, 1864-02-20
Domestic Arripes.


lard it with bacon; then make a dressing
Of bread, butter, sweet herbs, onion, par
sIey, salt and pepper, and stuff around tn,
bone, and in several places in the lean part
-skewer il and bind it close with tape
Have ready deep pot, put the beef int
it, and half cover It with water stew il
four or five hours-baste it constantly with
the gravy and turn it in the pot. When
done, place it upon dish, and garnlsh il
with forcemeat balls, parsley and carrots
Pour the gravy over it, having been pre-
vously favored with Madeira wine.
OYsrERs-PIcKLED.-Take the oyster,
out of their own liquor and wash them il
clean water, and drain them well. MAKE
Il pickle Of salt and water that will bear al
egg; boil it aud scum it ill it becomes
clea,, then throw your oysters into it. anC
let them simmer. As fast as they rise
take then out, and lay them one by one il
clean cloth till they become cold. Strair
the oyster liquor, put some aIlspice, cloves
mace, pepper and vinegar to it, aud boil il
few minutes. Put your oysters In jars
and pour this liquor over them. Close thu
jars, and set them away for Use.
OYsTERs-STEwED.-Strain the liquo
Of the oysters, put it on to boil with I
few blades If mace, some whole pepper
and allspice skim il well. When thor
oughly boiled, put in your oysters, anC
give them q boil up. Mix u good sizeC
lump Of butter with some -four, smoothly
stir it IN the boiling liquor, and add cream
according to the quantity Of oysters yol
cook. 1t is very great improvement Il
put wineglassful Of Madeira wine int
your dish, aud pour the liquor and oyster
over it.
OYSTER LoAvEs.-Take some smal
French rolls, make a round hole in the top
and scrape out all TIE crumbs. Then pu
your oysters into a pan, with their liquor
and the crumbs that come out Of the rolls
add good lump of butter. and stew theu
together five or six minutes; then put il
spuonfll'of good cream. Fill your roll
with the oysters, &C., lay the piece Of crus
carefully on again, and set the rolls IN tn
oven to crisp. These loaves may be usct
ut an entertainment.
OYsrERs-ScALLopKD.-Wash your oy
sters well in their liquor, then put some d
them Into scallop shells, or deep dish
strew over them few bread or mbs, will
some seasoning such as you prefer, ant
spread some butter over them then adj
another layer Of oysters; then Of bread
crumbs, &c.. and when the dish or shell
are full enough, spreSd some butter owe
the top, and put them into an oven 4
brown.
OYsrERs-FRIED.-Wash your oyster
in their own liquor, and then dry them thor
oughly. Have ready some rolled cracker
seasoned with pepper and salt; also, tn,
yulk Of one OF more eggs. Four eggs u
hundred oysters.) DIP your oysters int,
The eggs, and then roll them into the crack
er. Have pan ready with some boilin,
hot butter IN il, into which drop the oyster
and fry them q light brown.
OYsrERs-PIcKLED.-Boil the oysters il
their own liquor until they look plump
then take them out, and strain the liquor
add to it wine, vinegar and pepper to YOU
'' ""' f' ' '
TEA CAKE.-Take Of -four one pound
sugar one ounce, muriatic acid two drachms
6icarbonate Of soda two drachns, mill
six ounces, water six ounces. Rub thl
butter into the -four, dissolve the sugar anC
soda In the milk and the acid IN the water
first add the milk to the -four and PARTIAL,
mix, then the water and acid, and mix vel
together, divide into three portions anC
oane sweu'y ivy n,nu'es .u n.s soanu . '',l'
~ I' Pauo a.e e'e ooSe ~ IoHe .,e'i
l"' .ue aoose l'"uo WIN oaa'ng
PowIer' seasPool'ur may % suos.''u's'
my 20 suoS.'.u'eu ~ .ol % 'ne , aclo a'lu s"u'
~ inc noose reee,P.' anu a'' 'ne olrec'lon' 9a'
e'Ir'e9 o.s as s,a'eu i,,' s'oss. y ouI'er1'n''
,s oseo, inc ae'u' mix anu wafer must o'
'e's out
HARIco SoUP.-Get q large neck o
a..d St ;n,, guy ,. :" W. % I'm c s us ."s scIal
.nJ l s'". " s ssesP"" ".n ., W. ,a'Ee 'urP
-. ',s -, ' S 80. ~, .,,,.' ~" ~, vnu av a
900 - 49, Z .v,.a",,s 10 e. Sa,s ,n W n'.a. :" "r ~ =
49, " -. = ,. ,..r;s 80 sv ~ ~. as "s ."s. =
,hs hrr,h c',, erS G.s ~, Onon. @ G - h,',,a. , !"
ma M M, ,is~o @ IL 80 no. ~ "a, I'm ~ ,a,ns;"S. 49,
~. Of vpnr mutton INTO 20 vsrv w. n,cs i chonsro SSI
100 Isre."EsrJ adS ,he,n N IN ,hs s.. soi,n anS nv
let il stew very slowly till the chops ar,
quite tender. Cut the other two carrot.