New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-07-10
HOUSEHOLD NOTES.

Court BoUILLoN;-liave catfish cut in pieces in
the hsh market. Take of the skin, season the fish
Win SAT- ana pepper and sprnl le with flour. Fry
ill about half done. hen take il out and SET in
dish one side on the range. Put large onion cut in
shoes on the frying pan; when il il cooked soft add
pint OF boiling water, toiaato half red pepper
Two poos OF garlic, a little parsley, celery and
thyme. Sur IN httle -four aud corn Till the yege
tables begin to boil. then put in your fish, season
with salt anu red pepper, and let the stew boil
twenty minutes. Put some toast in the bottom of
The serving dish and pour the stew over it.
GRILLADEs.-rhesc ma lie of tender beefstcak
cut IN pieces and cooked with vegetables in the
way the fish in court bouiIlon excont thar
thyme is omitted in seasoning and a little Ien1on
Juice or half tcaspoonfu of vinegar is added lust
before serving. Serve without toast.
SPONGE CAKE-rwo eggs whites and vol,,s
beaten separately. one cup powdered sugar one cup
flour with one teaspoon baking powder sifted With
stirred in. Bake slowly. This is delicious. Bake
in tins four by eight inches and two inches high
hall of an English walnut on each block. and Won
have pretty basket of cake. Try u.-lContributed
by ). Mob.
RICO KING OF MEAT.-Thcre are the remains of a
JOINT OF underdone mutton in the house one woman
Will cat this meat up into slices and put il into
saucepan with Tho, materials for making the hash,
and boil ali together till done. The result is that
the meat Is cooked twice, and eats like leather and
people say that they hate hash: Another woman
the meat sprinklc with little peppey and salt and
set aside. The bone she will then break up into
nice clean saucepan. The Vegetables and seasoning
she will then fry IN fat or butter till they are cooked
out all the fragments of bone $50 that people can eat
tn" hash without fracturing their teeth from the
stock, add the fried vegetable. and. lastly put in
the shoes of meat. The whole will then be SIM
lnered FOR ten minutes, Just TO warm the meat
through and carry the cooking of the undeSdone
meat up TO the proper point. Meanw hc some sip
pets OF toast VIII be made ready round the dish
into which the hash is poured. Here by attention 10
first principles the remains of underdone leg of
roast mutton, instead of being spoiled for food and
made disagreeable is converted into wholesome
and delicious dish.
PICKED WALNUTs-Sclect full grown green wal
easily pierced through with a needle. They are
usually in fit condition IN July. Prick 100 nuts
we'll through and lay them into brine made of four
pounds OF salt tO each gallon of vinegar; let them
remain nine days. and at the end of the third and
sixth days change the brine Tor fresh On the ninth
day lay them IN the After they are well
drained place them in the till they turn black
they will need TO remain several DAYS. Boil one
gallon of vinegar two ounces of black pepper half
an ounce of cloves ounce of mace one ounce Of
aspce and ono ounce of root ginger slced ten MIN
utes and pour il over the walnnts which have been
packed IN jars threequarters full. When the vine-
gar coos cover them up tight. They will be ready
to use IN month. but they better in year. and
will keep ten years. This pickle is excellent ac-
compartment of iish.
CURRANT Enthusiastically remove all leaves
place In "a stone jar. set within a kettle of tapid
water boil until the fruit is well softened stir
mug frequently; strain u small quantity mt a time
through strong coarse flannel cotton bag
wrung out OF hot water let drain. and as Is coois
squeeze with the hands einptying aud rnsing Oft
the bag each time IL is used Allow equal measures
Juice and sugar; boil juice rapidly from