WEDDING COOKERY.

Waikato Times, Volume X, Issue 729, 17 February 1877, Page 3

WEDDING COOKERY.

On first commencing catch a young gentleman and^, lady. The; young man will be best raw, and the young lady quite tender. ... 5 . : . . „ Set the gentleman at the dinner table; take a bottle of wjine, ;clai:et is goo.d, port is better, a„Httle dash of bharhpagne will.giye it a brisk7 ness ; let him soak in this mixture for a couple of hours; if no sign of boiling, try another, bottle. / ,When getting red in the gills take "him into the drawing room ; if in winter, set him at the fireside by. the lady, throw a dish of green tea, of about three cups to each, and let them simmer together. .: - If in the summer time place them in ■-■'& current of air/ as near the window and as far out of sight as you : can ; stick the lady all over with ; ffpwers, Maiid ! place! theminear thepiano, and keep stiring them till she sings: '"' '•" When you hearr the gentleman' sigh it is a good^sign ; asy whether winter or summer, they are suretb be growing warm. . . . , ; . <:■■ „ -.' ■ '- ; - Then/take them off and pab them in a corner of the room on a. sofa, near a chess table, if possible ; leavQ them simmering for the rest of 'the evening. 1 Repeat this ' three or four times, taking care to keep them as close to each other as you can. Great care must be taken about the degree of heat'; If too warm/they will explode' 'and fly off; if too' little; they will turn ; into jelly, or perhaps ice. The best heat is the moderate) regular and constant. „ : ' The length of time during which it is supplied must be according to ' circumstances. For a" gentleman •■ and -lady under twenty-five thr,ee months, three weeks or three days

s ometitnes are suffloieni; ; but -d^ every instance tnere must " be 1 g^^-^i ' preljaufi^ to -aTOid" aMsroil, ' A certain quantity of currency puli 4n during cooking will have effect in keeping up tlie hea^ |- tbe, Idish- will look rema/kably well if %arnaslied round WHh bank paper ; it niay i be then served up at thQ table, and . makes an .exoelent pi^h fort wo. i ■■■«' •■"■■" Gare should be taken that no vinegar is ' used, as"! the dish' is remarkably apt to sour. 7