Home and Fireside,

Bush Advocate, Volume XI, Issue 869, 9 December 1893, Page 5

Home and Fireside,

Cocoakut Oandt.— lib ml i(»ar, 1 large breakfast cupful water, }ib erased cocoanuli. Put the sugar and water in a saucepan till the sugar in dissolved, and set it on a clear fire to boil for rive minutes or more ; ai tiie scum rises carefully skim it away till the sugar looks qui:e white and thick, then stir in the grated coeoanut. net it on tho fire, and stir constantly with a wooden spoon till it> rises well in the saucepan ; then all one« spread it out on sheets of writing paper, which should be warmed before putting the coeoanut an them. Fbknch Nougat.— lOoz. .monds, lOoz. pistachio nuts, 41b. sugar, £lb, honey, a wine-gli>«s of orame-flower water, the whites of 3 eggs, wafer papei. rut th» sugar in a clean pan, and when melted and bulling, add the orangti'flower water, pistachio nutg and almonds blanched, and honey ; let it boil till a piece taken out and dipped m cold water will break, take it off the fire and pour into it the whites of tlie eges well whisked, stir until it becomes a thick past?, spread it on a Bheetof wafer par>er, lay a sheet of clean paper over and press under aweigbt. When quite cold, cut into pieces, and keep in a tin. GoosEßEuniKS.— Now that- gooseberries ar« in a few tasty recipes involving little trouble or expense will b« useful :— Gooseberry Custard —I qunrb of cowberries, } pint water, 2oz butter. Jib aupar, 4 eegs. Boil tbe gooseberries in tlip war.^r for about 10 minutes till they are soft, add Hie sugar and butter, stirring well together, then add the yolks of fOur eggs, stir over the fire till quits thick, but on no account let it boil or it will curdle and be spoilt. Serve in custard-classes. Gooseberry Tartlet*— 4 egg*. 4oz sugar, Goz butter, a saltspoonful of salt, lib flour, water. I quart atewed gooseberries, i pine whipped cream. Make some paste with the white of 1 and the yolks of 4 eggs, tlm sugar, butter, salt and flour, mix it. lightly with some water, and roll it out to the thickness of a $ inch, line patty pans with it, fill with uncooked nee. and bake in a moderate oven till done. Kemove the rice and fill the tartlets with gooseberries stewed and sweetened, nut some whipped cream on top of each, and serve cold Gooseberry Trifle— jib Savoy biscuits, 2 glasses of sherry, lib sugar, $ pint water, 1J pint gooseberries, 4 pgg». 1 pint iniJk, J pint cream. Cnt, the cake in Mices. pour tho sherry ever and let soak for 3 or 4 hours. Boil thesuga and water toeether for 10 minutes, then add the eotiKrberriux, which should be topped and tailed, and siimnt-r i.hem p<"ntly till done, but they must not break. When cold pour them over the calc... Beat the egg* and milk together, add I tablcspoonful of .wgar. and 30 drops of lemon eiter.ci-. l'ut them in a saucepan and s,tir th-in together over the firo till thick, but do not; let tho mixture boil, or it will curdle. "When quite, cold, pour over the gooseberries and cake, and pile, whipped cream i, n the top. Gooseberry Fool— lib gooseberries, ;)b sugar, 1 pint of water, 1 pint ir.ilk. Top and tail the gooseberries, and boil them with thu sugar and water till quite soft, than press through a coarse strive, and gradually add the milk. Cream mny bo nifd nwteud of milk if preferred Baked Gooseberry Pudding.— 1 pint gooseberries, stewud ami passed through a stevp 2oz fresh buctor, 4nz line breadcrumbs, lib sugar, 3 eugp. Stew the go.iioberries til lr.p.nder then pass, them through asievejnux the butter breadcrumbs, and sugar thoroughly with ntilp, and laetlv stir in the yelks of the r-ggu, "well beaten. Pom into a buttered pie-dish, and bake for h hour. Whr-n done, turn the pudding on to n dish mid sift susar ovvr. To kupp your lips in good condition one should nevui go out into tho air without having a littlß vaseline rubbed on them ; is need not h? enough to show, but can be euoush to keep the cold from affecting them.