HOUSEHOLD.

New Zealand Mail, Issue 870, 2 November 1888, Page 5

HOUSEHOLD.

Green Pea Soui*.—Put the peas in water enough to coyer them, add a little pinch of saltj boil until; ten dor, skim the peas out and pass through a colander ; then return tb the water in which, they were boiled ; add a little inilk or cream, or some nice broth, and season to taste with, butter, pepper, and salt. Pour Over fried croutons of bread (bits of bread fried in butter) in a hot soup tureen. A quart of broth to a pint of peas is a good quantity. Ginger Ntfis.—Rub 3oz of butter into lib of flour ; add the finely-chopped rind and juice of half a lemon and a dessertspoonful of ground ginger. Put a tablespoonful of honey into a quarter of a pound "of treaole. Let, them melt over the fire for a few minutes, Stirring them well together ; then mix them into tho other , ingredients. Roll the paste bit on a floured board to the thickness of a quarter of an inch; ’Stamp into small round Oakes and bake on tins in a good oven till crisp. , j Cottage Fruit Pudding.—-Put into any shaped baking dish desired, about an inch in depth of fresh berries (canned berries may be used), of any kind, then pour over them the following ingredients, well stirred togather : One egg, one cupful of sugar, one tablespoocful of batter, three teacupfuls of flour, and two teaspoonfuls of baking powder. Bake until the crust is done, then remove from the oven, turn topside down upon an earthen dish (the berries being on top), and serve warm with ‘ Foam Sauce.’ Foam Sauoe.—One cupful of powdered sugar, two eggs. Beat the sugar and yolka together in a,bowl, set into boiling water and stir until hot, then add the whites beaten stiff. Put a small piece of butter and a tablespoonful of brandy in a dish, pour over them the sugar and eggs just before serving, Buns;— Put one pound of flour into a basin, and make a hole in tho centre into which pour one tablespoonful of yeast and one cupful of milk" slightly warmed. Mix these together with a little of the flour, and set it by the fire to rise. 'Dissolve six ounces of butter, and heat up four eggs ; add this to the sponge and knead all together. The dough must be allowed again to rise, and when it has well risen, which will be in about an hour, put small cakes of the mixture on a well-greasedoven-tin, 2in. or 3in. apart. This dough being light, it will fall in the required shape. Sprinkle loaf sugar on the tpp, or brush the buns over with a mixture of egg and milk.' Lemon or citron peel may be added, Bake in a moderate oven.