New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-05-30
HOuSEHOLD NOTES.

CHICKEN PIR.-Take two ful-grown Chickens,
disoiut thCm, and cut the backbone etc as small
ma convenient Boil them with a few slices OF salt
pork in water enough To cover them' lot them Dol
mite tender then take out the breast bone. Alter
they boil and the scum Is taken OIL, put IN httle
onion cut very ine not enough to taSte distinctly
bui inst enough 20 flavor little rub some parsley
very fine when dry, or cut tine When green this
gives "A pleasant flavor Season wei WIN pepper
mud bnlt and few ounces OF good fresh butter
When n il is cooked well have liquid enough to cover
the chicken then beat two eggs and stir IN some
sweet cream Line pan with crust made like
soda biscuit. only moro shortening, put IN the
chicken and iquld, then cover with crust the
same as the lining. Bake till the crust IL done, and
YOU will have good chicken PIE.
MACARoNI PIE.-Ingredients Any cold fish, mac
oroni milk butter grated cheese. bread crumbs and
cayenne. Mode: Boil Some macarOni very tender
i'm milk about twice as much rs there IL cold h5n
which should be broken into very small pieces; NIX
with il the grated cheese and cayenne put IL INTO
nifat dish with u few bread crumbs and some pieces
of butter mt tho top aud bake light nice Drown
ANY fish will do for this dish.
STEAMED INDIAN CAKE.-Three cups of butter
milk three cups of sweet milk three cups OF meal,
two cups OF flour, one easpOOhlul OF SAT- TWO tea
spoonfuls of soda put In a creased pan and steam
three hours.
RICE CHICKEN PrE.-Coyer the bottom Of a pnd;
dingdsh with slices Of broiled ham; cut up brolled
chicken aud nearly fill the dish pour in gravy OF
melted buttor to fill the dish add chopped onions
If you like OF little curry powder winch Is Detter
then add boiled rice to MI all ntesces ana 10 cover
the top thick Bake 1t for one-hali or threequarters
of an hour.
LAMB OUTLETS WITH CARROTS.-Irimthe outletS
neatly, egg and bread.crumb them, and fry them
LIGHT brown color drain and arrange thom in cir
Gle dish, placing n the centre some new carrots
prepared as follOws Trim quantity OF the small
cat new carrots that can be obtained and boil them
In sailed water. When done drain OF the water,
add a piece OF fresh butter to the carrots, some
parsley finely minced. dash OF peppern little pow
dercd sugar. and q squeeze of lemon, moisten with
little stock free from fat, and keep them hot till
wanted.
NEW CARROTS WITH CREAM.-TTim q quantity
of tho smallest new carrots that can be obtained
and boil them in salted water. When done drain
of the water. Melt one ounce OF butter III u sauce
pan add TO IL O dessertsp0Onlul OF flour, pepper
salt grated nutmeg, pinch of powdered sugar aud
q small quantity of cream. Put in the carrots, sim
mer gently few minutes, and serve
RHUBARB TARTLE1S-Make short paste with
one white and three yolks of egg, one ounce of
sugar. ounce of butter, pinch OF SALT and flour
quaint. suif. work 10 lightly, roll 10 out to
the thickness Of q quarter of all inch. Line some
patty pans with 1t. fill them with unc0oked rice to
keep their shape and lake them IN q moderate
oven till done Remove the Tice and fill the tarots
with Thubarb, stewed with plenty of sugar and q
dash of lemon julce, and at the top put heaped
spoonful OF whipped cream.
WHIPPED CREAM.-Sweeten half pint Of cream
with some loaf sugar which has been we'll rubbed
on the outside of lemon, and then pounded. Put
it into perfectly clean cold bowl, and add to it the
beaten-up white of an egg. Take perfectly clean
cold Whisk, and whip the cream to stlt froth In q
very cold place, or over ice.
TO KEEP BREAD MoIsT.-Mrs. f. s. d. says: For
hop yeast bread add when spOnging the bread two
large spOonfuls of finely mashed potato for each
ordinary sized loaf"
To RENovATE BLACK GooDs, Mrs. r. +. writes |.
little black ink IL no black dye is at hand, will
restore black lace. Apply the ink to the surface Of
the lace with sponge or soft eohi after this Is dry