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

DEvIILrD CRsBs.-Boil your hard crabs and take
out the moIt and mlncc II. Crate Ouucrs Ol
bread crumbs and nix with them TWO hard. boilel
eggs chopped line, some cavenue. salt and lemon
Juice. Add all ihs 10 ounces Of the crab-nleai
make moist aud rich WIN cream clean the shells
I'll them with the mixture put some bread-crumb-
over the top and brown IN hot oven.
CHIcKFNs BEAI,ED.-Iakc ont all the bones tx
cept those If the legs and WINGS THIS be easily
done by sphttin the chicken down the back WITH
n very sharp knife and then craTdDg the flesh down
the sides. stuff with cold lnmb finely mn@ed and
richly seasoned with powdered herbs, IA little
minced pork ana mushrooms, and some lemon julce.
Scw mp the chicken lard the breast and put II into II
stcw-pan on a layer Of herbs minced onion and
parsley and few slices of bacon. Pour around il
some GOOD stock and glass of snerry. Cover the
pan aud let II cook slowly for two hours. Then take
MP the chicken, strain the liquor, put II back the
range and let u boil quickly 10 glaze. Brush the
chicken over with TINS, and serve on platter sur
rounded with mushrooms cooked in IA brown gravy.
CuRDs AND CRrAM.-IIeat quart Of milk until
il Is lukewGrn. Pat half teaspoon of powdered
cinnamon aud a heaplng teaspOonful OF sugar into
a viue-glass of brandy sherry, and stir till the
sugar Is dissolved add this to he milk put all into
the dish in which 1t is to be served and stir III u
table, pooh OF the prepared rcnnet. 1t will he frm
i'll three or four hours. Serve with sugar aud rich
cream and fresh peaches peeled and quartered.
BEEFsrEAK Ia MATTE D'HoTEI.-Cut the
fllets or teDdarest parts from some choice tender
lon STEAK Shape them mo neat oval pieces, each
large enough for one person and Drol them daintly
Spread with maitre dhote butter and serve on "A
hot platter, surrounded by green peas or Saratoga
potatoes and parsley.
Brunswick STEW" Virginia" writes " send
a recipe which hope the ladies will try once then
I'm sure they Will again. To two quarts of cold
wafer put one chicken cut up and two or three
slices Of fat bacon cut into small pieces Let It
boil gently for four hours then add one-half pint
Irish potatoes cut small, one-halt pint OF ripe to-
matoes, peeled and cut fine, one-haf pint Of butter
beans, three of tender corn cut down the CEN
tire Of each grain and then cut off, grated, tea
spoonful OF pepper. the same of sugar a lump OF
butter as BIG as hens egg, and salt to taste. Let
serve bot. This is the regular Virginia Bruins
witch Stew! little veal is good added to the
chicken"
BATTER CAKCs.-1. With one quart Of -four sift
five times two heapiug teaspoOnfuls Of baking pow
der, one teaspOOnful OF SODA and two of cream
tartar add a tahiesoJ OF salt aud sweet milk
till the batter IS of the right consistency. Then
add two eggs, beaten whites and yeks apart and
then together; Fry on hot arddle using as liltle
fat to fry with possible II the griddlc is OF pol
ished steel no fat at all will be needed.
2. Into quart of flour pour enough butter
milk sour milk to make the batter Of Inc right
thic ness add soda TO neu!ralze the acid salt To
taste and two eggs beaten as prescribed an tho
recipe above. Try bit of the mixture and set
whether tho proportions of soda arc light before
you fry the whole. Old buttermiIk sour milk will
not make pice cakes and buttermilk Is much 10 be
preferred 70 sour milk. The griddle must be OF
ust the hight botness to insure success aud the fire
Inust be good and steady. In spite of everything.
however, one does not always produce the best re-
suits In batter cakes. and fails without being able
10 divine any possible reason for failure. Some
mallci fairy doubtless gets into the dish and
spOils It.
OKRA Soup OR ''GUNBo.n-Two dozen tender okra
pods, two quarts water II only okra soup Is
wanted ten or twelve pods will suffice, but then 1t Is
not gumbo and you mss good thing. Cut pods In
circular slices, Try IN butter lard with bacon
slices. till well brown, mot burnt have ready boil
ing half chicken or bits Of mutton beef or rab
bit In aforesaid two quarts Of water add a handful
Of washed rice, pepper. salt tomatoes. few pods OF
tender green beans, ear of cut grains) and
last fried okra, Serve with Southern cooked rice |
and st. Charles corn bread. Two plates of this
make good meal for any one.
PROTEIN RAIsING.--SOak two dozen beans I'm
water twenty-fOur hours Take them from the |
water and crush them fine with the salt to be used
Mix thoroughly in one quart Of water. add five |
pints Of -four knead well and set to all night
Bake Without rekneading; Good for mullins aud |
unhealthy soda compounds.-,i. C.
WATERPROOF MUsuS.-S. b. sayst "In answer
o A. Is. C.s' inquiry for a recipe 10 mako un-
,leaehed mnsin waterproof | send the following:
Boil together two pounds Of turpent,nc. one pound
# Iethargo in powder. and two or three pounds of