HOUSEHOLD.

New Zealand Mail, Issue 914, 6 September 1889, Page 5

HOUSEHOLD.

Cjroute AC pot.—Cut off the bottom crust of a quartern loaf, leaving the same thickness of crumb as there is crust. Cut it out in rounds the size of a sixpence. Soak these rounds in some good clear stock, lay them in a well buttered tin, and put it into the oven to remain till they are quite dried up. Then lay them in’ a soup tureen with pieces of. carrot, turnips, andleeks that have been used to make the stock, cut out into rounds ; pour some clear stock boiling hot over, and in a few minutes serve. Cutlets.—Cut a quantity of carrots, turnips, and potatoes ail to the size of olives. Trim sbme cutlets, and toss them in butter, with a sprinkling of pepper and salt, till they begin to colour. Put them in a stewpan with the carrots, about a pint of stock (free from fat), a spoonful of French tomato sauce, and a bunch of sweet herbs, and let them stew gently for fifteen minutes, then add the potatoes, and lastly the turnips. Let the whole stew gently till meat and vegetables are quite done. Add a piece of butter rolled in flour, a small piece of glaze, and more pepper and salt, Remove the sweet herbs, and serve ,the cutlets round the vegetables, with as much of the gravy as is required. Marmalade Pudding.—Take -Jib. of bread crumbs, 6oz. of very fine chopped beef suet, and mix the two together .with three tablespoonfuls of marmalade, three tablespoonful of loaf sugar, the grated rind and strained juiceof one lemon, and teaspoonful of oarbonate of soda ; then gradually st : r into the mixture three eggs beaten up. Pour into a plain mould, and steam it for three and a half hours. Serve with marmalade sauoe. Angel Cake. — Beat the whites of eleven eggs with § pint of the finest caster sugar ; add two teaspoonfuls of extract of vanilla (this must depend both on taste and the strength of the extract) and J pint of finest flour sifted, with one teaspoonful of cream of tartar. Stir lightly together, and pour into a delicately clean and buttered tin. Bake in a moderately steady oven forty minutes, the first half of the time with a paper over it to save the colour. Let it cool in the tin, turning this upside down on a pastry rack or two plates, to allow the air to get to it. Be sure to have your quantities of flour, sugar, &c., very exact, and be very careful not to shake the tin while in the oveu or while cooling, or the cake will be heavy. /:Pot PoUKRI. —Begin with gathering violets early in tho spring, dry them in a sunny window, allowing them to have a little air when the weather is dry enough. Have ready |lb. of bay salt, finely powdered, put the violets, when dried, into a jar, sprinkle on them with finger and thumb two pinches of the bay salt. When the roses come,' gather Damask, cabbage, and moss roses, and dry their leaves in tbo same manner, putting in a few moss-rose buds. When dry,put some on tho violets, sprinkle some of the hay salt again over them, and so on in layers till all the rose leaves are put io‘. Afterwards gather a good deal of lavender, and strip it from the stalks, dry it, and add as above ; also some leaves of the sweet-scented verbena and if possible, some myrtle and orange blossoms. After addingthe last flowers the contents of the jar should be stirred every day or two for some time, which greatly improves it. Take a Seville orange, stick it as full as it will hold with cloves, and put it in the jar. This recipe is a ver} 1 ' good one.