HOUSEHOLD.

New Zealand Mail, Issue 810, 9 September 1887, Page 5

HOUSEHOLD.

Mulligatawn*: Soup. —Melt an ounce of dripping, let quite hot, then add a chonped onion Sid an apple, both of medium size, a bunch of sweet herbs, and a few outer sticks of celery ; let them brown well, then stir in a tablespoonful of good curry paste and the same of flour ; cook these, stirring all the time, for ten minutes, and add by degrees one quart of stock made from bones, and simmer until the vegetables are tender ; rub through a sieve, add salt to taste, and a little lemon-juice. Serve with boiled rice, every grain of which should be distinct and separate. Apple Charlotte. —Pare, core, and slice 31b of good cooking apples, and stew them gently to a pulp, with a little sugar and the thinly-chopped rind of a lemon. Well butter a mould, and place at the bottom and round it thin slices of stale bread dipped in butter melted. Let the pieces of bread overlap each other, or the apple will escape. Lay a thin slice of bread the shape of the mould over the top, and cover it with a plate, place a weight on it and bake in a quick oven. Then turn it out, and serve hot with sifted sugar. Gems. —Beat an egg lightly, stir in a teacupful of milk, half a teacupful of water, and sufficient wheat flour to thicken like batter ; half fill with the mixture some small tins which have been made hot, and bake in a brisk oven for half an hoar. Cut them open, butter them, and serve very hot. Cocoanut Cake. To the well-beaten yolks of six eggs add two cups of powdered white sugar, three-fourths cupful of butter, one cup of sweet milk, three and a half of flour, one level teaspoonful of soda, and two of cream of tartar, and the whites of four eggs —well beaten; bake in jelly-cake pans. For icing, grate one cocoanut, beat whites of two eggs, and add one teacupful of powdered sugar; mix thoroughly with the grated cocoanut and spread evenly on the layers of cake when they are cold, Vinegar Made at Home.— Make a syrup in the proportion of a gallon of water to each 1J pounds of sugar and to each quarter of a pint of yeast, Keep the liquor at from 75 to SOdeg Fahrenheit for two or three days, then rack it off from the sediment into the ripening cask, where an ounce of cream of tartar, and one ounce of crushed raisins for each gallon is mixed iD. When it is free from any 3weet taste, draw it off into bottles and keep closely corked. Boiled Icing. —One and one-fourth pounds of loaf sugar, added to one teacup of water and boiled to a thick syrup. Then strain it through thin muslin, and, while hot, stir into it the whites of three eggs beaten stiff. Then beat in the strained juice of a lemon, and season with a little oil of lemon. If too thin add a little sugar; if too stiff, add a little more white of egg.