HOUSEHOLD.

New Zealand Mail, Issue 753, 6 August 1886, Page 5

HOUSEHOLD.

M i:tton Cakes. —The remains of a cold roast or boiled leg of mutton that has been rarely cooked will be most delicious if prepared as follows : Chop the meat as fine as possible and mix it with half as much Sne bread crumbs and a quarter as much beefsuet, also chopped very fine and freed from strings. Put these ingredients into a bowl, with°a cupful of minced oysters (fresh ones, of course, are best, but the canned ones may be used), add a seasoning of thyme, marjoram, pepper, salt, and a little powered mace ; mix with two well beaten eggs for a pound of the cold mutton ; stir until it forms a stiff paste ; form into balls or sausages and fry. Baked Omelette. —This is a favorite dish in many households. To make it whip five eggs thoroughly with a beater, and add to them a saltspoonful of salt and half of pepper, and, if desired, a tiny pinch of cayenne. Stir into this a coffee-cupful of milk. Place in an earthenware or enamelled baking-dish a piece of butter the size of a small °egg, and when it has melted and become quite hot pour the omelette into the dish, let it stand upon the range or the stove until it has become quite set, after which place it in a quick oven. It will rise high, and then fall, "and will be sufficiently cooked. When the top is quite brown, it may then be turned upon a hot platter and served, though some cooks wisely prefer that it should be served in the hot earthenware bakino- dish. To vary this delicious omelette, remmants of ham, tongue, crumbled cold spinach, grated cheese, minced parsley, &c., may be mixed with it, or, if preferred, sprinkled over it in the pan, and stirred slightly into it just before it is set in the oven.

Lady Fingers. —Four ounces of powdered sugar, four eggs, three ounces of flour, one lemon. Put the sugar into a bowl with the yolks of the eggs and stir them well together with a woodeu spoon, until they become white and slightly consistent ; then add the flour and a little of the rind of the lemon grated. Beat up the whites of your eggs until very stiff, then mix them lightly, in small quantities at a time,, with your other ingredients. Pour your mixture into a cornucopia made of stiff paper, with a hole in the end, through which press it into a pan (on which you have spread a sheet of white paper), forming it into lady fingers, about five inches long long and not quite an inch wide ; sprinkle each with powdered sugar, and bake in a very moderate oven, watching them, so they do not color too much. When they are firm, slip the blade of a knife underneath them, so as to remove them

from the pan, and lay two together with the lower edges joined. Cafe av Lait.—Take two and a half ounces of freshly-ground coffee, and pour a pint of boiling water upon it. Put the lid on the coffee-pot and place it upon the hob to simmer gently without boiling. Stir it occasionally, and at the end of two hours, take it off the fire, and let it stand for half an hour to clear. Put it into the cups with an equal quantity of boiling milk.