New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-02-27
HOUSEHOLD NOTES.

frvsrgp SouP.-Put quart of oysters with their
honor over the fire and let them Just come TO boil
Then carefully pick ont the oyssets ana return sns
seasoning with tablespoonful OF fresh outer ana
pepper and salt. Let it get very hot then return
that they are not left on the fire long enough TO
sLriyel. VERY little -four smotbered IN table
npOonful of cream 10 sOmeti mes added TO tue soup
hefore the oysters are put in. be enre that only
Is put in TO ma e the soup of the consistency
of their cream.
RICK CROoURrrEs.-Take one teacup of washed
rice one pint OF milk little salt, one tablespoon
Of butter aud two OF sugar. Put on 70 pol a 90
and add two eggs stir; and when cold enough
make into small rolls and fry In hot lard. Flavor
with either vanilla or lemon rlnd.
vol as of six eggs put the milk and let come to
q boil. Beat we'll the yoks with three tablespoons
of sugar heat to n cream. Add IL to the boiling
milk and stir till cooked. Beat the whites stif as
possible and then add three tablespoons OF white
sugar; then beat again. and then pnt the mixture
h 4" wi slightly. DO this only about ten minutes
before servng-otherwise 1t will fall Cooks should
remember that boled custard must be cooked IN =
double or farna kettle and that IL must not be lett
from the moment the eggs are stirred into the MIX
until il Is done. Any sort OF HavorlnR can DO adueh
TO the custard and to the " island"
PorATo PUFF tho potatoes IN sailed water
then mash them perfectly smooth, TO q pint OF
ashed potato put two tablespoons OF melted butter
and beat with n large FORK until tue Wnoic u hknb
and creamy; add the yolks Of two eggs, cupful OF
rich milk and lastly the whites OF the two eggs beat
into froth Beat each ingredient In before addin
me next, put In more salt II needed and pour the
mixtnre into buttered baking dish. Bake In a
gnick oven until the surface is nicely Drowned The
success of this dish depends GU the fathfuiness with
which IL is beaten.
ASPARAGUS OMELET.-Boil half bunch OF as
paragus aud cut the tops and tender part into half
inch lengths; season with little salt pepper and
butter, aud put aside on the stove to keep warm
while you make your Omelet. Beat six eggs, whites
and yokes together half teacupful OF milk little
salt and pepper brown two tablespoonful OF butter
on frying pan pour your eggs IN, and az soon as
N begins TO set at tho edges turn them and shake
your pan 10 keep the omelet from Stockings put your
Asparagus in. double the omelet and serve imme-
diately on hot dish
CREAM PIE-One cup sugar one egg, piece OF but
ter size of an egg, ono teaspoon SODA dissoiVen IN
cup of sweet milk add 70 this when mixed together
two teaspoons cream tartar rubbed IN three cups OIL
-four and bake in three Jelly cake tins.
TIE CREAM FOR THE INSIDE OF THE PiR-One
and one half cups milk. when boiling add seven tea
spoons corn-starch wet with cold milk let II scad
moment then add two well beaten eggs; sweeten TO
taste. and favor with lemon or vanilla. split the
cakes when cold, spread them with the cream, and
put together again like jelly cnke.
CnRoS PRksKRvE-First. peel and cut thu eltron