New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-05-09
HOUSEHOLD NOTES.


A WORD FOR PIEs.-lt is time somebody should
say "A word in defence of pies. For years they have
been 6elabcrcd and condrmm,d bY al SORTS Oh an,
th0ltics, hIgh and low, by doctors OF medicine hud
doctors of divinity, helth-refomers and moral re-
formers, without single paiIilting admission IN
The word pie is from the Auglo-Saxon BycJam, t.
build a. of paste, and has come to be applied 10 any
sort of hodge pOdgr baked ~ crust oil paste maze
from mi%tuTe of Tat and flour.
That the average dish called pie should have
earned such universal liorcpute Is scarcely 10 be
wondered at. IT there be any vocation which COM
pc!, IFS plicr t. daily commit the unparGonjbic sln
it must be that Of the professional and fashionable
IL The ttercotvped formula pound Of lard ard
a uOund OF -four make two pounds OF p1sy abninI-
nation, a. indigr5tlblc rs Il shecpSln pudding; but
there is no necessity for any such formula: Pc
shOad hp made to represent bread ana irhib or
brcad and cuStard etc. Instead OF nol-lOl0uS ana
insoluhle dough of fat and Hour, which the poor
stomach must ,r0r out, about "a a boy wears out
cOwhc boots, let the crust be made llght,p rouS ana
tuOthsOne, feat not at all difficult, and there Is
no serious o. elton to the daily and unrestricted
use of pie at all seasons and by al classes Irne,
the modern cook book gives no directions for any
thing but tlaky pastry" from the finest OF Hour
and the fatcsE Of fat but the good SENSE Of every
foimulU Of her own which shall be both tempiIl {;
to the eye and unOljcctonaOle III Il hygiene point
of view.
scncc of sour cream, buttermk sour milk for
wetting-to be neutralized with soda. OF course
u.s. baking powder and water in the same proportion
rs fOrOrdiuaTy biscuit One-iOurth the usual quantity
of shortening Will be sufficient ana FOR this purpose
fresh sweet, butter il tbs best, and lard the very
poorest. A mixture Of beef Suet and lard Is better
than all lard. Of course cream IS best OF all wien
Try this, and forever lay the anti-p'c goblin.
:. 5. W., VI. D..
YEAST FROM THE SrARr.-M. S. S. sends a recipe
for yeast which she has used with great satsiaclOn
Boil for One-haf hour one ounce OF hops I'D TWO
quarts of water. STRAIN and cool to milk warmth !
then add half a handful of salt ami One-quaItcr ~
brown sugar. With this mix smoothly One-halt
pound flour. Cover and keep where you would
bread to rise, stirring frequently. The eighth day
wash and boil and mash without pairing one aud
Onr-half pounds of potatoes. W hen mk warm add
to the yeast and return to its place stirring as be-
fore Let it stand till the noXt morning when. after
StraiDing through fine colander' II IS ready Tor
use One large spoonful of yeast to pint of water
for bread, | keep the yeast III jar Oh the cellar
floor covered with plate. 1t VIII keep three or
four weeks in warm weather, and in cold till used
uD Even when 1t quite sour 1t does not affect
the sweetness OF the bread.
HARLroUiN.-Wot joly-mouId thoroughly with
while of egg; melt a little curTant jelly, pour it
INTO the mould, and let 1t cool when cola melt
some plum jelly. pour in, and let tins cool then
melt apple jelly, and add that, alternating tho
colors until tie mould is full Make the jellies only
warm enough to run If they are hot and thin they
will mix and spoil the effect; When Geld and stiff
turn out on a glass dish. JelHes ana blanc mango
moulded thus look beautifully
CoCuANUr CUsrARD.-TO ole pound of grated
cocoauut allow one pint of milk and SIX ounces OF
sugar; beat well the yolkS of six eggs and them
alternately i'm the milk with the cOcOauut and sugar
Pit INTO a pail or pitcher. set it into boiling wafer
aud stir ali the time I'LL very smooth and thick as
soon as 1t comes to hard boil take It of and serve
in cups or ;umblers.
EoUGH lRoNs-If your 1at-irons are rough and
smoky las little fine salt on Hat surface and rub
them we'll; il will prevent them from sticking to
anything SEARCHED. and make them smooth.
PASTED LADIEs-Rcmoye the eyes and stalks
from somC nice TOund-lCOkmg apples that VIII cook
we'll and peel them very evenly TO preserve their
shape. Place them in shallow steWpan large
enough 10 mold them in one layer. Dissolve loaf
sugar IN sufficient water To completely cover the
apples allowing OF. Of sugar % each pint of waterj
add few cloves and "A lutte lemon peel and stick
CINNAMON. Cover the stewpan, and simmer the
apples very gently, or they will break before being
cooked thoroughly When done, aud they arc cool
enough, Init them carefully to glass dish, aud with
"a small brush tlnt them delicately OH ono side with
"A little liqu cOchincal mclted red curTaut jelly;
strain the syrup, return II to the steWpan and boil
IL rapidly until reduced 10 One-third OF pint. When
cold stir to Il wincgasS Ut sherry and the juice of
half lemon, and pOIr II round but not over the
apples. The wine may be omitted
PECHE Az GRATIN.-The materials for this des-
srrt are butter, breadcrumbs, canned peaches aud
sugar. ChUoss u fiat dish OF the size you require,