HOUSEHOLD RECIPES.

New Zealand Herald, Volume XIII, Issue 4462, 2 March 1876, Page 2 (Supplement)

HOUSEHOLD RECIPES.

Graham Crackers.—Have some soft water, either cold or tepid, in a mixing dish, and si't nice meal slowly through the ringers into the water, stirring it in until too stiff to manage with the spoon; then mould the dough on a board with the hands until it is about as stiff as for common'biscuit. Roll it with a rolling pin about three-fourths of an inch thick, cut with a round cooking cutter and lay on a baking tin, not greased but dusted with flour, so the cakes will not touch: each other. Bake about thirty minutes in a pretty hot oven, making them sharp and crusty or tender as preferred. Take them from the oven into a pan or bowl, and lay a napkin over them to steam awhile, then lay them in neat little piles on plates for the table. They are excellent and more popular in our private families than any other form of bread. Abodt Boiling Egos.—There is an objection to the common way of boiling eggs, which people do not understand. It is this: —The white under three minutes' rapid cooking becomes tough and indigestible while the yolk is left soft. When properly cooked eggs arc done evenly through, like any other food: This result may be attained by putting the eg"s into a dish with a cover, as a tin pail, ana then pouring upon them boiling water, two quarts or more to a dozen eggs, and cover and set them away from the stove for fifteen minutes. The heat of the water cooks the eggs slowly and evenly and sufficiently, and to a jelly-like consistency, leaving the centre or yolk harder than tho white, and the egg tastes as much nicer and richer as a fresh egg is nicer than a stale eg£, and no person will want to eat them boiled after having tried this method once. Summer Sandwiches.—Take half a pound of nice butter, three tablespoonfuls of mixed mustard, three tablespoonfuls of nice sweet eil, a little white or red pepper, a little salt and the yelk of an egg ; braid this together very smoothly, and let it eool. Chop very fine some tongue and ham. Cut the bread very thin; spread it with the dressing, then spread over the meat, then the bread, and press it together very hard. Trim off the edges, that the sandwiches may be all one size.