Household. RECIPES.

Waikato Times, Volume XIX, Issue 1595, 23 September 1882, Page 6

Household. RECIPES.

To Cook a ham. — Simmer it in water to which a large cupful of coarse brown sugar and a pint of sherry have been added. If; is incomparably superior in taste to one that has been boiled in the ordinary waySwEETBHEADS WITH MuSHBOOJIfa. — Parboil some sweetbreads, allowing eight mediumsized ones to a can of mushrooms : cut the sweetbreads about half an inch square, stew until tender 1 slice the mushrooms and stew in the liquor for an Jbour, then add to the sweetbreads a coffee-cup of cream, pepper and salt and a tablespoonful of butter. 1 * Okange Sponge. — Dissolve on ounce of isinglass in one pint of water ; strain it through a sieve, and let it stand till cold, then mix with it the juice of six oranges and one lemon ; sweeten to taste and beat the mixture with a whisk until it becomes white and looks like sponge ; put into a mould and turn out when required, ornamenting it with slices of cut orange. Angel's Food (the custard and not the cake) is made in this proportion : Dissolve one box and a half of gelatine in one quart of milk. Add the well-beaten yolk of three eggs, one cup of sugar, the juice of one lemon. Let all just come to a boil. Then take it from the stove, and when it is nearly cold stir in the whites of the eggs, which you have beaten to a stiff froth, then flavor it with vanilla. Turn in a mold to cool. This is a delicacy suitable for dessert or for tea. Fillet of Veal. — Veal requires particular care to roast a nice brown. A piece of suet should be laid on the meat wheifrplaced in the oven. Careful basting is necessary to keep it i just right. A nice dressing for the fillet can be made of some finely chopped beef suet, two cupsful of bread crumbs, some finely chopped parsley, a little sweet marjoram, the rind of a lemon grated and a little horseradish. These should be all mixed together with two hardboiled eggs. Introduce this through the fillet, secure the dressing with skewers and twine, make a gravy of the drippings, skim off the fat and thicken with flour. Serve hot. Cream Baitmr Pudding. — Mix eight largo spoonsful of sifted flour into some milk to a smooth paste, then add the remainder of the milk, which must be only a quart in all ; beat up six eggs thoroughly, separating the whites from the yolks ; stir in first the yolks with the milk and flour, lastly the whites ; add a little salt, then pour into the tin in which it is to be boiled; the cover must be quite tightfitting, to keep the steam from the pudding ; place the tin in a pot full of boiling water, which must be kept quickly boiling one hour undisturbed, as any handling will spoil the lightness of the pudding. Serve hot with wine sauce.