DOMESTIC RECIPES
Evening News (Sydney) - Wednesday 5 January 1870
STEWED TOMATOES - Arrange them in a single layger, and put to them as much gravy as will reach to half their height; stew them very softly until the under sides are done, then turn, and finish stewing. Thicken the gravy with flour and butter, and serve it round them.
LEMON SUGAR - Rub the rind of some fresh lemons upon a large piece of sugar, and as it discolours the part upon which it is rubbed, scrape it off with a knife; when you have obtained a sufficient quantity, dry a little in the screen, and bottle for use when required. Orange sugar may be made in the same manner, substituting very red oranges for the lemons.
SORE THROATS, HEADACHE, COLD FEET, &c. - If those who are subject to sore throats, and the like, were to bathe the neck with cold water in the morning, and use the flesh-brush at night, they would more then compensate them for the time and trouble. There are many who suffer from headache and cold feet, if they would plunge their feet in cold water every morning, and use the flesh-brush every night, it would relieve them both.
TO MAKE WALNUT CATSUP - To one peck of walnut huds, from ripe walnuts in September, add as much salt and water, made strong enough to bear an egg, as will cover them. Let them lay in ten days, strain them, let them lay thin on baskets three or four days in the sun, when they will turn black, which will take much of the bitter from them, and put them in a pan. Boil two gallons of spring water, and one pound and a quarter bay salt; pour it on them hot, let them stand ten days, then strain off the liquor, add a quarter of a pound long-pepper, quarter of a pound of black pepper, quarter ounce of mace, half a pound brown mustard seed, quarter pound shalot cut small. Bruise the spices and mustard see, and add as much burnt onions as will make it a good dark colour, a quarter of pound of good anchovies, half a pint of vinegar, and one pint of Indian soy. Boil them an hour, turn them altogether into a jar, let them lay a month with the bung out, and you may then strain and use it - but the longer it lays on the spices the better.
TO MAKE ANCHOVY SAUCE - This is made by adding a spoonfull of Harvey sauce and two of essence of anchovy, with a little cayeene, to half a pint of melted butter; shrimps, or blanched oysters, may be served in it.
MUFFINS - Flour, one quartern; warm milk and water, one pint and a half; yeast, a quarter of a pint; salt, two ounces; mix for fifteen minutes; then further add, flour, a quarter of a peck, make a dough, let it rise one hour, roll it up, pull it into pieces, make them into balls, put them into a warm place, and when the whole dough is made into balls, shape them into muffins and bake them on tins; turn them when half done, dip them into warm milk, and bake into a pale brown.
SHORT CRUST FOR SWEET PASTRY - Work very lightly half a pound of butter into one pound of flour, breaking it quite small; add, a little salt, two ounces of finely powdered sugar, and sufficient milk to make it into a perfectly smooth paste. Bake it slowly and keep it pale.
RICH SHORT CRUST FOR TARTS - Break lightly, with as little handling as possible, six ounces of butter into half a pound of flour; add a tablespoonful of pounded sugar, and two or three of water; roll the paste for some minutes to blend the ingredients well.
A GOOD GRAVEY - Chop fine some lean meat, an onion, some slices of carrot and turnip, and a little thyme and parsley; put these, with half an ounce of butter into a saucepan, and kept them stirred until they are slightly browned; add a little spice, and water in the proportion of a pint to one pound of meat. Clear the gravey from scum, let it boil half an hour, then strain it for use.
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