HOUSEHOLD.

New Zealand Mail, Issue 764, 22 October 1886, Page 5

HOUSEHOLD.

Gelatine of Eel. —Split a good-sized conger, and take out the bone. Chop and mix a tablespoonful of parsley, the same quantity of sweet herbs, the thin rind of a lemon, with a seasoning of salt, cayenne or pepper, and a little ground mace.' A few mushrooms are an improvement. Sprinkle this on the inside of the fish, and roll it up, beginning the head end ; wrap it in a cloth to keep ic in shape, and simmer it in equal parts of vinegar and water until it is tender. Let it remain in the stock till both are co’d, then take it put of the cloth, and serve cold, garnished with parsley, and if possible glazed. It is also very good cut in slices, and set in a mould of clear jelly with hardboiled eggs. Stewed Duck. —Joint neatly, . cover the bottom of a saucepan with thin slices of salt pork ; pepper and lay iu the pieces of duck, another layer of salt pork on the top, ard stew with sliced onion ; fit on a clo~e lid, set on at the back of the range and cook slowly until tender. An old duck will require four hours, but it will be good when conquered. Take up the meat and keep hot. Strain the gravy ; add a little powdered /Sage, parsley, a teaspoonful of currant jelly and a tablespoonful of browned flour. Boil up sharply and pour over the duck. Apple Dumpling. —Butter, and fill a large, deep pis platter with sliced apples. Place over it a layer of biscuit dough, cutting a slit in centre for the espape of air, and bake. When done, loosen at the edges, and turning a large dinner-plate over it turn them upside down, and you have it on the dinner-plate ; cut same as pie, and eat with sweetened milk or cream. This way saves time and makes a more palatable appearance on the table than the old way of having them wrapped in dough and decorated with the imprint of the cock’s fingers. Cake. —fib. of flour, Jib. of ground rice, Jib. of white sugar, Jib. of currants, Jib. of dripping, one egg, and half a teaspoouful of baking powder, sufficient milk and water to make into a stiff paste. Cream the sugar and dripping, then add the yolk of egg previously well beaten, the white beaten to a stiff froth, and the ground rice, beat well to-

gether, then dredge in the flour, in which baking powder has been well mixed, and, lastly the currants, which should be well washed and dried in front of the fire. Mix to a stiff dough with the milk and water. Bake in a moderately hot oven, it will be done in about two hours, when a knife can be drawn out of the middle quite clean. Eggs Boiled in the Glass. —An important difficulty in the preparation of boiled eggs is that it is almost impossible to keep them hot until they are broken and rtady for eating. This trouble may be overcome, and a little variation introduced, by breaking the raw egg into the cup or glass from which it is to be eaten, and setting this in a pan of boiling water on the stove or over a spirit lamp on the table. The egg will cook as thoroughly as in the shell, and holds its heat much longer.