THE HOME.

New Zealand Herald, Volume LII, Issue 15912, 8 May 1915, Page 6 (Supplement)

THE HOME.

SOME OYSTER RECIPES.

The oyster season commenced on May 1. Oyster dishes are always popular, and the following recipes, some of which are entirely new, will therefore be appreciated by ' the cook who wishes to make a change in. in the daily menu :—

Oyster Salad Put two tiny heads of celery, cut into tiny pieces, into a saucepan with a little tender cabbage. Pour over enough boiling water to cover, salt, and boil for five men. Take out and put the Strained liquor from ono dozen oysters into a saucepan, boil and skim, add a little vinegar and salt. Put in the oysters and cook slowly for a few minutes; take out and turn into a basin to cool; add a little oil and vinegar to the celery and cabbage; spread some of it on a dish, lay on the oysters, cover with llio remainder of the mixture, and over this pour a little mayonnaise sauce.

Oyster Sautes.— dozen large oysters, butter, pepper, and salt. Drain the juice Scorn the oysters thoroughly; butter a pan, end when very hot place the oysters in single layers.. When cooking add a little jisfctter. Season with pepper and salt, and When browned serve very hot. This recipe is more easily carried out in a chafingdish.

Creamed Oysters —One pint, or oysters thoroughly drained, one pint milk, one small tablespoon butter, one teaspoon cornflour, salt and pepper. Heat the milk to boiling, mix in the butter and cornflour. When boiling add the oysters, which have previously been brought to boiling point. Stew until the oysters are well filled out, with the edges curling, and serve on thin shies of buttered toast.

Curried Oysters.— two" dozen oysters, one onion, one tablespoon curry powder, one dessertspoon floor, 2oz butter, and the juice of a lemon. Chop the onion up quite fine, mix the curry powder, flour, and butter together, and put all in a stewpan, simmering till a .nice brown and stirring all the time. ' Add the liquor of the oysters and the lemon-juice and boil for five minutes. Put in the oysters, boil up, and serve with boiled rice. Italian Oysters. —Drain the liquor from the oysters, spread a dish with butter, lay the oysters on it, stew finely-minced parsely over, season with salt and pepper, and sprinkle with grated Parmesan cheese. Put the dish into the oven, and when nicely brown serve with hot -wafers. Oysters and Celery— aDout two Übiesnocnfuls of butter in a stewpan, and stir in a large tablespoonful •of finelychopped celery—only the white heart must be used.. Let this cook slowly until soft, but it should not be brown. Add one gill cream or white sauce, if preferred; stir in , two teaspoonfuls of lemon-juice and two • dozen oysters. Let all get quite hot, but on no account let it boil, or the oysters will be tough. Season with salt and cayenne, and put it into a small china dish. Serve with brown bread and butter, cut thin arid'rolled, or, if preferred, thin, dry. toast cut in fingers may be substituted. " . v-"f : -

Scalloped Oysters —Molt one tablespoonful of butter and add one-half cup cream. Put in a layer of oysters drained, ' and sprinkle over them rolled crackers; add another layer of .oysters and a layer of crackers ard some small pieces of butter. Season with salt and pepper, cover and •cook 10 minutes: -", Oyster Stew.—Put two dozen oysters and their juice in a pan with half-a-pint of water and a little butter. As soon as they boil. : remove them, 'skim, , add one - —-' pint milk, 'two tablespoons butter, and heat. j the© once more. Pour into a hot dish., ; '*? ' HOUSEHOLD HINTS. - •: : Coffee or chocolate stains are most easily removed by pouring boiling water through the goods before.they have touched the ■ suds. Sometimes it is necessary to hold >' them over the fumes of sulphur or a match whilo yet wet. The fumes of sulphur bleach, and are used in bleaching hats and broom-corn. '■"/'-: ." '• , . '.To prevent ornaments and vases from :•;*;.* being easily knocked over and broken fill ;.£": "'■ orfpartly." fill ■ them .with sand. The weight I' or the sand'keeps' them steady and firm. The subtest; touch might otherwise mean V : the loss of valuable ware. "i. ■• " .When butter is dear husband dripping • very carefully. To clarify it pour boiling . ' water,, . it,, stirring round and round; keep in a cool place in basins or jars. To improve brass or gilded ornaments take a pint of vinegar, add to it very . gradually, loz of carbonate of soda. First boil the -vinegar, and . when boiling hot put the soda into it. Apply with a fine brush. This. solution (Jeans the bright parts beautifully. , ... Tar can" be taken off by petroleum. When the men have handled tar they simply wash their hands .in kerosene. ,-' Paint is very easily removed while fresh by turpentine. When dry, it is a slow ■ process, but still it can be removed. If a stain is" left from the turpentine, as is sometimes the' case on coloured goods, the colour can. usually be restored by applying ' alcohol.. "To clean aluminium soda should not be used for this, as it will quickly ruin the surface. TFfie usual method advised is to make lather with hot water; wash tKe article in this, and rub dry with soft cloths. Occasionally a little whiting may ~ he used, made into a thin paste. This is allowed to dry on, arid is then rubbed off with a sbft duster, and a final polish given with a chamQJs. To restore the colour to fc ivory-handled knives after they have become yellow rub them with fine emery or sandpaper. This restores' their whiteness and takes out the

spots. To make linen nice and glossy add a little salt to it when making it. A piece of fat about the size of a walnut,, added to the water in which greens are being boiled, will prevent them from boiling over. "■Fresh orange or lemon peel is good for removing tar from the hands. Just rub the'stains with the outside of the peel and then dry immediately. *iWhen cooking vegetables remember that all vegetables .which grow above ground should be put into boiling water and all which grow underground in cold water— with the exception of new potatoes. "Before arning stockings hold the card or ball of darning wool over a kettle of boilina water. This- will shrink the wool, and when the stockings are again washed the mended parts will not shrink and tear the <thcr parts.