HOUSEHOLD RECIPES.
Barley Podding.— Wash a quarter of a pound of pearl barley in cold water and soak it all night. Drain it, and put it on the fire to simmer for an hour or two in another pint of water, stirring it often. Drain off the water, put the barley in a piedish, add enough milk to cover it, a cupful of currants, tho rind of half a lemon grated, two eggs well beaten, nutmeg and sugar to taste. Bake for an hour in a moderate oven. —Nellie. Bread Sauce. — Pour half-a-pint of boiling milk on a teaenpfal of fine bread crumbs, add a small onion stuck with cloves, a small blade of mace, a few peppercorns, and salt to taste ; let tho sauce simmer five minutes, add a small piece of fresh butter, and at the time of serving remove the onion and mace.— Our Pet. To Keep Lemons.— Wrap each in common tissue paper, and lay them out on a shelf so they do not touch each other. The shelf Bhould be in a dry, dark cupboard, and free from draughts. — Our Pet.
A ship's rudder is a stern necessity ; and a I spoon is a stir necessity, too. |
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Bibliographic details
Evening Post, Volume XX, Issue 266, 13 November 1880, Page 4
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202HOUSEHOLD RECIPES. Evening Post, Volume XX, Issue 266, 13 November 1880, Page 4
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