New-York tribune., 1880-04-11
HOUSEHOLD NOTES.

1
| DELICIOUS BEET SALAp.-Boil some bermuda
beets and set them on ice to get thorouenly co.d'
If they are large they Will take many hours Oh Do,,
| ing and must be cooked neither too long noe 700
Guckly-in either case they will be tough and hard.
Ont them up IN small nottoo thick slices add some
nicely sliced cold potatoes. and shred OF IwG & oa
itwith the plain French dressing of much oil. little
vinegar, salt and pepper Arrange t IN your saiaa lao
dish and having chopped finely hsrd-o9'ieG % f aa ege
| an inch and half uncovered. On TINS RIM arrangS
sprigs of the small watercress. With the deep red
OF the beets showing through the delicate green OF
the cress and the white and yellow of the egg. the
salad looks beautifully. and 1t tastes 80 decIousy
that 1t can never go begging. The bermuda peetS
Some people add little raw sliced appe-the fruit
| must be tart and SOFT
| CHEESE TARTLErs-Make paste with 1oZ OF
bntter. 2oz. of flour, the yolk of an egg little
water pinch of salt, roll IL out to the thickness Of
the eighth of inch, and line some patty-pans WIN
it. Take 2oz. of finely grated Parmessn cheese. beat
it up in bowl with the yolks OF two eggs aad
pepper, salt cayenne and nutmeg. according 10
taste-very little of the two latter; then work IN
three tablespoonful OF cream, MI each patty-pan
with the MIXTURE and bake them in moderate
oven till done.
TOMATOES AU GRATIN.-Dip the tomatoes in hot
water, and peel them; cut them in balf; rub aDak.
side by side and fill each half with the following
composition; Two parts of breadcrunbs' one part
mushrooms finely minced q little parsley chopped
fine; pepper and salt to taste put small piece OF
butter Oh each Bake for ten or fifteen minutes and
serve.
CLARRr JELLY.-Take one bottle of claret, the
iuice and rnd of lemon, one pot OF red curranc
Jelly, half pound of loaf sugar, rather more than
one ounce of isnglass, and wineglass OF brandy.
Boil altogether for five minutes strain into monld:
and let 1t get cold. Serve with cream sauce-haif
pint of cream sweetened and favored with vanilla,
and slightly whisked-poured over the jelly.
MUSHROOM SAUrEs-Pick and thoroughly clean
them, cutting them In four pieces u large, throw
them into cold water with the Juice Of lemon or
little vinegar as they are being done; then take
them ont and dry them ia cloth. Melt q piece or
butter in saaceP9n dd pepper Sa anu n ses toss
over the fire till thoroughly cooked.
MUSHROOMS WITH WHITE SAUcE.-Prepare the
mushrooms as above. Melt g piece Of butter in
water, add grated nutmeg and finely-pOwdered
sweet herbs; put in the mushrooms, stew from
eight to ten minutes, then stir IN on the lire the
yOlks of two eggs beaten up with the juice OF
q lemon aud strained
RHUBABB JELLY.-Take some rhubarb. wipe it
with clean wet cloth, peel it, and cut 1T into pieces
pound white sugar. Pit it to boil for about ten
minutes. until the juice Is well drawn. STRAIN It
into preserving pau. let it boil quickly until
pots or mOulds. The quickest way to know if it
will set is to drop little on plate to cool.
ToURNEDos.1Cnt some rump steak or fillet OF
beef in slices about half an inch thick, trim them
all to the shape of outlets pear shape) lay them in
q marinade composed as follows Olive oil and tar
ragon vinegar in equal parts, an onion and a carrot
parsley, and few cloves. There should be enough
mariuade to cover the fllets, and they should Lie in
1t for twelve hours. When wanted, take them out
Of the marinade. fry them In butter quickly on both
sides. and arrange them IN q circle on dish al
ternately with slices bread cut to the same shape
he.lles. and fned golden color also In butter
Pour in the centre of the dish well-made sharp
sauce sauce piquante, or sauce poivrade), and
serve
the name of " bowie" is prepared in several ways,
kcordng to the season. In principle it Ia simple
mixture of wine aud some aromatic herb of season.
able fruit, and sweetenet to TASTE which is some
times further improved by slice Of orange. Some
people add champagne, Others, more economically, |
some effervescng water, additions which are not |
always improvements. 1t Is best to dissolve the |
sugar in little water. and pour it upon the herb |
or fruit in suitable receptacle, and then add a |
light still Renisb or Moselle wine the latter is |
preferable. An agreeable variation may be made |
by using red wine, perhaps one bottle in four
or five. This mixture should stand covered until the
taste has become pleasingy noticeable, and then,
in some cases the substance used should be removed
to avoid the bitter flavor which comes later. The
quantities required can only bo learned bY ex-
bowie, made of Maikraut or Waldmeister (Asperula
odorata, woodruff which is found late i'll April and
Nav Srawbe berries wild strawb berries are BETTER,
aprcots. peaches pineappes. crushed OF sliced,
make delicious drinks, Celery is also used but the
writer has never tried it. There are also numerous
essencesD and "eXtracts, in common use, which
make one independent of tho seasons, but they only
ndiherently take the place OF fresh rut, with per-
n9Is is S 0 Spd 81 soS S essence Oh pineapple
CHICCORY AND DANDELIoN AS WINTER SALlDs.-
ChiccOry and dandclion, when cultivated, produce
throughout the Wiuter very large supply Of tender
y-avored leaves available for salads. Both
require similar cultivation. The seed should be
so wn in March or April III drills 10 inches apart,
and tho plants be thinned out to distance of 0
inches apart in the rows, giving them a good deep
soil to grow in. In November the roots can be
taken up and laid in by the heels, where they re-
main till required for Tho roots do not require
forcing, as they will commence to grow freely if
packed close together in boxes about IL inches
deep. with little fine and moist soil between them
and placed o cellar. If there is q mushroom
house the roots can be planted together in one
corner TO keep up supply through the Winter
three lots of roots will be reqred-the first lot to
be started, say, about the end of November OF be.
ginning OF December, the second as as the first
begips to decline, and the third as soon as tho
second begins TO show signs Of exhaustion.