HOUSEHOLD.

New Zealand Mail, Issue 743, 28 May 1886, Page 5

HOUSEHOLD.

Celery Soup. —Boil twelve stalks of celery cut in pieces in three pints of water for three-quarters of an hour. Boil one pint of milk with half an onion and two blades of mace. Add to the milk one tablespoonful of flour smoothly mixed with two tablespoonfuls of cold milk and cook for ten minutes. Mash the celery in the water in which it has been cooked and stir into the boiling milk. Add one tablespoonful of butter and salt and pepper to taste. Pass through a strainer and serve at once. A cupful of whipped cream, added to the tureen just before serving, is an impi'ovement. Pot Roast op Beep. —Select a piece weighing six pounds. Wipe it carefully with a damp cloth, rub some salt over it and sprinkle it with pepper. Put it into a round-bottomed iron pot over the fire and brown it slowly, turning it often. It will take about a half hour for this part of the roasting. When it is thoroughly browned put a little boiling water in the pot, add a little more salt and pepper, three whole cloves, and covering closely set where it will Jjusfc simmer for four hours. If the water boils away add Ja little more. When it has boiled the proper length of time take up the meat and remove the most of the fat; thicken the gravy, pour a little over the meat and serve the remainder in a gravyboat. There should be a pint of gravy from the roast of a size mentioned. A piece of tough meat can be made tender and enjoyable by this method of cooking. There should be some fat on the outside of the meat ; if there is not enough have a thin piece cut and skewered to the roast. Swiss Roll. —One teaspoonful baking powder, one small teacupful flour, one ditto sifted sugar, three eggs, and a little essence of ratafia, half pot raspberry jam, and a small piece of batter to butter the tin. Beat the whites and yolks separately, put the yolks into the whites, add the sugar and flour by degrees, put the baking power into the flour, ond a few drops of flavoring. Pour into a buttered tin 8 inches by 12 inches (a good size, a Yorkshire pudding tin will do). Bake in not too quick an oven for twenty minutes. Throw the roll on a cloth, spread the jam and roll as quickly as possible. The mixture should bubble when poured on the tin. Cocoanut Cake. — Grate the nut, or vise the prepared grated nut, and add half its weight in finely powdered sugar. Mix them well together with white of egg, and drop on wafer paper or rice paper in small rough knobs about the size of a walnut, and bake in aslow oven. Bread Crumb Apple Pie. —Peel and core twelve apples and stew them as for apple sauce, and after they are cooked, sweeten with one quarter of a pound of powdered sugar ; when cold add four well-beaten eggs. Butter a baking-dish and strew it thickly with crumbs, covering the bottom and sides. Pour in the mixture, strew the top with bread-crumbs and bake. When done, turn out on a dish and sprinkle with sugar.