and onion, The salad dressing is, made by mixing together three tablespoonfuls of oil, one of vinegar, and a little'pepper and salt,

!' Fruit Pancakes.—Pick over and wash in plenty of warm water two ounces of dried currants, and rub them on a dry towel until they are free from moisture; grate the yellbw rind of a half a lemon and mix it with the currants j then make a batter by mixing together four ounces of flour, two fuls of melted butter, a saltspoonful of salt, a tablespo'onful of sugar, the yolk of four eggs, and enough cream or milk to make a batter thick enough' to hold the drops of batter let fall from the mixing spoon; heat and butter a fryingpan, and when it is hot mix quickly . with the batter the whites of four eggs beaten to astiff froth, the currants, and the lemon rind, and fry the pancakes as rapidly as pos'sible;'lay them above each other on a hot plate, and serve them at once, dust with powdered sugar. : The lightness of the pancakes depends upon the rapidity with which they are fried and served after the beaten whites are added 'to them,' ' :''•'' i Almond Pudding.—Put a quarter of a pound of shelled almonds into boiling water for two or three minutes, 1 until the skins can be rubbed oft with a wet towel; grate: them fine or pound them smooth in a mortar; add to them the yellow rind of a lemon, grated, and ateaspoonful of powdered cinnamon; then cut stale bread in thin slices, put it in layers in a buttered pudding dish, with the chopped almonds and lemon rind, and saturate it with a custard made of eight eggs and a quarter of a pound of sugar to a quart of milk; bake the pudding in a moderate oven until the custard is set; then tuna thin, sharp.bladed knife around the sides of the dish, slip the pudding but on a flat dish, pour any nice sauce around it, and serve it at once, aiß

nice jelly sauce can bemade by stirring the , following ingredients over the', fire, until they ; boil: ; One; teaspponful of com. starch mixed smoothiin half a cupful of coldwater, a heap. ;ing tablespoonful of currant jelly, three, table, spoonfuls of sugar and one pint of cold water. As.soon as the sauce boils well it is ready to serve, 1 ; ,A good,pudding may, be made as above, substituting raisins or dried, currants or the almonds,