THE HOUSEHOLD.

Marlborough Express, Volume XXVII, Issue 234, 15 October 1891, Page 4

THE HOUSEHOLD.

Gooseberry Comtote.— lnto astewpan, with two ounces of sugar and a gill of syrup, place a pint of green gooseberries, and cook over a brisk fire, as they will keep the colour better than if done slowly. When tender, but not broken, pour into a disn, and when cold they will be ready to serve. ' Curried Eggs— A Bkeakfast Dish.— Mince a small onion very fine ; put a tablespoonful of butter into a hot frying-pan and brown the onion m it ; mix a leaspoonful oi currY powder with half a cup of milk, pour into the pan, and let it boil until thick ; break the eggs m carefully, and poach them m the mixture. A little lemon-juice may be. squeezed over themiefore serving. Gooseberry Fritters. — Make a thick batter of six well-beaten eggs, three-quarters of a pint of sweet milk (or cream), atablespoonful of yeast, the same of orange-flower water, and a little grated nutmeg, mixed with as much flower as necessary. Mix with ihe batter some gooseberries which have been stewed till quite tender, chop it into boiling lard, and fry to a good colour. ♦ .Serve with siigar strewed over them. Bread and Parsley Fritters— Pour boiling water on six ounces of bread, without crust, cover it up for an hour, and then beat it up with a fork" until quite smooth; add and mix thoroughly an ounce of finely chopped parsley, pepper, and salt to taste, and four eggs well beaten. Fry, m fritters, a nice brown, and serve with brown sauce. To Crisp Paksl'ey.— Pick and •■'washyoung curled parsley, dry it m a clofcbf spread it on a sheet of clean paper' m a Dutch oven before the fire," and turn ■ it frft* quontly till it is quite crisp. It may alsobtt ' nicely crisped by spreading it on a $sli before the fire, putting small pieces of bntter upon it," and turning it frequently with afork. To Preserve Parsley for Winter Use.; .—ln the season take fresh-gathered sprigs^ pick and wash them clean ; set them on stew-pan half-full of water ; put a little salt m it ; boil, and skim it clean, and then put m the parsley, and Jet it boil for a couple of minutes and take it out and lay it on a" sieve before the fire, that it may be dried as quick as possible ; put it by m a tin box," and keep it m a dry place ; when you want it Jay it m a basin, and cover it with warm water a few minutes before you use it. „ Cheap Baking Powder. — Take of tartaric acid eight -ounces, sodium. bicarbonate sixteen ounces, starch sixteen ovnees, ammonium carbonate two ounces. Powder the articles separately — with the exception of ammonium carbonate — and dry. each thoroughly; then rub through a fine sieve until a uniform mixture is obtained, the ammonium carbonate being reduced "to a fine powder immediately before adding. Ihe ammonium salt, may also be left out ; but its use, favours" the "productions of a finer and uhiter . bread than can be obtained • wi^gjut it. . . " To Fry Liver. — To fry HveThiLely, cut it m nice slices a third of an inch thick, put them ma pan and pour boiling water over them ; they" -should remain m the water several minutes, until the blood is drawn out, •then roll them m sifted flour, sprinkle salt and pepr:er"over each side of eech slice, and fry' until brown, m butter, parboil and chop fine some onions, aiid. when the liver is half done put the onions over it, let them fry until brown ; when done transfer to a hot dish, and make a brown gravy and pour over. all. A vei-y handsome dish can be msde m this w.iy. ' ;