HOUSEHOLD.

New Zealand Mail, Issue 867, 12 October 1888, Page 6

HOUSEHOLD.

A Philadelphia Dish. —Take half a dozen fine mutton kidneys, clear them of fat and skin, cut them into thin slices and pour boiling water over them;dry them wi h a cloth and powder them with sweet herbs in fine powder, parsley, which has been chopped, dried and powdered ; cayenne and salt, all at discretion. Put in a stewpan two ounces of clarified dripping or fresh butter ; add the slices of kidney ; fry them, they will brown very quickly on both sides ; dredge flour over them, moisten*with lemon juice and cook for five minutes longer. Let the gravy boil up after yon hare the slices; adding more lemon juice, if required, and serve. Chocolate Biscuits. —Mir together Jib eaoh of finely grated chocolate and well sifted sugar, then moisten! with sufficient well-beaten white of egg to make a soft paste. Monld it into biscuits with a spoon, place a little distance from each other on a sheet of paper ; bake in a moderate oven, and when sufficiently cooked turn the paper over and slightly damp it with water to loosen the biscuits. r To make chocolate macaroons proceed in the same way, only add about 6oz of sweet almonds blanched and ponnded. Dishes eob. Invalid. Timbale of Chicken: Mince finely the white meat of a roast chicken, with soma ham; season slightly with pepper, salt, and mace, a drop of essence of lemon or somp finely grated lemon rind ; jiist moisten with stock made from chicken bones or veal; dredge lightly over with flour ; beat np an egg and. mix all together (finely chopped parsley may; be added where it is liked). Have ready boiled some large maccaroni, .which cut in pieces about quarter of an inch thick ; butter a cup or small basin, iine it with the maccaroni closely placed on the open end to ftfrm a honeycomb when turned out; fill up the basin with the mixture, place a saucer;'on the top and steam for twenty minutes, taking care that no water gets in. Turn out carefully—Brain Cutlets : This is both light ana dainty if the preparatory directions are carefully followed. Soak a set of ox brains at once in tepid water well salted, and there Will be no difficulty in removing the skin, &c., which must be done most thoroughly. Rinse in several waters and leave them to Boak in salted water for an hoar or two. When perfectly cleansed, drop into a pan of boiling water and boil for fifteen or twenty minutes ; take out and place them an a large basin of cold water. This whitens and makes them firm. When cool, drain on a sieve or colander. Make into small egg Bhapes with a tablespoon, dip in egg, roll in breadcumb3, and fry a light brown. . Serve with thinrolled bacon, or, if sauces may-be eaten, parsley and butter or frioas b6 sauce or plain white sauce with a pinch of mace and a few drops of sherry. - Fricassed Calves’ Feet: Boil the feet gently for - three hours ; keep the stock for jelly ; pick the meat daintily free from bone, &c. ; take a teacupful of stock, strained, simmer it in a strip of lemon rind, season with pepper, salt, and mace ; rub a tablespoonful of flour very smooth with cold milk, add to the stock; when it thickens, put *in the meat and serve. A knuckle of veal stewed in. milk, with rice, very delicately flavoured with lemon peel, makes a nourishing broth when beef tea is disliked. v • . r

There are in England 347 female blacksmiths who actually a heavy'hammers, pad 9138 women employed in nail'making.