The Stourbridge Observer, Cradley Heath, Halesowen & District Chronicle.
Stourbridge, West Midlands, England, 1884-02-09 00:00:00

HINrS FOR THE HOUSEHOLD.

Lemon Pudding.—Grate the rind of one lemon; mix
with the yolk of two eggs, one pint fine bread crumbs,
one quart sweet milk, half crop sugar, pinch of salt.
Bake wenty minutes. Beat to a froth white of the
eggs, juice of the lemon, and half cup sugar. Spread
over top of pudding and bake five minutes.
Omelet.—Beat the yolks and whites of eight eggs
separately until light, then beat together;
_add a little
salt and one tablespoonful of cream. Have in the
omelet pan a piece of butter; when the butter is boil-
ing hot pour in the omelette, and shake until it begins
to stiffen and then let it brown. Fold double and
serve hot.
Veal Sweetbreads with Macaroai.—Ohoose two large
sweetbreads and lard them with bacon, let them
boil fo fifteen minutes, then plunge them into cold
water; place them in a pan, dredge them with flour,
add hal4 a pint of water, a little mace, pepper, and
salt, set them in the oven to brown for about twenty
minutes. Have some macaroni boiled, drain it, and
cut it into very small rings; place it in a dish, lay the
sweetbreads upon It; add an ounce of butter to the
gravy, thicken it with a little flour, squeeze a little
lemon-juice into it, let it just boil up, and pour over
the sweetbreads. Serve with sliced lemon and curled
parsley.

Veal Pie.—Take some of the neck, cut up in sma
pieoee, season with pepper and salt, and put in a few
pieces of ham off the cushion, also some hard boiled
eggs cut in pieces, and (if liked) forcemeat balls. Cover
with a good crust, and bake. When done pour in
some good gravy.

Corn Loaf.—(An American recipe).—Four eggs,
whitos and yolks, beaten as light as possible, separa•
teiy ; one quart of corn meal, quarter of a pound of
buttor, two quarts of boiling milk; a teaspoonful of
salt mixed well with the corn meal. Melt the butter
in the milk and scald the corn meal with it, beating
and stirring well until it becomes perfectly smooth ;.
then add the light yolks, and lastly the stiffly beaten
whites. Bike In a quick oven. Half the quantity
will make a good•sized loaf.

Ham Toasi.—Thia is very convenient to hand round
with chicken or with roast veal, and also makes a tasty
breakfast or luncheon dish. Mince very finely the
leau of a slice or two of boiled ham, beat the yolks of
two eggs, and mix them with the ham, adding as much
cream or stock as will make it soft; keep it long
unolt,;:h on the fire to warm It through—it my be al.
;ova(' almo€t to boil, but should be stirred all the
time. Have roady some buttered toast, cut it in round
Pieces about the size of a crown piece, and lay the
ham neatly on each piece.

FISH BY THIC MlLLlON.—Standholders in Fulton
INUArket, New Y.rk, complain that their retail busi-
need has largely decreased since the Brooklyn bridge
was opened. It is not probable that the wholesale
trade will be affeoted. The wholesale flab trade at thin
tuAret ha 4 greedy increased in recent eara and con-
tinues prosperous. About 1000 fishing smacks are
erraved in this trade. From 35,000,000 to 40,000,000
pounds of fish are annually sold by weight in Fulton
Market. besides 5.000.000 by cowit.