HOUSEHOLD.

New Zealand Mail, Issue 957, 4 July 1890, Page 5

HOUSEHOLD.

Delicious Velvet Muffins. —Sift one quart of flour with a level teaspoonfut of salt In it: Rub into the floor thoroughly four ounces of butter. Mix it with one teacupful of good yeast and as muoh fresh milk as will make a very stiff batter. Beat four eggs separately, very light, stir there in and set in a moderately warm place to rise. Tn three hours it will bs sufficiently light. Bake in old-fnshioned muffin rings.

Stuffed Partridges —Select plump, tender birds. Snrinkle a small pioch of salt and pepper in each. To stuff six birds, take three tabiespoonfuls of bread crumbs, three tablespoonfuls of finely minced mellow old ham, three tablespoonsfuls of finely minced cold chicken, one gill of melted butter, salt and pepper to teste and moisten with a little sweet cream. Staff the birds well, fastening their legs down an you would a chicken for roasting ; ruh them over with hutter and put them in a pan that just holds them conveniently. Sprinkle on a little salt and pepper, and dredge lightly with flour. Cut in pieces and put in the pan half a pound of fresh butter, one pint of cold water and set in a very hot oven where they should cook in half an hoar. From tfine to time baste with gravy in the pan. Brown the backs of the birds first, then turn over, and again dredge with flour, and brown well, frequently basting as before. If the gravy is not quite thiok enough add a little flour creamed smooth, Serve the

birds ms soon s« done. It requires nice batter and plenty of it to develop the fine flavour of birds.

Transparent Apples and (Whipped Cream. —Pare twelve fine, tart apples, out in circular slides three-quarters of an inch thick. Remove seeds and oore carefully. Spread on dishes for two hours to dry slightly. Make a syrup of one pound and a half of loaf sugar and half a pint of water; boil until rather thick. Now lay in half of the apples, and simmer for fifteen minutes. Take ont and spread on dishes to get cold while the rest cook. In fifteen minutes take these out and spread out on dishes, returning the - first half to the syrup. Be careful uot to break the slices by rapid boiling. Cook until done and clear.. Remove and finish cooking the rest, bay all carefully in a deep glass dish. Add to the syrup the grated rind of two fresh orangee, and the pulp carefully picked out ns for marmalade. Simmer a little while aud pour over the apples. Grate the rind of an orange and express the juice, uuu this, with one email ieaoupfui of white sugar, to one pint of rich cream. Whip stiff and pile up over the apples. This is a beautiful and elegant dessert, A Toothsome Pudding. - Put twelve egg yolksinabowlwitha pound of whitesngarand beat very light. Add half a pound of creamed butter. Shred up half a pound of citron, grate half a pound of cocoanut; blanch and pound a quarter of a pound of almonds and add these with the grated rind of a fresh lemon. Last add the whites of eight eggs beaten to a stiff froth. Line four pie plates with puff paste, fill with the pudding and bake in a moderate heated oven. Do not cook rapidly.