New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-01-02
HOUSEHOLD NOTES.

CocoANUT PUnDING.--leat pini Of milk. stir
ring INTO il small half-cnp of sugar. DSirlv' two
tablespoons of corn starch IN a litle of the milk
taken out before u IL LeIIrd Add this 10 the milk
when It begins Ia bo. Stir until it bee, mes . firm
paste thon stir IN the beaten Wits Of four eggs.
and after moment or two take II Fl the fir. Ten
add half a cocOl-nut Grated and mould il. Serve II
cold with hoed Cu'taid made wi ia the yoiks OF
the eggs and havOrei with vanilla or lemon.
FINGkR-B Bowls" Crystal" wishes to know when
finger bowls are placed upon the dnEer-'abc. With
the flult and bomb MS. they arc LOT removed
until tic company have LEFT Tie dnng room.
BRUSSELS SPROuTs.-Trm ihom neatly and wash
thon. Put them To bO IN plenty OF sailed water.
aud when almost done STRAIN them and dry them in
cloth. Put them in n saucepan with n large pleco Of
butter. pepper salt and grated nutmeg to taste
Toss them geltly on the tre until they are quito
cooked.
GAME Sour CLEAK.-Tako the remnants of any
kind OF game. not high, put them in saucepan with
an onion and carrot, two or three cloves, Il small
piece Of race, bayleaf, some parsley. white pepper
aud salt 10 taste. Cover the whole with veal or
poultry stock. aud set the saucepan tn boil gently
for couple of hours. Strain on the soup and set
IL TO boil again. then throw IN an ounce OF raw beef
or liver coarsely chopped let it give Que boil and
strain the soup through napkin. Ii not quite
clear. the clarifying process must be repeated.
A very small quantity of sherry may DO put
in before clarifying
ENTREE Remove the tcndons or gristles from
breast OF veal lthcse lie at the end OF
tine front bones in q breast. and place them in
stewpan with good white stock one large onion
Of half lemon cut very thin two cOves and blade
Of mace. Tho stock should simply cover the ten
dons. Simmer for four hours OF until they per-
fectly tender; when this is the case take them ont
and lay them q steamer before the FIRE TO drain
and dry Strain and boil tho gravy to thick glaze.
arrange the tendOns In circle on hot dish with
fined crust Of bread erontOn) between each piece.
and hll the centre Of the circle with somo very
young boiled green pens. Many persons serve q
purec Of peas; remember that the tendons are we'll
glazed after they are dried. with the gazo made
from the stock before they are arranged to send up
This is very economical dish, as the breast of veal
can be dressed next day In variety OF ways.
MINUTE PUDDING-Put pint of milk properly
salted intoa clean quart stewpan have ready
basin Of flour; as soon as the milk bOlls take some
flour in the left hand aud let it fall lightly into the
milk (which must be kept boiling fast the whole
time str without ceasing adding flour until it IS
about the consistency Of porridge then let 1t boil
few minutes longer. still keeping 1t stirred. Turn
t ont on hot uish, stick pieces of butter oil over
10, sprinkle sugar and crate some nutmeg when the
butter and sugar will melt and mIngle, and, run
ming all over and around 1t, form delicious sauce
Do not be too spariDg of butter aud sugar, and
the cook need not be discouraged If sho does not
succeed in her FIRST ATTEMPT as experience alone eau
teach her how to sprinkle the flour in properly. IL
Il is not done very lightly Jumps of unlocked flour
will DO the result. IL may be Favored with vanilla.
JuMBLEs.-One cup butter. two cups sugar. one
cup milk four eggs one teaspoon soda, six cups Our
a little nutmeg. Roll them out, cut them with
q tumbier and wineglass TO form ring dust over
with the white of On egg and stft on little sugar
before baking.
WHIPPED PorAroEs.-whip boiled potatoes to
creamy ghtness with fork beat in butter milk
pepper and salt ct last. the fr0thed white of an
egg; toss irregularly upon dish, set in the oven
two minutes 10 reheak, bat do not lot II cSlor.
FRIED FRIrTERs.-Four eggs, one pint Of milk,
tho rind of one grated lemon, little SALT -four TO
mako light batter. Beat the eggs into the milk;
add lemon salt and flour. Fry In hot lard and
serve with wine
FISH FRITTERs.-Take the remains Of any Hsh
which has been served the previous day, remove ell
tho bones, and pound IL 10 o mortar add bread
crumbs and mashed potatoes In equal quantities.
Mix together half teacupfui of cream, with two
well-beaten eggs, some cayenne pepper aud anchovy
sauce. Beat IL ell up TO proper consistency out IL
into small cakes, and fry them In boiling lard.
NEW TABLE DRooRATfoNs.-One Of these 10 called
the oOapcrt aux vOties every available part Of the