HOUSEHOLD.

New Zealand Mail, Issue 850, 15 June 1888, Page 5

HOUSEHOLD.

Onions and Beef. —Says a medical authority : What is the most strengthening food for a convalescent ? Well, you know, the beef-tea theory has been exploded. - The. most life-giving and digestible fo id that can be given to one just recovering from an illness is chopped beef. Just take a pound of the finest round of raw beef, cut off the fat,, slice two onions, and add pepper and salt. Then chop the onions and meat together, turning them over and over until both are reduced almost to a pulp. Theu spread on slices of rye bread and eat as sandwiches.. People talk about celery being a nervine, but" let me tell you that there is nothing which quiets the nerves without bad Results like onions. The use of them induces sleep,; and much strength is obtained from them. That is my ideal food for those convalescing or for anyone who is in a weak state of health. Fok Duchess Potatoes.— Boil half 1 a dozen potatoes, pass them through a sieve, and work into the bowl with them one gill of cream and the yelks of three eggs, pepper, salt, a trifle of nutmeg and some finely grated parsley. Mix them Bmooth, mould into perfectly round balls, cover with dried bread crumbs, fry in hot lard, or lard and butter mixed, rolling them around so that they will brown evenly. Serve hot. Tiger's Milk. —An East India morning draught called ‘ tiger’s milk,’ is not generally known. Add the beaten yelks of three eggs to two tablespoonfuls of powdered white sugar, three cloves, the rhind of half a lemon and half a pint of brandy. Four over it a quart of new warm milk, stirring rapidly,; and serve immediately. This is recommended for those who live in malarial districts and for delicate persons before breathing the crisp air of autumn or winter. A wineglassful will be sufficient in this climate.

Rice Cakes. —To every pound of rice flour allow Jib of pounded sugar, Jib of butter, four eggs. Beat the butter to a cream. Stir in the rice flour and pounded sugar; beat up the eggs well, and moisten the whole with them. Roll out and shape into cakes, and bake from twelve to twenty 'minutes in a slow oven.

Chocolate Icing.— Put into a saucepan Jib of powdered loaf sugar, 2oz of grated chocolate, and about a gill of water ; Btir on the tire until the mixture assumes the consistency of a thick, smooth cream. Lay the icing evenly on the cake or pastry, with a palette knife, and put it into the oven for a minute or two to set the icing.