New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-11-28
HOUSEHOLD NOTES

SMrITs.-Let your fish be thoroughly fresh.
Gredge them Win Hour, dip IN beaten egg, then IN
bIead~cIuubs aud fry in not Lard. Brown them
crspy, dram and serve yory hot, surrounded with
parsley and slices Of lemon.
RoAsi DUCKs.--Baste them well with fresh butter
and roast them rare. Half an hour with a good
fire VIII answer. Make a brown gravy and gaTnsh
the ducks win slices Of lemon and water-cress when
attalnable
JOHN>Y CAKE-Take one quart Of buttermilk
one teacup Of flour, two-thlrds of a teacupiul Of
mOaSseS, little salt. tedspoOutul of salcrltus
one egg (beat Of cOurseD. Then stir III Indian meal
but be sure and not put IN too much Leave il thin
so thin that 1t VIII almost run. Bake IN tin any
oven, and tolcrabIy quick. it not hrs rate and
light, will be because you make 1t too thick with
Indian meal.
GERMAN CUsTARD SAUCE-Four yollIs eggs. two
ounces powdered sugar, grated rind OF lemon
glass of sherry, and little salt. Beat IL sharply
over a slow fire, until il assumes the appearance Of
a light. frothy custard IL Is good sauce.
MONDAYS PUDDING.-Cut the remains of n good
cold plum pudding into finger pieces. soak them in a
little brandy, and lay them cross-barred IN mould
until full. Make a custard with PINT Of milk and
hVe eggs n9yorlng WITH nutmeg or lenon-uud fill
mp the mould with t. tie II down with a cloth. and
boil or steam il for Serve with little of
the custard poured over to which has been added u
tablespoonful OF brandy.
MUFFINs.-Io quart of milk add two eggs
well beaten, lump OF butter half the size Of an
egg, and Hour enough to make stiff batter. STIR
in half pint OF yeast. Let them stand until per
tecty hight, and then bake on q grdde, IN TN
rings.
MACNROOVs.-Blanch and beat half pound of
sweet almonds in mortar with a spoonful OF water
till smQoth, gradually adding the whites OF eIQbt
eggs. whiSked or beaten 10 froth then mix IN a
halfa pound of lOaf-sugar finely powdered Spread
sheets Of white paper on your bakng-iin. ana over
that the proper waferpaper lay the paste on IL in
pieces about the size If walnut and silt fine SUGAR
over Bake carefully IN moderately hot oven and |
when cold cut the wafer paper round, If you |
choose Won can lay two or three almond strips on |
the top OF each cake as they begin to bake
APrTE FRITRRs- When peeled and cut. pnt |
sugar over, add little lemon Juice spirits let the
pieces soak two hours then DIP each piece IN flour
ana have ready a irving pan with at least two
inches deep of fat. When hot, put the apples in
Jue al time, turn over with a slice they arc |
LONG, and serve with sugar over. All kinds OF ripe
Jears may be done IN the same way.
SWEET POTATO PUDDNG.-BOl one pound OF
weet potatoes very tender, and press them. while
rot, through "a gTateT-the finer the better. To this
ldd half dozen eggs, well beaten, three-quarters
# pound Of fine sugar, three quarters of a pound
II butter. some grated nutmeg and lemon-Tind and
glass of old brandy. Put paste In the dish, and
when the pudding IA done sprinkle the top with
bite sugar. timely pulyerised.
PARMi san OMEIET Beat up three eggs with |
epper. salt aud tablespoonful of grated Parme- |
al. put piece Of butter about rs large as a ducks
~ IA ihe onclet pan. and when 1t has melted pour
u the eggs STIR the omclct with a fiat wooden |
Dnou, but cease stirring directly the omelct be- |
ns 10 set Snake The pan for q minute or two TO |
rcyrni the Omeleps burning or sticking to the pan |
he'll conh.c u over with the spoon. and keep on ,