HOUSEHOLD.

New Zealand Mail, Issue 772, 17 December 1886, Page 5

HOUSEHOLD.

Beef ok Mxjtton a lTtalienne.— Roasted beef or mutton, cub in slices, should be placed in the middle of a dish, and surrounded by mashed green ,peas, mashed potatoes, and mashed carrots, placed alternately. It is a very pretty dish, and extremely good. I first tasted it in Corsica, where it was served up as bceuf & la nationale. When beef is used, spinach may be substituted for green

Stkawbekry Trifee. —One stale sponge cake sliced, four eggs, whites and yolks beaten separately ; four cups of milk, one •cup of sugar, three pints of fresh strawberries. Scald the milk, beat in the sugar and yolks and cook until it begins to thicken, about ten minutes. Let it get cold, cover the bottom of a glass dish with sliced cake, wet with cold custard and strew with berries. Sprinkle with sugar, cover with cake, wet this with custard, more berries, sugared, and so on until the cake is used upPour in all the custard, beat the whites to a meringue with a tablespoonful of powdered sugar, and heap on the top of the dish, sticking a few choice berries in the white mound. Set on ice until needed. It should be eaten soon after the berries go in. Scaleoped Eggs. —Boil three or four eggs hard. When cold, remove shells and chop the eggs roughly, have ready a small teacupful of mashed potatoes, another of rice ; mix all together, add capers, a little melted butter, pepper and salt, put into scallop

shells with breadcrumbs on top, and bake a pale brown. Summer Drinks. —Dandelion Wine .-Take three quarts of dandelion heads gathered fresh, 21b loaf sugar, two Seville oranges. Steep the whole in cold water for two days, and then simmer three-quarters or one hour. Stir in one tablespoonful of barm (brewer’s), ferment and then bottle off. This is delicious to drink.—Nectar : Chop lib raisins, add to them lib lump sugar, the rind and juice of three lemons. Pour on all one gallon of boiling water, stir it frequently for three days, then strain and bottle it. It is fit for use in ten days. Cheese Sandwiches. Take one hardboiled egg, one quarter pound of common cheeee grated, half a teaspoonful of salt, half a teaspoonful of pepper, half a teaspoonful of sugar, one tablespoonful of melted butter, and one tablespoonful of vinegar, or cold water. Take the yolk of the egg and put it into a small bowl and crumble it down, put into it the butter and mix it smooth with a spoon ; then add the salt, pepper, sugar, mustard, and the cheese, mixing each well. Then put in the tablespoonful of vinegar, which will make it the proper thickness. If vinegar is not relished, then use cold water instead. Spread this between two biscuits or pieces of bread.