HOUSEHOLD.

New Zealand Mail, Issue 859, 17 August 1888, Page 5

HOUSEHOLD.

Blanquette de Volaille Steweb Fowl. —Mix in a saucepan a couple of ounces of butter, with-a heaped tablespoonful of flour. When the two are well mixed, add a pint of stock free fr,om fat, or a pint of boiling water, a bunch of sweet herbs with parsley and a shallot, and a dozen eaoh of small onions and button mushrooms, with pepper and salt to taste. Let all boil half an hour, then remove the bunch of sweet herbs and parsley, and lay into the saucepan the remnants of a couple of roast fowls cut into as neat joints as is possible, Lot the whole stew very gently for an hour, and serve.

Pineapple Pie. —A delicious pie may be made of canned pineapple. If the pineapple is in slices it should be chopped fine ; to on large cup of pineapple allow one cup of sugar, half a cup of butter, one cup of sweet cream, four egg 3 ; reserve the whites for the top of the pie, as it should have an under crust only. Do not throw away the juice left in the can ; it makes a pice flavou.ung for pudding sauce, or with the addition of a little gelatine and sugar you may make a small bowl of de, licious jelly, Chqcolate Cake. —Beat lib sugar and |lb butter to a cream ; add one nutmeg, one teaspoonful of cinnamon, and half a glass of brandy, also half-pint of milk and spoonful carbonate of soda dissolved ip a little bof water; beat four §gg§ and add them witfy flour to ipake a batter as thick a§ pound cake. Fill round straight-sided tins f Buch as are used for Yienna cake, and bake. Boil one cup of milk with half a cake of sweet chocglate, add three beaten eggs, stir one miuute, and qet it to cool j spread tlie mixture on oue cake, ice another with chpco ; late, Jay it on the first and serve qojd. Lemon Sauce for Pu. dings and Oakes,— Make some melted butter with water, then put in two ounces of sugar, the grated rind and juice of half a lemon, the other half freed from its skin, sliced thin, and each slice cut into quarters ; give it a boil up and serve. A Golden Role. —When it is wished to extract juices from anything put it in oold water and let it giaduaily reach the boiling point; eo when you wish ttio viands to retain their juices aud use the water only as a medium for cooking them, the opposite course must be pursued.