HOUSEHOLD.

New Zealand Mail, Issue 873, 23 November 1888, Page 6

HOUSEHOLD.

Brunotse Soxjp.—Taka equal parts of carrots, turnips, onions, and' celery ; cut them all iu the shape of very small dice. Put a' good piece of butter in a saucepan, with a little pepper and salt, and a teaspoonful of powdered Inmp sugar. Tous the carrots in this till they begin to' take colour ; then put in the celery, after a little time the turnips, and then the onions. When all the vegetables are equally coloured, add as much stock as you want soup, and set the sauoepan by the side of the tire.to simmer gently for a couple of hours. Then skim, and serve. —The G. C. Cocoawut Pudding. —Half a teacupful of finely grated bread crumbs, the same of cocoanut (either fresh or desiccated), halfpint of milk, two eggs, a piece of butter the size of a walnut, two tablespoonfuls of powdered loaf sugar ; beat all well. Edge and line a pie-dish with puff paste, fill it with the mixture, and bake an hour in a moderate oven. Excellent hot or cold. Desiccated cocoanut can be mixed with almost every kind of milky pudding, and is particularly delicious, with rice especially. Baked Pudding of Rhubarb. Butter a pie-dish well, and line tbe bottom and sides with slices of thin bread and butter ; moisten those at the bottom of the dish by sprinkling a little hot water over them ; over these put a layer of rhubarb cut into small pieces; scatter moist sugar over the rhubarb, and grate some of the rind from a fresh lemon over the sugar ; then add another layer of bread and butter, and sprinkle a teaspoonful of hot water over them, and repeat the rhubarb, sugar, and lemon ; finish by covering the top with bread and butter, slightly moistening it as before y scatter a very little of the moist sugar all over the top of the podding, and add little bits of batter here and there above the sugar, as well as round the edge of the dish. Bake in rather a slow oven first, and send it to the table nicely browned. Pudding Sauce.—A delicate pudding sauce, can be made without buttsr, by scalding a teacupfni of sweet milk, adding to it a coffeecnpfnl of sugar that has been beaten up with the yolks of two eggs., When the sauce is as thick as custard, take it from the fire, and when it is cool add whatever flavouring you choose, and the whites of the eggs beaten stiff. If the door creaks and you can’t get oil, and can get a soft lead pencil, rub the point into all the crevices of the hinges and the creaking will cease. Even if yan can get oil, the black lead is neater.