New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-03-28
HOUSEHOLD NOTES.

HOUSEHOLD NOlES.
CHOCOLATE CARAMEIs.-The recipe given below
in answer to request of +. II. 5. Is from Mrs. Hen
derson's " Practical Cook and Dinner Giving" H.
gredients One cupful of best syrup. one cupful Oh
grated chocolate two cupfuls Of cream vanilla, one
teaspoonful of -four mixed with the cream. hup
tho chocolate TO smooth paste with little OF the
cream boil all together half an hour and pour it
into fat dishes to cool mark it with knife INTO
little squares when it is cool enough.
To Cook B.ANs-A B. N. says the healthlest
way to cook beans is as follows: Parboil pint
of beans with a little saleratus in the water: Then
boil them in another water until quite tender put
IN a quarter Of "a pound Of butter, salt TO taste
little pepper and coffee cup OF new milk Let them
simmer shOrG time after the seasoning Is put III
To POLISH FLoORs.-TO polish stained floors rup
them thoroughly week with OeeswaX ana
turpentine.
IxK SrAIxs.-Ink stains can be removed from
carpet by freely pouring milk on the place anu
leaving it to soak IN for time, then rlD IL so ;'S
to remove all ink, and scoop up remaining nl'ih
with a spoon peat the process with more ilIh' II
necessary then wash II CT completely WIN Cean
cold water, nd wipe II dry win cl0ths II inns -
done when the INK is wet the MIX taxes all hiaIh
out OF woolen materials Instantly; but when 1t mas
dried, httle time IS required
70 CLEAN DECANTEIs.-When making cake or
omeetie, take your discarded egg-sheHs, crush
them INTO small bits. put them INTO your decapets
three parts flied with cold water, ana th0lOughlS
shake them. The glass Will look Ike new, ahG ~
kinds of class washed III the same water VIII look
equally we'll
To CLEAN IvoRY-Salts Of lemon will remove
stains from the IVORY handles OF knives
| COUNTRY CAPrAIN.-Cut UP chicken INTO sInail
Dieccs melt some butter III Il sauCcpan ana DuL ihto
il an onion shred very line, Try unt qulte crisp
sprinkle the fowl well with curry powder add some
saIf. and fry un.il thoroughly cooked turning the
| pieces frequently. Serve very bot. With the Ifieu
| onions on the top. ,.,
| Proceed as above. using veal instead Of chicken;
when the pieces of veal are partially fried, pht item
into 4 stewpan with one pint Of stock, simmer very
! gently TIL thoroughly cooked, arrange them III q
dish with the sauce poured over. gaihl~h WIN Iuc
fried onions and serve with bJIlcd rice IN separate
! dish.
REAL UAsrY PUDDING.-Put a kettle with the
quantity of cold water Ia 10 which Jon WISH 10 nave
OF pudding, put ~ salt; some IKE more some nc
| less lu,e your Judgment about thatl. Nhel the
Wtcr berin, 10 BOIL take the corn meal IN one mana
! and the pudding stick or spoon IN the OtIer. Let
thr meal fan gently through the thumb ana hDgeIs,
stirring II IN all the time until 1t ge'5 rs thlck as
cake when ready to bake. When Of chat thickness
bol il abOut five minutes, pour out INTO creased
| DISH not very deep. When wanted Tor DleaAIaS,,
cut IL IN slices about half inch thick Fry IN Lard
| little mere than IS used Tor guddle cakes. some
hkeit fried or boiled IN tat rs d0u-hnus are Out IL
Is rather too rch.- Hartford touran'.
How To.CooK WuuEBAIT.-To cook whitebalt
or rather the little fish called Whltcbat IN TINS
| country-a good deal OF care - necessary FOR one
thing the fish must be UnDTOken, ana nust Dc kept
cool before cooking. First take "a cloth, say tour
feet long aud two wide, and spread II on the table.
Throw -four on the clOth-plenty ]. e. let te
the hour aud lift the cloth and let them roll next
sift them in very coarse selve, somewhat similar
TO those used in sitting oats, IN order 20 get Tu OF
! the Jumps of flour and wafer. Put the WhlteDait,
rot too many at a lime. INTO \ wire Trying basket,
ard plunge it into a deep pan of fat, heated good
doa over the temperature of boiling water III Is 81
the utmost importance 10 COOK WhlteDait lmiHedi-
atcly they are Toured; n allowed To stand they VIII
~puf Remember too The fat must be- pure lard. 6nd
| properly. should never nave been used l0r ltylng
an,tli.g else Mhtrlait has an exceedingly delicate
flavor and Consequently the gr'attst care Shoud
bc taken 60 ensure perfect cleanliness. As rue II
the tat Is really hot, lew seconds almost is sulicl-
cut IT, cook thrIi. The moment they are crisp they
are done Tie cook OH lifting the basket ont OF
the fat can easily take a single fish out and TASTE II
TO soc II IL IS right. Nhlebait can also ne fried "
IsIrc olive OIL but the oil must be really pure.
Inc OIL has a rack SMELL aud q slight touch OF green
~ the color. which, unfortunately, Is
often the ease with the oil bought at ordi
nary groccis' shops, the oil viii have the
,hrc. of causing the whitebalt 10 taste mgh
wncrca. II rs the oil that u 10 blame. De'iIleo
vl:cblit is the cooked whitcbalt that IS eit pep
| perc, put back INTO the whltch1lt basket, ana r.
niunged for % few seconds into the boiling tat. II
black pepper j, used 1t is called black devil u
cnytui, pepper is used N i called a RED devil II
/, needless sag that wditebalt requires 10 sauce
and that thin brown bread and butter ana hitl'
lemon iuicc are all that Is necessity lousekeepei.
should romclibcr that cut lemons and tam Dio"I
bread an butter should accompany AL lred LSn.