The Household

Stewed Steak.- Take a ruundsteak, !ry it in butter just tö brown, but not ook, Uien place in stew pan;take no onion, one oarrot, and two turnips, nd pare, cutting iuto pieces the size f dice; f ty brown in the frying-pan; .hen toss into stevv-pan witli enough vater to cover. Let it stew two hours, hen add salt and pepper, and thicken witli floui. Dissolvu the flour in a lit,le catsup or sauce. This improves the avor. Serve witu maslied potatoes. IiY8SiA Cream- Four eggs, one cupul of sugar, one quart of milk, onemlf box ot' Cox's gelatine, djssolved in me-half pint of warm water. Beat the olks of the eggs and sugar together, and cook with the milk like custard. iake this off the stove and add the well-beaten whites of the eggs, stirring apidly for a few moments. Ñow add ,he gelatine and then a teaspoönful of vaniila. Pour it into a pretty-shaped Ush to halden, and turn it out on a ilatter and cut off in blocks, hs ice rearn. Make this the dáy bef ore you use it. Eggs Newpoet Style. - Take ono )hit of bread cniuibs and soak in one iist of milk. Beat eight very ight, and stir witë the ssakedcruinbs, jeating 'íive minutes. Have ready it sauce-pan in which are two tablespoonfulsof butter, thoroughly hot.but not scorching; pour in the mixture, seasoii with pépper and salt, as the mass is opened and stirred with tlie 'scrambling," v.hich should bo done quickly with the point oí' Lhe knife, 'or three minutes, or uu til thoroighly lot. Surve on hot platter, with squares of buttered toast. Hot Slaw.- Shave thecabbage fine; put it ón with just water enoi ,;h to 3ook it; wheu it is done put lif.tle nuk In, salt and pepper: ther rul) a .ittle flour in somt; butter and til' in. An egg may be siirred ia ph;c ■ of the flour. POTATO FllITTEBS.- (i.lto six cold boiled potatoes, add to theni on. pint of cream or oew milk, and flour enough to niake as stiff a batter as foi: other fritters, the yolk of three eggs, then the beatón white, salt, and fry in sweet butter.