HOUSEHOLD.

New Zealand Mail, Issue 861, 31 August 1888, Page 5

HOUSEHOLD.

Lobster Souffle. —Pound the flesh of a lobster with about loz. of fresh butter, salt and some prepared pepper, and then rub it through a hair sieve. Mix to this the yelks of three eggs beaten till quite light, and just at the last add lightly the whites of the eggs beaten to a stiff froth. Bake either in china cups or well oiled paper cases for ten minutes, or else in a souffle tin or dish, round which a band of buttered paper has been pinned. Souffles of smoked haddock or salmcn, bloater or kippered herring, made in the same way, are all excellent. Frankfort Sausages. —Mince very finely lib. of loan pork from, the shoulder, with S.z. of fat bacon; add a little red w;ne during the mincing process, just enough to keep the meat moist. Season with equal quantities of black pepper and coriander seed, a little nutmeg gratod, and salt to taste. Fill skins ; these should be scrupulously clean, well soaked in salt and water, and wiped dry before being used. Bread soaked in milk or water and squeezed dry is sometimes used either to increase the quantity or to make the sausages less rich. Allow the e ame quantity of bread as of fat.

Clear Butter. —Melt as much fresh butter as may be wanted in a very clean Btewpan, taking care that it does not get at all brown, to prevent which keep moving it about over a moderately hot fire with a wooden spoon. When it is all melted take it off the fire, and let it stand for a few minutes until the thick part Betties at the bottom of the pan, then oarefully pour off the clear butter, season it by stirring in a little powdered salt, and serve at once. Curd Cheesecakes. —Procure some good buttermilk, and keep it a day or two ; then put two quarts of milk (kept until the second day) into a basin in the oven. -When it is simmering take it out, and put separate spoonfuls of buttermilk into it, stirring it gently between each spoonful. As soon as the milk begins to look like whey be cautious not to add too much buttermilk ; when the curds appear in the milk, and the whey becomes thin, cease adding the buttermilk. Next tie the curds in a piece of canvas or a strainer, then hang them up to drain for several hours. To make the cheesecakes, add a cupful of cream or new milk to the cards, a cupful of currants well washed, a cupful of pounded loaf sugar, 1 oz cut-up mixed peel, and a pinch of salt. Mix all these ; then add two eggs (beat the yelks and whites separately), and a wineglassful of rum or brandy. Line patty-pans with puff-paste, fill them with curds, and bake in a quick oven. Old Man’s Milk, One pint of cream, imperial measure ; the whites of two eggs whisked to a snow, Jib, finely pounded loaf sugar, two or three glasses of rum. W bisk all together till thick. Serve in a punch bowl, and drink out of glasses. Proper accompaniments, shortbread and currant bun.