New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-09-12
HOUSEHOLD NOTES.

FnLRTs DE BGUF A IA BgARNAIsE-Takc n
piece Of he Hnd.rcut of II" srlnlu OGt Il INTO neat
pc.r->hapeI Glloi~, sprinkle with pepper aud salt
and cook them with little fresh batter IT. q tin IA
the oven. Put IN piece % giaze tie size oi wal
aut. aud wren dissolved ,uIn the etS over Ia II:
cont let them get oYr.iDnc. Make some potatoes
4 Ia Yaris,unc-thut Is. cut ti"n in small round
balls and Try them N buttcrto q nee brown. Heap
the pOtatOe. IN the middle of very hol platter. ar
range the ilcis around them with tins sauce under
them. PA tnrceOr -four shalois and "A ltfie all
spice and mace INTO n saucepan W!th n tumbeituI
of.Walcr and bali u tumblcr OF tnrrIgon vinegar.
I..t the whole boil down t. "A n6l'r-ui OF Liquor
stIaIn, and after It ccjS cold ada gradually the
strained yolks OF three eggs, with salt and two
ounces Of fresh butter Stir oyer slow fire till the
sluce hCAcu5, then add littic minced taIraBOn or
parsley.
GLAzr.-rhe glaz, which Is used in preparing the
e .ls is rot bard to make AMI adis greatly To the
s1vorv appearauce of many meat dishes. Clean
Thoroughly from tat spne stock-or the liquor beef
has Deem boiled lu--and boil it qhckiy III ~ open
saucepan, removing the scum ~ II liscs. When Ii
j. reduced almost half put II into smaller pm and
hoi, more gently until II l. Il thick ryrnp Try lit
tie in n spoon, and if when cold 1t sets like Jelly 1t
Is done BE careful not to let ii burn-at ihs stage
il does so very easily. Put II on your meat with
brush soaked IA cold water. second coat may be
given when the first Is cold aud stIff. Glaze, when
nut INTO dry Jar will keep for long time; when
,nrtaJ The for must be set i'm warm wIfer TO dis
solve the contents sufici 'ntly. a substitute for
glaze il spoonful of gclatne soaked in cold water
and dissolved IN strong brown gravy.
CORy FEIITERs.-Io the beaten yOlks of three
eggs add teacup of milk, q pint of boiled green
corn grated a lItile salt and as much flour az Will
form "A batter thick enough TO drop from spoon.
Beat the whole very hard, then stir In the beaten
whites OF the eggs; drop the batter spoonful at
time, into hot lard.
WooDcocK.-Dress the birds wrap them IN slices
Of fat bacon and roast quickly, basting them with
fresh butter. Garnish with watercreSs. and serve
with currant Jelly.
SALAD LA RUssE.-Slico dolcatnly some cold
boiled potatoes carrots and beets Dress some let
tuce with a mayOnnnise sauce, and arrange the
elic Of stoned
olives, little minced tarragon III you can get it,
slice or two of hnrd-bolcd egg. and httle Gu
VIII suffice All the boiled vegetables should be put
Oh ice. Use tarragon vinegar In the dressing.
PARFAIr Aux FRUTs.-Take a little more than
half a package OF Cox's eclatlnc and dissolve
II III half cup Of water. letting 1t stand for an
hOur. Then add the juice ~ four lemons. n pound
OF white sugar and wine glass Of sherry. After
mixing these together, pour the whole half pint
of boiling wnter. Place a mould upon lee, put into
it Inch layer of Jelly and let II set then arrange
upon fruit OF different kinds peeled, cored, stoned
aud quartercd) put srOOntus If Jelly between The
nut and at the sides to keep the pieces in position.
1t must he done slowly allowing the Jelly tO set be-
fore adding moro fruit At the last add another
layer of Jelly and leave ii To get firm the ice.
Very ripe peaches are delicious IN this jelly peeled
and quaricTed and soaked for fcw minutes in
sherry and sugar. Large, ripe plums should be
peeled neatly a cut made down one side and the
stone taken out. Fill its place with spoonful of
plum jelly; press the sides OF the cut together 80
that the fruit will look whole and arrange as above.
Black Hamburg grapes, with fow cuts made IN
the skin with sharp penknlic an soaked III sherry
and sugar, are nice for this dish so are the de.
lcicus French double ptuues Nearly all preserved
fruits can be- uscd-but few that canned.
OYSTER ToAsT.-1his is a nice littlo dish for
luncheon or tor late supper. Scald n quart If
oysters III their own liquor take them ont and pound
them III Il mortar, when they form paste. add
little rich cream and some pepper. Get ready some
thin neat pie eos OF toast mO!stcneq slightly with
boiling water and spread with fresh butter Spread
the Oyster paste tbioky upon the tOsst put thinly
emf 4 AT e.iI