HOUSEHOLD.

New Zealand Mail, Issue 662, 31 October 1884, Page 4

HOUSEHOLD.

Potato Eggs.— Mash five or six wellboiled potatoes, add salt, one tablespoonful of melted butter, one cup of cream ; work W ell, and when quite free from lumps, add two well-beaten eggs and a cup of finelyminced ham. Make the mixture into eggshaped balls, roll in flour and fry in good dripping, turning them carefully not to spoil the shape. Pour over a parsley sauce and serve. Bakevveli, Puddixg.—Have a dish covered with a thin puff paste, put a layer of any kind of preserve, about an inch thick, on the bottom of the dish. Take the yolks of three eggs, Jib of loaf sugar (powdered), Jib butter (melted); put the last two ingredients together, flavor with bitter almonds, beat well together, and put it on the preserve; bake an hour. N.B.—Some sponge cake laid in slices under the preserve makes it less rich and more substantial. To Use Cold Fish.—Fish patties are much liked by some people. Line some small tins with pie-crust, not too rich. While they are baking, pick the fish into very small" bits, season with cream or with milk, and a lump of butter, pepper and salt. Heat to the boiling point, and fill the patties when they are taken from the oven. Another way is to remove the bones and skin, pick the fish up fine, mix with a little chopped cabbage, and season with salad dressing. Still another way is to prepare the fish just as you would for the patties, and then serve on thin slices of buttered toast. In this case put milk enough over the fish to allow it to soak into the toast. Cheese Ramakix.—Grate 6oz of good cheese on a coarse grater ; sprinkle among it a tablespoonful of flour; add enough milk to moisten the cheese ; then stir in three eggs, previously well beaten and mixed with a cup of milk. These, when mixed with the cheese and flour, should make a thin batter. Butter a small pie dish, fill it only half-full with the batter, place a few slices of butter on it, and bake in a quick oven. When well risen in the dish, and of a good yellow color, which ought to be in about ten or fifteen minutes, it is done ; serve it at once, before it falls. , . , n Germah Pudding.—Put into a basin Jib of flour, moistening it gradually by stirring in a gill of boiled milk. Stir with a wooden spoon until perfectly smooth. Warm a Jib of butter, and, having added a pinch of salt to the flour and milk, pour it into a stewpan, add the warmed butter, and place the pan on a moderate fire. Stir and continue stirring until it begins to thicken. Then remove it from the fire, but do not leave off working the paste. When quite smooth again, put it on the fire, continue to work it, and add, one at a time, the beaten yolks of ten eggs, Jib sugar, of which the lumps have been rubbed on orange-rind before pounding, another Jib of butter warmed, and another pinch of salt. Let this continue on the fire until it begins to get frothy, when the whites of the eggs must be added, previously beaten to a froth. Have ready a well-buttered mould strewn with finely-powdered sugar and potato-flour, and into this pour the mixture as soon as the whites of the eggs have been stirred in ; a round dome-shaped one is the best for this pudding. Di rectly the mould is filled it must be placed in a stewpan with boiling water • the water should not reach more than half the height of the mould Place the stewpan in the oven, not a very hot one,

and in about three-quarters of an hour the pudding will be done. Turn it out, and serve it with wine sauce ; that is, wine (sherry) made very hot, and merely sweetened with sugar. —Experience.