The Stourbridge Observer, Cradley Heath, Halesowen & District Chronicle.
Stourbridge, West Midlands, England, 1884-05-31 00:00:00

HOUSEHOLD.

London, on Monday, at the Marlborough-street
Police-court, Charles Bennett, no fixed abode,
musician, was charged with having in his possession
a diamond pendant, an opal stud, and a gold bracelet,
and not giving a satisfactory account of the same;
and the prisoner was farther charged with violently
assaulting Detective - sergeant Scott, C division.
Detective-sergeant Scott stated that shortly after
twelve o'clock the previous morning he saw the pri-
soner in Oxford-street, and he crossed the street, and
spoke to him. The prisoner took a silk handkerchief
out of his pocket, and said, " Can you do with this ?"
He asked the prisoner what he wanted for it, and
he said "Two shillings a time" (meaning each),
adding that he could get as many as he (the
sergeant) wanted. The prisoner then pro-
duced an opal shirt stud, and asked him (the
sergeant) whether he could do anything with it, say-
ing he wanted 12s. 6d. for it, and that it was worth
double, and that he (the sergeant) could make a bit
for himself out of it. The prisoner said he had a
diamond brooch and wanted £5O for it. He told the
prisoner it was too much for him. The prisoner said
he was going to see a member of Parliament the fol-
lowing day, who he thought would take the brooch.
He told the prisoner that if the diamonds were good
he might get a buyer, and that he would make an
arrangement to meet him. He then walked with
the prisoner to a lamp in the Regent-circus, and
after looking at the article put it into the pocket,
told him that he was a police-constable, and that
he should take hipi into custody. On taking
hold of the prisoner.by the coat he exclaimed "What
conjuring is this ?" and at the same time struck him a
violent blow in the eye, having a ring on his finger at
the time, and knocking witness down. He fell with
the prisoner, who struck him several times about the
face. Assistance arriving, the prisoner, who was very
violent, was takento the station* and while on the way
there he tried to get rid of a number of duplicates re-
lating to jewellery. The -value of the property found
on the prisoner was believed to be about £7O. Mr.
Newton at this stage of the ease remanded the pri-
soner, who put no questions to the sergeant,

HINTS FOR THE

Arrowroot Custard.—Two cupfuls of boiling milk;
three heaping teaspoonfuls of arrowroot, wet up with
a little cold milk, two tablespoonfuls of white sugar,
beaten with one egg. Mix the arrowroot paste with
the boiling milk ; stir a few minutes ; take from the
fire, and beat in the egg and sugar; boil two minutes
longer, flavour with vanilla and rose-water, and pour
into moulds. _ _ _ _

Chocolate Pudding.- Take a pint of grated bread
crumbs and mix with one and one-half pints of boil-
ing milk, twelve tablespoonfuls of grated chocolate,
two tablespoonfuls of sugar, yolks of five eggs. Pour
into a buttered dish and bake one hour in-a slow oven.
Beat the whites of the eggs to a stiff froth, sweeten
and place on top of the pudding when cold; set in
the oven until alight brown.
Stewed Rabbit.—Cut the rabbit into small pieces;
wash with salt and water; put it into a gallon crock
with a quarter of a pound of salt pork, two large
onions pierced with cloves. Simmer slowly for three
hours, then add one teacupful of bread crumbs and
salt and pepper to taste.
White Pudding with German Custard Sauce.—Three
cups of milk, whites of six eggs beaten to a foam, one
cup of powdered sugar whipped into the beaten
whites, one tablespoonful of melted butter, and one of
rose water added to the eggs and sugar; then the
flour; three cups of well-sifted prepared flour; stir
in very lightly. Bake in a buttered 'mould in a quick
oven. Take the yolks of four of the eggs, two table-
spoonfuls of powdered sugar, the grated rind of a
lemon and a glass of sherry; add a little salt; put
the ingredients in a porcelain kettle over a slow fire.
Beat constantly until it is a light creamy custard.
Potato Pudding.—Peel, boil, and mash two pounds
of potatoes; when ready, take three eggs, and well
beat them; now gradually add three-quarters of a
pint of milk, two or more ounces of moist sugar, and
a pinch of powdered allspice; finally blend the whole
well together, and bake for three-quarters of an hour.
Serve with or without sweet butter sauce, to which a
tablespoonful of rum or two of sherry is an im-
provement.
Stewed Lamb and Peas.—Cut. the lamb in small
pieces, put them in a saucepan with a large lump of
butter, and cook until both sides are brown; then
pour over hot water enough to cover the meat; let
this cook slowly for an hour, then remove the meat
from the stewpan ; make a rich gravy, adding to the
water in the pan an onion sliced- thin, plenty of
pepper and salt, any herb you like, or-in place of the
onion, and before putting in the. flour to thicken the
gravy, put in a quart of green peas, and cook them
for from fifteen to twenty minutes; skim them out,
thicken the gravy, and serve meat and peas and gravy
all in one deep platter.
Calfs Liver and Bacon.—Cut the liver in slices
half an inch thick, and cut as many slices of fat bacon
a quarter of an inch thick as there are slices of liver;
put a little butter in the frying-pan, fry the slices of
bacon in if?, take • them out and fry in the same
frying-pan the slices of liver, sprinkled on both sides
with salt, about four- or five minutes on each side;
serve arranged in a circle, round a heap of mashed
potatoes, alternately, a, slice of bacon and a slice of
liver.— Queen.
Cutlets (C6teletteB).—Tako a piece of a small neck
of veal, divide it into cutlets with a bone to each;
trim them all neatly in the same manner as 'mutton
cutlets. Taken piece of rather lean bacon, cut it in
slices one-eighth of an it'll thick, and trim each slice
to the site of the cutlets-; sprinkle the veal cutlets
with pepper and salt, and fry them on both sides in
butter till well done. Fry the bacon separately.
Arrange the cutlets and bacon alternately in a cirele
on a dish, over the following sauce: Put into a sauce-
pan a small piece of butter and six shallots finely
minced, fry them until they begin to colour, strain off
the butter, and add two tablespoonfuls of whiLe wino
vinegar Leave the saucepan on the fire until the
vinegar is almost dried up, taking care that the
shallots do not burn; then put it aside. Into another
saucepan put a piece of butter and a teaspoonful of
flour, mix well on the ; then add half -.a tumbler
of stock, two or three cloves, half a dozen crushed
peppercorns, a sprig of thyme, a bay leaf, and salt to
taste; let this simmer half an hour, then strain into
the saucepan with the shallots, threw in a little
chopped parsley, and when the sauce. boils up it is
ready.—ltid.

SCOTCH PRIM—A carter, at ono of the ports in
Scotland, had the misfortune to bek his horse 40
cart over the pier, into the river., The horse was
drowned, and the cart broken. When the merchants
of the town heard of the accident, they kindly re-
solved to assist the poor man ta obtain another horse
and cart, because he had always been steady and
very industrious. But, lo! when they told him they
were about to raise a subscliption for' him, the honest
man scratched his head, and said, "Na, gentlemen,
I'm muckle obleeged to .ye for your gude wult ; but I
canna consent to be beggit for yet. Ye see, tha wheels
o' the cairt are no broken, nor a bit the waur, and the
sheen (shoes) of the horse are a' four as good as new;
and I have just aff his skin and selled it in a
gude rulrket ; r,d so with the siller for it, and a little
that I ia.id b-1 for a rainy day, I'd just try to do for
myself mee;e mair. But I'm as muckle obleeged tc
ye as I, could tak' your Biller. It's no pride, ye see
but in`,.c, that I dinna like allYthillg in the shape cy,
alms-,4