THE HOME.

New Zealand Herald, Volume XLIX, Issue 14984, 4 May 1912, Page 6 (Supplement)

THE HOME.

THE OYSTER SEASON. . SOME RECIPES. Oysters a la Hollandaise. —Open and beard six small plump oysters, and cut each one into two. Dissolve an ounce of butter in an enamelled pan, mix it smoothly with one ounce of flour, the strained' oyster-liquor, and half a gill of cream. Add a quarter teaspoonful of anchovy, a pinch of cayenne, and stir the sauce over the fire until it is thick, and smooth. Allow it to cool for a minute, then mix in tho well-boaten yolk of an egg, a teaspoonful of finely chopped parsley, a teaspoonful of lemon juice, and the oystera. Stir over a gentle heat for four or five minutes, then put the mixture into earthenware shells, cover them thickly with finely-grated breadcrumbs, dab a little butter on, and bake until light brown. Oysters Fried in Batter.—Take half a pint of oysters, two eggs, half a pint of milk, sufficient flour to make a batter, and a little nutmeg, also some lard. Scald the oysters in their own. liquor, beard and dry them in a cloth. Break the eggs in a basin, mix the flour with thorn, and gradually the milk, with nutmeg, pepper, and salt. Lay the oysters iii the batter. Make eome lard hot in a deep frying-pan, put in the oysters one at a time; when done take them up with a sharp skewer, and dish them on ornamental paper. A few broadcrumbs should be added to the flour. Sufficient for three persons. Italians are very fond of oysters cooked in the following* manner: Three dozen oysters, two ounces of butter, a tablespoonful of ketchup, a little chopped lemon peel, and half a teaspoonful of minced parsley. > Boil the oysters for one minute in their own liquor, drain, and dry them. Fry them with the butter, ketchup, lemon peel, and parsley ; then place them on. a dish, and servo with fried potatoes and fried parsley. Sufficient for three persons. As many persons like oysters, but are afraid to cat them uncooked, the foregoing recipes may, perhaps, bo- appreciated.

Oysters en Casserole. — as many small casseroles as aro required, providing one for each person. Out some small rounds of bread to fit- into the bottom, and fry them in. butter. In the meantime open* twice as many oysters as there aro casseroles, and drain off the liquor. Season with freshly-ground black pepper, a little* cayenne, ana a squeeze. or" lemon juice. Lay a fried crouton at the bottom of each "casserole, and slip in an oyster. Pour in •a little of the liquor, lay another oyster on the top, place a small piece of parsley batter over each, and replace the covers. Cook for about ten minutes in the oven, until, in fact, the edges of the oysters begin to curl. ; Oysters a la Lucullua.—Blanch the oysters in their liquor, ' which preserve. Remove the beards, and "put into stow pan together with (for each dozen oysters) half as manv stewed mushrooms and a sweetbread blanched and cut into slices, a quarter-pint strong veal stock, one tea-" spoonful of ketchup, one teaspoonful of lemon pickle, one ounce of butter, a little salt, pepper and cayenne. Thicken this with flour and add a teaspoonful of colouring, and simmer tho whole for ten minutes. Then add tho oyster liquor and serve in a dish with a potato border slightly browned, and garnish with olives, curled anchovies, and lemon. Oyster Pish Tea for Invalids.—Take half a pound of white fish ; nib it through a sieve while raw, add to it the liquor and beards of a dozen oysters, and simmer till the fish "is cooked. * Then add half a pint of milk thickened with a teaspoonful of flour or oatmeal and seasoned with only a pinch of salt, and let; all come to a boil. Then put this through a sieve, and pour it. over the already bearded oysters. Serve at once, with dry toast. If allowed, a little butter and" an egg or two mav be beaten in* the fish tea after it has been taken 'off the fire. Oysters a la Grossostiem.—Butter a fireproof china dish, beard oysters,, and lay in Same. ';; Season, with finely-chopped parslev, two well-minced anchovies to each dozen oysters, a little salt and pepper with a little cayenne. Add to this a glass of red Burgundy, then cover the whole with grated bread, on which put a little butter cut in thin slices. Put a cover on the dish and bake till brown, and serve very hot.

Oysters a la Woknap.—Take a square of well-buttered toast and place on it some soft roes of bloaters- Mince some bearded oysters and season them with a littlo salt, pepper, and cayenne, and pour over the roes. Then cover the whole slightly with breadcrumbs, on which put a little butter, and put in oven till nicely brown.

DOMESTIC HINTS. A tabjcspoonful of vinegar put in the oven whiTe a joint is roasting jjiakes it more tender and of better flavour. A little crushed borax, if sprinkled thickly on a flannel cloth that is wetted in' hot water, will brighten coppcrware like magic. About half a teaspoonful of ordinary moist sugar rubbed into the hands with a soapy lather will clean them and leave them beautiful and smooth. When sending choice cut flowers a long distance, cut some slits in raw potatoes and fix the stems firmly in, and the flowers will keep fresh from ten to fourteen days. After filling th© lamp with paraffin, take a cloth dipped in vinegar and well rub the outside of the reservoir with it until quite dry. _ This will prevent the lamp from sweating. To purify the air of the cellar and destroy parasitical growth, place some rock brimstone in a pan, set fire to it, and close the doors and windows as tightly as possible for two or . three hours. - Repeat, every three months. To; save incandescent mantles, when lighting turn on the gas for a few seconds, then hold the match an inch above the chimney.. It is through applying the match too quickly that so many mantles are destroyed. If the top of the stove or range lias burned red, rub lard on when the stove is cold and allow it to remain overnight. In the morning rub well with a woollen cloth, apply a thin coat of black and when nearly dry polish with a good brush. The bars of a grate often have a burned and ugly appearance, which prevents their taking a good polish. This difficulty is soon overcomo. Before applying the blacklead rub the bars with a piece of lemon, and thoy will bo quite easv to polish afterwards.

To remove the smell of onions from knives, place them in the earth for a few minutes. Earth will also sweeten pickle jars, etc., that washing seems powerless to render fit for use; hut in that case the jars, etc., should bo filled with earth and allowed to remain twenty-four hours "or so in the open air. Turpentine should never be absent in the household. It gives quick relief to burns ; it is an excellent application for corns ; it is good for rheumatism and sore throats. It is also a sure preventive against moths ; by just dropping a trifle in the drawers, chests, and cupboards it will render garments secure from injury. It will keep anta from /storerooms if you put a few drops in tho corners and upon the shelves. A spoonful of turpentine added to a pail of warm water is excellent for cleaning paint-TIME-SAVING IN THE HOME. Before darning a large hole in sock or stocking make a running stitch round the hole. This will draw, the rent together without dragging out of shape. Then darn in the usual way. To wash kitchen towels quickly--. and easily put them on to boil in cold water in which is dissolved some soft soap and soda. Boil for about twenty minutes or until ready to wash 'put.' .The towels will require very little rubbing. Before putting greens on to boil hold them in a colander under the hot water tap. They will then be warm, . and ' the water into which thev are put will boil ' " " " m -