New-York tribune., 1880-04-04
HOUSEHOLD NOTES.

| HOUSE PLANTs.-Mrs. j. G. says, "If II. q. d. wiz
steep quassa chips and apply the liquor WIN
syringe or an old hair brush, the lice will dlsapRe
1t will not injure the most delicate plant II w. "a,
quart of water and sprinkle over the plants every
other day. If that Is not strong enough auu inore
ammonia it will not injure the plants.
MocKrNa BIRps.-E. W. D. in reply to 81. 3; b. n IN
| regard to mocking birds says; " 1. Inc iemale
| mOcking bird sings occasionally when sne Is WHO,
but nevern cage rhs male eird MaU nas birds GD5s
| eommence singing O little in November and Decem-
Der but do not sing well until February.
vIxEGAR.-W. C. writes: :" For one gallon OF
vinegar use one pint and half OF sorghum, about
two tabespoonfnls of dry hot yeast, an soft wafer
| Keep warm till it works"
+. H. w. writes: Take o pint OF molasses OF its
equivalent in sugar to O gallon OF water, put into
an open mOuthed jar or keg. Put In holf pint OF
raw corn to ten Gal Ons cover with netting 10 keep
out insects. Put 1t, In moderately warm pace; e
to 20 DAYS Now pour OFT the clear part. throw out
dregs and corn, return the clear part to the kcg,
slodU sood vinegar II sg which will not be poison
M. NJ. :. writes L" save all the parings and
cores Of sound good apples put them in the oven and
let them Eet quito dry, then pour boiling water Oh
them let them stand till the goodness IS well soaked
out. then turn off the waterin jar that has little
GOOD vinegar in it, or put i'll little sugar or m0as
ses and keep IL near the fire 1t will soon ferment
and be as nice as cider vinegar. During the jelly
season. after the JUICE is squeezed from currants or
other Irut turn boiling water on tho seeds and skin
or pulp and strain off into the vinegar jar The juce
from almost any fruit is good tor vinegar and will
help give 1t a fine color.
WHAT YoUYG LADIES MUST EAT.-The days of
Lydia Langush have gone by IN general society,
aud il is not thought the height of elegance for n
lady to affect to be delicate fragile creature, too
ethereal to need substantial food Of any kind There
is of course "a medium III all things; and. a5 large
dinners ara ordered mainly with avew to please the
paatcs Of men with epIcurean tastes 10 Is h?t % SH
med and richest of the dishes Rlyen but should
rather select the pauest on the menu; This remark
more particularly applies to young ladies ana young
m0rrieI ladies, whie mddleaged and elderly ladies
arc Mt liberty to do pretty much as they please VIII
out provoking comment. or even observation. Dut
there are certain things that young ladies' are not
supposed to eat of at dinner, although handed TO
them in their turn-as for instance, marrow pattleS
foie gras patties, snpe wlth tran; woodcocA Win
trail cayiafc. blOater cheese, ctc.-lIhe Queen.
BREAKFAST DisHES.-Trout mackerel split
omen and broiled, scrambled eggs anchoyy toast,
buttered eggs with tomato sauce, fried soes with
cut lemon, kidneys stewed or fried, kidney toast,
ham toast oncleis currod fowl rabbit, rissoles,
pOtted meat and lobster or salmon outlets are all
excellent dishes for breakfast and not very dincult
to prepare.
HASH MUTToN.-Fry an onion chopped small. with
some butter till il Is Drowned add tablespoonful
of -four, aud one and half or two gills OF stock.
q trispoonful of walnut ketcEnp. half that quantity
Of Worcester sauce. and te?spoOntnl OF tomato
saucr Stir the whole together. let il boil once
twice and strain IL into a saucepan. When cold.
lay the pieces of mutton in II with this sauce, aud
place the saucepan by the side of the fire, so that
saucepan occasionally bur nevor lot the hash boil.
serve with sippets of bread fried IN butter.
ODDs ANp ESDs.-I bave been frequently struck
rnvsplG by The amount Of ingenuity and clever con-
trivancc which have seen displayed In hOusckeep-
ing where the income was small but the most was
made OF It. Little odds and ends that wasteful
cook would have thrown away, teappeared IN deli
cate aud tempting forms as breakfast dishes or en-
tf6es. Joints wcre not sent 10 table cold and nn-
ganishcd over and over again. till ono was tired OF
the sight OF them. but allowed to rest the larder
for aday or two after their first appearance and
then served up with snch delicious supplements OF
salad aud other vegetables that the obnoxious cold
meat" acquired merits which II bad never seemed
10 possess before In far laTRcr and richer establish
mcnts, on the contrary. have sometimes been re.
minded Of the lady who had pig killed one Saiur-
day. and for the whole Of the ensuing week enter
talned her guests upon pork alone because 1t saved
trouble - no Queen.
CRoQUErIrs or CnICKEN.-Trke of the breast Of
and II trufrs one part. Mince all these very finely
and mix them together Melt piece Of butter in q |
saucepan. stir little flour into II. then put in the
above mixture, and moiscn with small quantity Of
stock add some finely minced parsley pepper. salt
and nutmeg to taste. STIR It on the fire for few
minutes theu stir in on tho fire. the voii.o Of one ..
two cggs beaten up with the juice OF a lemon and
strained Spread ont this mnce (which should DO
pretty stIl a marble slab. and when it IS nearly
balls or OF cOrks. Dip each IN bcGtcn-up egg. and
then roll IL i'm very Zine baked bread crumbs after
the np.e Of an hour fry the croquettes, IN hot lard
10 golden color. Serve on napkin with plenty OF
parsley.
RIsSOLES or CHiCKrN.-Mince very finely some
remnants of fowl free from skin, ctc add ap equal
quantity of ham or tongue. rs we'll as a small
quantity of trufflcs, all nrly minced toss them 10
saucepan with good-siZe piece OF butter mixed
with large pinch Of flonr; add white pepper, salt
and nutmeg to taste stir in. of tho fire. one or two
y0lk Oi eggs, beaten mp. with squeeze Of iomon.
aud lny the mixture Oh plate TO get cool Make
pnsie with somo -four little water two eggs
pinch of SALT and two or three of sugar: roll II out
tO tho tiCkncss OF % penny piece; stamp 1t out
IN round pieces three inches In diameter. pu piece
Of the above mncc cach then fold IL up: iasten
the edges by moistenng them with water, and trim
neatly with flutel cutter. DIP each rlssOle III |
bcatcn-up egg, aud fry nice color in hot lard
C,ErS mr. LITTLE EELS