New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-10-23
nnrSrllnLn NOTES

CLAM SOUP.-Takr SIX largo plump CLANS, and
after CEOppmg them timely, add the iluHor To the
meat Leu thcm simmer gently IN a quar- of water
for nearly two hour. season 20 taste. at ing cup
ul cram and httlc Hour, AID pour into a urcru
in when few slices OF th'u, wci-byowncd toast
nave been placed.
PIGEON rW.-Drcss and wash clean, split down the
bqc, one dozen or uur-hIll dozen OF PIGEONS, stew
ti tender season with butter, salt aud pepper; line
the side, Of pc dI DO wlih u,h crust pour in the
strwrd pigeons, and cover loosely with crust, ust
cutting 70 up, IN the cent e. Have ready a dozen
oysters; heat The liquor, thlckcn with little Hour
and water and .caaou VITA salt, pepper and butter
iuc size Of an eng. When 10 come, To bui pour 10
q. or the Oy-icrs and about twenty minutes before
the PIE D., done INT TIE lop crust and put them m.
TURKEY DRr- Win OYsr Es.-For ten
,nIrt,. trrv IIl.e Two piEtS o. brtad-cruubs half
tcacup ol butter cut in Di.s mot mc,eu), tea
spoonful Ot powdered thyme, or summer sdyury,
81, ppcr salt, and max thoroughly. Rub the turkey
with first spoonful OF 'ijW's, Jh'h lev wei
drained oysters; S.rJn the oyster liquor ana use 10
basic the turkey. Cool, tl" e,blots IN the pan, and
chop me Tor hc gravy FOWL oi this silc viii re-
unTr three hours IA a 0.cgatc oven.
BAKED APrLU PUDDlNG.->iX apples VOL slowed,
uuarirr OF pounu OF butter hall OF H. stirred INFO
Inc app. whuc not add SUGAR To taste when cOd
add SIX "sE2 wei beaten I" Tue apple. i"uhd ana
.ii sl era ls butjCr your dish aud put in layer
OF cracker and laycr OF tho Ir'Parcd apple and
t- until yOI have hlied your ash let the cracker
bc ,hr upper layer ana put the r'mauucr Of your
batter Iu snail bits upon 1t. Bake hall AN hour.
VUNEr TUDpMG.-rake five eggs and beat them
then ltu one cup OF sugar 10 inc AONS.
a. a. lour table JOOniul, OF cora starch dislOl ed IN
a uttic cold milk, and add this 10 the yolks and
SUGAR; boil three pInts of milk and add the other
ingredients winnie BOILING; TCmOYe from the ire
wIrn IL becomes quItc thick; nay with vanilla,
ana pUYr IutO baklng-d5n; beat the whites al the
egg, to Stit roth, ada hall u cup OF line white
mar turn this over the pudding ana place in the
oven and let brown sl2hdy. To he with
sauce made of thc yoks ot two eggs ono cup OF
sugar Tablespoonful of butter; beat welt. add one
cup oil boiling milk set on the stove until il comes
to "A boIIng heat llayorwIth vanilla.
PAISLEY SAUCE-Nash a bunch of parsley in
cold water, then boil 1t Tor six seven minutes in
sal. ana water drain il, cut the leaves from the
stal As and chop tnen fine. Have ready some melted
butter and stir IN the parsley; allow two small
tabiespOOnluls of leaves to ono halt pint of butter
Serve with lIsh, and with Doled fowls.
BARBERRY PREsERvEs.-AllOw one pound of fruit
TO three quarters OF "a pound of sugar. Pick the
fruit from the stems, wash and dram in a culan-
der Place il III preserving kettle. 70 pounds
of fruit put in l2 pint of cold water STR the sugar
i'm gradually Whine the fruit is coming to "a boil
When IL Is up TO boiling heat-just heated through
-skIm the fruit into cOlandeT. Boil tho syrup 10
OF 20 minutes. Then place fruit i'll syrup. Let it
lust boil again. Then place while hot III air tight
lars This preserve has a delicious tartness which
is especially relished by invallds.
To FILL JARS Win FRUIT-Fill the lars. Screw
on the tops When cold they will settle; have
some OF the same fruit ready to fill up lar again.
Place the top piece OF muslin To tit Then
screw on the top tight. II done well the fruit