THE HOME.

Globe, Volume XXIV, Issue 2702, 5 December 1882, Page 4

THE HOME.

Pig's Feet and Ears in Jelly.— Cleanse and scrape the feet and ears, and let them soak in cold water for two or three hours. Put them into a saucepan with as much water as will barely cover them, and let them stew slowly for about three hours or until they are very tender. Take them up and draw out all the bones. Put the meat back into the liquid, with six sage leaves chopped small, a tablespoonful of finely-shred parsley, a seasoning of salt, cayenne, and powdered mace, and simmer again until the flavor is drawn out of the herbs, and the liquid is reduced to a jelly. Pour the whole into a shape and serve cold. Eggs and Asparagus —Cut a slice of bread to suit a dish, toast and butter it while quite hot, then lay it on the dish and keep both warm by the side of the fire. Have ready six well-beaten eggs, add a little salt and pepper, and put them into a saucepan with a lump of butter. Beat the eggs until they have lost their fluid state, then spread them over the toast with asparagus, boiled and cut small, laid on top of the eggs. Simple Mode op Cooking Eggs. —Slide them as if for poaching on to a wellbuttered tin dish, and set them over the fire or in an oven until the whites are set.

Cold Vegetable Salad. Almost all cold dressed vegetables, such as peas, beans, asparagus, cauliflower, cabbage, and potatoes, may be used as salads. They should simply be cut up, nicely arranged on a dish, beaten up lightly with a simple salad dressing, and garnished according to taste. Eiiubarb Mould. —Cut into short lengths as much young rhubarb as will fill a quart measure. Boil this with a pound of loaf sugar, eight bitter almonds, blanched and chopped, and the strained juice and grated rind of half a lemon, and stir it over a clear fire till it is thick and smooth, dissolve half an ounce of gelatine in two tablespoonfuls of boiling water, stir this into the fruit, and pour the whole into a mould which has been soaked in cold water for a time, put it into a cool place, and when it is quite firm turn it out and serve with cream round it.

mum, it starruts from this soido wan' fifteen minutes, and from the other soide the next.’ At a musical reunion given by some aristocratic amateurs, a lady who was to have sung a cavatina from “ Semiramide” refused to do so when she hoard that Rossini was among the guests. Coaxed and entreated by her friends she finally consented, in spite of her timidity, and before going to the piano, in a great state of agitation, she whispered to Rossini, who had risen to escort her, “ Oh, dear maestro, you have no idea how I tremble. Just think; to sing your music. I am frightened to death 1” “Soam I, madam,” was the response.