HOUSEHOLD.

New Zealand Mail, Issue 652, 22 August 1884, Page 4

HOUSEHOLD.

Two White Soups. —Wash five ounces of sago in warm water, set it in a saucepan with two quarts of milk, and simmer until the sago is thoroughly dissolved; season with pepper and salt, and add a small cupful of cream before serving. Good clear stock is generally used for both sago and tapioca soup ; but they are even nicer made with milk. Tapioca soup is made the same as sago, only the tapioca must be soaked for at least half an hour in warm water before being put into the milk. Stewed Liver. —Cut up into slices Jib. of calf’s liver and the same quantity of fat bacon ; put first a layer of bacon at the bottom of a pie dish, then one of liver, sprinkle with pepper and salt, add one medium sized onion and one apple, both cut up ; cover down, and let it stew gently in the oven for about one hour and a quarter. No water is required, as the liver makes sufficient gravy. Eton Pudding. —lib. of breadcrumbs, 4oz. of candied peel, 2oz. of finely-shred beef suet, 4oz. of sugar, two eggs ; cut the peel into strips, and mix with the other dry ingredients ; beat the eggs well and add last of all. If more moisture is wanted, use milk. Steam in a basin one and a half hours ; serve with sherry sauce. Chocolate Strudles. —Beat well the whites of two eggs and the yolks of four, warm a piece of butter the size of an egg, and add it to the eggs with a little salt; work in by degrees as much fine flour as will form a rather stiff dough, knead this still quite smooth. Divide the parts into small balls, roll them round in the hands, then with a smooth rolling piD, roll them out very thin, as thin as possible. They should be about the size of a saucer, but rather oval. Grate vanilla chocolate, and mix it with some pounded almonds, and the yolks of two or three eggs, with the whites beaten to a snow. Spread hot butter over the strudles and then the chocolate as thin as a knife blade. Roll them up, when the shape will be larger in the middle, and tapering off at both ends. Lay them an inch apart in a baking tin, or a large stewpan that has been well buttered ; cover, and bake them in the oven, or over a slow fire, with red coals on the lid to draw them. When they are risen and beginning to color, pour some hot milk over, and finish baking a very pale brown. The last thing before putting them in the oven they should have some grated chocolate and crushed sugar strewn over them. Useful Hints. —To clean decanters : Cut strips of coarse brown paper, and put a good many of them into the decanter to be cleaned, with cold water. Tea leaves and potato parings can also be used in the same way; but nothing gives such brilliancy to the glass as brown paper.—Lamp wicks ; If these are soaked in vinegar before putting in a lamp it will prevent the chimney becoming blackened by the flame. —Tooth powder : A very safe and efficient tooth powder can be made by mixing Joz. of Peruvian bark with Joz. of powdered myrrh and loz. of powdered charcoal. Plain salt is also cleansing to the the teeth, and has the additional advantage of keeping the gums healthy.—To clean a frying-pan : This utensil can be kept bright and clean by rubbing it well with a piece of brown paper whilst it is over the fire. Nothing cleans a flat iron so well as rubbing it on a piece of brown paper.—Roasting meat : The flavor is improved, also the color of the gravy, if the joint is dredged over with a little salt and flour before roasting.