New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-07-11
Iced tea.
HOUSEHOLD NOTES.

MACCARONI Az JUs.--This is an Italian recipe
and is of the most delicious preparations of
maccaron Boil the maccarOni (Spdghet1 i'll water
with q very small onion Tor piece of one) stuck
with cloves When done drain ii and put 1t into
saucepan with piece of butter plenty OF grated
Parmesan cheese, and as much of the strong gravy
of stewed veal as it will absorb Add pepper and
nutmeg to taste Tho gravy must be- good. free
from fat, and strained. This is a dish fit for a
prince
CHICKEN RIssOLEs.-Mince or chop very finely
remnants of roast boiled fowl free from sh iii
add an equal quantity of ham or tongue as well rs
a small quantity of truitles all finely minced toss
the whole i'll saucepan with a piece of butter,
mixed with pinch of flour; add pepper, salt and
nutmeg to taste, as well as little minced
eggs beaten up with few drops OF lemon juice
and lay the mixture on q plate to cool. Make
paste with some flour, a little water, two eggs, a
pinch of salt, and two three of sugar roll it ont
to the thickness of penny piece stamp it out in
round pieces three inches in diameter put piece
of the above mincc on each, then fold them up,
fastening the edges by mostenng them with
water Trim the rissoles neatly with futed
cutter, dip each one i'll beaten-up egg and Try
golden color in hot lard.
CAuLIFLowER SALAD.-Bol nice cauli1ower
until it is thoroughly cooked. Set 1t away to get
cold break 1t up PRETTY, dress q Ia vingigreho
lpain dressing Of oil, vinegar. pepper and salt.
Place around the caulihower some sprgs OF tara
gon and parsley, with here md there stoned olive.
GRENADINs OF BEFF.-Cut some beef illlet in
slices half an inch thick, trim them all TO the same
size in the shape of outlets, and lard them finely
and thickly with fat bacon. Lay them. larded
side uppermcst, into a baking dish, and add as
much rich stock or gravy as Will come up TO, but
not cover the larding Cover the dish and put
1t in the oven to cook gently for half
an hour. Then take of the cover basic the
grenadns with the gravy and let them remain
uncovered In the for the ardng to brown.
Take equal quantities of carrots and potatoes cut
Into the shape of small olives and boil them that
they remain whole. Make a rOur or sauce of butter
and -four in n saucepan add rs much of the gren-
adm grayy rs VII maxi aY hice SAUCE sur Well
the gTenalins around n dish with the vegetables
and sauce In the centre Another delicious arrange
ment of the gren adns Is TO fill the centre with
mdccdrOH GH jus instead OF the vegetables. The
maccaroni may be prepared as above with the gren-
adm gravy.
DAINTY LUNcHEoN DISHES OR RrLIsuEs.-
Many an exquisite little dish may be added to the list
OF those for which the hOusekeeper usually keeps
the materials in her pantry. Among them none are
nicer than these three made of cheese, they look
as prettily as they taste dclicously
Creme do Eomdge. Take two tablespoonfuls
of cream, rather less than two tablespoon
fuls of grated Parmesan cheese. very
little cayenne pepper and salt 10 taste.
Nix these ingredients carefully together and
quite smoothly, then spread it on some good puff
press round carefully with the fingers cut out with
fancy cutters into any shapes you may select, egg
and breadcrumb the shapes and fry in boiling lard.
Tdrfelete du Pdrmesdn.-Take the yoks of two
very fresh eggs, three dessertspoonfus Of cream,
little cayenne pepper, two desertspoonfuls of finely
grated Parmesan cheese, a little salt beat these
ingredients INTO a smooth paste. Make some
tsTtlets of puff paste, fiji them With the above
mixture, ana bake In the oven till of a light gold
color.
DArtois du Parmesan.-Take three eggs, weigh
them In their shells, and allow the weight OF one in
grated Parmesan cheese piece OF butter half the
weight OF the cheese. little salt, and cayenne
pepper TO taste thoroughly incorporate alto
qether by well beating with wooden spoon in
basin spread this mixture piece of puff paste,
Law another on It, egg 1t oyer with brush cut into
squares, and bake In moderately quick oven Till
OF q pale brown color. Serve piled high on a
napkin, with q crsply fried parsley.
CoNsoMME RoYAI--This delicious soup is made |
like all good clear soups Of beef, veal poultry
meat and bones entirely free from fat Ii must be
strong and IL must be strained. Make cupfu OF
baked custard. seasoning IL with salt and a half |
teaspoon of sugar IL may be plain or it may have
a teaspoon Of finely chopped paisley scattered |
through It, BE sure that the custard bakes properly
has no whey about it, and is of firm grain, Cutl
with knife into small cubes and servo IN the soup
SHRIMP SAUCE FOR SALMoN.-Tske half pint OF |
shrimps pick out all the meat from the tailsi pound