DOMESTIC AND USEFUL.
Yorkshire Pudding. — A quarter of a pound of flour, with a quart of water or milk; three eggs, well beaten, to be mixed with it ; pepper aud salt ; butter the pan ; put it under the beef bo aa to catch the gravy ; have it in a good big pan, so as to be thin. Cut in pieces when served with the beef, and arrange around the dish. To make a good gum, take of water one ounce ; methylated spirit, Wo ounces ; dextrine, two spoonfuls. Mix the water and spirit ; stir in the dextrine, making a smooth paste, and place the vessel you make it in in hot water till a clear brown solution results. ; Remedy for the sick headache. — Take five tablespoonfula of mint water ; one tableapoonfal of aromatic spirits of ammonia ; one-half tablespoonful of baking soda. Mix and shake well before using. Take a dessertspoonful several times during the day. Be careful of your diet while the headache lasts. Bread Pudding. — Let a quantity of bread soak for a considerable time in water (bread of any kind will do, hard or soft), then equeeza the water out, add a quarter of a pound of currants, a quarter of a pound of raisins, a quarter of a pound of suet, a teaspoonful of cinnamon, an egg can be added, but not necessarily ; grease a dish and pour in the ingrediwnts, put it to steam, or bake in on oven.
To fry sali; pork. — Cut into very thin slices, and freshen by letting lie for an hour or more in cold milk or water. Roll in flour, and fry until crisp. Drain from the fat, and place the slices where they will keep warm. Pour off most of the fat from the frying-pan and stir in, while hot, a tablospoonful of flour — a little more may be added if the gravy ba liked thick— and half a pint of new milk". Season with pepper and salt if not salt enough. Boil up, and serve with the crisp pork. Oatmeal cracknels and Scotch bannocks. — : Take the finest quality of oatmeal, and stir in barely enough water to wet it through j add a pinch of salt ; let it stand for ten minutes to swell ; then roll it out a quarter of an inch in thickness, first flouring the board and rolling-pin with wheaten flour;, cut it with a biscuit cutter, and bake in a moderate ovßn, as these cake 3 will burn quickly, and only require to be of the lightest brown. If put in a close jar, they will keep for several months. In the Highlands they peserve these bannocks in the barrels of oatmeal, and keep them for a year or so.
He eometh unto you with a tale tohkh holdeth children from piety. — Sir P. Sydney.
DOMESTIC AND USEFUL.
Otago Witness, Issue 1449, 30 August 1879, Page 23
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