New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-11-14
HOUSEHOLD NOTES

! FiLLFTs OF WmrFPIsH-Cut the fish into neat
pieces about large rs the palm Of your hand. Dip
| them into batter Of egg. milk and -four; roll ~
hot Lard. serve with tomato sauce. directions for
! which have been given ~ tIls column.
! CROUsTADEs or CnICKFN.-Cut the crumb of n
loaf of bread into slices TWO inches thick. and then
| with a round plSte-cutter, about two inches in
! diameter, ont Of each slice many pieces rs
possible. with another paste-cuter, alout one and
! n half inches IN diameter, make mark on one side
! OF each cylinder OF bread crllmb When All are
ready, FRY them n golden color IN very hot lard. i
dceD trying pan should be used and plenty OF lard.
80 that the crouStldc fairly SWIM m the tat. When
I done. lay them on "A sieve IN front of the fire to
| drain, AMI afrerYard remove the cover marked
with the smaller paste-cutter), and win the handle
OF tea spoon scoop on al the inside Of each
tade. Mrnce finely Sume remnants Of roast or bo ed
chicken, free from skim etc; add equal quantity
/ of ham or tongue, Is well as a small quantity of
| mushrooms, also finely minced. Toss tie
| whole ia "A saucepan with piece OF butteT, mixed
| with pinch of ilour; add white pepper, salt and
powdered spice 10 tasr; mOlstcu II necessary with
! ittc White sleek. Stir III. Of the trr, the vOk
of egg, beaten mp with the juice OF half lemon
nil the croustaGes with tins mince, pat a button
mushroom on tlc top OF each cover them with Il
sheet OF oiled paper, Dnt them into the oven to get
| thoroughly hot. and serve.
ROLLED LON OF MUTroN.-Chop finely the Gl-
let ana mix with it Its bulk liz fine grated bread
crumbs. ounce of suet chopped, a shaot finely
minced. a teaspoonlul of chopped parsley, lit
tie pepper, salt nutmeg and lemon-rind
grated. Add enough egg to bind TINS
forcemeat together and then spread it
the inner side Of the mutton; roll it neatly
leugthwse, bind 1t tightly with tape flour it well,
and roast II. Serve In dish with rich brown
gravy poured round it Ia little wine in the gravy,
and garDiSh with sp1gs OF watercress.
CAULFIowER AND CHEEsE.-BO the caulihower
When DONE put CD the topa tablespoonful OF grated
cheese and 70 ounce of butter IN small pieces. Melt
it well into the caullfower before the fire or in the
oven. slightly browning IT, As for it NIX a
teaSpoonful OF I0ur.2 grated cheese ounces
melted butter, tablesp oonfuls of cream or mi k
TWO wel-beaten eggs. Stir all well together n
saucepan over the fire. and strain through a col
ander II not perfectly smooth.
SALAD OF PARTRIDGE-Trim some pieces of cold
cooked partridge carefully, and remove the skin
from them; beat up III basin three parts Of olive
oil and one of taIragOn vinegar, with pepper and
salt TO taste. and some finely -mlnced tarragon or
cress; dip the pieces OF partridge in this. arrange
them on a dish with some lettuce dressed in the
same sauce, AID ornament the dish with hard-boied
eggs, picked gherllns anchovies thoroughly
washed), capers etc. Mayonnaise sauce NAV be
used instead Of this PLAIN dressing and, if there is
enough of the pieces of breast, they may be IN
closed in a border OF aspc jelly, and the salad put
IN the centre with the other pieces.
CHOCOLATE CREAM.-Mix the yolks of six eggs
lstralned with 2oz. of pounded loaf sugar and Boz
OF grated chocolate add one pint of milk set the
the fire in a double saucepan, the outer |
filed with hot alter. and keep stirring till the
cream thlckens dissolve III little milk four sheets
of the best French gelatne add this to the cream
aud strain II into basin PIT tins over ice. stirring
TIL the mixture begins 10 set, then add pint OF
well-whlpped cream. Put mould III the ice. pour |
III the cream. cover it with ice. and when quite set
turn IL out and serve.
JAM TARTLEfs.-Iake some puh paste, roll il ont |
hall an inch thick. aud line patty pans with |
it. Cut some rounds out of the bottom of a stale |
loaf an inch III diameter less than the patty pans
put ~ each exactly IN the middle and press
IT down. bake IN quick oven until the paste has |
well rsen-aDOut fifteen minutes. Remove the |
pieces of bread and I'LL each tartet with either apri-
cot, strawberry or currant and raspberry jam.
POTATO SALADs.-1. Rnb a dish with a shallot 1
dispose IL cold boiled potatoes cut in slices
beat together three parts OF oil and part more
less according 10 the strength of IT. of tarraCop
vinegar, with pepper and salt to taste. Pour tins
over the potatoes and strew over all IA small qEan
tity OF any OF the following: powdered sweetherbs.
miut parsley cheryii, tarragon or capers. a com
bination OF them all. finely minced
2. Cut cold boiled potatoes IN small cubes. Bono
and hlet few anchovies aud chop them up; take
the same quantity OF capers Mix all together with |
some finely minced tarragon powdered sweet
herbs add plain salad dressing as above Put on n |
dish rubbed with sha]lot and make a border round
ii Of pieces Of hardboiled eggs and stoned olives
3. Take equal parts Of cold boiled potatoes and
cold boiled Spanish onions; cut them into conven-
lent pieces, sprinkle powdered sweetherbs over.
with border Of snail radishes.
4. Take four or five cold boiled potatoes. half