New-York tribune., 1880-02-08
nA[NTY nISuES

Delicious Rlsor1o, As MADE IN Rvssn.-Tak,
one-haif pound OF rice, wash ANA p.ck II
put II In stewpan with three ounces of butter
when melted add half pint of gooi gravy or stock
simmer gently until the rice 10 tender; than stir N
three ounces Patmcsan cheese grated and ong
ounce Of butter serve either alone rs an cuticc Ol
with chicken or other white meat. Half the qulu-
ntg makes good-sz"d dish.
APPLE SoUFFL. BOIL some apples with very lit
tie w,ter plenty OF lump sugar. ano few cloves oI
q little cinnamon, until a wcl-reduceI maunalado
is obtained; pass u through a barr slew. Mix a
very little corn starch with gil Of milk. stI II
over the fire until ~ iickens, add tho yulas of four
eggs. anI as much apple maTlnalade rs WI! make a
mixture of the proper consistency work IL We'll.
90 as iO gel ~ OF q uphuim smot thrcbs, then add
the whites Of SIX oggs wAl-ked 10 SIN moth, mix
them ia quickly NIih The resi-, pour INTO "a pam
mould. aud put into Tie oven al once.
FISH OMrLET.-Brat up three fresh eggs with u
ouanlity equal 30 an cgR IN bulk ol ihc flesh of
boiled salmon, shredded hnelY with 4 fork. pinch
Of minced parsley, pepper, sali, ana AMI dozen
bis of butter the siZr of pea. fut piece Oi but
ter the size OF egg into The pan, let u melt with
cut bIowDug, and as soon as IL i melted and hot
pour your omeie iXture and, holding the handle
of the pau with one hand, stir tie oEelet with the
other by means OF "A fiat spoon. Tie moment It be-
gins set Sitting hut Keep shaking the pan
for minute or so; then with the lnulr or spoon
dOuble up your Onelet. ana Keep on shaking The pan
until one side OF the onelet has become aGOlcon
color, when You deXtcrOusy turn II out on a hot
dish the colored side uPpermOst.-lG {.
DLyoNsnIRE JUNKET.-Take trcsn milk and put
il in the oven "A hot stove unti II becomes the
same warmth as from The COW. Then put n glass OF
brandy and powdered sugar INTO It sufficient TO
swecten It; hen put piece Of rcnnet into tine milk
remove n IN few minutes ana leave ~ milk 10 sat
i'm solid curd, which II VIII soon do: then lay over
the top II t either very good cream quite smoothly
or DevOnshire cream, or YOU may whir the cream
The real DcvOnshire way Is TO remove cream from
the top of dairy pan IN one sheet aud lay it over
Ornament the top with nutmeg II you want IL TO be
thoroughly Devonshlre.
LOBSTER SALAD.-Cut a number of pieces Of the
fl sh Of a lobster INTO convenient SIZES Have some
wcli-iiayorcd asDic Jelly just mel II, pour layer
of 10 a quarter OF an inch thick INTO n border
mould; when it iegns To set, arrange the pieces of
lobster, Teserying two or three oi the best, in the
mould with leaves OF tarragon I'LL up With Jelly,
and lay the mould on ice TO cot. Cut the remainder
OF the lobster and dress II with lettuce. an Or-
nary salad. Turn out the border on "A dish lll the
inside with salad henped np, lay the reserved pieces
of lobster on the top and ornament with any design
ado OF whites and yolks of eggs. trufes and aspic
Jelly, all nney mixed
MEAT SALAD.-Cut some cold meat into neat
slices. brush them over with OIL season with salt
and pepper 10 taste. sprinkle little vinegar over
aud dispose them on n dish, upon foundation OF
lettuce dressed with MayOnnaIse, and Ornamented
with hard-5oiled eggs. beets. ana lttl0 pickles. A
nice alad for luncheon.
RUSSIAN SALAD.-BOll some carrots and somc tur-
nips in suted water with small piece OF butter
but do not let them he OverdOne when cold cut out
of them. with vegetable scoop, number OF pieces
the szr of an Ollyo cut beot-root III the same
way, and likewise some trntics. Take equal parts
say cupiul-Of each of the above, and n similar
quantity oi preserved fresh mot drcd harcor boans
ready cooked, and OF asparagus points preserved IN
the same way. Two tablcspOoniuls respectively of
capcrs of French plckled gberkns cut into tho
shape Ot caDers and Of anchOyes, perfectly cleaned
and cut into small pieces couple of dozen more
olives stoned, one tablespoonful of tarrag0n and
clergii minced line, ana hgf that quantity of
chyes also minced. Mix the whole lightly together
into IA Mayunnaise dressing. Ornament with hard
boIled eggs, cavarc, lobster spawn, olives. pickles,
irffrs, etc. TIE Spanish preserved sweet capsi-
Gums IimcRiOs 6Hlres) are great addition to the
above, not only for their txquslte taste, but on
count OF their brilliant color.
MINCh PE MADE EAsY.-Take n cold roast of
tnc well-iated beef, remove all gristlc aud burnt
edges chop fine. Add rlpe tart apples also
chopped fine. ~ proportion OF part beef to two
OF tno apple; mix thoroughly: add one
twC-quart jar of canned currants cider
or wine Sufficient TO thin, a very small
pinch of cloves. small quantity of orarge peel
aud good measure OF very fine raisins. Swecten
anG salt tn tnste; do not boil. This simple recipe
prOcncrs nUst satisfactory results. and rs fully
eqHai. idt huptrior, 20 the compound made after
the o;J, tir-sO.ac mud intricate process-lE. q.
Cons AID ioMAroas.-A pleasing variety for the