Household.

New Zealand Mail, Issue 462, 18 December 1880, Page 4

Household.

RECIPES AND USEFUL FACTS. Gooseberry Jam. —Allow three quarters of a pound of sugar to every pound of fruit. Wash and stew the berries which should be used just before they begin to ripen. Boil the fruit for an hour in a porcelain kettle, without sugar, then add it and cook another hour or a little longer if necessary to obtain the desired richness. Use a wooden spoon to stir it from the bottom of the kettle and be careful not to burn. Fruit Stains. —To take red fruit stains out of white linen, wet the spots with water and pass a lighted match over the stains as near as possible without scorching letting the sulphur smoke pass over the stains ; it will remove them at once.

recipes for cooking green peas. Boiled. —Boil the peas in plenty of salted water, and as fast as possible. When done, drain off the water effectually, lay half the peas in a hot vegetable dish, put a pat of fresh butter on them, and _ the remaining half of the peas on the top of it.. ( Petits pois d V Anglaise.) —Boil the peas in. plenty of water, and as fast as possible, with salt to taste, and a small bunch of mint. Do not cover the saucepan. When done, remove the mint, strain the peas, give them one toss in & saucepan with a piece of butter the size of an egg ; add pepper, salt, and a pinch of sugar to taste, and serve.— (Petits pois A ' V Anglaise.) \ Stewed.— Melt £ lb. of butter in a saucepan, then add a pint and a half of young peas, pepper and salt to taste, a couple of small onions (whole), a small bunch of parsley, and half a head of lettuce, tied up together, add a pinch of sugar and a cupful of water, and let the peas stew very gently for at least half-an-hour. Then remove the parsley, lettuce, and onions, put in a pat of butter worked with a teaspoonful of flour, shake the saucepan well, and serve. ( Petits pois ala Francaise.) Put a quart of pe as, two onions sliced, a lettuce washed and shredded, a little mint chopped fine, salt, pepper, and a I lb. of butter, into a stewpan ; stew gently for one hour; j list before serving stir in the yolk of an egg beaten up with a little milk. [Petits pois ala Francaise.) Cut a piece of streaky bacon into small dice, parboil it for a couple of minutes, dry well, and put it into a saucepan with an ounce of butter; as soon as the butter is melted add a teaspoonful of flour and a cupful of water or stock, stir well, and then put in. a pint and a half of peas and an onion, and let the whole gently stew for rather less than an hour. Remove the onion, and serve. [Petits pois au lard. )—-Boil some peas. Cut some ham into* small dice, toss them in butter till quite hot, then add the peas. Give them a good shake, and serve [Petits pois au jambon.)