THE HOUSEHOLD CIRCLE.

Observer, Volume 9, Issue 524, 5 January 1889, Page 14

THE HOUSEHOLD CIRCLE.

Keep Il.y house, awl ily lovsewill leep Mice.* SOME JiECIt'ES. Crui;i!-j. Vi-AT..— Put into a saucepan with twoquarts oi 1 water, six good sized fried onions, four pounds of veal, cut in small pieces and fried' bro.-vn : stew four hours, seaf-.oii with eult^and pepper and thicken slightly with Hour stirred smooth in cold water. Oystkii Patliics — Put a quart of oysters, with just enough liquor to cover them on the stove, with sale, pepper, butter, and three spoonfuls of sweet cream. When just boiling 1 thicken slightly with a, very little cornflour. Have ready some small round tins, lined with good pie paste — the paste should extend over the edyea of the Lins slightly. Put into a quicic oven and lightly brown. Remove, iill two-third?, with the oyster mixture, cover with a circular piece oi' paste and return to the oven until this is cooked. Pj!kski:v.':s.— (Rhubarb and Ginger Preserve). "Well rub, skin, and out up a sufficient quantity of rhubarb, not too young. Weigh it and to every lib of rhubarb allow :, : lb of sugar, which .should bo well crushed. Pat altogether in a large pan, and let it stand all night ; next day put. it into a preserving pan with lib 01 ginger chips. JBoil o^e hour. This make.s v.v escellont preserve, theyinjjOi 1 giving just the flavour vuqnired to rhubarb, which is a] it to Le rather insipid alone. Gni'j:^ GooHL'isKj'.Hv Jam.— This makes a chango, and is generally iivmei" for rastry than ripe gooseberry jam. Put a iinall teacupf al £of water in the preserving pan, then add gooseberl'ies, and let the juice bo drawn cot a little, taking caro fcliey do not burn. "When the fruit is warmed through, add si'.ya.i 1 in same proportions as above; but' it is be.-!; to j.nt it in gradually, keeping well suvred inofrnwhile. i.oil from halt lo t'hree-fjnurtevs of an hour.