HOUSEHOLD.

New Zealand Mail, Issue 933, 17 January 1890, Page 5

HOUSEHOLD.

Scrap Rolls. —Take any little pieces of cooked meat —two or three different sorts if you happen to have them—-and mince them through the machine; season them with pepper and salt, and either herbs, or parsley alone, or curry-powder, according to taste. Make a crust with cold boiled potatoes, a little milk, and flour ; place little pieces of the seasoned meat inside the crust, which must be cut according to the size you wish ; moisten the meat with gravy, water, or milk , roll it up in the crust, and bake for half an hour. Tomato Sandwiches. Out some thin bread and butter. Sprinkle over each piece of bread a little fresh mustard and cress, pepper and salt. Cut some raw tomatoes into thin slices, and lay them between the bread and butter. Press them gently togather, and trim the edges with a sharp knife. Tea Oakes. —One quart fine flour, four teaspoonfuls of baking powder, one teaspoonful of brown sugar, a piece of butter the size of an egg, a teaspoonful of salt, half a cup of currants, and a little grated nutmeg. To be baked twenty minutes in a quick oven. (2) One and a half oups of sugar, two-thirds of a cup of butter, three eggs, three tablespoonfuls of sour milk, in whioh must be dissolved half a teaspoonful of soda. Mix to a soft paste with fine floor, spread sifted sugar over the top, cut into rings, and bake. A roast of beef should never be washed, and if it has accidentally been wet or moist, ened, it should be carefully wiped dry before it is seared or put to cook. Searing almost instantly coats the cut side of a piece of meat, and prevents the escape of juices in the after-process of roasting, while a firm, steady heat gently but thoroughly cooks it, and both juices and flavour are preserved. Blackberry Wine (a very old recipe).— Gather the berries when fully ripe, and put them into a large vessel of wood or stone, with a tap at the bottom. Pour on them as much boiling water as will cover them , when slightly cool, bruise with a wooden spatula until all the berries are broken, Let it stand till the fruit begins to rise to the top, usually three days, then draw off the clear liquor into another vessel, and to every ten quarts add 11b of sugar ; stir it well, and let it stand to work ten days in a vessel like the first ;then draw it off through a jelly bag into a large pan. Take 4oz of isinglass and let it steep twelve hours in a pint of white wine, tnon boil over a slow fire till dissolved. Take a gallon of the blackberry juice, put the isinglass to it, boil together for two or three minutes, then add to the rest. Let it stand five days to purge and settle, then bottle off and keep in a cool place.