HOUSEHOLD.

New Zealand Mail, Issue 761, 1 October 1886, Page 5

HOUSEHOLD.

Dry Cubby. —Take 21b. of meat of any sort; pass it through a sausage machine or mince it. Previous to doing this, braise two onions in a stevvpan with a little butter and two tablespoonfuls of curry powder or paste. Then add the mince-meat and stir the whole together for about an hour over the fire. Add a tablespoonful of vinegar and serve. Habicot Mutton. —Toss some chops or mutton cutlets in butter till they are a good color all over. Take them out. Have some carrots and turnips, also potatoes, all cut the same shape, and pass them in butter on the fire, each vegetable seperately, until they are half cooked. Strain the butter so used, add to it a good pinch of flour or more according to quantity, to thicken the sauce. When the mixture begins to acquire a golden color, put in as much water (or stock) as will be required for sauce, together with the meat, pepper, salt, a faggot of sweet herbs, with a clove of garlic or a shalot in it. When the meat is half cooked add the carrots, after a little time the potatoes, then the turnips. Serve when done, removing the faggot. Cookies. Old-fashioned caraway-seed cookies are made of half a pound of butter and half a pound of sugar stirred together tiil they are as light as cream, three eggs beaten very light, one ounce of caraway seed mixed with a cup of flour; knead_ this in, and then add as much more flour as is needed to make a rather stiff dough ; roll thin, cut in fancy shapes, and bake in a moderate oven ; while hot they may be dipped in sugar. Cold Sweets. —A very pretty and inexpensive cold sweet may be from a Savoy mould (a few days or a week old is best). Cut it into thin slice, spread apricot jam over each slice, laying one slice over the other carefully, in order that the shape may he preserved. When all has been cut up and'pressed together, spread the jam over the outside very evenly and rather thickly. Take crystallised cherries, apricots, and some green fruits. Cut these in halves, and stick them into the jam round and over the cake in a pattern. When finished, sift a little caster sugar over all. Swiss Eggs. Mix with 2oz. grated cheese 2oz. oiled butter, six eggs, salt, pepper, and some finally chopped parsley, tarragon, and spring onions. Fry lightly, brown the top, and serve very hot.