HOUSEHOLD.

Waikato Times, Volume XXII, Issue 1851, 17 May 1884, Page 2 (Supplement)

HOUSEHOLD.

RECIPES. Cream Pudding.— Stir together one pint of cream, three ounces of sugar, the yolks of three eggs, and a little grated nutmeg ; add the well-beaten whites, stirring lightly, and pour into a buttered pie-place on which has been sprinkled the crumbs of stale bread to about the thickness of an ordinary crust ; sprinkle over the top a layer of bread crumbs and bake. Braised Ribs of Beef witu Maccaroni. — Bone and roll the rib 3 of bedf and braise with white wine ; when cooked, remove the beef, pass the sauce through a tammy, skim off all fat, pour into a sauceboat and add the remaining half to som9 boiled maccareni, season with salt, pepper, a lump of fresh batter, and grated Parmesan or gruyere cheese ; place on a dish and lay the ribs of beef on it. Haricot Bevn's a la Bretonne. — Mince half a pound of onions, blanch and drain. Brown in five ounces of butter, and when a good color add an ounce of flour, some salt and pepper ; leave on the fire for five minutes ; moisten with a pint and a half of stock, and cook for twenty minutes, stirring all the ' time ; then add a pint of haricot beans, which have been well boiled, and an ounce of i butter ; warm and serve. Cornmeal Muffins.— Stir two cnpfuls of cream or milk with the yolkrf of three wellbeaten, eggs , Sift together one cup of flour, two cqps of yellow Indian meal, two teaspoonfuls of baking powder, a teaspoonful of salt, one tablespoonful of yellow sugar. Stir in the milk and ecrgs ; beat well together ; add, lastly, the well-beaten whites ; pour on well-buttered muffin rings; bake in a wellheated oven and serve as soon as baked. Eggs Brouille. — Out two mushrooms into slices and fry them for a minute in two tablespoonfuls of butter. Beat together half a dozen eggs, a teaspoonful of salt, a little pepper and half a cupful of cream, and put them in a saucepan. Add the mushrooms and two tablespoonfuls of butter to these ingredients, and stir the mixture over a moderate fire until it thickens. Then take from the fire and beat rapidly until the eggs become quite thick and creamy. Place slices of toast upon a hot platter, and heap the mixture upon them. Add a garnish of toast, that is, thin slices of toast cut into triangle-3. — Miss Parlva. Farce for Fish Pies. — Clean and cut in pieces about two inches long a pound of fresh ns h — codj eel, sole, or turbot. Put it in a stew pan with two sprigs of parsley, one of thyme, half a bay leaf, oue .clove, salt, pepper, one clove of garlic, and half a glasa of white wine ; cover with water and set it on a good fire ; boil till cooked, let cool, take the fish out, take the bones out and chop it very fine ; then pound it well, with six ounces of butter, a little chopped paisley, one beaten egg, salt, pepper, and a little grated nutmeg ; bring it to a rather liquid farce by adding a little water and mixing well, and then it is ready for use. CnicKEN wirn Rice. — A. most excellent dieh. Joint a chicken and boil gently in a deep saucepan, with just water enough to cover the chicken. For one chicken allow half a pint of uncooked rice ; boil this, and after the chicken is tender remove it from the pan and add the rice to the gravy. Season with pepper and salt. Many cooks add two small slices of bacon to the water in which the chicken is boiled to help to flavor the gravy ; but remove the bacon before serving the gravy. When the gravy has boiled up, and after being thickened, as usual, take the rice out with a long-handled strainer, place it on a platter, and lay the chicken on the top. Send the giavy to the table in a giavy boat. Farce for MtiAi 1 Pin. — Take four ounces of fillet ot veal, four ounces of round of beef, and eight ounces of bpef suet ; see that the whole is free from fibers or thin skin ; chop the whole as fine as possible ; chop also very fine a little parsley, a little piece of bay leaf, and the same of thyme ; pound the whole well, and mix together meat, suet, and spices ; add to it while pounding, and little by little, the whites of two eggs and one yolk, beaten together ; when well mixed it forms a kind of thick paste ; then add a liquor gla3s of French brandy and one gill of white wine to every pound of meat. Add to it water or broth, and work it at the same time till you bring it to a rather liquid farce; add then salt, pepper, and a little grated nutmeg, and it is ready for uee. This farce may also be made with game, poultry, or birds, raw, roasted, or cooked in any way, and in the same proportions aa above ; that is, you mix it with the same quantity of beef suet, and proceed as above in every other particular.