New-York tribune., 1880-09-26
HOUSEHOLD NOTES.

SAUCE TARTARE.-This is simply a Mayonnaise
sauce, with bit of onion, some capers some pars-
lev ard some pickles, all chopped very nnely anu
mixed with 1t.
CARROTS A LA CREME.-Pick out the smallest
new carrots that be obtained boil them in sated
water till almost done. then drain of the water.
Melt one ounce OF butter in saucepan add TO IL q
dessertspoonfu OF -four, pepper, salt, grated nut
meg pinch of powdered sugar and n small guam
tIty or cream. Put IN the carrots, simmer gently
few minutes and serve. The chops must be dipped
in batter Predetermined, fried in hot lard and ar
ranged in circle round the pile of carrots.
AUBERGINEs AU GRATIN BAKED EGG-PLANT).-
Cut the cgg-p ant in quarteriGch slices cngthwse,
arrange them layers on we'll buttered dish pre-
vousy rubbed with garttcl. Put between each
parsley, sweet herbs pepper and salt to taste Pour
over them some liqulfed butter add a asPrHking
of grated Parmesan cheese and few baked bread
crumbs. Bake in the oven and brown with a saa-
mander.
BLANCMANGR.-Take half dozen bitter almonds
and eight nine ounces of sweet almonds blanched
and peeled pound them in mortar with little
orange ge-lower water when reduced to paste add
rather less than pint of milk. pounded loaf sugar
to taste, n little more orange-fower water. Strain
the mixture through cloth. squeezing it well. into
q basin containing eight or nine sheets OF best
French gelatine dissolved i'll pint Of water mix
well. put into mould set on ice. Turn it out just
before serving.
BISCUITS DEvILLgD.-Take some water biscuits
steep them in milk for ten minutes take them out
dust them with little cayenne salt and black
pepper and bake them in a slow oven for about
twenty minutes
AsPIC JELLY.-Take one pound of shin of beef and
cut i'll small pieces, one quart OF cold water, small
carrot and turnip a little parsley and thyme, one
bay leaf, six peppercorns one blade of mace SIM
six houas strain, let 1t get cold aud remove all
the fat Put in a pan with one half ounce Of French
leaf gelatine; clear in the usual manner with the
hites and shells of two eggs strain, then add two
tabesp0onfuls OF tarragon vinegar, and let 1t get
nearly cold before putting in mould The Juice
OF half a lemon is frequently added at the same
tine as the vinegar.
CHICKEN PIE.-Take two fullgrown chickens,
dsjont them, and cut the backbone, ETC., as small
as convenient. Boil them with few slices of salt
pork III water enough to cover them, let them
boil quite tender, then take out tho breast bone.
After they boil, and the scum Is taken oft, put In q
little onion cut vsry fine not enough to taste dis
parsley very fine when dry. or cut fac wheu green;
this gives pleasant flavor. Season well with
pepper and salt, and few ounces of good fresh
butter When all Is cooked well have liquid enough
TO cover the chicken, then beat two egIs and stir
in some sweet cream. Line pan with a crust
III the chicken and liquid, then cover with crust
the as the lining Bake tin the crust is done,
and you Will have good chicken pie.
MAcARONI PIE.--Ingredients: Any cold fish, mac
aroni, milk, butter. grated cheese, bread crumbs
and cayenne. Mode: Boil some macaron very
tender in milk, about twice much there Is cold
hsh, which should be broken into very small pieces;
a fst dish with a few broad crumbs and some pieces
OF butter at the top, and bake light nice brown.
Any fish will do for this disl
RICE CHICKEN PfE.-Cover tho bottom Of pud-
ding-dsh with slices Of bro.led ham; cut rp
trOi.eI chicken and Ieai fill the dlsa pour II,
gravy or melted hnticr "a Ill 'e dish; add pa
oaions. You like. ora h',ie curry powusr. which