HOUSEHOLD.

New Zealand Mail, Issue 770, 3 December 1886, Page 5

HOUSEHOLD.

Jellied (tongue will be appreciated on a warm day. Boil, until done, a large beef s tongue, saving about a pint of the liquid. Remove the-akin, allow it to cool, and then slice in thin slices. In half a - pint of water dissolve two ounces of gelatine. From a cupful of browned veal gravy, skim all the grease, and stir.irito.it a small tablespoonful of sugar, one of browned sugar, three of vinegar, and the water in which the tongue was boiled. Then add, mixing well, the dissolved gelatine, and a pint of boiling /grater. Strain through a jelly bag. Stuffed Potatoes.— Bake large potatoes .until done; cut a ‘cap’ from the top of each ; scoop out the inside carefully, and mash soft with butter and milk. Mince the giblets of your chickens fine, season with pepper and salt, stir into the potatoes, add the beaten yolk of an egg, heat in a saucepan until very hot, fill the skins, replace the tops, and set in the oven for three minutes. GiifGEß Snaps.— Two coffee-cups of molasses, one of sugar, one-faalf cup of butter, one half-cup of lard, tablespoon of ginger ; the butter, lard and ginger to be rubbed in the flour. Two teaspoons saleratus dissolved in a little water, and put with the molasses and sugar, wh : eh may be warmed a little—flour to roll. This makes a gallon jar of ginger snaps. Rhubarb akd Qrangk Marmalade.—To

every pint of cut-up rhubarb allow three ■ oranges and twelve ounces of crushed loaf sugar. Peel the oranges, scrape out as much as possible of the white pith, and cut the rinds into thin strips, as for orange marmalade. Gut up the inside of the oranges into slices, removing the pips. But rhubarb oranges and sugar into a preserving pan and let them boil gently over a moderate fire until sufficiently done, which may be ascertained by trying some of the marmalade on 3. plate. As the scum rises it shoulcl be remove 1. When the jam sets pour it oft unto jars, to be covered down next day when C °Egg Toast.—Take the yolks of four eggs and the whites oif two and beat them well together with a quarter of a pound of clarified butter. Bub the mixture in a saucepan over the fire and stir it round in one direction until thoroughly hot. Have a thin slice of bread delicately toasted and spread with anchovy paste. Over this lay the mixture of egg, cut the toast into pieces and serve very hot.