New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-10-17

of this mixture IN the hollow part OF some broiled
mushrooms. and hot. tCAampisnons Ia Borde-
| idise.
| ONIONS FOR GARsrsB.-Take some middling sized
onions cut them ise IN slices reject tho sa
pieces in the centre. Put the larger bDes on coth
with flour; shake them about on TINS 80 a. 70
get them well iOured all over put them w tne Iry-
ing basket shake off superflu0us Hour. ana punge
the basket in very hot fat. A. soon as tney pegn
TO color lift them off. sprinkle hnc salt over the
and they arc ready.
FLyNI,U Soup lmaigre).-Bol equal parts OF pota-
toes aud turnips ia water, with one onion ana
head of celery. adding Depper anu SAT- 70 .as'n
When ;he vegetables are quite done pass Ine
on the fire. and as it b0s add pat OF Iresn
butter plenty of chervil. pinch OF parsley. and
few t3rragon leaves, all hney mlnced then pour ~
over slices OF toast and serve.
VEGETABLE Sour lmaigre|.-Pass through hair
sieve all the vegetables used TO make vegetable
stock, melt piece OF butter IN saucepan, ad1 q
little -four to it, mix il we'll then add the vegetable
pulp stir well. and moisten with as much or tue
stock may be- necessary let the soup boil, sur
into off the fire the yolks of two eggs beaten ND
with little water and strained. serve Win sip
pets of bread fried IN butter
KRoMEsKYs or PAR1RIDGE.-Pick ont al the
meat from the carcasses OF one or TWO roasteu pru
pound it in mortar with little butter pass IL
thron ,h hair sieve put it into saucepan WIN q
little moro butter, pepper salt and powdered spice
to taste, give u u turn on the nre ,hen sur III vi
the fire the yolk of one and little lemon JUICE.
Spread cut the mixture to get cod divide u ,ht9
small pOr ions roll each into thin slice OF parDoied
bacon dip in batter, and Try.
PoAcHED EGGS AND SPISAcH.-Fill shallow
SAUCEPAN with water aud SAT- qaantum suG.; aga
little VINEGAR and some leave, of parsley. When
the wafer ~ on the point of boiling nc should never
be allowed to boIl break two OF !sore eggs INTO
(accordng to the size Of the PAM and put on the
cover. When done, take them out carefully, prnsl
them clean both sides with paste brush ahd
cut each egg with IA round uted paste cutter, SO AS
TO get them of uniform shape. Serve on q PURGE
mate rs follows: PICK and wash perfectly clean
pounds pounds OF spinach, put IL mo saucepan
lto nd Lat 4
turn il out Oh a hair sieve to drain. squeeze the
water out. and pass the spinach through the sieve.
Pat good lump of butter INTO saucepan, Try II q
light brown add pinch OF Hour, NIX well pun III
the spinach, pepper and salt To taste ana "a Iitto
mix stir well, dispose the spinach on
dIsh, LAYING the poac he'd eggs on top Oh IT, sho
border OF lred slppets round 1t.
CAVIIFLowER AND CHEKsE.-BOil the caullii0wer;
When done, put Oh tue top tablespoonful OF Rrateu
cheese and l2 ounce Of butter IN small pieces Melt
it well into the caullfiower before the nre or Ill tue
oven. slightly browning 10. Asa sauce tor IL mix
teaspoonlul of our2 ounces grated cheese, ounces
melted butter taDiesD ,onfuls OF cream or niik
two wcll-Deafen eggs. Stir al well together IN
saucepan over the fire, and strain through COZ
andcr If not perfectly SulO0tD.
OYSTER KEoMEsKYs.-Parboila dozen oysters IN
their own liquor. remove their beaTis, strain the
liquor and cat up the oysters into small dice melt
a piece of butter i'll a saucepan, STIR IN a pinch OF
hour add the oyster bquOr and the minced oysters,
salt and pepper to taste little grated nutmeg ana
a pinch or two Of chopped parsley take the sauce
pan off the fire. and STIR in the Yoik OF one egg WIN
Il
quite cold divide it into twelve portions, cut some
slices of parbOied lat bacon as thin as possible TO
the SIZE Of ll2 by zig inches wrap eacn portion
tightly IN piece of bacon When they are all done,
dip them IN batter and fry them III plenty OF hot
laid 70 a light brown color. Drain well from tat III
front of he fire. and serve with fried parsley
FRYING BATTER.-Beat up together two table
spoonfuls OF brandy the yOiks of two eggs, one
tablespoonful of Oiye oil. and four or five table
spoonful of cold water. Analgamate with ths three
tablespooniuls OF fine -four, and good pinch OF salt
Ratt fflaf uIY uTt n
more water if TOO thick When ready to II. stir
INTO it lightly aud quickly the whites Of two eggs
whisked TO a froth
| SoIEs A LA MArTRE D'HorRL-Put into sauce
pan full OF water II bunch of parsley, an onion.
blade of mace whole pepper, and salt TO taste
When the water boils throw IN eight hets or soles
or other fish, each tied up III knot, and let them
| boil till done. Serve with maitre MOTEL sauce
MurRE p'lIorFL SAUCE.-Melt couple of ounces
of bntter in a saucepan, mix thoroughly with II two
tabespoonfus OF -four add half pint OF hot water.
white pepper aud salt TO taste, and STIR until ~
| thickenS If roo thick add more hot wafer Mlnce
very finely handful of parsley, knead il with bali
/ an ounce of butter add tins 10 the sauce win the
juice OF half lemon, stir 1t well on the hfe' ana
|