HOUSEHOLD.

New Zealand Mail, Issue 878, 28 December 1888, Page 5

HOUSEHOLD.

Turkey Croquettes.—Chop very finely or pound in a mortar the remnants—freed from fat or bone—of a roast or broiled turkey. Heat a piece of butter the size of an egg ; chop together a little onion and a sprig of parsley, and add to the batter with a large tablespoonful of flour. When well cooked put in a cupful of strong stock, add seasoning of pepper, salt; a little lemon juice and sherry and the turkey. Set away to cool, and when cold mould into small rolls, dip into a beaten egg, then into craoker-orumbs and fry in hot' lard. Serve heaped around a pile of the French oanned peas made very hot and seasoned with butter. Minute Biscuit.-—One pint of sour milk ; one teaspoonful of soda ; two teaspoonfuls of melted butter ; flour to make soft dough, just stiff enough to handle ; mix, roll and cut out rapidly, with as little handling as possible, and bake in a quick oven. Potato Puff. —Take two cupfuls of mashed potatoes, stir in two tablespoonfuls of melted butter beaten to a cream, then add two beaten eggs ; one teacupful of cream or milk, salt to taste ; beat all well ; pour in a buttered dish and bake in a buttered dish in a quick oven. Canary Pudding.—Take the weight of three eggs in their Shell in flour, butter, and sugar ; mix the ingredients, put in a mould, and steam ; to be served with sweet sauce, wine sauce, or any other preferred.