HOUSEHOLD.

New Zealand Mail, Issue 937, 14 February 1890, Page 5

HOUSEHOLD.

Savoury Fish Pudding.—Pull in small pieces the remain of any white fish, add bacon in the proportions of one part of bacon to three offish,, a little chopned onions aud parsley, pepper and salt. Fill the piedish nearly full, and moisten with a little fi9h or veal stock. Have ready one or two floury potatoes. Mash with milk, a little butter, and one egg. Chop very fine one teaspoon ful of capers, three olives, one red chilli, one gherkin. Mix well into the potatoes, and make a crust of about an inch thick over the fish. Bake in a moderate oven. Potato Dumplings.—Form cold mashed potatoes into small moulds by pressing them into a small-sized cup. Place on the top of each a bit of butter and bake until hob all through and well browned. Sliced Beets.—Do not prick or cut the skin in any way, if this be done they lose colour. Put into boiling water and boil two hours. Peel and slice, and season with salt, pepper and a tablespoonful of melted butter. Serve very hot. Blackberry Sponge. One quart of blackberries, half a package of gelatine, one cupful and $ half pf water, one cupful of sugar, the

juice of one lemon, the whites of four eggs. Soak the gelatine for two hours in half a cupful of water, mash tho berries and add half the sugar to them ; boil tho remainder of the sugar and the water gently twenty minutes ; rub the berries through aseive, add the gelatine to the boiling syrup and take from the fire immediately ; then add tbe berries, place in a pan of ice water and beat five minutes ; add the whites of the eggs and beat until the mixture beginsto thicken ; pour in the moulds and set away to harden. Serve with sugar and cream. ‘Nemo.’—Dandelion Beer. —rßoil three quarts of fresh dandelions in a gallon of water, strain and add two pounds of sugar or one pint of molasses. When milk-warm add one cup of yeast. Let it stand over night, skim and pour off from the j’east carefully, aud bottle for use. The above is an old recipe for dandelion beer. At the present day the people of Buckinghamshire substitute dandelion wine for beer. It is amuoh pleasanter drink, as clear but not so dark in colour as sherry. The following is the method of preparing it: —To each gallon of water three quarts of dandelion blossoms freshly gathered, three pounds of sugar, two sweet oranges, aud two lemons. Place the flowers in an earthenware pan or wooden tub, phur boiling water over them, let them stand all night, but do Dot cover them. The following morning strain off all tbe liquor ; boil this with the sugar for half an hour. Pare the oranges and lemons very fine, take off all the white, bruise them well, put them into the liquor with the peels and a teaspoonful of yeast when the liquor is milk-warm. Let it stand a week or ten days before putting it into the barrel. Bottle in three months, putting two lumps of loaf sugar in each bottle. Children drink it as a spring tonic, as the mothers put it, ‘ to clear their blood.’