HOUSEHOLD.

New Zealand Mail, Issue 816, 21 October 1887, Page 5

HOUSEHOLD.

Bee? a la Mode. —Take about 41b or 51b of the round of beef, or rolled ribs, put in a saucepan, with'a sliced onion, a little whole allspice, three or four bay leaves, pepper, salt, a teacupful of raspings, and sufficient vinegar diluted with water to cover it ; stew gently for four hours, according to the weight of the meat. This dish is excellent cold. Rump stake may be stewed in the same way.

Cop Pudding. —Mix carefully one cup each of flour, ground rice, finely-chopped suet, milk, and raisins, with a teaspoonfnl of carbonate of soda, the same of ground ginger (if liked) and a tablespoonful of vinegar. Boil four hours and serve with sweet sauce ; but it is very good without. Potato Teacake. —Take lib of cold boiled potatoes, make them smooth with the rolling pin, add lib flour, Jib suet, very finely chopped, 6oz of currants, 2oz of moist sugar, and one teaspoonful of baking powder ; a little lemon peel may be put in if liked. Roll out to the thickness of Jin, bake in a moderate oven for an hour, or until nicely browned. Cut into squares, and serve hot. Pound Lavy (Pain Leve) Cake. —Aa eld recipe. Mix one ounce of finely ground bitter almonds with three-quarters of a pound of flour, beat up twenty-one eggs, leaving out eleven whites, add to them gradually, beating all the-time,. one pound of sifted sugar, a little rose-water or vanilla flavoring, and the flour and almonds ; continue beating for half an hour, then pour the mixture into a tin lined with buttered-paper, and bake at once in a quick oven ; place a piece of buttered-paper on the top of the cake to prevent burning. This cake ought to be lighter than the lightest of sponge cake. Lemon Bread Pudding.—Two cups of fine crumbs, three cups of milk, one tablespoonful of butter, one small cupful of sugar, the juice and grated peel of a lemon, and three eggs. Rub butter and sugar well together. Beat the eggs light; then put the butter and sugar into these. Meantime the crumbs should be soaking in the milk. Beat all well together before adding tho lemon juice and peel. Turn immediately into a butter pudding-dish, and bake quickly before the milk has time to curdle. To sharpen razors place in water to which has been added one-twentieth of itß weight of hydrochloric aoid, rsmove after one-half hour, wipe and rub upon a hone. The acid acts like a whetstone, and corrodes the whole surface uniformly. The process never injures good blades and often improves bad ones.—Electrical Review.