New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-08-08
UnTnEHNLD NODES.

! HOUSEHOLD MOTHS, PonGE 4 la RrIYE-put
into three ptuis of veal stock the bones of roast
| chicken quarter Of pound OF rice ana II lie
parsley, III me- mace, and small DIT OF onion Lei
IL boil uHUl the nee J. done. l3ke All the Hcs1 o.
! the chicken and pound II ln mortar TO paste;
mix with Il little of the veal stock and rub 1t
| through a cuiander. Half an hour before serving
add tais chicken pure 10 the stock, which mus.
! first be strained Let it get very hot but do not
boil it, Al the last moment put In pepper salt. and
IA tumblerlul OF boiling cream.
LOBSTER CROQUETI Es.-Mlnca the flesh of a lob
ster, season with salt, specs, and little cayenne
Mel, n piece OF butter IN "A SAUCEPAN mix w.ih il
tablespoonful of -four, then the lobster and some
chopped parsley mOisten with ilttie stock, I'M
Ill the mixture looks like minced veal; then stir
into il of the fire couple OF yoks Of eggs and put
1t by to get cold. When nearly shape II into tue
form of corkS. egg them, and roll them iii baked
bread crumbs. After the lapse of an hour egg and
bread crumD them again, taking care 10 preserve
the shape After little time Try them nice color
In hot land
POTAToEs A LA PARIsIENNE.-Cut from peeled
potatoes with vegctabe-cutter as many little
balls ~ the size OF the vegetable Will permit. Fry
them in boiling lard, being careful that they don't
burn. Skim them out and drain, and sprinkle with
salt. These balls may also DO stewed IN milk
slightly diluted with water and thickened with
little flour. Season with butter, pepper and salt.
SALAD OF STRING BEANs.-BoH tho beans until
thoroughly done, first stringing and splitting them.
Set them on Ice To get cold Dress with pepper,
salt, oil and vinegar
FROZEN PEACHRS-Pare and quarter some large
ripe peaches put them into tbe freezer. first
ing them lightly with "a uttle giTnuateu sugar.
Freeze an nOIr or So sprinkle more sugar tnem
and serve Immediately.
BERFsTRAK WITH OLIyEs.-Iake piece of rump
steak cut II slices tbree-elghths OF inch thick
aud trim them INTO shaps. Melt plenty of butter In
bakne-tIn lay the hllets of beef III this and let
them stand IN a warm place for an hour or SO; then
sprinkle them with pepper and salt and fry them in
some hot butter, turning them TO let both sides
take cClor. Stone quantity of olives and parbou
them. Fry some onions brown color in butter, add
little fl0ur, and when that IL cOOred much stock
kKp f4G am ylt In al
TASTE Let the sauce boil then strain It, add the
olives and serve when quite hot, with the lets In
circle round them.
RAyIoM Aux ToMATEs.-Makc firm paste with
flour, eggs and little water Roll IL out in sheets
thin as possible cut them out in rounds about
three inches diameter, put on each morse OF
the stuing described below fold them over and
turn up the edges, thus forming tiny rlssOles. Let
them dry for couple of hours then put them care
fully III boiling sailed water 10 boil for twenty
minutes. Drain them and dress them with tomato
sauce and Parmesan cheese. The stuifingi Boil
some spinach, pass 1t through q sieve and squeeze
out eectually all moisture from II mix with half
ITS bulk Of bread crumbs soaked in cream, season
with nutmeg, pepper, salt. and grated ParInesan
cheese.
RICE SoCFFLE.-Pick and wash a teacnpful of
rice fut IL INTO a saucepan with pint OF mix
sweetened to taste, and a pod Of vanilla. Let the
milk boil till the rice il thoroughly done. When
yoks Of six eggs. by one. then STIR in tho whites
Of eight eggs whipped to "A stif frOth. Pour the
mixture into plain cake mould, put 1t into the
oven at once. bake for about half an hour, aud
serve IN the mould with napkin pinned round AZ,
or place tho mould into "A silver SOC flo dish.
SUMNER BEVERAGE p y. sends the 10 loving
One gallon of water from the nOrthcas. cDrnrr ~
the well. one tablespoonful OF giugor Ole put CIDER
vinegar, sugar 10 taste.
Scorcn CooKiEs.-Beat two cups Of sugar with