RECIPES.

Waikato Times, Volume XXII, Issue 1866, 21 June 1884, Page 2 (Supplement)

RECIPES.

Cracks in stoves. — The following, though not new, is a most Valuable reoipe for the housekeeper. Take good wood ashes and gift them through a fine sieve, adding an equaTquantity of clay finely powdered,together Lwitti a little &alt. Moisten this. mixture with .water sufficient to form a paste, and fill ihe crack of the^atove with it. The cement never

peels or breaks away, and becomes very hard after being heated. The stove mast be cold when the cement is applied. It is vet y useful in setting the plates of a stove, or in fitting stove-pipes, as it seems to render all the joints air-tight. This way of making a plum pudding cannot be too highly recommended: If fresh plums are in season, U3e them ; if not, take a quart can o£ plums ; put them in a basin on the btovo when hot, sweeten them plentcousJv ; soak several slices of bread in the juice, then line a pudding-dish with the bread, and pour the plums in. Serve, cold, with cream. Time for Meats. — Dark meats are generally prepared rare, but white meats should always be thoroughly cooked. Tirne, of Course, to be regulated by size of piece of meat. A leg of mutton weighing five pounds repuires from two to three hours for boiling. A small tnrkey will boil in an hour and a quarter. A beef's tongue, if dry, should be Boaked for several hours, put on in cold water and boiled slowly four or five horirs. A ham weighing seven or eight pounds should boil at least four hoars. A large piece of beef will take thrse hours to roast ; it should bo put in a hot oven, so that the pores will close at once and keep the juice in the meat. A fore quarter of lamb will roast in an hour. A loin of mutton in two hours. A loin of veal from two to three hour's. A large turkey will require three hours to roast. An ordinary sized goose will roast in an hour. Ducks will roast in half an hoar; wild ducks from fifteen to twenty minutes. Epicures like them rare. To be more concise, allow twenty minutes for boiling eaoh pound of fresh meat, and twenty-four minutes bo each pound of salt meat. Allow fifteen minutes for each pound of meat to roast ; for veal or pork twenty minutes to the pound. Boil meat gently, it will be more tender and savory. Buy a chicken with white flesh, pale yellow fat, lower part of legs and feet rather soft and smooth, as when rough they are old.