New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-10-31
HOUSEHOLD NOTES

| OIGNoNs GLACEs.-Trim some small onions. such
as are used for picking, put them into a weil-but
| tered saucepan, and sprinkle them freely with
powdered loaf sugar shake the pan gently, and as
they begin 10 color mOisten with u little
stock add salt, and let them stew gently TIL well
! cOlored. The pan must be shaken now and then
| but carefully, lest Tie onions break.
PUREE DE POS YERTs.-BoIl pint of green
peas in water with salt, slice of onion, sprg OF
| parsley, and a few leaves of mint. When cooked
drain off the water. and pass them through hair
sieve Moisten the PURGE TO a proper consistency
with some good stock perfectly free from fat; work
| it well in saucepan ON tho fire with piece OF
! fresh butter. with which small quantity OF -four
has been amaiGamated.
BAKED MUsHRooMs.-Take medum-szed mush-
rooms, UNI ce the stalks finely after having washed
| and dried them well. Fry in plenty of butter a
couple of shalots, also finely minced, add a table
spoonful OF Hour NIX ana put IN the minced STALKS,
with pepper. salt, and minced parsley: STIR well on
the fire Tor "A lew minutes, moisienng with little
stock. Fill the hol iow part OF each mushroom with
the mixture, lay them in a buttcred tin, sprinkle
baked bread crumbs over, and put them INTO the
oven for a quarter OF an hour.
BRAIZED PAKTRIDGE.-Iruss two birds as for boil
ing, and lard their breasts very timely with fat
bacon. put them INTO II small bTaizlng pan a
couple of slices of bacon, add two small onions
stuck with half dozen cloves two carrots cut IN
pieces, iaggot of sweet herbs pepper and salt to
TASTE cupful Of stock and OF white wine; place
buttered paper over all and braze them gently for
two hours, keeping few hot embers tue nd of
the pan. Serve with their own liquor, strained and
well freed from tat, or with trutflc sauce
MACEDoINE FOR GARNisH-Take equal quantities
of carrots and of turnips cut with vegetable scoop
10 the shape OF olives tluted olives, of French
beans cut across slantwse in the shape of OZenges.
of peas, of fresh haricOt beans, and of asparagus
points cut up 10 the size OF peas boil each yeGeta-
BILE separately in sailed water, with the addition of
n little sugar in the OF carrots, turnIps and
peas Do not boil them too much. drain them well
of the water, mix them all together. and then they
are ready. Cut some carrots, some turnlps in the
shape of small orange quarters, some French beans
IN lozcnges pick part of a caullilower into very
nlllg nrtg al nf "A Zp nf
EACH az we'll of fresh harlcot beans and of
peas. Boil them all separately, and serve
them in distinct heaps round the dish
Take small picking onions and carrots turnips
and potatoes cut TO the same SIZE and shape the
onions; boil them all separately, and when done aud
well drained toss them in saucepan with
plenty of butter keeping them hot till wanted.
1t is by means necessary TO have all the vegeta-
bles mentioned nj one time, but three ut least must
be used to constitute a macedOlne and on the other
hand, artchoke bottoms. Jerusalem artichokes cut
IN suitable shapes, and bancot beans, Brussels
sprouts may be used also 1t goes without saying
that dried haricot beans and fresh haTicOt beans
should not form part of the macedonia jar
dnIere, rs it is called by some. These vegetables
either heaped around piece or pieces OF meat,
the meat ~ placed around pile OF the vegetables
CREME PIsTACHE.-Take 4 ounces of pstachio
nuts, pint of milk, ounces of powdered sugar.
Blanch and peel the nuts, then pound them in NOR
tar with little lemon peel, and strain through a
HAIR Then add tho mllk and sugar previously
beaten up with the yoks of two eggs. Boil all to-
gother moderate lire. constantly stirring till
the cream thickens. Put Ill mould and serve very
cold.
To CAN QUISCEs-Cut the ounces into thin
slices like apples for pies. To Onoquart jar full of
ounce take n coffee aud halt OF sugar and
"a coffee cup OF water. Put the sugar aud water on
the fire and when boiling put IN 5he ounces Have
ready the Jars with their fastenings. Stand the Jars
III pan OF boiling water on tho stove and when the
ounce clear aud tender put rapidly into the nrs
fruit and syrup together Tho Jars must be filled 81
that the syrup oyeriows. and fastened up tight as
quickly possible.
IloMT MADE YERMICELLI. GERMAN "NUpELDl-
Beat I'D two eggs and mako paste with enough