HOUSEHOLD.

New Zealand Mail, Issue 898, 17 May 1889, Page 5

HOUSEHOLD.

Moulded Gale’s Head.— Cut some slices from a cooked calf’s head and some slices of ham. Season the meat with pepper, salt, and a finely chopped tea-spoonful of parsley. Well butter a mould and line it with three eggs, which have been boiled hard and cut ; n slices. Fill tha mould with calf’s head, ham, and eggs in alternate layers. Pour in half a pint of good gravy that will jelly when cold. Cover the mould with a paste of flour and water, and bake in a moderate oven for about 35 minutes. Remove the paste, but leave the meat in the mould till it is cold and firm. Then turn out carefully and garnish with salad.

Sultana Cake. —Beat up Jib butter to a cream, add Jib of sifted sugar and beat a little longer; add two eggs and beat for a few minutes, and so on till you have added six; then mix together fib of flour and lib of sultanas, arid stir gently iuto the butter and eggs. Pour into a cake tin, lined with buttered paper. Bake iu a moderate oven about an hour and a half. Treacle Pudding. Make some good crust with suet, and roll it out to the thickness of an inch. Butter a padding basin, and line it with the pastry. Put a layer of pastry at the bottom, then a layer of treacle, and repeat until tho basin is full. Put a cover on the top, moisten the edges, and pinch them closely together. Wring a pudding-cloth out of boring water, flour it well, and tie it securely over the basin. Plunge the pudding into aa much boiling water as will cover it, and boil quickly, for a moderate.sized pudding, three hours.