New-York tribune., 1880-02-22
HOUSEHOLD NOTES.

CRoQrETTEs AND RiCE.-Chop mp an onion very
fnc. aud frs 1t in butter tl II bee Of golden
color; then sir in tcacuPful Of rice let 1t cook ia
the butter Tor few minutes, stirring all the time
then add one pint of good gravy. and simmer slow
Is. When nearly cooked put litiic grated nutmeg,
Farmrsan cheese tnlso grated, salt and pepper to
tl4'c Nix we'll mp. when thoroughly done, let #
saud icW minutes before The hre, and lust before
,.ry.ug .tlr lu q small piece more butter. Serve
with nicely fred croquctics OF any KIND of meat OF
poultry.
PoUitr IA M,EENGo.-Cnt up an uucoollcd
chicken ~ for "A irica--rc, and tIy ;hc plrc,S iu
plenty Of olive oIl, with bruised coye of garlic
u, pcpp,T and silt to taste, and mall fa2Lt 81
,,v.rt herbs put iu the thighs irst. as thty take
longer 10 do Take three fabl"- -pocuin.S of tine OF
u.td in IT,, Ing the chicken, add ,ulr minced mu-h-
rooms. -iaIut, aui parsley, glass oi Wiulc Wlnc,
.afy 20 k sufficient quantity Of sauce, with
powdered pepper aud salt To- taste. Let the sauce
toni t,n oI h.iccu muI!c. 1hd pour Il over He
n..r,- ol IN cl,r, neatly pdci up pu dish. Cor
u..h with bread -'pp'o iurd in OIL o. butter, ard
v Gol. button mushrooms, cooked With the sauce.
Iricd 1gs may also bc added to the garuish.
How 40 CLrA~ B8Ass AND CuPrfE.-Ihc follow
,up mixture Will be- found the best thing for clean
irv brass coppcr. tin, s'air-todS, tap, and ,yeu
windows. and II Is quite worth the trouble Of mlh-
iug once year. as the Quantities ! give viii last
that tmc AMI the best Way lS 20 stOIr ID iu wide
uouticd pickle i1Is of glass or stone: pound
Whitening pound rotten stone, pound Soft soap,
! tcacuptul vinegar, as much wafer as VIII make II
q the. paste. Let % hoil fully ten mHlt,S, and
when u, ailV cold add hIif ut ut sput, OF tur-
p.ntiu.. When you use It pm very httic on rag.
and rub the article you wish 10 clean well with t
mill II becomes bright. and then polish with "a
leather dipped i'm powdered Both brck juirs, You
p.r bath brick n soon furnishes but Bath brick pre-
serves the p0s!.-ili. Is.
10 COOK "IoNG-NFCKFD" OR SOTr CLANS
Wash thoroughly. then separate the touga parts
from tie body OF the clam, and chop hhely amer
draining all in cullcndcr. Then throw all to-
pcthcr m q bowl or deep lsl. and 10 bunch
brrnk the yolks OF two eggs renty Of salt and pep
pei grated Tnd Oi onc-hal' lemon. Juice Ol hail or
more 10 taste Then sprinkle touI with little sea-
foau added To the dry Hour, ana str through the
u,xtur, MI il D., quite suH have really pan, with
very hot fat, ana drop good-siz spoonful At a
time and iry light brown. like oysters; garnSh
with parsley and sliced lomOn. Any clans may be
treated this way.-lSlrs. l.. l.. v
THr BEST FISH BALIs-On the morning you in
tend having them, pare your potatoes ana boil I;
drain oil the water. and cover with clean towel to
dry First, though, boil your Goldfish TIL done ::
then phil to srcdS carefully feeling for every bone
ard lump. Mash the potatoes very incly, pour IN a
htte warm milk aud n small lunp oi butter; beat
up your potatoes TIL they are rs lEht as down, then
NIX with your fish. ana work all together thor
o.rnly 4 small raw onion, chopped very finely.
mixed through, gives iiayor when many persons
like. no pepper nor egg. When ready, roll into
small cake, lightly, and Try delicate brown. The
particular part n to have your potatoes quite soft
with the mix. ana hsh WIN not the smallest lump.
-lMls. L. l.. v
GuoD CKuLLERs-'lO ore quart Of flour rub two
scaut tcaspoontuls sea-loam, lump 81 butter half
sile of An egg. good cupfu of white sugar, pinch
of salt, NOlkn OF TWO t-Rh. w 'lk lliN loyftucf
GoroughIy bat very lightly, using the fps Of your
durcr. MOi-tcn with enough milk 10 make soft
a dough as possible 10 roll out, using ~ little -four
a. Won can. rolling ont into twists. It must be n
sticky dough. Keep your fingers just dipped IN
lnur Ii the mixture be too stlH your cIullers " ii
be tough Too much working will toughcn them
Too. Have your lard well boiling and drop in
nuckly aud watch carelully.-lM Mrs. T.. l.. V.
A CREAM TO EAT WITH FEUu-Bol half pint
of cream and nalt piut of milk with bit of lemon
nrrl; add few almonds beaten to paste with a
DION of water and little sugar fake % ieasp0Ontu
ot dried aour, rub u smoothly down with a little
cold milk aud 4 tow drops of OungU-lOWer water: ::
nux all together and let 1t boil let it remain TIL
quite cold and then add little lemon juice
To CLEAN WHITE KNITTED GARMENTs.-Iake
those not needing washing, being only sgh,ly
soIled riace them in Il pilOw-casc one at u Zine.
sprinkle -four through It., aud shake we'll until 1t
looks Us bright as now. BOraX is excellent to wash
aannel. with. dissolved in luhcwarm water.-l Mrs.
4. l.. V.