HOUSEHOLD.

New Zealand Mail, Issue 691, 29 May 1885, Page 5

HOUSEHOLD.

Cream Cake. —Three cups of sugar, one cup of butter, rubbed together, two cups of cream, five cups of flour, four eggs, half a teaspoonful, of soda, half a glass of wine, -and one teaspoonful of any spice you fancy. Cocoaxut Cones. —Beat to a froth two eggs ; add gradually a small cup of sugar one cup of cocoannt grated, one spoonful of Hour; make into cone shape by rolling them. Put on buttered sheets of tin ; cover with letter-paper, and bake five minutes in a quick oven. Let them cool before removing from the tin. Ropa Vieja.—Boil a shin of beef and put it away until cold. When cooked, cut off the best part of it in thin slices, and set them -aside ; cut off all the small pieces and the gristle separately. {The gristle, aa will be -found, makes when thoroughly cooked, one of the most succulent portions of the dish, and may be said to lend to it in great degree its distinctive flavour.) Cut up two onions and dry them slightly in butter or ■nice dripping. Stir in two tablespoonfuls of flour and a quarter of a peck of scalded tomatoes. First, add the small pieces of beef and the gristle, stewing the whole for an hour and a half, seasoning it with black .pepper snd salt. Then add the thin slices 'first cut from the shin of the beef, and let “them cook through. Finally, add a chopped*np sweet pepper. Chantilly Tarts. —These dainty bits of pastry are made of two cupfuls of flour, one of butter, a scant half cupful of water, about half a cupful of strawberry preserve a pint of whipped cream, a teaspoonful of salt, a teaspoonful of sugar and the white of an egg. Put the flour, butter, sugar and salt into a chopping-bowl and chop until the butter is thoroughly mixed with the flour; then add the water, and continue •chopping until smooth dough is formed. Sprinkle a moulding-board very lightly with flour, and placing the dough upon it, pound with a rolling-pin, and roll till thin.. Fold the paste, and pound and roll again ; and after doing the same operation a third time, set the paste on ice. When it has become thoroughly chilled, roll it down to the thickness of a quarter of an inch and cut it into circular pieces with a large patty-•-cutter or biscuit-cutter. With a smaller tin, cut the centres out of these pieces. Gather up the scraps of paste and roll very thin, and cut out with the large cutter as many pieces as there are rings of paste. Moisten these pieces with the beaten white of an egg, and place the rings upon them. Bake in a quick oven for twenty minutes, and on removing from the oven, fill with . strawberry preserve. At serving time cover the tarts with whipped cream.