New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-01-09
HOUSEHOLD NOTES.

BnAIsgp BEEF-1akc n wcil-shaped piere Of the
round lard it with little strips Of fat pork inserted
m the meat with larding ncrdlel. ana put II INTO
a stcwpan which has a tight cover. Put beneath
the meat bits of por". some parsley. and car
rOts onions. and celery cut in pcc-s Sprln l!c the
meat with salt and fill the pan lat-full with 90
meat stock. Cover tightly and lct the whole SIM
mcr Tor nearly two hours putting more hot stock IN
If it is necessary. Dram 1t when done. put III the
oven moment; strain the stock, taking OF the tat,
put IN tomato sancc and let tho whole boil u
Few minutes until thick enough. Serve the beet on
a platter surrounded with beans carrots And Oeets
cut iuto bits and previously boiled The beans
to BE- used in winter are the French canned bcauS.
ROAST GEOUSE.-Io roast grouse clean them care
fully put large piece of the hest butter inside each
bra aud roast in the oven half an hour or more,
bastng with butter.
SALAD or French BFANs.-Thc canned French
strIug beans which tonder young and bright
green. very nice for IA winter salad. Cook them
~ much as nccdlu III a little boiling water, drain.
and while still hot, pOur over them anuxture lhaf y
cupoi OIL vinegar, pepper and salt. Let them stand
and get cold couple of hours and tins mixture
lmarInadel Will be THOROUGHLY absorbed. On beng
brought to table the salad will probably need iuolo
BrIGNEIs SorFrLEs.-Put about pint Of water
into "a saucepan with lew grains of SALT piece of
butter the size OF an egg, ana as much sugar win
plenty of grated lemon peel When ne water boilS,
throw gradually INTO 1t SUFFICIENT Hour To form a
thick paste thon tako 1t oil the flr. let 1t remain
ton minutes. and work INTO II three or four eggs re-
serving the whites of one or tHG, which yen whiSk
into a lrolh and mix into the paste Let i rest %
couple of hours, then proceed To iry bJ dropping
into hot lard pieces of II the szc OF walnut serve
piled on Il dish, with powdered sugar over, ana "a
lemon cut INTO quarters or make an lnclSlOn IN ehch
begnei, aud insert small piece OF Jam or Jelly.
somo milk rolls remove the crust, dlp III little
milk aud sugar, and iry them pale yellow IN fresh
butter. Take TN of preserved Peaches, turn out
the liuu0r INTO Il saucepan add htilc sugar and
glass of white wine boil II mp put Ill thc peaches
simmer few minutes. dram them, and place bali Il
ucach, concaye side upTcrmOst, on each piece OF
bread put piece of currant Jelly III tho cavity vi
each peach, pour the syrup round. aud serve.
lmE BEST RICE PrDnING.-lhs rico pudding Is
beg Ond comparison the best ever made III spite 0l
th, fact that II the cheapest. The secret oil us
perfection IL tho long cooking 1t gets. For
O'clock dinner the rice and milk should be put on
the stove early in the forenoon. The best thing 70
cook II III ~ double kettle Aid To quart OF mix
two hcapng tablespoons Of rice Let n simmer ON
tho back ot the sOve-lt must never bOll-unt.l "a
couple of hours before dinner J. Will then DO u
thick creamy substance. Then SAT- and sWeeten 1t
to taste, put IT INTO pudding dish, and bake IN
moderate oven until it ~ OF J:lly-llko thickness
and the top IL slightly Drowned. 1t can bo eaten
either hot or Guild. If the latter IL preferred the
pudding may be made the day before II that ~ most
convenient. IL desired, Il tavOrlng may be added.
This is emphatlcally the perfect pudding OF Its KIND.
MARRONs GLACEs-Remove the outer skin from
some large chestnuts, rejecting any ono OF thom
which IL not perfectly sound throw them into q
timed pan full OF boiling wafer, and let them boil
lust long enough to allow of the second skin being
removed. Having dono this, put them into another
similar pan full of boiling water and 10 soon they
are done they should BIZ tender but rather under
donel drain tho water from them and put them INTO
a basin full of lnkewarm water, with the juice OF
one or two lemons squeezed IN 1t. When the water
IL perfectly cold take out the chesnuts very care
fully, and dry them; put them into basin, and
them with clarified sugar boiling hot, prepared
as follows: Take pounds OF pounded sugar and put
il into IA sugar bollcr-an uninned copper veg
sel-with one quart of water. Beat up
tho whites of three eggs with ono pint OF
water and add this to the rest. set the pan
on the fire, and keep stirring the sugar; when 1t
rises add little cold water and repeat this every
time the sugar rises until one pint of water has
been eXUeuueu. and by that time tho will
no longer rise. aud dark scum will have gathered
on the top. Remove the scum carefully, and strain
the syrup through wetted napkin. Put the syrup
quite ciesn-and boil until on taking some between
thumb and 6nger and drawing them apart the sugar
will form thread. The next day put the chestnuts
with the syrup INTO the sugar boiling, and let them
boil for five minutes then put them By in the syrup
IL hnr 1ha Lh Ird daY aLrain oil the