HOUSEHOLD.

New Zealand Mail, Issue 705, 4 September 1885, Page 4

HOUSEHOLD.

Cream Cheese.— Take very thick cream, and tie it up in a piece of thick calico which has just been rung out of strong cold salt and water, and hang it up to drip; two or three days will make-it stiff enough to turn out. A little salt put into the cream, when fresh, will help it to keep sweet. Fly-Aways ok Souffle Biscuits. —Rub four ounces of butter into one quart of flour, sifted, add a saltspoonful of salt and make it into a paste, with one-half a pint of milk. Knead well, handling lightly, and roll out till they are as thin as paper, and the size of a common saucer ; stick here and there with a fork, and bake in a moderate oven until they look flaky and white. Minced Veal. —Half a teaspoonful of minced lemon peel, one onion sliced ; simmer in a pint of water for an hour, rub some flour into a little butter; add this to the gravy. Mince the veal very finely, put it in the gravy, and let it get warmed through gradually, the juice of one lemon and half a pint of milk, and when it is on the point of boiling, pour on a dish, and garnish with, small pieces of bacon rolled and fried, and sippets of toast. A few forcemeat balls are a great improvement. Fritters. —Delicious fritters may have stale bread the foundation ; if care iB taken in removing any or all of the crust that i 3 dark brown, the fritters will be light-colored and very inviting in appearance. Eggs are a good addition in the proportion of four eggs to one quart of sweet milk ; a saltspoonful of salt, and four or five slices of bread are also required. The bread should be soaking in the milk for two hours. It can be broken into small bits, and then it will not be lumpy. Almond Gup Pudding. —Almond cup pudding is made of half a pound of sweet almonds, and about four bitter almonds, onequarter of a pound of butter, four eggs, two tablespoonfuls of sugar, a third of a cup of milk or of cream, one tablespoonful of brandy, a half a cup of fine bread crumbs ; blanch the almonds and pound them to a paste, with a tablespoonful of warm water to moisten them ; warm the butter so that it may be beaten with the almonds, then add the other ingredients ; after mixing well, butter some cups, put in enough of the mixture to about half fill the cups, bake them for from twenty minutes to half an hour, then turn them out on a platter, and pour sweet sauce over them ; pour it over while very hot to moisten them slightly, but make enough sauce so that you may have plenty in the gravy-boat also.