HOUSEHOLD.

New Zealand Mail, Issue 889, 15 March 1889, Page 6

HOUSEHOLD.

Minced Meat tor an Invalid.— Chop Jib of good raw steak very fine, melt Joz of batter or good dripping in a pan, then lay in the meat, with a slight seasoning of pepper and salt, and keep stirring it all with a fork or a wooden spoon still the meat is lightly browned ; then strew in some freshly made white breadcrumbs, one small onion very finely chopped (if this is allowed), and half a teaoupful of water ; stew all very gently together till done, stirring it constantly, to prevent the meat going into lumps and hardening. Serve either in a wall of mashed potato or with fried or toasted sippets and a poached egg. This is the Scotch wsy of doing * minced collops,’ and, if rightly managed, is most appetising. Rissoles are made of a fine mince of any kind of meat or game, delicately seasoned, and bound together with an egg or two. This mince is' then laid in apoonfuls on rounds of fine puff paste, which are folded over, and either dipped in egg and breadcrumb or fried plain. Another version

of this are * croquettes i.e., the same mince, shaped liked balls or corks—dipped

in egg and breadcrumb, and fried, without the paste. Tomato Pie. —The remains of cold pork or mutton, a few slices of potatoes and onions, cover with sliced tomatoes and a little stock, or, if this be not at hand, a little water ; make a short crust and bake. A Good Nourishing Bread tor Children. — A. very excellent bread, which is particularly nutritious, is made with twothirds oat flour and one-third fine white flour. To each quart add a teaspoonful of Balt, a teacupful of treacle mixed with the yeast, for four loaves. This dough requires good kneading, and thorough baking in moderate ovon. Garamel Pudding (creme renversde). — Tut a handful of loaf sugar to boil with a quarter of a pint of water until the syrup

becomes -a deep brown. Warm a small basin, pour the syrup in it, and keep turn- * ing the basin in your hand until the inside is completely coated with the syrup, which will by that time have set. Strain the

yolks of eight oggs from the whites, and mix them gradually and effectually with one pint of milk. Pour this mixture into the prepared mould, lay a piece of paper on the top, set it in a saucepan full of cold water, taking care that the water does not come over the top of the mould, put on the cover, and let it boil gently by the side of the fire for one hour. Remove the saucepan to a cool place, aud when the water is quite cold take out the mould, and turn out the pudding very carefully. N.B.—By using a portion of t.he whites as well as the yolks, the risk of the pudding breaking is avoided, but it will not be as delicate as one made with yolks alone. Boasted Eggs.— Prick a hole in each egg shell with a piu. Wrap the egg in wet paper and put it into hot ashes to cook. Eifteen minutes should cook them. Serve as boiled eggs. One of the largest britannia firms in New England recommended the following to clean silver : One-half pound sal-soda added to eight quartz of water ; when at a boiling heat dip the pieces of silver, and immedi ately wash in soap-suds and wipe dry with a piece of cotton flannel.