HOUSEHOLD.

New Zealand Mail, Issue 746, 18 June 1886, Page 5

HOUSEHOLD.

Raeuit Soup. A Scotch recipe. Cut up a rabbit in neat pieces, put on to boil with two quarts of cold water, add a beef or mutton bone, or a little stock, and less water. Boil till the meat is tender, take out the two hind legs and the two pieces of the back, let the'rest continue to boil to shreds, rub it through a hair sieve. Mix in a basin a tablespoonful of butter, two tablespoon’uls*of flour of rice or common flour, a teacunful of milk or cream, white pepper and salt. Strain the stock, and when it boils •nld' this mixture, stirring gently, add also the pieces of rabbit formerly left out, boil for a quarter of an hour, and serve m a jt-pijEXi Chicken. Boil a chicken until the meat slips easily from the bones reducing the water to about one pint in the boilin“ Pick off the meat in good sized pieces, takin" out all ths fat and bone. Skim the fat from the liquor, add a little butter, pepner and salt to taste, and add one-half ounce of gelatine. When this dissolves pour it hot over the chicken. The liquor should be seasoned highly, as the chicken absorbs much of the flavor. Lyoxnaisf, Potatoes. —Slice cold boiled potatoes. Have ready in a frying-pan a great spoonful of nice dripping or of butter. Into this, when hot, put a teaspoonful of finely minced onion, pepper and salt, lightly, and fry to a light brown. Then add the potatoes and stir gently with a fork, not to break them, until very hot. Lastly put in a full teaspoonful of minced parsley, toss together with the fork and serve very Chocolate Tarts. — Grate 4oz of the best* chocolate, and add to it a pinch of powdered cinnamon, the grated rind of half £ lemon, a pinch of salt, and enough sifted

loaf sugar to sweeten the taste. Then beat well the yolks of six eggs together with two spoonfuls of milk, and stir this gradually into the chocolate. Put the whole into a stew-pan, adding a teaspoonful more of the grated lemon-rind. Stir the mixture for a few minutes over the fire ; then take it off, allow it to cool, and pour it into a tart-dish lined with puff paste ; cover the top with the whisked whites of the eggs, and bake in a moderate oven. When done, sift the top over with powdered sugar, and glaze._ How to Make Oatmeal Brkad. —An important use for oatmeal not much known in this country, but common in Scotland, is in making break. It cannot well be made in a loaf like wheaten flour, but it can be prepared by mixing the oatmeal, salt and cold water into a rather stiff dough, which, after being well kneaded, should be rolled into a thin cake about the thickness of a half-dollar; then put it on a very clean griddle, no grease on the griddle, and only moderately hot ; bake on one side till it just begins to brown, but do not brown it ; then take the cake off the griddle and lay it on a clean board, bake side uppermost; after the cake has dried and almost cooled, lay it on a board or any other suitable implement and slowly toast the uncooked side before the fire; this makes a very crisp cake, keeping a long time if protected against exposure to moisture. Children are foud of it, and chewing it is beneficial exercise for the mouth and teeth.