RECEIPTS.

New Zealand Mail, Issue 5, 25 February 1871, Page 14

RECEIPTS.

To Raise the Pile of Velvet: WheH the pile is pressed down, cover a hot smoothing-iron with a wet cloth, and hold the velvet firmly over it; the vapour arising will raise the pile of the velvet with the assistance of a light whisk. Crabs, Lobsters, <ftc.: Light are poor and watery. They should be solid and heavy when good. This can easily be ascertained by experience and comparison. Fresh oysters have the shells firmly closed, if they are in the slightest degree open they are unfit for use. Broiled Rabbits : They must be split down the middle and laid flat on the gridiron. The inside ought to be previously seasoned with pepper and salt. The sauce served with them may be made with the liver , chopped fine, with parsley and melted butter.

To Pickle Hams: Take one pound of salt, one ounce of saltpetre, two ounces of bay salt, three quarters of a pound of brown sugar, and rather more than a gill of vinegar, make it all hot, rub the ham well with it, turning it every day for seventeen or eighteen days ; then hang it up in a dry place. , Cement for Glass: An excellent cement for uniting broken glass may bo made by dissolving in a pipkin over the fire (taking especial care that it does not boil over) one ounce of isinglass in two wineglasses of spirts of wine. This will be a transparent glue. To Clean Decanters: First roll up in small pieces some whit6d-brown or blotting paper ; then wet and soap the same ; put them into the vessel with a little lukewarm water; shake them well for a few minutes; then rinse the glass with clean water, and it will be as bright and clear as when new from the shop.