Household.

New Zealand Mail, Issue 423, 20 March 1880, Page 3

Household.

RECIPES AND USEFUL FACTS.

When to Eat Fruit.—The Spanish proverb has it, " Fruit is golden in the morning, silver at noon, but lead at night." The Spanish people learned their proverb from eating very juicy fruits, like oranges. These should be eaten in the morning, a little before dinner, not later than noon. Early in the day they will, if eaten, prove to be the best possible medicine for the billious.

Malay Cokrt.—Cut a chicken into joints, and put it into a stewpan with 2oz. of blanched almonds, browned in a frying pan and pounded to a cream with an onion and the peel of half a lemon ; mix a large spoonful of turmeric and half a teaspoonful of cayenne pepper in a breakfast cupful of water. Put the whole into a stewpan, put curry powder in according to taste, and let it simmer about twenty minutes ; add a teaspoonful of cream, let it boil up once, and before dishing squeeze in the juice of a lemon.

French Cakes. —Take of flour, 1 small teacupful of yeast, half a pint of milk warmed, lib. of butter, and four eggs. Make a hole in the flour, and pour into it the milk, eggs, and yeast; mix them all well together ; beat the dough, adding the butter by degrees. Let it stand for one hour to rise, then take half a pound of sifted sugar, and mix it well in with the dough butter the cups or pans, put in the dough,, and ornament the top with candied orange or lemon peel. Beef Tea—Raw Beep For Chronic Diarrhoea. —A New Jersey physician gives this formula for making beef tea, an article that nurses too often fail in preparing properly : Take one pound of the best beef ; cut it into thin slices and scrape the meat fine ; put it along with two-thirds of a teaspoonful of salt, into one pint of cold water contained in an earthen bowl, and let the mixture stand two or three hours, stirring it frequently ; place it in the same vessel covered on the back part of the range, and let it come very gradually to a blood heat and no more, fer any higher temperature would injure the nutriment ; then strain it through a fine sieve or muslin bag, and it is ready for use. The making of beef tea is not a cooking process.

An army surgeon recommends this recipe for beef tea without heat : Take one-third of a pound of beef, mutton, poultry or game, minced very fine ; place it in fourteen ounces of soft cold water, to which has been added a pinch, or about eighteen grains of table salt and three or four drops of muriatic acid ; stir all with a wooden spoon and set it aside for one hour, stirring it occasionally ; then strain it through a gauze or sieve by means of five additional ounces of cold soft water, pressing it so that all the soluble matter will be removed from the residue ; mix the two strainings, and the extract is ready for use. It should be drunk freely every two or three hours. Boiled Fruit Pudding.—One quart crushed wheat, one tablespoon of cinnamon, half a teaspoonful of cloves, two cups of sugar, two eggs, one half-pound of suet chopped fine, one teaspoonful of cream tartar, one half teaspoonful of soda, half a cup of molasses, half-pound of raisins chopped fine, citron 01 lemon peel if desired. Boil two hours.

Broiled Tomatoes. Good-sized, solid tomatoes are cut in half crosswise, placed on a gridiron or broiler, and put over a brisk fire, cut surface down. In eight or ten minutes, according to size, turn, put upon each half salt, pepper, and a lump of butter, and cook with the skin-side down, rather more slowly than before, about as long, or until done. An excellent breakfast dish. The above lecipes are all proved and approved. Baked Stuffed Tomatoes. Good-sized fruit of regular shape is required. Cut a slice from the blossom end, and scoop out the pulp; take cracker or bread-crumbs, salt, pepper, a little thyme, and butter ; mix well together, and fill the cavities in the tomato, rounding it up well, set in a dish, and bake for about three quarters of an hour. Some replace the top piece or stem-end, but we prefer to leave it off, and allow as much juice as possible to evaporate. Another way :—Cut a conical plug from the seed end of a tomato, cutting down half through the fruit or more; mix dry crumbs with seasoning and butter, as above ; form cones or plugs to replace those cut from the tomatoes, and bake as before. Macedoine of Fruit. —Take a mixture of fruit of as many different colors as possible, equal quantities of each kind. Strawberries, cherries, currants (red and white), and raspberries are best for the purpose ; but when over, greengages, pineapples, apricots, peaches, apples, and pears can be halved, quartered, or sliced, according to size, and used for the purpose. Put the fruit, each kind separately, into some clarified syrup, and simmer gently until quite done, but not falling to pieces ; drain the fruit, and arrange it according to taste in a glass dish ; add to the syrup a glass of maraschino, noyeau, or any liqueur, boil it up, and, when cold, pour it over the fruit. It may be served hot as a garnish for a pudding, or used to fill a timbale of paste.