New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-08-22
HOUSEHOLD NOTES.

| FnLFTs OF SPANISH MACKEREL-Split and cut a
| Spanish mackerel into fiets two inches square,
season with salt and pepper. dip In butter ana fry
hot lard. Serve with boiled potatoes ana mayon-
| naise containing litte parsley, onion and
| cucumber pickle chopped fine.
! MUSHROOMS SAUTKs.-Pick and thoroughly clean
them. cutting them IN four pieces If large throw
them into cold water. with the juice of a lemon
little vinegar, as they are bang done; then take
butter in saucepan, add pepper, suif. and little
grated nutmeg. Put in the mushrooms, and toss
over the fire TIL thoroughly COOKED.
SAINT or DCCK.-Cut mp 4 cOuple OF cold roast
ducks and heat the pieces in a saucepan with a rich
brown sauce into which has been put glass of
wine. Season to taste, add some stoned olives, and
arrange on hot dish. Pacing about the meat
c,OatOHs OF fried bread cut the bread tor these INTO
small slices OF any shape and fry in boiling lard.
SARATOGA POTATOES are prepared with a little
cabbage cutter which shaves off a large lair potato
slices OF fairy-ke thinness. Put the slices for u
few minutes on ice in cold water. Try your
boiling hot lard with one. slice to see
in few slices; when Of delicate yellow color,
skim them out upon TIN plate wish your perfOl-
ated TIN adle spriakl over them some liue salt aud
put them IN your dish. They are as good cold
hot.
MACAROoN CUsTARD.-ScaId quart of milk on
the fire and add to It acup of sugar. Soften two
the milk. Iuen pat In four We.l-beaten eggs
and str the whole about for moment. Then pour
the cuStaTd into cups and bake Ill tbe oven in a
pan half-full of boiling water.
CHICKEN IA CRENE.-Cut the chicken up stew
in pan of water until done; then make a thicken-
ing of cream or rich milk and flour, seasoning with
butter, pepper and salt. Have ready baked pair
of shortcakes, made as for piecrust but rolled thin
and cut in small squares. Lay the crIIsts dish
and pour over them the chicken and gravy while all
are not. ms Is delicious substitute for chicken
pie.
PUFFs-Beat very light the yoks of six eggs add
pint OF milk pinch of salt, the whites OF the eggs
beaten 10 roth, and -four enough to make the
batter like thick cream. Bake IN cups III quick
oven.
CoCoANUT CAKE.-Take half cup of butter,
cup Of sugar, two eggs. half cup of milk. half
teaspoon of soda and whole one of cream of
two scant cups OF Hour. Bake in three Jelly cake
tins. Ice the cakes and while the icing is still soft
cover thickly with grated cocoannt Pile the cakes
together and cover the loaf with cocoanut.
TOMATOES AU GRATIN.-Dip the tomatoes in hot
water and peel them; cur them in half, rub bak-
ing tin with garlic, butter it, Law the tomatoes in IT
side By side. and I'LL each half with the following
compositioni Two parts of breadcrumbs, one part
mushrooms finely minced, little parsley chopped
fnei pepper and salt 10 taste put small piece of
butter on each. bake Tor ten or fifteen minutes
and serve.
VELVET CREAM.-Dissolve half box Of gelatine
IN coffee-cuD OF wine over the fire ; add the juice
and the grated peel of one lemon when the gela-
tine has dissolved put In coftee-cup of white
sugar. Let it cook slowly, strain it and add 10
pints OF rich milk stir until 1t is cool and then
pour INTO mould previously wetted
RoGNoN DIX BGUF SUPERBE.-Take a nice beef |
kidney, remove all the fat and skin, and cut ii in |
rather thin slices. Season with salt. nutmeg |
anu Nhopptu phlSltl anu, III you can get
1t, eschaiot. Fry the slices brown a quick fire.
Then make nice brown gravy, add gInss of |
Madeira. and pour it into the pan with the meat |
Let IL boil up, throw IN spoonful OF lemon Juice
and n small piece of butter. Pour the whole into |
dish and arrange about IL cr0af0Hs OF fried bread
To PEEL PEAcHEs-DIp them n minute in hot
water, then III cold, and the skin peels of readily.
POTATOES SAUrEEs Az BEURRE.-Cut the pota-
toes with u vegetable cutter into small balls abont
the size of a marble, put them in n saucepan with
plenty OF butter and good sprinkling of salt keep
the saucepan covered and shake IL occasionally
until they are done. which will be in about an hour
PoULEr A IA MARFSGO.-Cut up an uncooked
fowl as for rlcassee, and fry the pieces in olive
OIL. with bruised Glove Of garlic, pepper salt and
"a fagOt Of sweet herbs Take three table-spOonfuls
of the oil used III frying the fowl add some minced
mushrooms little shallot and parsley, also finely
minced. glass of white wine, much stock free |
from fat as you want, sauce, pepper and salt to |
taste. Let the sauce BJll few minutes dish up
the pieces Of fowl, pour the sauce over, and serve
VEAL CRoQUErIEs.-T some cold veal remove |
carefully all fat aud outside parts, and mince il
hnely melt piece OF butter III saucepan. add a
little flour, stir then add o small quantity of stock
and the minced meat with some parsley finely
chopped season with pepper, salt. and little pow
dered Spices stir well, and as soon the mixture
Is quite hot remove IL from the lire. Beat up and
strain into basin the y0lks OF one tvs eggs with
the Juice Of hal or of a whole lemon according 10
the quantity OF mlnce put two three tablespoon
tnls Of mince into the basin mix them well with
the egg and lemon then add the whole to the rest
OF tine mlnee mix well, and turn IL out on dish
hen cold. fashion It in breadenmbs 10 the shane
form SIZE then roll tncn IL cgg, and again iu bread