New-York tribune., 1880-06-20
HOUSEHOLD NOTES.

prttliot.s CLAM CuownFR.-Cut some slices Of
salt pork IN thn narrow strips ana Try nhtiI ton11
der but not brown. Put IN tho pan some ohopped
ONION and while cooking add the PolHt0c+, whlch
shnud he cut I'm very small sqlIrrs. Ic al Try 10
about five minutes Then turn ali mt" II d"rp
stIcrpRn, and put enough clam iqnur Ovor 10
cover. Let this simmer slowly for hall al h"ur
thcn add about half much crHcfor lprcViouSy
hrnkrn and suulcd or ten minutrs IN warm mix
ns Of POTATOES. Pepper and butter to taste; AT the
last add the clans chupprd very hne ana lei " D3I
M ONLY once. More boiling makes the clans tougli
even when chopped. SAL II necessary. IL should
be Of the consistency Of very thick soup. The clans
and potatoes should be equal in quantity. CIalns
afe particularly good just p"w, Il Il choWd ls one
~ the best of hot weather dISncs, - Il Is both nOur-
isnimg and stimulating to lanSnld Hppetite'
JoI>r FOR BREAKFAST. LuNcnEoN OR PiCNIc-
SIX or eight pounds flank OF beef very fresh, cut ont
the bone lay it IN n shallow carthenwarr pan. ana
rub well in the following mixture: iOnr tablespoon,
fuls of salt, two OF brown sugar, one ieaSponntn
oach If powdered cloves, mace and ginger lurh
the meat every dRy for q week, and rub III the
hguur found In the paE take care u cover from the
flies attracted by the sugar III he nKturel soak III
cold wafer for twelve hours. The best plan ~ TO put
the meat mo n deep saucepan full ot water cover
with the nd. aud let It stand all night then dry II
through, and well bind 1t round and over INTO
good shape. Stoam until done, take 1t ont
and lay it on bonrd. put plate turned oyor on the
top with heavy weight upon IT, aud when quite
cold the binding may be taken OIL
How TO PREPARE BEEF FAT FOR SHORTENING.-
Dripping beef fat Tor use should be perfectly ree
should be we'll clarified. In general the pouring OF
hoilnp water on It while bot is sufficient. thcn al
lowing il tho COOL when all impurities Will scttle at
the bottom aud may be scrapod oil willa knife; but
Il surer way TO strain 1t through hair sieve INTO IL
saucepan winch holds about quart Of boiling wa
fer aud to this plOCo OF soda Inc SlZi Ol narroJ
bean stand tho saucepan the tire, LOT its con-
tents simmer for ten minutes then take away to
cool: when perfectly cold the dripping will stand on
the top of tho water cake OF pure, whUlcSDmc tat.
should mention, however, one disadvantage Whlch
arises from pouring the dripping hot from the pan
into the boiling whtcr; one loses the delicious Jelly
pure essence OF beef-whlcl II the lat DO poured
INTO ba,InwIthOut water settles at the bottom Ihs
Jolly il invaluable for graves or ma0 dishes DtnR,
IN nv opinion equal tn lebiR; therefore u IL lar too
good for consignment to tho pi0 tub But to gam
both this and clear fat u is necessary to take litle
extra trouble which repays itself, thOughi TINS Is
TO allow the fat to cool it's impure state hrst 30
that the Jelly may eXudo from IT. then 10 melt ~ IN
boiling water aud proceed as aboye.-B. T.
| PARIIAMENT GINGERBREAD.-1he Old-fashioned
| Parliament Gingerbread which IL s0mctlmeS cut
| into human shapes and Ornamented with gold ana
silver leaf s n good plain cnllo tor children Boz
for ten minutes two ounces OF whole ginger, which
! has been we'll crushed in Il glll and halt OF water
Stln and let IT got cold, and II II has wasted aud
water to make up to the original quantity. MIX q
quarter Of pound of brown sugar. slitod nne, with
| a Mound of -four Il small teaspOOntul OF carrawny
| seeds and half toaspOOntul OF carbonate Ot s0da
| Put into tins two ounces OF butter, ana nay
Ing well mixed toasp0Onlul OF lhOlasseb WIN Che
ginger water make all INTO paste. Roll 1t out on
"A board to the thickness of rather less than hat an
! inch aud cut up into any shape you choose. Put
1
| oyer with water III which you have mixed very
| small quantity of moasses. and bake IN moderate
| over for quarter of an hour. When this cake Is
required of finer quality, two ounces of candled
orange peel pounded and passed through sloYe, II
used instead of the ground carraway seed.
| MACCARONI CHREsE.-Bon OF. Of maccaroni,
then drain 1t well. Put into saucepan OF. Oi
butter mix 1t well with l Tablespoonful OF flour
| lnosten with tablospOonfus Of Veal stock and 1
| gill of cream add OF. of grated Parmcsan some
| mustard, salt and Cayenne to tasto put III tn,
macoarOni and serve as 1t Is well mixed viii
| tho sauce and quito hot.
RIz ALA ADIMPERATRCE.-Boilt three tablespoon
fus of rico IN pint OF milk with sugar and yanilli
| to tnste. When done put in q basin to get cold
| Then make q custard with q gill OF milk and th
yolks of four eggs; when cold mix 1t with the rice
| Whip to a frOth gill Of oream with some suga
| aud a pinch of geatine dissolved In little water
| Mix this lightly with the rico and oustard, MI
| mould with the mixture and set 1t on ioo Mhel
moderately iced turn 1t out ana serve.
| SALADR DE FRUITs.-Ths French dessert is elm
| ple and good, Take equal parts OF straw
| berries or raspberries, red and white onrrants
| and very ripe cherries and remove al
the stalks and the stones from the cherries
| Hprinklo q generous quantity OF powdered lum
sugar ovor the fruit-it will be hard to get 1t TO
sweet-and a wine-glass of the best pale Frenc