New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-04-25
HoTrsEHoLD NOTES.


SOUTHERN MopR OF COOKING RJCR.-Pick over
the rice and wash it In cold water TO one pint Lce
put three quarts boiling water and naf yeaspoon
salt; boil it Just seventeen minutes from the time
il begins to boil turn of all the water ses L over
moderate fire with the cover of, to steam fifteen
minutes. Take caro- and be accurate. ine rice
water Grst poured off is good TO stiften muShns.
To PREVENT FLIES FROM INJURISa PICTURE
FRAMES, GLASSES, RTC.-BOil three or four onions
in pint of water then with gliding brush 40
your glasses and frames ana The mes VIII nOs
aligbf ON the article so washed This may be used
without apprehension as it will not do the least in
jury to the frames.
VEAL HAsH. Take teacup OF boiling water IN
saucepan. stir in an even teaspoon Hour wet IN a
tablespoon cold water, and let 1t boil I'VE minutes
add One-half teaspoon black pepper. as much salt
and Two tablespoons butter and let it keep hot but
not boil Chop the veal fine, and mix with it half
as innch stale bread crumbs. Pat it in pan and
pour the gravy on 1t, then let it simmer ten min
utes. Serve this on buttered toast.
SOUTHERN GUMBO.--Fry one chicken brown, and
two slices Of bacon. Pour on them three quarts
boiling water; add one onion and some sweet
herbs tied III rag simmer this gently three hours
and half. STRAIN off the liquor, take OF the tat,
then put the ham and chicken, cut IN small pieces.
into the liquor. Add one-haf teacup ochra cut up.
also one half teacup. rice Boil one-haif an hour.
and just before serving add glass OF VINE ana
dozen oysters with their JUICE
sAIIg's BIscUITs-Three good-sized potatoes
boiled and mashed fine, one tablespoon sugar. one
yeast let It rise till light then add one quart water
and flour to knead; knead bali an hour and set 1T
to rise light again before baking.
PoTATo PUDDING.-Two pounds potatoes boiled
and mashed, One-half pound sugar, one-half pound
butter, six eggs, wine glass brandy. one nutmeg.
Line n dish with paste, and bake.
INDIAN SUET PUDDING.-One-hah pound suet.
chopped fine, one cup mOasses; one pint mllk one
egg meal to make very thin batter. one teaspoon
ground cloves, one teaspoon ground cinnamon, one
teaspoon salt, little nutmeg few currants or
chopped Taisns. Boil or steam three hours, Sauce.
CHARLoTTg RUssR.-One pint milk, tbree-quar-
lave 0na-half bOX Qelatlue. PM These
together and set over kettle OF boiling water
after the gelatne dissolved, beat four eggs and
stir iu Leave over the fire until it looks clear, then
Iet it cool. Beat TO stiff frOtb one pint cream.
then add vanilla to taste. Stir all well together
and set in cool place with ice or snow around IT.
When you add the eggs stir thoroughly oil the time,
and when it 10 cool give it hard beat Put cake IN
a mould stuck together with white OF egg and
put tho liquid inside, OF serve the cake and LIQUID
separately.
CHICKEN SAUTE.-After jointiDg the chicken, Miss
Corson placed IL in a saucepan. with just enough
olive oil ON the bottom of the pan to keep it from
most wholesome of any kind of fatl After the
chicken is thoroughly Drowned cover 1t with boil
ing water, stir it, and cook slowly Tor an hour; sea-
son with salt and pepper then add one tablespoon
ful of flour and put iuto it either small onions or
mushrooms. She added the flour dry by stirring
she avoided any Jumps In the broth. The chicken
weighed about three pounds, and with this she used
twelve small onions, being careful not 20 cut the
little ends Of each is usually done when they are
served alODe.-IHartfor COurant.
suMR or Miss CORsoh's TEACHINGS. -Potatoes,
any time of the yeor, can be made nealy If boiled
in salt and water and drained and then covered
with thick towel and left in back Of the range five
minutes.
To retain the color of any vegetable plunge il into
cold water after boiling.
Cooks make the mistake of boiling things too
much. After reaching the boiling point meats
should simmer. The toughest meats can be made
teuder by so doing.
1t IS always best to under-season rather than to
oyer-seasOn food.
When ANYTHING is accidentally made too salt 1t
can be cOunteraeted by adding tablespoonful of
vinegar and tablespoonful of sugar.
Meats of any kind should not be washed. but
wiped with q towel to preserve the JUICES and
quality.