HOME AND FIRESIDE.

Bush Advocate, Volume VII, Issue 650, 16 July 1892, Page 5

HOME AND FIRESIDE.

Candy Lemon Peri..— (Tested).— After either the citrous or lemons have been peeled put the peel in a syrup already made by boiling lib. of sugar and one pint of water till it begins to thicken. After tho peel becomes somewhat tender take it out and place it on a aiere to drain and dry. Next day boil again till quite tender in .the syrup, thenloavo to dry; when cold and dry, dust with a little powdered sugar and place in air-tight jars. Peab Marmalade. — Fare, core, and weigh the peats, allowing lib. sugar for each pound of fruit. Boil the cores and parings gently for three hours in juat enough water to cover them, and strata ; then put the pears into the water strained from the parings ; let it boil, add the sugar, and boil till it is thick. When cold put in jars. Greon pears are better than ripe ones for marmalade, as tho latter contain more juice. The marmalade should be quite firm when cold. Pudding.'. — For either fig or dato pudding tako ; [-lb. of the fruit and chop it finely, put in a basin, add .Jib. grated bread, pinch of salt, teaipoonful of spice, tablespoonful of sugar, Jib. butter or lard (as Myrtlo does not like snot), Üb. flour : mix with milk, boil in a basin or well-iloured cloth, and serve with sauce. Potato Caxks.— Tako lOoz. of floury potatoes, boiled and smoothly pounded. When just warm add gradually a little salt, 6oz. of flow, and 'ioz. of butter ; no liquid is required. When the ingredients are thoroughly mixed, roll tho dough into thin cakes the sue of a captain's biscuit. Bako in a moderato oven or on a girdle. When dono split open, butter woll, and serve very hot. Tavioca and Fkuit Shape. — Quarterpound tapioca, lib. raspberries and currants, Jib. castor sugar. Put the tapioca into a basin, cover with water, and let it soak all night. Tho noxt morning wet a mould, lay some tapioca in tho bottom, then a layer of the fruit, then svgar — and so on till tho mould is full. Bako in a moderate oven an hour, and when cold turn out and serve with crenm. Sco.\'E3. — Take jib. 51'Kenzio's pearl digestive meal, ; 11b. flour, tablespoonfol of Dating power (or of aoda and tartaric acid a small teaspoonful each), half a teaspoouful of salt. Mix well, rub in lo;:. of butter, mix with milk or water. Knead and roil out quickly, and bake at once in a quick oven. Very cood. Galan-tink of Vkkl. — Cat up lib. of lean veal and tho Riirae quantity of pork, if liked ; if not, tnfco 21b. of veal. Pass both through a mincing machine, then season it well with pepper, tali, and a little powdered spiop, work it on a wit board, using water to biud it; put tlie mixture flat, the length and width required, arrausre along: it strips of tongue and ham, truffles, pistachio mite, and almond.-), co tint they appear well when tho galantine i.M cut. Put some farces over those and roll it up, theatie it up in a buttered cloth, and cook h in stock or water with plenty of vegetables in it for two hours. Tako it up, remo\ j tho oloth, and tie it up auaiu to tighten it and press it till quite cold and firm; ro .loro the cloth, brush it over with glazo or i spia jelly, anil when snt, ornament ie with a3^ie jelly and truflios. Tka. — Few people realise how much depends on the water fu»- making good tea, for if it is hard it will spoil the most oxpensivo tea. It can be impioted by adding half the quantify of rain water (filtsred, of course), or a tiny pinch of bi-carbosiate of soda. The water should bo freshly drawn aud boiled quickly, using it at ouce. Allow ouo tenapoouful of tea to each person, and infuse tho tea seven minutes ; it will then bo wholesome'to diiiik. MusHitoosi Pirc. — Half-pound mushrooms, threo or four boiloi potatoes, salt aud popper. Wash and peel the mushrooms, and slice the potatoes. Lay n lajer of each, alternately, in a bultr-rc-d pie-dish, Benson with peppor and .salt, ar.a sn on till the dish is heaped up. Cover wilh a light short crust, and bako in tho oveu half to three-quarters of an hour. Caomflowehs au G-batih. — Half boil the jiuiilloweis, tako them up, drain them thoroughly, nnd cut them in two , put them into tho dish in -which they are to bo served. Mako half-pint of good white sauce, add to this 30?.. of grated Parmesan cheeee, and pour over the cnuliftower. Put in tho ovon to brown, nnd serve with fried croutons airiingol round it. To Cuitit Bjsep Hams, Etc.— Take lib. common salt, 3oz. bay salt, 2oz. saltpetre, lib. ccareo brown sugar ; boil all in one quurt of strong ale. When cold paur ou the beof, and turn every day for a fortnight, then smoko well.