HOUSEHOLD.

New Zealand Mail, Issue 765, 29 October 1886, Page 5

HOUSEHOLD.

Mutton Cutlets Stewed. Cut a quantity of carrots, turnips, and potatoes all the size of olives. Trim some cutlets, and toss in butter, with a sprinkling of pepuer and salt till they begin to color; put" them in a stewpan with the carrots, about a pint of stock (free from fat), a spoonful of French tomato sauce, and a faggot of sweet herbs, and let them stew gently for fifteen minutes, then add the potatoes, and lastly the turnips ; let the whole stew gently till meat and vegetables are quite done ; add a piece of butter rolled in flour, a small piece of glaze, and more pepper and salt. Remove the sweet herbs, and serve the cutlets round the vegetables, with as much of the gravy as is required. _ Shells. —The mode of polishing these is to rub them with hydrochloric acid. until the dirt is removed, then to dry them in hot sawdust and polish with chamois leather. If they have no natural polish the surface may be varnished or rubbed with Tripoli powder on chamois leather, then with fine Tripoli alone and olive oil, and finally rub up with chamois leather. Rice and Fowl .Croquettes. Croquettes of cold fowl and rice are very nice. Boil one-half pound of rice. When done put in three tablespoonfuls of butter, and simmer gently till quite dry and soft. When cold make into balls. Hollow out the inside. Have the cold fowl ready minced, seasoned arid mixed with bread crumbs and beaten egg. Fill the hollow of the rice ball with it. Dip the rice balls into the beaten egg, dredge with flour, and fry a light brown in drippings. They may be served with a white sauce. Cabinet Pudding.— One quart of milk, four eggs, four tablespoonfuls of sugar, half a teaspoonful of salt, one tablespoonful of butter, three pints of stale sponge-cake, one cupful of raisin 3, chopped citron and currants. Have a little more of the currants than of the two other fruits. Beat the eggs, sugar and salt together, and add the milk. Butter a three-pint pudding mould (the melon shape is nice), sprinkle the sides and bottom with the fruit, arid put in a layer of cake. Again sprinkle in fruit, and put in more cake. Continue this until all the materials are used. Gradually pour on the custard. Let the pudding stand two hours, and steam an hour and a quarter. Serve with wine or creamy sauce. Lemon Sauce for Puddings.— Take the juice of a large lemon, together with the rind and pour over them a wine-glassful of sherry and the same quantity of water. Let them stand awhile ; and then mix over the fire, an ounce of fresh butter and an ounce of flour. When this is slightly browned, add the wine and water gradually ; then add two tablespoonfuls of sugar, and boil gently until the mixture is quite smooth. Then remove it and after it has cooled a minute or two, add the well-beaten yolks of two eggs, place it again on the fire, stirring it until it thickens, but do not allow it to boil after addiDg the eggs.