New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-11-13
HnTsEHOLD NOlES.

CursUmE SoUP-The following il very old
Cheshire recipe Tor good ana Inexpensive soup II
dates back - far as the sixteenth century: Put
hook of beef INTO "a gallon of cold water simmer u
gently for six hours, taking care that II Is well
skinned. Put in some thyme, sweet marJOram and
celery. all tIcd IN bunch, rs also couple Of onions
cut fine. skim oil all The tat, and season with pep.
per and salt aud little llctchup by omit ting tho
above seasoning this soup may be- turned INTO all
kinds Of soups 10y adding tine vegetables 10 give the
flavor required.
BAKED WHITE FISH. Prepare q stuiling Of fine
bread crumbs; chop very llnr httle salt pork and
mix with tine bread; season VI salt, pepper, sage
and parsley. FIJI the tsh with the stuitne, sew it
MP sprnklcithc outside with salt, pepper. and bits
oi butter: dIcdgc with flour and bake one hour.
Basic often. serve with egg sauce, or par ley
sauce
OLD TINE PORK AND BEANs.-Take two pounds
OF mOucra ely lean side pork, to two quarts OF
marrow fat other beans. Put tho beans to soak
over night. In the morning after breakfast scald
and scrape the rind Of the pork and put or to boil
an hour before putting III the beans Set the beans
10 boil i'm sep rate pot, III hali-waIm water. II
the water used Is of hard lime stone use teaspoon
ful OF soda to the first water After boiling short
time, drain through q colandcr and put on fresh
water aud let bOIl until quite tender. Then add
the pork to the beans and let simmer until nearly
as stiff rs mashed potatoes. Then pat into baking
dish: score the pork and place in the centre brown
i'm the oven one hour. Great care should he taken
not to let the beans scorch when they boiling.
CROUsTADES OF OYsTERs-Cut the crumb of "A
loaf of bread into slices two inches THO and them
with "A round paste cutter about two inches in diam
eter cut out of each slice rs many pieces as you
With another paste cutter, about and a half
inches in diameter make mark side of each
cylinder of bread crumb. When all are ready, fry
them golden color in very hot lard. A deep frying
pan should be used aud plenty of lard, so that the
croustades fairly swim in the fat When done lay them
in front of the fire to drain, and aftcrward remove
the cover marked with the smaller paste cutter)
and with the handle of teaspoon scoop out all the
inside OF each croustade. Then fill them with the
following mixture: Parboil q quantity of oysters in
their own liquor remove the boards cut each oyster
into four or six pieces. Melt piece of butter in
saucepan add TO it pinch of -four the liquor of the
oysters, q little cream, salt pepper, nutmeg. the
least bit of cayenne and some finely minced parsley.
PINT in the oysters and toss them in this just
long enough to make them quite hot Stir into them
mice of half lemon, and strained. Fill the bread
croustades. warm them IN the oven, and serve.
RAIsEIkoIE IN CHINA MoULD.-This may either be
made with veal and bacon, with chicken, rabbits,
or game mixture of these three last. or any OF
them together. makes most delicious pie. Almost
any game may be used in this way bnt great care
must be taken that it is perfectly fresh. Streal1y
bacon must be used In the proportion Of quarter
veal, it should DO cut ss for cutletA but rathsE