HOUSEHOLD.

New Zealand Mail, Issue 843, 27 April 1888, Page 5

HOUSEHOLD.

Milk Soup,—Four potatoes, two onions, two ounces of butter, one-quarter ounce salt, pepper to taste, one pint of milk, three tablespoonfuls tapioca, Boil slowly all the vegetables with two quarts of water. Strain through the colander, Add milk and tapi? oca. Boil slowly and stir constantly for twenty minutes. Stewed Chicken with Cream Dressing, Cut up a fowl (an old one will do), as for a fricassee, partly cover with water and stew slowdy until tender, take out, pour in the pan a cup of cream, a tablespoonful of bread crumbs and half a chopped onion parboiled. Heat and pour over the chicken.

A German Pudding. —Peel and crush thoroughly twelve well-boiled potatoes ; put them into a saucepan with salt and a 4 quarter of a lemon peel; stir it well over the fire, adding a piece of fresh butter, walnut-size, and a half pint of cream and sugar. When hot, take it from the fire to cool a little, then add a tablespoonful of orange-flower water, four whole, well-beaten eggs aqd the yolks of four more. Mix all well together, and put into a mould which has previously had a slight coating of butter and bread crumbs. Bake it and serve hot. Lemon Cake. —One cup of fresh butter, three cups pulverized sugar, rub to a cream, stir iu the yolks of five eggs well beaten, one cup of sweet milk, one teaspoonful soda, juice and ,grated peel of a fresh lemon, the whites of five eggs, four cups sifted flour, one teaspoonfu 1 cream tartar. Bake in round or square pans with straight sides.

Hot Dishes.— Plates should always be sent to the table warm for dinner. If placed in the oven they are apt to crack or become discolored, The best method is to dip them in boiling hot water and let them remain for a few moments. Dry quickly, pile and set on the table. Teacups should always be dipped in hot water before pouring in the tea.

To blanch almonds pour boiling water over them, cover and set on the back of tbe range for a few minutes, drain, pour on cold water and remove the skin, which may be easily done by pressing them between the thumb and finger. They must then be dried in a very slow oven, or under the stove.