New-York tribune., 1880-02-15
DAINTY DISHES.

SrFwrp PrAns-Cut number Of nice cooking
pears IL halves peel them, and trim them 80 as 10
rct them all If q szc; pm, them INTO an euamcilcd
saucepan with Jnst enough water cover them ana
a Vood allowance Of loaf sugar. the thin rind of u
lemon few cloves, and sufficient prepared cochl-
neal 10 give them good color. Let them stew
gently ali quite done. Arrange thein neatly on a
dsh strain tho syrup. let it reduce On the tre, and
when cold pour II over the pears.
DELICIOUS StNDwICHEs.-llard boil three thor
oughly fresh eggs. and let them cool. Take six an
chovics, wash them, wipe them in cloth. cnt of
the heads aud fins. and scrape away the skins WIN
the fingers aud thumb split them open down the
back. aud take The heis or sides from the back
bone. Prepare some fresh lettuce by cut
ting up IN tiny bits and dressing 1t WIN
mayonnasc. Then cut six thin slices OF Ger,
man rye bread or homemade Graham bread
tbe ordinary bakers brown bread crumbles too
nuchl Butter them, and lay between each two one
of the eggs shclled aud cut into very thin slices,
LAYER of the salad and the hllots OF two anchoylcs
Press the slices together, with sharp KNIFE divide
them into small squares. and arrange them on
dish covered with a napkin. The lOaves of bread
must course be large to make the sandwiches OF
proper size.
MAccARoxI PIE-Take piece of gravy beef,
cut in small pieces, put it INTO a saucepan with an
onion sliced and piece of butter; toss il on the
fire fill the onion and the pieces OF meat are
Drowned; then add glass OF white wlne lag0t
o sweet herbs, carrot cut IN pieces, spice pepper
and salt To taste, few mushrooms and iaIr al
IoWancc of tomato sauce Let the whole simmer
Tor a couple of hours. then strain, and skim off
supcriluOus fat. Ihf tine DOlen uaccalOnl INTO
s1ucrpan with a piece of butter, plenty of grated
parmesau cheese. and as much of the sauce gravy
ne IL will absorb toss II on the fire little while, and
nnt II by TIL wanted. MAJ ke a nice pie paste line
with 10 n tin mould previously buttered uniting the
Joints carefully with white Of egg. Have ready
some very small fets of breast of chicken just
cooked with butter in n covered tin in the oven,
some cooked ham OK tongue cut in dice, some
trnfles and mushrooms cut in convenient pieces and
cooked in the gravy used to dress the maccaroni.
Fill the lined mould with all these things in Ju-
dIcious proportions letting maccaron of course,
predominate and adding during the process n little
more sauce or gravy and due allowance of Par
mesan cheese F; cover mp the mould with disc of
paste unite the edges carefully. and bake in n mod
crate oven for about an hour. Turn out the mould
carefully and serve
SALMON CROoUETTEs.-Carefully pick out the
flesh of some remnants of boiled salmon and mince
II slightly. Melt piece of butter in a saucepan,
add tho smallest quantity of flour and some hot
milk Stir on the fire IA minute or so, then add pep
Der salt, little grated nutmeg, some minced
parsley and lastly the fish shake il well, and as
soon as the fish Is hot take the saucepan off the
fire. and stir IN the yolk Of an egg beaten up with
the juice OF half n lemon now spread out the mix
ture on n plate 10 get cold when cold divide 1t in
tablespoOnfuls, and fashion them all in bread
crumbs into the shape of balls roll these IN beaten
nm egg breadcrumb them well. and. after the lapse
OF about hour, fry in very hot lard serving with
fried parsley.