HOUSEHOLD.

New Zealand Mail, Issue 913, 30 August 1889, Page 5

HOUSEHOLD.

Stewed ...Celyry.— ln preparing celery for the table, reserve the outer stalks, not sufficiently blanched, to be eaten raw. Clean them thoroughly, and cut them into pieces half an inch long. Stew these pieces in water until quite tender. Drain off the water, add butter, a little flour,, and sufficient milk to make a. sauce to cover the celery, besides salt and pepper. Heat up to boilling and serve. We should not be surprised if, after one trial of this, the entire heads of celery should be treated in the same manner.

Albion Pudding. —Slightly warm four ounces of butter and boat it to a cream; add four ounces of powdered sugar, and four eggs, one at a,time ; then stir in eight ounces of bread crumbs and one pound of apples, grated ; add four ounces of currants, a little essenoe of lemon, a pinch of ground cinnamon and a gill of milk ; mix well together and fill a buttered pudding mould; cover with paper and steam fcbe pudding three hours. Put in a saucepau a gill of milk, an ounce of sugar, and a little essence of lemon ; let it boil one minute, whisk in one egg and a glass of sherry ; let it boil one minute. Turn the pudding into a hot dish and pour the boiling sauce over it. Cold roast beef may be used thus : Place a layer of the slices in the bottom of a shallow pudding-dish, put pepper and salt and also some very thin bits of onion on each slice ; add cold gravy or little pieces of butter, then put in another layer of meat, and so on until all is used ; cover the top with a layer of mashed potato. A teacup of potato saved from dinner may thuß be utilised. If smu have more than enough for the top layer, put in the bottom of the dish. .Bake for half an hour and see that the top is nicely browned.

Serve poached eggs on slices ol fried bread that are previously covered with the finest mince of hot ( warmed over) meat. This is a substantial yet dainty dish for luncheon. Make the meat a mince of chicken or turkey, and add a few chopped truffles around the well-formed eggs, and you have a dainty, French dish.

\ ,T To.prevent soreness and roughness of the hands, housekeepers would do well to keep a vial of vinegar handy for use in washing the hands. After using soap, rinse oft the hands, and wash with water haying a trifle of vinegar in it. A teaspoonful in a mug or teacup of water, or in a pint or so of water n a wash dish, is plenty strong enough for this purpose. It soon makes the hands soft and white.