New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-01-23
HOUSEHOLD NOTES.

CREAM OF RICE SoUP.-Two quarts Of chicken
stock (the water in which fowl have been boiled
will answer. ono teacupfu of rice aquart OF cream
or milk, a small onion, stalk of celery, and salt
and pepper to taste. Wash rico carefully aud add
to chicken stock, onion and celery. Cook slowly
two hours ut should hardly bubble Put through %
sieyo add seasoning aud the milk or cream, which
has been allowed to come just to u boil. IL milk.
use also q tablespoonful OF butter.-Aiiss Paroa's
New Cook Book.
OUTLETS OF LoBsTHR.-fIeat in q saucepan to
bubbling point large tablespoonful of butter and
add TO this tablespoonful of Suited -four When it
is cooked stir IN teacup of boiling and hal
pound of boiled lobster cut III small bits Let fs all
cook a moment or two; then take IL oil the stove
and let 1t cool little. Then add the yolks of three
eggs well beaten, little lemon juice. salt, nutmeg.
and trace of cayenne pepper Put 1t all the tre
again aud cook moment for the sake Of the eggs.
Spread the mixture fiat buttered dish and lot 1t
get cold. 1hen cut it into the shape of chops dip
them in powdered cracker or bread-crumb, then IN
beaten egg then in cracker again and fry them in
hot lard Serve the outlets very hot arranged on IA
folded napkin, with lobster claw stuck into the
end Of each.
QUAIL BRolLED-Split tho quail down the back,
spread over them fresh butter. pepper and salt and
brol over clear fro Serve slices Ut bread fried,
with bit of jelly on each bird.
Royal DIPLOMATIC PUDDISG.-Soak half box
OF gclatine IN half cnpfu Of cold water or two
water, and add tho juico of a lemon. II cuDful of
sugar, and half pint Of vino. Stir aud strain.
Have two moulds one holding two quarts, the other
quart Put layer OF Jelly IN the large mould. aud
place on ice. When hard, garnish with candied
cherries, cut in two. Pour in q few spoon
fuls of liquid jelly. not hot to hold the cherries,
jelly is perfectly hard, set the small mould in tho
center Of tho large oue and fill the space between
with jelly. Fill the small mould with Ice, and set
both in basin of o-water. When the jelly is
again hard, remove the leo from the small mould,
which ~ with warm water. and lift i out care
fully. The vacant space IS to BIO filled with custsrd,
made by the following recipe: The yolks Of FIVE
spoonfuis Of wine, one teaspooqful Of vanilla
EXTRACT half box OF Gelatine,, soaked
PIT to be fO add ts
and sugar beaten together. Strain and add the
wine and vanilla. When tho custard begins to
thicken, add half q pint of cream whipped to o
stiff froth. Pour the custard into the space men
toned, and let it stand until it hardens Turn the
pudding out Of the mould. and serve with soft GUS
tard poured around it-Miss Parloas New Cook
Book.
OUTLETS A La REFoRME.-Take tho whites of
four hard boiled eggs, half pound of cooked
tongue and one small bottle Of truitles; cut them
all in long narrow strips and put them into small
stewpan. Minco together the trimmings Of the
eggs, tongue and trutties; beat up three eggs in
basin with little salt dip each outlet in this and
press an equal quantity OF the above mince on both
bread -crumb II carefully. Fry in oil on slow
fire about ton minutes While the outlets are being
fried melt piece Of butter In saucepan, add tea
spoonful Of flour, and stir the hre until i begins
to color then add gill Of good stock. three cloves,
four pepperoorns, sprig Of parsley, ono of thyme,
bay Leaf, and little salt Let the sauce boil half an
hour. skim of the fat. add winegassful OF sherry.
and strain it on the garnsh of long narrow strips
mentioned above. Dish up the outlets In circle,
with the garnish in the centre.
NoTEs ON SERVING DINNER.-The cover for din
ner party consists Of two large knives and small
silver fish knife. two or three largo forks and Q
small silver fish fork and q large tablespoon for
soup. A small silver fish knife and fork are now
forks. II Hook or Sauterne Is given oolored wine
glass Is gwen, In addition 70 three other Rlasses