HOUSEHOLD.

New Zealand Mail, Issue 936, 7 February 1890, Page 5

HOUSEHOLD.

Bean Bredie (African Dm). —Stew fresh meat cut small with green French beans till all the water is evaporated,' or nearly, a fding a little pepper and salt, and serve very hot. Tosiato Soup. —Slice two large onions into a saucepan, with two turnips,two carrots, and five or six outer sticks of oelery. Put with these 4oz of leau ham cut into dices, and 2oz of fresh butter, and steam them over a gentle fire for half an hour. Pour over them two quarts of stock, or liquor in which meat has been boiled, and add six or eight ripe tomatoes. Let all simmer gently together for a couple of hours. Rub the vegetables through a sieve, and boil them again with the liquor for a few minutes, add pepper and salt to taste, and serve very hot. Send bread toasted and cut in dice to table on a separate dish. Baked Tomatoes. - Slice the stalks from six or eight ripe tomatoes with the green part that adheres to them. Season with pepper and salt, and sprinkle bread crumbs thickly over them. Divide about 2oz- of fresh butter into little pieces, and place these here and there upon them. Bake in a moderate oven. Serve on a hot dish as an accompaniment to roast meat of all kinds. If liked, thetomatoeß may be cut into slices, or info haives, instead «>f being baked whole, and they will not require so much time for baking. Unfermented Wines. —A writer in the Pacific Rural Press gives a method of making a wholesome and delicious unfermented wine with very liUle trouble, as follows : ‘ln the first place, I stem the grapes and press out the juice in a tank, letting it stand over night to settle. In the morning I rack it off and then filter, thus rendering it free from vegetable matter. I also take a quantity of black grapes and put them in a boiler, ietting them come to a boil, in order to produce a dark juice. This juice I also filter. Now, by blending these juices, any shade of wine I desire is produced, from a light pink to a deep claret colour. I then put the wine (so much of one colour as is desired) in a boiler, which should be of copper, with a faucet at the bottom, for convenience in bottling, and let it come to a brisk boil, skienming what rises to the surface. It is now ready to draw off into booties, which should be standing in hot water to prevent breaking, on the introduction of the hot juice. When the bottles are filled they should be corked immediately, and the corked ends dipped into melted resin, which seals them air-tight. I think that wine made in this way, and brought into notice, would soon become the most popular beverage used, taking the place at dinner that coffee does at the breakfast table.’

Jubilee Pudding.— Take half a pound of sponge cake, rather stale than otherwise, and cut it into thin slices. Butter one side and spread the other either with orange marmalade or apricot jam ; then place the slices in layers in a plain round mould, buttered side downwards. Pour threequarters of a pin: of good custard over each layer, and repeat until the mould is full. Let the pudding soak for an hour, then bake in a quick oven, and turn out before serving. Wine or brandy sauce may be sent to table with it.