New-York tribune., 1880-10-03
HOUSEHOLD NOTES.

Ftsu uCHoouETrEs.-Take any kind OF cold cooked
fish mince il very finely or pound 1t IN mortar,
,noisteninp with q little cream If you nave IT, Beat
an egg light mix with little milk and Hour INTO
smooth creamj mix up the pounded fish with TINS,
seasoning it to taste with pepper salt hney chopped
parsley and few drops OF lemon luce, make
with the hands into pear-shaped croquettes, dip INTO
eg0 and bread crumbs and fry brown in not lard
Garnish with parsley and serve with brown oreau
sliced the slices buttered preSseu loRe'hcr au 0"
into narrow strips.
OYSTER SrUYFING-Make your stufing OF bread
crumbs, sage, summcr-savory, pepper, SAT- ana q .
little chopped pork and celery. Chop hnely anu
frv in butter some onion and add to the stuing
which shonld be well amalgamated, and bound
with one egg beaten This stufiing Is better If the
pork is omitted and the t are rsG
finely crumbled with the hands ana mxed WIN
butter makes stui1ing so much superior 10 soaked
and squeezed bread that 1t seems another tnlng
altogether The clammy stuflng OF tho average
Hbernan cook is a thing which cannot DO eaten
the stnffing made with crumbs and butter as above.
and seasoned to the ndiclous taste PeiOIS 9 Is Vu' @
wholesome, but assuredly delicious. For OYSTER
stuhing add oysters cut In halves OF quarters 10
the above. .
Green leaves from a cauliiiOver and cut OF the
stalk close lay it in salted water for an hour; then
put Ii stalk upwards into saucepan III OF Doing
water with salt and piece OF butter ieI IL ooii
mot TOO fasU till done. Take it up carefully, and
put 1t on sieve to drain MIX pinch OF Hour ana
a piece of butter IN o saucepan; add Dottie OF
MIX we'll and when the sauce is quite hot stir into
1t the yolk OF an egg beaten up with NIUE coi9
water aud strained. Pour tho sauce on dish, ana
place the caulinower in the middle.
MIYONNAIsE SAUcE.-The secret of n good sauce
il to have the materials well chilled before begin
ming, and to add the oil very slowly, To attain the
first put the eggs and OIL in cool place for several
hours before you need them: The second Is managed
bv tightly cOrking the oil bottle having first cut
little groove in the cork. thus allowing only small
stream of oil to escape at II time, Ingredients
The yok of one raw egg. one pint OF olive OIL. YIN.
egar or lemon juice pepper and salt to taste. Put
the egg in a soup plate ln very hot weather use
ho-water plate, substituting ice water for the hot
water), add saltspoon of salt STIR little with
silver fork; then commence adding drop by drop
the OIL stirring the while continue this till all the
oil is used After the is once fairly started
the oil can be added rather more rapidly; but great
care must be taken always to stir the same way
and thoroughly incorporate each instalment OF oil
before adding more. III the sauce grows too thick
and stringy add very little vinegar, otherwise dc
not add the vinegar and pepper (red till the last
If il should ourde. begin again with another yolk
of egg and another plate AS soon as the new sauce
is we'll started stop adding OIL and add the curdled
sauce by degrees till 1t is all used. For chicken us,
il plain; but for lobster, shrimp or crab add {
little French mustard.