New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-07-18
HOUSEHOLD NOTES.

SEvIGNE SOUP.-Cut some carrots and small
onion into small thin pieces and COOK them in
salted water cook also handful of tender green
peas. Add them when done to three pints of boil
ing hot stock. made of chicken and free from grease
put in also lew tarragon lcacys, minced. Then
beat up together the strained yOlkS Of four eggs
and a gill and a half of cream; stir into them lit
tie of the soup then quickly stir in the rest of the
soup off the fire and serve Serve with II pilot bis
cult instead OF bread
MAITRE D'HorEL BUITER.-SDread your broiled
mackerel with this butter, which is easily enough
made Take a piece of fresh butter, the size OF an
egg chop into exceeding iineness two or three
spIigs OF parsley, and amalgamate thoroughly with
the butter, adding the juice Of hall lemon, and
some pepper and salt.
CAIF's HEAD IN FRnURE.--Take some slices from
the thick part of a calls head, trim them nicely TO
the shape veal outlets usually cnk; simmer them
tor about ten minutes IN little stock with small
bouquet of sweet herbs. shalots and parsley, salt
and pepper to taste. When they have slmmered for
ten minutes take the pieces carefully ont with a
draincr and lay them OF a clean napkin. When they
are freed from all moisture dip each into a little
well-beatcn egg. then bread-crumb with crumbs
that have been Favored with tcaspoonfnl of grated
Parmesan cheese, n suspicion Of grated lemon peel
and little salt; Tedlp them into egg, and bread
crumb once more. Have ready in n clean frying
pan some boiling lard, and then fry carefully each
piece. Pile the pieces high up on clean napkin
and garnlsh with fried parsley; serve while very
hot
GEATi ID HAM SANDwICHEs.-Grate finely as much
well-cooked nam you are likely to use, flavor it
with "a very little cay enne and some nutmeg Roll
perfectly portions, prick i'll one or two places
TO prevent II rising too highly, and bake III quick
oven TILL of golden brown. Then take ont and let il
stand till COOL when spread little fresh butter
over the whole. This should not be done till the
paste Is perfectly cool. Now spread the grated ham
evenly over the paste lay the second piece of puff
paste over it, and with very sharp knife cut into
small-sized sandwiches.
LITTLE RICE PUDDIN0s.-BOil two large table
spoons ful OF rice IN half pint of milk till thick
Then add q good piece OF butter, pint of sweet
cream and let IL boil up once. When this Is cold
put in sugar nutmeg, cinnamon and grated nut
meg taste, with the welbeaten yoiks of four eggs
them with the mixture. and bake three quarters Of
an hour In rather n slow oven. Serve hot with a
sweet sauce, putting spoonful of peach marma-
lade, ounce Jelly, or berry preserves on the top of
each pudding.
SwEETBREAD FRITTERs.-Cut some previously
parboied sweetbreads into slices bali an inch thick
Scatter over these slices a little lemon juice chopped
parsley, pepper. salt and nutmeg. Dip them into
batter ana FRI in hot lard. Dram arrange them on
a napkin IN platter aud servo with parsley gar
nishing.
SPINACH GRERNING.-This greening, which is used
TO color soups, etc, Is made thus Pound n
quantity Of spinach In mortar put the pulp IN q
cloth, and, by twisting IL Mt both ends extract the
juice, TO which add quarter of It's weight of loaf
sugar and lay IL in double kettle to reduce to ono
half. When quite cold, put il into small bottle.
POTATOES I'm CAIssg.-Wash some large fine DO
tatoes OF mealy sort and bake them. When done
cut small hole IN the top OF each aud 44kefully