Recipes.

Otago Witness, Issue 1597, 1 July 1882, Page 27

Recipes.

' To Remove llaihs and Threads from a Carpet.— A washloather dipped in cold water and wrung out, rubbed over tho surface, will remove hairs, threads, and dust, and will brighten up tho carpet. Patties.— Tho most hopeless-looking scraps of cold roast fowl will make a good dinner, if taken from the bones, covered with whito sauce (made of loz flour, loz butter, quarter of a pint of milk, quarter of a pint of stock made from the bones, flavoured with onions, pepper-corns, and mace, stirred altogether on the fire till it has boiled), and made into patties with puff paste, and baked in a quick oven. Bread and Sago Pudding.— Preservo all your waste bread and crusts, mince them very fine, add to them half a cupful of sago or hominy (which latter requires to be steeped a while before using), one egg, and a small quantity of milk ; mix together and put in a jar, which set in a pan of boiling water, and boil for an hour and a half. This is a very fine and inexpensive pudding. Oatmeal as Children's Diet.— lt has long been noted that in countries where oatmeal and no t fine flour is in general use children and adults will be found with the best developed teeth and jaws, and so well recognised is the influence of oatmeal upon the teeth that many practitioners order its use as an article of daily diet for children in cases where dentition is likely to be retarded or imperfect. Bubble and Squeak.— Mash four potatoes, chop a plateful of cold greens, season with a small salt-spoor, ful of salt and the same of pepper ; mix well together, and fry in dissolved dripping or butter (three ounces) stirring all the time. Cut about three-quarters of a pound of cold boiled beef into neat, thin slices. Try slightly over a slow fire six minutes. Put the vegetables round the dish and the meat in the centre. Serve very hot.

Imperial Cake.— One pound of butter, one pound of powdered white sugar, one pound of flour, ten eggs, one pound of raisins, ono pound of sweet almonds, blanched, and cut thin ; onehalf pound of citron, cut thin ; one nutmeg, one glass of wine. Beat the butter and sugar together to a cream ; beat the eggs thoroughly and add next, then the sifted flour ; sprinkle the fruit lightly with flour before adding to the mixture. It requires to be well baked. Half the receipt makes a good, sized loaf. This is one of the most delicious cakes ever made— perhaps the most delicious of all.

Potato Eggs.— Two cups of mashed potatoes—cold or hot— two cups of cold ham minced very fine, two eggs beaten lightly, one tablespoonful of melted butter, two tablespoonfuls of cream, one cup of gravy, and pepper and salt. Work up the cream and butter, the seasoning, and beaten eggs. Beat up lightly; then put in the ham. Flour your hands and make up into egg-shaped balls, roll in flour and fry in good hot lard. Turn them carefully and pour over some hot gravy. They are very good. In so many ways can potatoes be used that a book might be made up of receipts on the subject. Orange Pudding.— A most delicious dish hails from America. It is made thus :— Peel and cut in thir» slices six oranges, cover them with powdered sugar. Boil a pint of milk'; add whilst boiling the yolks of three eggs and a tablespoonful of corn-flour] which should be made into smooth paste with a little cold milk. Stir without ceasing until it thickens to a custard, then pour over the oranges. Beat the whites of the eggs to a frost, add a tablespoonful of sugar, put over the custard, and set in the oven to brown. This should be eaten with cake at dessert.

To Thoroughly Clean and Renovate Black Silk. — Take one tablespoonful of honey, one tablespoonful of soft soap ; dissolve in warm water. Strain through muslin, and add a wineglassful of spirits of wine or strong whisky. Lay the silk on a deal table and brush well with the mixture on both sides. Then dip three times in a tub of tepid water and hang on a clothes screen until the drip ceases. Iron on the wrong side with a hot iron, taking care not to scorch it.