Household

Waikato Times, Volume XIX, Issue 1574, 5 August 1882, Page 6

Household

i Oyster Catsup.— Take fine, fresh oysters, wash thenvin ttieir own liquor and' pound .them in>a ' marble mortar ; to* a* pint of oyafcers^add a pint' of* sherry, bpil up and | add a teaspoonf til i of- salt,* two of. pounded mace, one of cayenne! pepper ;■ let it come to a boil again," skira^and.Vrab^fcHrptfgh* a' sieve,'- a.rid- ! wKen'!Tsbld.!bottlerahdcc&rk i

"''.' Tea ,Dakb.— On^i efnaifc^of^fl^iri vone.

the size of a hen's egg, one tablespoonf ul Qf yeast powder, Season to taste. The proportions can, of course, be donbled. Pickled Raisins. — Pluck tho stems from a box of raisins ; pour over them enough vinegar to cover well. Season with one ounce of mace and cinnamon mixed, two tablespoonsful of celery seed ; add two pounds of sugar and put upon the fire to boil. After they begin boiling let them remain only fire minutes. In a few daya they will bo ready for use.

Filbekt Tart. — Grind one-half pound of filbert kernels fine with orange flower water ; mix with one half-pound of powdered sugar; add gradually eight yolks of eggs well bpaten, two ounces of flour and eight white of eggs beaten firm ; spread this paste out into three layers of equal size, three-quarters of an inch thick ; hake in a moderative oven ; spread peachor apricotmarmalade between each layer, and iv.c.

Lemox Butter for Tarts. — Lemon butter is excellent for tarts. It ia made as follows : — One pound of pulverized augur, whites of six eggs and yokes of two, three lemons, including grated rind and juicp ; cook ten minutes over a slow fire, htirrinsr all the while,