HOUSEHOLD.

New Zealand Mail, Issue 751, 23 July 1886, Page 5

HOUSEHOLD.

Steak Pot-pie.— Cut either a flank steak or three pounds of the ■ sticking piece, or piece of round into inch pieces. As little fat comes with these, buy half a pound of suet for the crust, Take half the suet, with all the fat, chop and put over the fire, in a large dipping-pan. When it is very hot brown the steak on both sides quickly. Next throw a heaping tablespoonful of flour over it, and mix it until it is brown, then add about a quart of boiling water, a Palatable seasoning of salt and pepper, cover the meat, and let it cook very slowly for an hour and a half.; if very tough, the addition of a gill of vinegar to the gravy and lo nger slowcooking will make it tender. Fast boiling always toughens meat. For the crust, half an hour before the meat is done sift a half-teaspoonful of salt and two of baking powder into a pound of flour, mix the suet with it, then quickly stir in enough cold water to make a dough soft enough to be cut with a spoon ; dip a tablespoon into the gravy of the meat, to heat and grease it; take up as much dough as it will easi y hold, and drop it into the gravy ; dip the spoon in the gravy again and cut dumplings with it until half the dough is used ; put the rest upon the top of the pot pie, butter the cover and replace it, and cook the crust for twenty minutes or half an hour. If the pot-pie is cooking over a hot fire the crust may be done in about twenty minutes. Ihe crust can be lifted from the top of the potnie with a couple of skimmers, and then laid upon the meat and dumpling after they are dished, or served upon a separate platter. Suet Podding.— Three quarters of a pound of suet, three-quarters of a pound of fine bread crumbs, four ounces of sugar, a pinch of salt, three eggs, one lemon. Chop the suet up until very fine and add the breadcrumbs, the sugar, the salt, the grated zest of the lemon together with its juice (strained) an the eggs, beaten. Mix all the incrediments well together and tie in a cloth, allowing sufficient room for the pudding to swell. Then plunge it into boiling water, and let it boil briskly for from four and a half to five hours, or until done. French Pancakes. —Six ounces of Hour, three eggs, one gill of milk, a pinch of salt, butter, currant jelly or jam ; put the flour m a bow-1, with the eggs well beaten ; stir well together, adding the milk until the paste is smooth ; put a small piece of butter in a frying-pan, and, when melted, put into it two tablespoonfuls of your paste ; when colored on one side turn it on the other, ancl continue in the same manner until all is used. Put them on a dish, fill them with currant jelly, or jam, roll them up, and powder them with sugar. Heat a poker or slender piece of iron red hot, lay it lightly for a second on each pancake, making several stripes across the pancake, and serve hot. W hooping-Coogh Remedy.— Half cup molasses, one tablespoonful castor oil, one teaspoonful spirits of camphor, half a teaspoonful paregoric. Stir incredients together thoroughly, and give a teaspoonful whenever a bad coughing spell comes on.