HOUSEHOLD RECIPES.

New Zealand Graphic, Volume VI, Issue 24, 14 June 1890, Page 14

HOUSEHOLD RECIPES.

I'l l rev as a Vegetable.—Trim the eelery and blanch it in this way. Tie it up. and put the sticks' in a saucepan containing enough cold water to cover them, season the water witn a little salt, and then bring it to a boiling point : then wash the celery well in eold water and drain it. Put in a stewpan a little butter and sufficient sliced vegetables of different kinds to cover the bottom of the pan well: place the celery on these vegetables, and cover it with a buttered paper : put the cover on the pan. and fry all gently for a quarter of an hour : add about a pint and a half of stock after this, ami let the celery braise gently for about two hours and a half, keeping it well basted from time to time. When the eelery is quite tender, rate it up and split each piece into four pieces, and place on nicely-fried croutons and serve. If care is taken to braise the eelery nieely it makes a delicious dish. A Very Economical Pvdding.—Take twc<cups of flour, and mix well with a teaspoonful of cream of tartar : add one cup of fine breadcrumbs , stale), a small half-cup of raisins, a quarter of a cup of sugar, and mix well: break one or two eggs .as can be afforded over this, and again mix : dissolve half a teaspwtonful of carbonate of soda in a Kttle milk, and mix with sufficient other milk to make the pudding of the consistency of an ordinary plum pudding. A drop or two of lemon or vanilla is an improvement. Well grease a basin i cover the top with a piece of well-greased paper allowing for the pudding to rise, and boil for three hours, taking great care that the water never stops boiling.