New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-04-18
HOUSEHOLD NOTES.

VEAL OUTLETS A LA BILANAlSE.-DIp luo No4!
outlets IN iquefed butter then roll them in equal
parts of Parmesan cheese and bread-crunDs. ana
pepper and salt to taste. When the bread-crumbng
Is quite set, dip the outlets In egg, ana again cover
them with Parmesan and bread-crumbs, Let them
stand for q couple of hours, then Try them NICE
color in butter. Boil small quantity OF macaronl
III the usual way, dress it with some bntter ana
plenty of tomato sauce into which the yolk OF an
egg has been stirred, and sprinkle it freely With
Parmesan cheese, Lay the macaronl IN the middle
of the dish, the outlets round, and serve.
LOBSTER CRnoUFTTEs.-Mince the flesh OF o lob
ster to the size OF small dice season with pepper,
salt spices and as much cayenne as VIII resE gu Tue
in saucepan, mix with it tablespoonful or -four,
then the lobster and some chopped parsley moisten
with little fish stock until the mixture looks ike
minced veal then stir into it off the fire couple OF
yolks Of eggs, and put 1t by 20 get cold. When
nearly so shape it into the form Of cOrks egg them
and roll them in baked bread-crumbs After the
lapse of an hour egg and bread-crumb them again.
taking care TO preserve the shape. After little
time fry them nice color in hot lard.
CHEESE SoUFFLE.-Melt half an ounce of fresh but-
tel in a saucepan stir into Tablespoonful Of Hour
when the two are we'll amalgamated, put IN small
quantity of milk and about ounces of grated Par.
mcsan cheese. Stir the mixture on slow fire Till
in assnmes the appearance of thick cream, but be
careful not to let 1t boil then add some white pep
per mix thoroughly. and, II required. add little
salt; keep on stirring the mixture at very mod
crate heat for about ten minutesi take the sauce
pan off the fire. and stir the contents occasionally
until quite colo 1nen SSr nTG tts m and traned
and finally the whites OF five eggs whlsked TO Q
stiff froth Half fill some small paper eases with
the mixture put them into the oven and bake until
dOne-from ten to fifteen minutes.
ORANGE CRRAM.-Make custard with the yolks
Of eight eggs, four ounces Of pounded sugar. quart
of milk, and the thin rnd OF two oranges. sur ~
in balm marie till 1t thokens. Dissolve one ounce
of geatne in little warm water and add to It the
juice Of orange, add this to the custard strain,
put IL into mould and place 1t on ice to set.
PASTE FOR PET1Ts.-Sift ono-half pound of flour
on the board. and work in one.quarter pound OF
Lutter, one-quarter pound Of fiDe sifted sugar,
pinch of salt, and the yolks of two eggs, with the
Sat Somewhat sti paste Put the paste in cool
place for an hour, then roll to quarter of
Inch, and with cutters mark your shapes or mould
the paste into any forms you choose but they must
| be small shapes, this paste Is not adapted Tor
those OF large size. Butter kitchen paper and lay
it on baking sheet. putting tho biscuits on 1t as
YOU cut them. Brush them over with egg. and bake
until they become deep Yellow let them cool on
sieve For ginger or U.s. sa9H agynr o.
for lemon, either grated PEEL or good extract of
lemon peel for van la use extract OF vanilla. or
suQar By way of ornament the cakes can be
strown with finely minced angelica, candied peel,
or pistachios mixed with sugar.
ALMOND PETITs.-Mix with the above paste one
ounce Of sweet and half dozen bitter almonds
Ribbed to the smoOthest paste, and use the whites
of two eggs in mixing the cakes.
PETITs CHOUx.-This paste, like the foregoing,
can be used for various kinds of cakes and for
form of the elegant sweetmeats known as crOQaen-
bouches Put into gtoWpan half pint OF water,
two ounces of butter, two Jumps OF sugar and
sma all pinch of salt. AS these boil take the
stewpan off the fire. and mix in gradually. so as to
get tho paste very smooth, quarter OF pound Of
Vienna -four. Stir over the iro for i've minutes,
working vigorously SO as to prevent the paste get
ting burnt. Beat up three eggs with any havorng you
chooses stir them in little at time so as to get them
thoroughly Mixed and IL before all is used the paste
is firm enough to fall without spreading when
dropped from spoon, do not add any more. Have
ready lightly buttered baking sheet, and press on
it. from d paper cone, pieces of the paste in size
and shape like q pigeons egg. Brush the cakes
over with egg, and sprinkle over with icing sugar.
When baked dip each choux into syrup. and then
roll them in finely chopped pistachios mixed with
coarse sugar Almonds chopped ana dried in tho
oven until they take pale yellow color, or cur
rants may be used instead OF the pstachlos. These
cakes are often used as cases for creams, varOnsly
Favored, the middle boinG carefully removed with
cutter and when reiilled with the cream. the top
of the cake Is replaced by way OF cover.
STEEL ORNAMENTS (To CLEAN. Dip q small
brush into some paraffin and then into some emery
powder (such as is used in the knife machines and
we'll brush the ornaments, and all the rust will
come off; polish with dry leather and busters it
will clean any steel article PrOved.-lThe Queen.
How TO CLEAN BENAREs BRAss.-These brass
ornaments are so popular that housekeepers VIII be
Glad to know how, with all the intricacies of their
work, they may DO cleaned. Mix some cream of
tartar with warm water to thick paste !; rub this
we'll into the brass with flannel and brush after
ward rinse off under stream Of cold water. and
dry with soft cloth in front OF the nre polishing
with dry leather.
WHoopING CoUGH.-The following remedy is
said on good authority will greatly alleviate whoop
ingcough and if applied in the earlier stage will
modify it so that the patient will suffer no more
than from an ordinary cough. Evaporate slowly
over the gas or spirit lamp weak solution Of
boc acid in the room (cosedl where the child who
already has the cough, or who may have been
posed TO it, is at play OF asleep, for half an hour,
twice day, while any symptoms of whooping re-
main. This cough is supposed to be caused by
fungus, and weak solutions OF carbOlio acid produce
conditions untaYorabe to the formation and devel-
opment of the lower organisms. whether vegetable
or animal.
To REMOVE Iron RUsT-Apply oxalic acid to the
spot with the fingers wet with water, then lay IN
the sun few hours, then rinse thoroughly. H. NJ I.