New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-08-29
HOUSEHOLD NOTES.


SArCn PIoUANTE FOR FIsH.-Alake a brown sauce
by trying "A chopped onion N ltte butter adding
large teaspOOntu! Of -four and tuinbler OF stock
simmer little, strain, and put IN tsa5pOOnful OF
vinegar, OF chopped cucumber pickle and one OF
capeTs.
LOBSTER PATFs.-Make some pnii-paste and
sprend il o. very deep patty pans. Bake II empty.
Having boiled well TWO or three hne HOLSTERS, eX-
tract ali the meat aud mlnce II very small. mixing
II with the coral smoothly mashed, aud some yOk OF
hsrd-boIlcd egg, grated. Season IL with little
salt some Cayenne, and some powdered mace or
nutmeg, adding little lemon rind grated. MOlStcl
the mixture well with cream, fresh butter or salad
oil. Put ii into a steWpan, add very little water
ard lot u stew ill II JUST comes 10 boil. lake 1t
If the ire. and the pates being baked, remove them
from the tin pa4s. place them on large dish. and
MI them up u the top with the m XtuTe. Similar
patGs may he made OF prawns or crabs.
STUFFED ToMATors Take large. smooth toma-
toes take ou' a itte Of the inside ut the top and
stuff with q forcemelt made thus Fry some minced
onion in butter and add some bread crumbs, some
cold chicken chopped very fine, s)me chopped pars-
ley and little stock To iu0isten, ana pepper ana
salt, INK well take from the range, add raw YOlk
Of e.,g stuff the tomatoes and bake hem IN the OVe
Broh your chops nicely utter them hot aud ar
range them around platter with the stuffed toma-
toes III the centre
CHICKEN MAYONNAIsE.-Cut mp some chickens
and fry them nicely 10 butter Let them get colo,
then trlm INTO good shape and put them IN covered
ish with salt pepper. oil and vinegar as for salad :
add a few pieces Of onion and litte parsley Let
them stand thus Two or three hours. Then dram the
pieces Of chicken, place tLem Oh the lettuce IN Your
u
over ali. Some of the chicken when fined can be
saved for the tomato ,tuili1g.
COFFEE ICE IUDDING.-POund two ounces Of
fresh Y-roasted coffee IN mortar. Just enough 10
crush the berries without reducing them 20 powder
Put them into pint OF milk Hith ounces of loaf
sugar, let Il boil then leave II 10 get cold strain II
on the yolks OF six eggs IN double saucepan, and
str on the hrc tliI the custard th.cGenS. when
quite cold. work into 1t gil and n half Of cream
whipped to roth. Freeze the mixture in the ice
pOt, then fill PLAIN Ice mould Win Ii, ana lay lC III
Ice till the time OF serving.
DIPLOMATIC PUDDING.-Decnrate n plain mould
with a lining with cufrants aud pisachio nuts, and
I'LL the onter part Win jey when the Jelly Is set
remove the lining 10y putting little warm water in
1t make cuStard with pnt OF milk and four
yOlks If eggs flavor the milk with vanilla add
half ounce Of isngass, stir IT INTO the custarr
when hot break mp one or two sponge cakes and
macarOOns cut M a few dried fruits, put layer f
each until the mould is full pour in the cuStard,
leave IL in n cool place until wanted then dip the
mould into tepid water a second turn 1t OUT on
cold dish, and serve.
SrUrVING FOR YEAr.-Chop half a pound of suet,
put il in a basin with threc-Quariers OF a pound Of
bread crumbs. a teaspOOnful Of salt quarter of
pepper, "a little thyme, three whole eggs NIX well.
pound OF bread crumbs and one more egg may be-
used 1t viii make II cut trner.
RIz A LA TUKQUE.-Put into saucepan six cup
fnlS OF stock or broth into which you have previ-
ously dissolved good allowance either of tomato
paste, French tomato sauce, or the pulp of fresh
to as 6o Ps'S ro% Sni IN '9
every cupful of stock, half cupful of fine rice,
well washed and dried before the fire. Let the
" hole remain Oh the lire until the rice has absorbed
all the stock, then melt IA goOdIy piece OF butter,
and pour it the rice. At the time of serving,
aud rot before, stir lightly to separate the grains,
but do tins OF the tire.
SNAPs-TalSe ore cup of molasses three-quartcrs
Of n cup of sugar, one tablespoon of ginger and
teaspoon each OF powdered cloves, cinnamon, and
aspcc Add these u One-half cup Of melted butter
and beat in two teaspoons soda, and Hour enough
10 roll. Roll very thin, cut ont with tin cutter
aud bake in pans IN IA hot oven.
APPLE CROUrEs.-This simple and dainty little
core the apples ana haye them: take half slices of
bread. spread thckly with butter and sprinkle with
sugar. then lay apple on bread. core side down;
sprinkle on more sugar and any kind OF spice to
taste. Bako.
NEPAUL CURRY OF COLD ROAST FowI--Iake two
large onions. two apples, TWO ounces OIL outter q
dessert-spoonful of curry powder aud teaspOOnu
of -four Qr two teaspoonfuls Of curry paste without
-four, half Pint OF gravy. one tablespoonful of
lemon juice, and two tomatOes-fresh or preserved
cream, and rice. Fry the fowl and the onions 10 u
hight brown ia two ounces Of butter then put them
into IA stewing-pan and add 70 II the gravy. toma-
toes apple-sauce aud cream. Let IL simmer about
thirty minutes, thenlput In a tablespoonful Of lemon
Juice and with boiled rice III curry paste Is
used instead of curry powder, only teaspoonful
of lemon juice Is required. Nothing can beat this
this was the Rajah's own recipe.
LUNCHEON DIsH.-Beat two eggs mixing with
them tablespoonful OF cream. Put them into q
saucepan adding some anchovies aud some minced
tongue. Spread on toast and serve Immediately,
ROLLED LoIN or MUTToS.-Chop finely tho H.
let and mix with II its bulk IN finely grated bread
crumbs, al ounce u suet chopped, shaot finely
minced, teaspoonful Of chopped parsl icy, III
tic pepper, salt, nutmeg and lemon-rind
grated. Add enough eaa TO bind this
forccmeat together and then spread Ii
over the inner side of tina muttoni rnlt Il neatly