New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-07-04
HOUSEHOLD NOTES.

FxcrIIENT CoFFEE CAKE.-This Is ono of the
best of PLAIN cakes, and Is very easily made, take
one cup of strong coffee infusion, one cup mOasses,
one cup sugar, one-half cup butter. one egg. ana
one teaspoonfu saleratus Add spice and ralslns TO
suit the taste. and enough flour to make reason
ably thick batter Bake rather slowly in tinDans
lined with buttered paper.
Pan DODDLINGs.-Ths is a New-England dish,
and is nice at the seaside where appetltes are eX-
pausiye. Fake three cups Of fine rye meal, three
cups of Indian meal one egg and three tablespoon,
fuls of moasses: add a little salt ana aspice and
enough rich sweet milk to make & batter stlff
enough to drop from spoon. Fry to a good brown
in hot lard
SPANISH FRIrTERs.-Cut the crumb of a French
roll into lengths as thick your finger. in what
shape you will. Soak In some cream or milk nut
meg. sugar, pounded cinnaman and an egg. When
well soaked, fry of Il nice brown; and serve with
butter, wine and suGar-sauce.
RASPBERRY FRIrIERs.-Make q batter of pint
of milk. one egg, little sale, aud enough flour TO
make mixture that will drop from spoon. Add
n cup of fine raspberres with tablespoonful or
granuated sugar mixed with them. Fry III hot
lard and dust with powdered sugar.
CHICKEN HAsH.-1his is the proper way to serve
for breakfast whatever roast or boiled chicken may
be left over from dinner. Mlnce the cold chicken.
but not very line and to cupfnl OF meat add two
TABLES pooufus good butter ha cup OF milk, enough
minced onion 10 give a slight flavor. and salt, mace
and pepper to taste. stew it, taking care to STIR 1T.
and serve dantily with garnish of parsley. Every
particle OF bone mnst be extracted.
LIVER HAsT.-This hash is delicate and appetite
ing and nice as a change from the liver and bacon
known to all cooks. Boil the liver until thoroughly
tender-there must not be even suspicion OF hard
ness about If. Then mince 1t timely with a chop
pinQ-knife. Heat the mince very hot in saucc or
rOur of butter and Drowned flour. The seasoning
is pepper, salt, dash OF lemon or little piquant
sauce, such rs mushroom catsup.
LEMON PICKLg.-Wipe six lemons, cut each into
eight pieces; put on them pound of salt six large
cloves of garlic two ounces of horse-radsh sliced
thin likewise of cloves mace, nutmeg and cayenne,
quarter of an ounce each. and two ounces of Hour
of mustard to these put two quarts OF vinegar.
II r.Nfn N.nl- ~ nndu
pan; or, which IL better do it in strong jar, III a
kettle of boiling water; or set the jar on the hot
hearth till done. Set the jar by, and stir it daily
for SIX weeks; keep the jar close covered. Put 1t
into small bottles.
VEAL OUTLETS LA MILANATsE.--Trim some veal
cutlets into uniform shape and dip them In hque-
fed butter-tbat is. butter melted on the range.
Then pass them through mixture OF equal parts OF
bread-crumbs and grated Parmesan cheese properly
peppered and sailed. When set dip them in beaten
up egg aud pass them through the mixture again
then fry them brown. Boil a small quantity Of mae
caroni, dress 1t with butter. Parmesan cheese and
tomato sauce, with the yolk OF stirred into it.
Place the maccarOn on a.dish, ana the cutlet5 IN a
circle round 1t.
POTATO DUCHEssE.-Boil and pass through a sieve
half dozen fine potatoes. There must be no humps.
Add gill of cream, the yolks of three eggs. pep
per- salt, little chopped parsley, ana a hint of nut
meg. The mixture must be thoroughly smooth and
well anal gamated. Take a tablespoonful at n time
form into ball. brush the top slightly with beaten
egg, and set them in the oven until lightly
Drowned
ROSE sAUcr.-This is an excellent sauce for pud-
dIngs and one that looks very prettiy Peel and
slice fine large beet boil 1T gently for twenty
minutes IN pint and a half of water. Then add
Two pounds and q half of loaf sugar, the thin rnd
and strained juice of lemon ard half stick of
vanilla. Boil quickly and skim constantly until
the liquid becomes rich. thick syrup of deep red
color then strain. When nearly cold STIR in gill
Of brandy, and when quite cold bottle and cork 1t
closely. 1t Will keep any length of time if properly
made.
CHOCOLATE JELLY Ia CREME--SoalI box of
gelatlne in bait pint of cold water. Heat a oint
Of ricn milk on the range then to pint of cold
milk put four largo tablespoonfuls OF powdered