THE HOME.

Globe, Volume XXIV, Issue 2635, 16 September 1882, Page 4

THE HOME.

Pzjux and -Geisp BuiaotnxJi.—Mix lib floor, the yolk of an egg, and tome milk into ■ very slid piute. Beat it well and knead It quite amooth j roll the paste very thin and oot it into biscuits. Bake them in a slow oven till quite dry and crisp. Bourn Eiob Pcdeznck—Take two cup. fuls of rice, wash it in cold water j pat it into b cloth, with a teaspoonful of salt and a oup of raisins | tie the cloth loosely, so as to giro room for tbs rice to swell one-half j boil it two hours. Eat with sweet liquid sauce. Pudding Sires—Four large table-spoon-fuls of white sugar, two of butter, one of flour; beat them to a cream ; beat the whita of one egg to a froth, and add ; pour oyer it a pint of boiling water, stirring the mixture Tory fast. yiayor with brandy or essence of demon. •

Ambbioan Biscuits.—Have ready ilb butter, 41b flour, and a full pint of milk. Eub the butter into the flour, and add the milk. Enead the dough well, and divide it into small biscuits, which should be baked in a hot oven.

Potato Salad.—Boil a quart of potatoes, as soon as dona peel and out in thin slices; mix with tho slices without breaking them one gill vinegar, one gill melted butter or salad oil, pepper and salt to taste, one apple and two small o ions minced fine.

Feied Tomatoes.—Take large sized tomatoes —not too ripe—and out them in slices about half an inch thick. Put them in a dry pan or skill-, t and let them fry-until the steam rises pretty well. Then take up, spread batter over them with salt and pepper, and yonr tomatoes are fit for a king. To Bemovk Mildew. —Soak the parts of the cloth that are mildewed in two parts of obloride of lime to four parts of water for about two hoars, or till’the mildew has disappeared ; then rinse thoroughly in clear Water. Spinach and Asparagus.—Spinach becomes acrid in summer, and when no longer procurable, the young and tender leaves of tho beetroot, or mangold, watercress, and sorrel cooked according to tho following recipes for spinach will answer equally well. In the case of the mangold, care must be taken to use only the young leaves from the osntre of the plant. Spinach Omelette.—Throw the vegetable for one minute3flto s b6iling water ; then take it out and put into cold water, drain carefully, and cut it np finely. Pat a piece of batter in your stewpan, then the chopped spinach, together with a spoonful of flour, some salt and pepper to taste ; moisten with milk, and simmer over a slow fire for fully half an hour. Then add two or threeyolks of eggs according to the quantity of epinacb. Oook a few moments longer ; arrange on a dish, and place on the top an ordinary omelette. A chopped eschalot added to the spinach is a great addition.