HOUSEHOLD.

New Zealand Mail, Issue 771, 10 December 1886, Page 5

HOUSEHOLD.

Veal and Ham Pie.— Take 21b. of veal cutlets, boiled ham, two dozen oysters, £lb. of fresh-made sausages, two tablespoonfuls of savoury minced herbs, quarter tablespoonful of grated nutmeg, a little mace, pepper and salt to taste, with a strip of lemon peel finely minced, two hard boiled eggs, and half a pint of water ; cut the veal into square pieces, put a layer of them at the bottom of a pie-dish. Sprinkle over this a little of the herbs, spice, seasoning, and lemon-peel. Cut the eggs into slices, put some of the slices and about eight oysters with part of the sausages, cut- into three, then a layer of the ham in thin slices. Proceed thus until the dish is full, arranging it so that the ham is at the top. Put puff paste at the edge of the dish, then pour in half a pint of cold water. Cover it with crust, and ornament with leaves, cut from the remaining paste ; brush over with yolk of egg, and bake in a well-heated oven for from an hour to an hour and a half. When removed from the oven, pour in at the top, through a funnel, half a pint of rich gravy, so that when cold it will form a jelly. Mushrooms may be added to this pie. , ‘Ginger Frisk. —Put into a boiler 10 gallons water, 15 lb. loaf sugar, with, the whites of 6 or 9 eggs well beaten ; mix them all well while cold; when the liquor boils skim it well, put in one lb. ginger well bruised, boil it 20 minutes ; have ready the very thin rinds of 7 lemons, pour the liquor on when cool, turn it with 2 spoonfuls of barm ; put a quart of the liquor to 2oz. isinglass, while warm whisk it well, pour all together into the barrel; next day stop it up, in three weeks bottle it, and in three months it will be a refreshing and delicious beverage. A Good Sauce fob Roast Mutton. —Take 2 anchovies, a glass of port wine, an eschalot, some good gravy, and a little nutmeg ; set it over a slow fire till the anchovies are dissolved. * Strain it on to your dish. German Tea Cakes. —1 lb. best flour, | lb butter, 1 teaspoonful soda, half the quantity of acid, moist sugar, and a few currants and lemon peel; mix the whole with milk, taking care not to have it too stiff; roll it once or twice, and form it into two rounds ; then on the outside wet with white of an egg and loaf sugar ; finish with small lumps of peel. Bake on meat or soup plates. Salad Dressing (to keep).— Four tablespoonfuls of powdered loaf sugar,» one table-

spoonful of mustard, ditto white pepper, ditto salt. Mix' the whole with a teacupful bf white vinegar, then.stir in half a cupful of salad oil ; beat three eggs,well together, and add the other ingredients. Place the' basin containing the mixture in a pan of boiling water, and stir for a quarter of an hour. A little cream added when the mixture is cold improves it. It must be >yell mixed. -l-’ - •{>!'.«