HOUSEHOLD.

New Zealand Mail, Issue 839, 30 March 1888, Page 5

HOUSEHOLD.

Oyster Outlets.—Chop fine all the meat of one boiled chioken and one pint of oysters. Soak two tablespoonfuls of cracker dust in the oyster liquor, and stir all together, with a tablespoonful of lemon jaice, a teaspoonful of salt, and a little pepper. Put a tablespoonful of batter into a frying-pan, and /

when melted add one of flour. Stir until frothy, then add the oyster mixture. Put in two well-beaten eggs and stir for a minute or so. Cool and shape into outlets. Dip each cutlet first into beaten eggs and then into bread crumbs and fry brown in hot fat. The sauce to be served with these cutlets is made as follows: Heat three tablespoonfuls of butter to a cream : then add three tablespoonfuls of flour and beat all together. Add ten peppercorns, a piece of mace, half an onion, and a pint of the liquor the chicken was boiled in. Tie a bay leaf, some parsley, aud a sprig of thyme together, and pnt into the saucepan with the other ingredients. Simmer for twenty minutes and strain. Add half a cupful of cream and season. Beat the yolks of four eggs with half a cupful of cream. Stir into the sauce and boil, stirring constantly.

Calf’s Head, Terrapin Style.—Cut up a pound of cold boiled calf’s head into pieces of equal size and set them acide. Put half a pound of butter in a saucepan and let it melt. Beat up the yolks of four eggs with a pint of rich cream ; season with salt, cayenne, and a dash of nutmeg. Whisk, the butter rapidly, and while doing so gradually add the cream. Do not let the sauce boil, or it would curdle. Add to half a pint of good sherry a teaspoonful of India soy. Add the sauce to this very gradually, whisking all the time. In this heat the calf's head, bnt do not let the preparation more than heat through. The yolks of hard-boiled eggs rubbed to a paste, then worked into little balls, are added as each portion is served. Mountain Cake. White of six eggs, one and a quarter cupfuls of sugar, one and a quarter cupfuls of flour, half a cupful of butter, half a cupful of sweet milk, naif a cupful of corn starch, a little vanilla, two teaspoonfuls of baking powder. Bake it in two or three parts like jelly cake ; put a frosting between the layers and on top of the cake, made of the whites of four eggs, nine tablespoousful pulverised sugar, and a little vanilla; or use grated cocoanut, mixed thickly in the frosting, without vanilla; or make it a jelly-cake.

Candied Fruits. - Boil peaches, plums, pears, aprioots, or almost any fruit, dressed in a thick syrup made with a teacupful of water to each pound of sugar until tender—no longer. Let them remain two days in the syrup, then take them out, drain them, and sprinkle sugar over each piece separately. Dry them slowly in the sun or in an oven not too warm.

Stewed celery is recommended by some doctors to their patients suffering from nervous prostration.

Keep your combs and brashes sweet and clean. Wash them in tepid water containing a few drops of ammonia. The grease and soil will disappear as if by magic. Place the brushes bristles down to dry, and delicate celluloid handles will not be in« jured. 5