New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-12-18

moisten It with Bechamel or cream sauce, anu
sprinkle in little grated cheese rl G1 ~ beeore
layer of caulihower and continue as bnud he
until all the vegetable is used. mere shoula U e
two tabespoonfus of grated cheese and one ptnS ~
sauce to each head Of cauliiower Cover WIN
crumbs and cheese. and dot WIN oi'S u
Bake half an lOur in a moderate OYen'
OYSTER SALAD.-One quart of oysters, one, PM
of celery one-third of a cupful Of may0nnaise ei"S
ing. three tablespoonfnls of vinegar one OF on
half teaspOonful of salt, one-elghth OF teasPUHo
fnl of nenpar one tablespoonful of lemon JUICE
Let the oysters como to boil in their own llqu?I
Skim well, and drain. Season them Win the Oh
salt pepper vinegar and lemon JUICE. W9en colu
mt in the ice chest for hours. Scrape anu WASH
the whitest tendeTest part of the celery anu VIII
a sharp knife cut in very thin slices. fuJ III io %
bowl with a large lump of ice and set III Vio roo
chest until serving time When ready TO serve,
drain The celery and mix with the oysters anu uIi
of the dressing arrange IN the dish; pour Lno itI
mainler Of the dressing over, anu S"i"A'
white celery leaves. , ,
-MINCE PlE.-FOur pounds of lean colo D9 pil
meat chopped ne nine pounds OF sour easy w 7
apples, chopped fine one ana mar Pou stoned two
rounds of currants, half pound OF cttroh s licJu
very fine five pounds of sugar, three IeasPooni0i9
of ground cloves ten teasp0oniuls ground cuina-
mon. FIVE teaspOOnfnls of ground mace, one YEA
snoonfu Of ground black pepper, SIX t9piespoonII
fuls of salt one quart of cider and vinegar iAGu
with one quart of mOlasSes Mix all, ana add sho
mice and grated rind of two lemons, and hali q
mint of good brandy. Keep the mlnce-Ineat III
Stone jars, in dry, cool place When about 70
cider OF if you prefer sherry VINE OF Olahuy'
COFFEE CAKE.-Two eggs, one cup of sugar one
cup of butter one cup of moasses one cup OF strohS
coffee (made) teacup OF stoned ralslns choPPou
fine: cinnamon, nutmeg. cloves TO taste. Adu,
teaspOOnful of so Ia dissolved IN uJiie WaUoi w
last thing. Use -four enough to MAKE " hoO Oo'
stif, Bake ia o moderate oven Il good whlle'
APPLE CRFAM-Pee and core one pound Oh
opples place them in a stewpan with elght ounces
of sugar and a pinch of ground nutmeg Let cooh
until tender pass the apples through n sieve ana
let get cold Whisll up rather stiff half Plnt OF
cream. add the apple pulp, little essence OF lemon,
one ounce OF isingass boiled IN a gill 81 "atSl' MIA
well together pour into jelly mould ana leJ SET.
When required dip the mould into warm water LOT
half n minute wipe 1t with cloth and turn IL OuI
on "a glass silver dish. GaTnlsD WIN Ieu ho"Oi'
and slices of lemon.
EYES PUpDlNG.-Six eggs. six apples six ounces
of bread six ounces of cuTants, half tea5po0ntul
Of salt nutmeg to taste boil three hours, or steam
four hours which makes it better. Serve with WINE
sauce.
VIRGINIA MUFFINs.-One quart -four one teaspoon
salt one tablespoon sugar, one tablespoon oqCtGr
and lard mixed one tablespoon well mashed lrlsh
Untato three well beaten eggs, one-hall teacup
homemade Yeast. Rub the butter and lara INTO
the hour then the mashed potato, stro ana sugar
should be sifted with the flour. Pour INTO TINS the
rrgs aud Veast. and make into p soft Dough WIN
warm water in v inter and cold IN summer, ana
kneal thirty minutes by the clock III wanted lot
an ; o'clock winter breakfast, make up ut the
night before At o'clock the next morning maze
the dough INTO twelve round balls without kheal-
| lup and drop into well creased TIN baking cups.
! These Guns should be smaller ut bottom than at
ton and must be three and One-halt inches deep.
Grease the hands aud them over the top OF each
muffin: set them in warm place for fun two hours
and then bake. The depth OF the cup Is important.
because il properly made. they rise 10 the top or
| nearly 81, and would he heavy n baked III tne
| shallow cups commonly used-lA virginia oman.