THE HOUSEHOLD.

Observer, Volume 7, Issue 335, 9 May 1885, Page 22

THE HOUSEHOLD.

[We propose each week to publish under this Ixeading a selection of household recipes, hint 3 for housewives, and other items pertaining to domestic management. We shall be pleased to receive from sabscrfbprs any " hints " of the kind specified for publication iv this column. All letteM must be addressed, •• Household Editor, Observer & Free Lmtce," and should reach us not later than Tuesday morning in each week.]

Fbied Cakes. — Two eggs, two cups of sugar, six tablespoonfuls of melted lard, three teaspoonf uls of baking powder, one and a half cups of milk. Pigeon Compote. — Cut up some potatoes and onions very thin, and put in a pan with a half-dozen slices of salt pork and some spices ; la y in the pan a half-dozen dressed pigeons, breast upwards, and season with salt ; pour over a pint of water and pepper ; "bake in a hot oven until a nice brown. Serve on toast. JJISH Toast. —Take about six rounds of bread, about the size of a large tumbler, and spread them with butter and anchovy or bloater paste. Put into a saucepan the yolks of two eggs, one gill of milk, and any cold fish cut small. When it is thick spread it upon the toast, sprinkle some bread-crumbs over, and brown it in a very quick oven. Serve very hot on a napkin. Bouillon. — Chop two pounds of lean beef as fine as for hash ; put it in a quart of cold water in a closely covered saucepan and let it simmer for three or four hours. Then strain off the fluid part, and when cool add the beateu white of an egg. Set it over the fire and stir till it begins to boil, skimming till it is clear, then strain through a cloth and season with salt. Fob Tea ok Breakfast. — Take a hog's head, ears and feet, and clean thoroughly ; boil them till you can pick all the bones out ; chop the meat, add a cup of vinegar, a little salt and pepper, and pack in a pan or cheesehoop ; when cool it is ready for use. It is very nice served in slices cold for the teatable, or fried for breakfast. "Warmed Veal. — Chop cold roast veal very fine and cook it an hour in a gravy made of soup stock, thickened with a little flour. Just before taking up add six oysters cut in quarters, put in a generous lump of butter, a grate of nutmeg and a few drops of lemon juice ; pepper and salt should have been put in the gravy at the beginning. Banana Pie.; — One who retains the ' sweet tooth ' of his childhood will find this to his liking : Make a banana pie with a lower crust only; bake the crust first; then fill it with sliced, bananas and powdered sugar; the fruit will soften sufficiently in a few moments. Cover the top with whipped cream and eat at once. Dumplings. — Light and delicate dumplings are made by this recipe : Plalf a pound of beef suet chopped extremely fine, ten ounces fine bread crumbs, one large tablespoonful of flour, the grated rinds of two small lemons, four ounces of powdered sugar, and four eggs beaten very light. Mix thoroughly and add the juice of two lemons. Divide this mixture in four parts," tie in well-floured cloths and boil one hour in. slightly-salted water. j Broiled Mitttok Chops. — Cut some ! chops from the best end of the loin or neck, J trim them neatly, removing the skin or fat, leaving only enough of the latter to niake them palatable. Place the chops on a gridiron over a very clear fire ; turn them frequently, taking- care that the fork is not put into the lean part of the chops. Season them with pepper and salt. When done put a piece of fresh butter over each chop, and send them to the table on a hot dish. Gravy Sour tor Invalids. — Boil slowly until reduced to half, two pounds of meat -with a pint and half of water ; beef, mutton, or veal may be used, or two kinds, to give variety, and a few vegetables and herbs to give flavor ; just before serving add an ounce of maccaroni or vermicelli previously boiled. Cottage Cake. — Three-fourths of a cup of butter ; a cup of white sugar ; one and a half cups flour ; four eggs, yolks and whites beaten separately; tablespoonful of sweet xnilk i one and a half teaspoonfuls of baking powder ; lemon and little salt. Hub the baking powder into the flour. Soda Cakes. — Half a pound of flour, two •ounces of butter, three ounces of sugar, one ounce of candied peel, grated rind of a lemon, one egg, and a little salt. If necessary a little milk, half a teaspoonf ul of carbonate of soda. Rub the butter well into the flour, add the sugar, peel, lemon rind and soda; mix. with the. egg well beaten, and if necessary a' little milk. The mixture must be very stiff. Put it in little rough heaps on to a greased baking tin. "Bake for fifteen minutes. TO Make G-OOD Bf.ead.— Take one peck of flour, put it in a pan sufficiently large to naix and knead it in, then take one pennyworth of German yeast, one-half ounce of common table salt, and stir both into three pints of luke-warm water ; let it stand in a warm place until it rises and then falls, it is now ready for use. Add three pints more of luke-warm water to this licpior, then mix your dough and knead it well, lay a clean cloth over it, and let it stand an hour ; then make it up into loaves and bake in a good brisk oven. You can, if preferred, use half a teacupful of brewer's, yeast instead of the German ; but even with bakers the German .yeast is more approved of.