HOUSEHOLD.

New Zealand Mail, Issue 780, 11 February 1887, Page 5

HOUSEHOLD.

Meat Jelly.—Boil two calves feet and a knuckle of veal in three quarts of water for four hours, or until reduced to a quart. Season with pepper and salt, and if liked a little lemon-peel grated. Strain through a cloth into a deep dish. This jelly 13 very nutritious for invalids and children. It can be made into a nice lunch or supper dish by chopping fine some cold chicken or roasted veal and putting it into the dish, well seasoned, and then turning the jelly over it. When it has become quite stiff turn it out and out it in thin slices.

Beef Fritters.—One pound of cold roast beef, ten ounces of flour, one teacupful of water, two ounces of butter, two eggs (the whites), pepper and salt, beef drippings. Shred the beef as fine as possible and season to taste with pepper and salt; make a smooth batter with the flour and the water, blending them well together and stirring in the butter (which should first be melted); whisk the whites of the eggs to a stiff froth and add them to the batter, and lastly put in the beef. Stir all well together, and have some beef-drippings boiling hot in a pan. Fry the fritters in this, but do not drop too much of the batter in at a time, as it reduces the temperature of tbe fat, which in frying should never be allowed to get below the boiling point. Fry the

fritters on both sides to a nice brown, and, when done, drain well and serve on a folded napkin.

Apple Snowballs. Take half-a-dozen large apples. Pare and core them without breaking them, and place in the hollow of each a spoonful of sugar, a piece of butter the size of a small nut, and either a pinch of powdered cinnamon, a little grated lemonrind, some nutmeg grated, or a clove Boil a cupful of rice with a little milk till it is half cooked. Put each apple into a separate cloth with a potion of rice sufficient to cover it all round. Spread the rice out, tie it firmly round the apple, pluug-i the balls into boiling water, and let them boil gently till done enough. Turn them upon a dish, sift powdered white sugar thickly over them, and serve. If liked, a little sweet sauce can be served with these puddings. Time to boil, three-quarters of an hour or more, according to the quality of the apple. Drop Cakes—One cup molasses, one-half enp sugar, one egg, one tablespoonful of shortening, one-half cup boiling water, onehalf cup sour milk, one teaspoon soda, spice eithier cinnamon or nutmeg. S'tir up as for. soft gingerbread, and drop, making eight in a long sheet. Lemon Cake. —Beat fib. of fresh bntte to a cream. Work into it 6oz. of dried flour, and add fib. of powdered sugar, the, grated rind of two lemons, and the well-beaten yolks of nine eggs. When thoroughly mixed stir in the white of six eggs beaten to a firm,froth, and two tablespoonfuls of brandy. Put the mixture into a well-buttered mould, and bake in a moderate oven. Time to bake, nearly one hour. Currant Loaf for Children.—To .nakt this well, a portion of the dough should be taken from that which is set for bread as soon as it begins to rise. A quartern of dough will make a good-sized cake ; with this mix thoroughly a fib. butter, fib. moist sugar, Jib. of currants, well dried and picked, a little grated lemon rind and nutmeg, or, instead of the former, a little candid peel may be added. Mix these thoroughly together, place the bowl in front of the fire, dredge some flour over, and cover it with a thick cloth. It should rise well. Butter the tin in which it is to be baked, turn the dough into it, and put it at once into a moderately hot oven.