The Stourbridge Observer, Cradley Heath, Halesowen & District Chronicle.
Stourbridge, West Midlands, England, 1884-04-12 00:00:00

HINTS FOR THE HOUSEHOLD.

F,aster Buna.—Two cups of warm milk, one cup of
yeast, flour enough to make a thin batter, Let stand
over night. In the morning add one cup of sugar, a
half. cup of melted butter, two eggs, salt, nutmeg, and
flour enough to kneed. feet rise five hours. Add a
few currants and seeded raisins; mould into smalls
balls, and set them closely together, in a baking pan.
Let them stand till very light, then bake. Wash
them over while hot with the white of an egg beaten
light with white sugar.

Light Cakes.—TO three-quarters of a pound of fine
flour, add one-half pint of lukewarm milk, mix in
three spoonfuls of light barm ; cover it over, and set
it by the fire for half-an-hour to rise. Work in the
paste four ounces of sugar, and the same quantity of
butter; make into tea cakes with as little flour as
possible, and bake them in a quick oven.
Excellent Pancake.—B eat and strain two eggs; mix
with as much new milk and flour as will make one
thick pancake; fry as pale as you can; pound it in a
mortar quite smooth; then add the yokes of four, and
the whites of two eggs, one large spoonful of orange
flower water, one ounce of blanched almonds, beaten
to a paste, two ounces of white sugar, a quarter of a
small nutmeg; pound it all till it becomes smooth
batter. Have ready a large stew-pan half full of fine
lard, quite hot, and drop the batter into it, the size of
large nuts, until the surface is filled; as they brown,
turn them; they will be very large. When done,
remove them on clean ,aper on a dish before the fire,
, and do the remainder.

Bread Pudding.—One cup of bread crumbs, dried
and rolled fine, one teacup of sugar, one quart of
milk, one teaspoonful o ginger, a little salt, three
eggs (saving out the whites of two). When baked
spread jelly over the top; then a frosting made of the
whites of the eggs and one tablespoonful of sugar.
Return to th oven until slightly browned.
Sago Pudding.—Boil three tablespoonfuls of sago
in one quart of milk, and a little salt. When cooked
set away to cool. Beat four eggs light with three
tablespoonfuls of sugar and stir it into the sago and
milk; add a small piece of butter and flavour with
lemon; bake forty minutes.

Potato Fritters.—Grate a dozen medium-sized pota-
toes, after peeling and washing thoroughly. Add the
yolks of three eggs, a heaping tablespoonful of flour,
and if they seem too dry, a little milk will do to thin
them, with a large teaspoonful of salt, and lastly the
whites of the three eggs beaten stiff, and thoroughly
beaten in with the potatoes. Heat your griddle and
put butter and lard in equal proportions on it, and fry
the cakes in it until they are brown.

Fricasse,ed Rabbil.—Clean two young rabbits, cut
into joints, and soak in salt-and-water an hour; put
into a saucepan with a pint of cold water, a bunch of
sweet herbs, an onion finely minced, a pinch of mace,
one of nutmeg, pepper, and half a pound of fat salt
pork cut into slips; cover and stew until tender. Take
out the rabbits and set them in a dish where they will
keep warm. Add to the gravy a cup of milk, two
well-beaten eggs, stirred in a little at a time, and a
teaspoonful of butter; boil up once—when you have
thickened with flour wet in cold milk—and take the
saucepan from the fire. Squeeze in the juice of a
lemon, stirring all the while, and pour over the rabbits.
Do not cook the head or neck.
Minced Veal and Eggs.—One pint of chopped,
cooked veal, one teaspoonful of lemon juice, one-half
cupful of stock or water, one tablespoonful of
butter, one teaspoonful of flour, little salt
and pepper. Melt butter in frying-pan, and
flour, stirring until smooth; now seasonmg. When
it boils stir in chopped Teal. When thoroughly heated
spread on slices of buttered toast. If desired, an
agreeable addition is a poached egg in the centre of
each slice.

Stock for Clear Soups.—Five pounds of clear beef,
from lower part of round, five quarts of cold water.
Let it come slowly to a boil; skim carefully and set
where it will boil slowly for eight or ten hours.
Strain and set away to cool. In the morning skim
off all fat, and turn soup into a kettle, being careful
not to let sediment pass in. Put into the stock a
medium-sized onion minced, one stick of celery, two
sage leaves, two sprigs "parley, two of thyme, two of.
summer savory, two bay leaves, twelve peppercorns,
and six whole cloves. Boil quietly from ten to
twenty minutes ; salt and pepper to taste. Strain
through a cloth. It is now ready to serrs as a simple
clear soup, or for foundation cf all Wads of clear
soups.