New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-11-07
HOUSEHOLD NOTES.

CR0UsTADFs OF PARrmpGG.-3ol q quantity Of
rice III snited water till done. STRAIN OF ne water,
Dut the rice IN = saucepan, ana Hetp m9's'e9ilhg
with as much milk or stock ~ II VIII absorb; aid -
handful Of ParmCSa;l cheese and NTH" pepper.
When the rice is thoroughly done, or rather over
done spread n out evenly 10 the thickness ol about
tyo inches on q slab or dish When quite cold. cut
out with two-lnch patty enter ms ma;y rounds.
as the layer of rice VIII admit. Beat up m egg, loli
each round" "crOUs;ade" IN 1t, anG tnen cover
well with bread crumps, repeating the operation II
necessary. Make an impression with smaller patty
cutter on the top Of each crouStalc, dispose them
carefully in the frying basket ard plunge IT INTO
very hot lard. When the cTOuStaGcs have taken
GOOD color drain them. and, lifting he cover ltormed
bv the impression of the smaller cuteTl scoop out
the rice from the INSIDE of each crOustade with n
teaspoon. Fill them quickly with the following
PURGE aud serve:
pIrRER-Take the remnants of some partridges
cut them IN pieces. and put them into q saucepan
with half an onion, a carrot n bay leaf, small
piece of celery if ObtaInabe. couple of cloves, n
little piece Of mace. some whole pepper "A large
pinch of salt press the whole down tight, ana pour
inst enough common stock water 10 cover the
cOnteuts Let the whole boil for couple of honrs
strain the liquor, and put II by. lake hall pound
of lean beef, chop 10 up, and pound 1t III mortar
with all the flesh that can be picked ont OF the
pieces of PARTRIDGE then proceed TO pass the whole
through a sieve, moistenlng now anu then Win
some of the above liquor. Lastly, heat the pHree
correct the fayOrng II requisite aad IL is ready.
RrOwN RAGoUr or VEAI~-Talc two pounds of
the breast cut it into rather small pieces about the
size OF egg, roll them well Ill nOur' put some tat
In the frying pan, fry the meat until NICE brown.
take il out then fry four onions two turilps cut IN
Large Dice, and one carrot the same; when brown
tate them out put the veal and vegetables into
nan season with two teaspoOnfulS of salt and one Of
pepper add pint of water, put into oven Tor one
hour skim the fat, shake the pan, and serve. few
herbs and little ham or bacon are an improvement.
Reef mutton, lamb and pork may be- done the same
way. teasDo0nful Of sugar Is an Improvement.
CU1TFrs OF QUAlLs-Cut the breasts from half u
dozen quail and AT the small enu OF each Insert q
neat little piece of leg bone 10 make the breasts look
Ike outlets DIP thcm IN melted butJer, season,
roll IN cTacker-CTumDS aud IN III not butter. Serve
with French pcasc la the centre OF the dish.
CAPoN RANAQUE.- Slit the cap0n down the back
with "A sharp knife, then with the knlle Close 10
the bones scrape down tho SIDES ana the bones
will como out, all except the leg AMI wing bones.
Then stun the capOn with "A turcomoat OF cold
grouse duck OF lamb, chopped and pounded into
"A smooth mass, richly seasoned with salt, pepper.
two taJespOOufuls OF chopped pork the juice oil u
lemon, and some sage aud summer saYory. Sew
M the capon, tie 1t into good shape and lard
lie ROD or breast thcky with bits OF fat pork and
yonI larding needle. Roast IN the oven. bHsting
often with little fresh butter. IL must be
thoroughly dono. ana the surface deiiclou5ly
Drowned. Serve with niaccaron1 dIcssod WIN
tomato sauce.
| NouG,rs 4 LA CHANrLLY.-Melt half pound OF
loaf sugar stirring IL with wooden spoon until 10
! ia entirely dissolved aud begins 10 rise III little
| bubbles on the surface. Then add tlree-qnarters
| OF "a pound OF almonds previously scalded
| skinned split. and dIIcd IN the oven flaNe some
little deep Inoulds ready dencately brushed inside
| with the best sweet oil. Put some OF the Ougal
| into the mOuds aud with "a small STICK smooth II
| about the Sides untI IL forms little cups. AZ II
| har.icns turn them out OF the moulds Keep The
vessel OF nolgat tho frs until all the mOulds
are filled, 50 that 1t Will not harden 100 much u
| handle. When the nOugats are u Do sent 10 tne
| tnhlo nll them with whipped cream nicely
| Favored aud put two or three candied cherries Oh
| top of each
| py,cu FaIrlsRs.-Take large. firm halves Of tn,
! sweetest ana Yclioweot canned peaches and stee.