New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-10-10
HOUSEHOLD NOTES.

PEACH PUDDING-Line a pudding-dish with a
moderately rich crust. Peel the peaches and put
! them in wnOle, with sufficient sugar to sweeteu
| thoroughly. Put crust over the top and bake III
| the oven. The top must he nicely Drowned.
CocoA.-Many different kinds OF cocoa are now ad-
yertsed, but when the nibs are properly prepared
there can be no doubt that the made from them
is less heavy and more diGesible than that OBJ
tanned in other ways. Brnlse one fourth pound of
best Trinidad cocoa nibs 10 mortar, add two
quarts of Wa, er aud boil slowly eight hours. Then
strain and pour into bottles. Ii will keep fresh for
several days Heat the quantity required lbreak-
fast. and serve III kettle. with spirit lamlNinCer-
cocoa should be hot Boiled milk should
be served up at the same table This
method of preparing the cocoa enables the house
keeper 70 have 1t always ready at hand TO heat as
required in q few minutes. She'll cocoa is cheaper
it must BE- boiled very slowly, the proportions of
water being one quart TO "a breakfast cupful OF the
shell. Alter strdInIng let it get cold then skim off
all the OIL and give it another boil before serving
Another economical way OF making cocoa is to take
three handfus of shell cocoa and one ounce of
pounded MOS; boil them IN water three or four
hours the day before the cocoa Is wanted.
CHICKEN CUTLETs.-Remove the breast and leg
bones OF two chickens. Skin them aud cut into
outlets, season with pepper and salt. Put the bones
and trimmings into a STEW pan with pint of water,
adding two carrots. onion, and some strips of
lemon peel. stew for an hour and Il half. Strain
the gravy, thicken with batter anu Hour. Add two
tableSDOonfuls OF mushroom ketchup. and an egg
well beaten. Stir over the fire and simmer without
letting 1t boil. Egg aud brcad-crunIb the outlets,
"a light brown color, ard keep turning them Dish
them neatly and pour the sauce over them.
FILLET OF BEEF, WITH MUsnRooMs-Cut into
nice small rounds, being careful to remove all skin
and gristle and that each piece Is Of the same
size. Flattcn them with beater and arrange them
III the pan, then season with salt and pepper Melt
n lump of butter and pour over them. Let them
cook over a brisk fire. When done OH one side turn
them OIL the other; dress them dish, putting
the smallest pieces IN the middle. Pick and wash
some mushrooms then put them INTO the pan, and
do them in the same seasoning as the fllets. Add
lump OF glaze the size of nut. spoonful OF brown
sauce, the juice of lemon and little butter. Mix
ali together, cover the fllets and serve.
WINTER SALAD.-Take two Spanish onions well
boiled and when cold cut them INTO slices and ar
range them neatly III q salad bowl. Pour over "a
sauce G, IMPOSED of thick cream, % little vinegar
mustard and SALT and garnisb round with beet root
which has been boiled, and when cold cut into
shapes.
CoMPOTE OF APPLEs Take seven fine apples
remove the core and peel put them into water with
the Juice OF u lemon. Clarity half pound OF sugar
throw the apples IN tie syrup and boil them gently
lry them from time 10 time with fork to see If
they are tcnd"r. and when sufficiently done remove
them and arrange neatly I'D a dessert dlsh. Then
reduce the syrup ana pour It over the apples.
JAM SANDWICH Stake the weight OF two or
three IN the shell OF butter. Hour and sugar.
favor 10 taste roll the paste out very thin, and put
Il into Hat TN and bake IN de oven then cut in
taO Lay some Jam on onc-balt cover IL with the
other half. and cut into any shaLo YOU like
BosroN BAKED BEANs.-Pick over the beans re-
iect,ng all imperfect ones soak them over ight IN
the morning parboi hem tall the skins crack open,
dip them from the kettle with perforated skim
mer into glazed eartnen pot salt to taste, put IN
the top Of the pot piece of fat salt pork with the
rind scored. cover with water, put on q cover of
dough or tin and bake IN al ovea not very hot for
SIX hours. II the oven is Of brick they may be put
in at night and remain TIL morning. Butter or suet
may be used instead of pork. Sometimes n table
spoonful Of molasses Is put in when the salt is
added
To MAKE yINEGAR-1. Boil either corn, wheat,
barley or rye. about one pint of the grain TO gal
lou of water, strain and TO the liquor thus obtained
add syrup or sugar until pleasantly sweet Let stand
in warm place. and you will soon have good vine
gar. The stronger aud sweeter the liquor the
stronger will be the vinegar and the longer max
ing z. Pack IN jar the skins and cores of apples
made in preparing pies and sauce. and cover with
boiling water. When another lot Ia made add
them and more hot water till the jar is full. In
warm weather set tho Jar In the sun. carefully
covered with cloth in cool weather in q warm
place IN the house. The apples do not rot at all In
six or eight weeks the wafer Is turned into excel.
lent vinegar aud Of an amber color. No yeast, nor
spirits acids. nor sugar. moasses needed
nothing whatever bu. the skins and cores and
water.
al Ca GREEN CoRx.-To every sx ouarta of