New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-02-06
Soup, Cream Of Celery.
Enclts Fried Sauce Iartac
Roast Turkey, sweet PotatOrs Tomato a In Beurre.
Chicken FrtterS
Lettuce Snlad-May Unnaisc.
Cheese. Wafer.
FIG Pudding, whip Sauce.
Fruit.
Coffee
Soup. Cream Of Celery.
HOESEuOLD NOTES.

CREAM or CELERY SoUP.-Take the white part of
two large heads of celery either CRATE II or chop 1t
very fine, sci II To boil ia quart OF MILK. in which
put cup Of nee; allow the rico and celery 10 slowly
stew until they can 10 rubbed through coarse
sey" adding more MIX 4 they GET too thick then
add 10 them an eqlal quantity VI strong veal Oh
chicken broth, white pepper and salt 10 taste.
TOMATOES A IA BEUERR.-Takc small can or
half of large If tomatoes and pour oil az least
three-quartcri of the thin liquid part. which IS
always especially acid and not delicate. Put tho
rest pan on the iIe-a new TIN tWO-quaIt basin
IS an excellent Ting Tor the puiposeEIhd leu u
simmer, adding heapIng tablespoonful OF fresh
buttor; salt to taste II necessary. lhen break into
small bits couple of fresh square soda crackers
no her sort snOud he u3ed-and add 10 the tomato
may not burn. serve very hot III vegetable dish
with black pepper spnnklc over the top.and VITA a
little narrow border around the edge OF the dish OF
very fine watcr-cress or Of parsley.
CHICKEN FEIrrEEs-Cut into neat pieces some
tender cold chicken and rldrindde thcm-that is TO
say, let them stand awhile IN n mixture OF lemon
juice, salt and pepper. Make batter of milk. egg.
Hour ami salt as before directed STIR the chicken
INTO it, and fry IN hot lard, bit Of chicken IN each
spoonful of batter Servo very hot, inst draining
of all the fat. Garnish with parsley.
CHARLOTTE RUssE-One pIrt Of milk three -q,lar-
tiers pound sugar. Onc-lalf box gelatInc put these
tOgelher set II on kettle OF boiling water After
the gelatine dissolved, beat four and STIR in
leave IT the fire until 1t looks clear; then let it
cool Beat to stiff froth one pint of cream; season
with vanilla; set II III cool place, with snow or lee
around IT. When you add tho eggs. stir thoroughly
all the time; after il is cool, give ii n hard beat
line dish with cake; pour III the mixture 4nl put
cake over the top.
SLICED BEEF.-Thrcc or four small slices of pork;
fry It till 1t is light brown then lay IN your
beef III one piece; let 1t brown little both sides;
then cover IT with water, and let it stew over
moderate fire for five or SIX or seven hours :;
aud water M 1t bOlls away. ~ that there Will be
enough left when done to make gravy. About
halt an hour before ii Is done salt to your taste and
add teaspoon whole cloves. one teaspoon " hole
allspce good-slzcd stick of cinnamon. When done,
take out the meat and thicken the gravy with lIt
tie -four snoOthcd i'll water.
TAIToCA BLANCNANGE.-One-hafp pound tapioca
soaked Tor an hour IN pint OF new milk; boil IL TIL
tender; sweeion and flavor to taste; put the mix
ture III mould; servo with cream, custard pre-
serves.
WANTs-C l.. wants a rccipe for making such
Boston crackers as are furnished 10y bakers. An
other pendent asks for directions for making
glass and china cemrnts. third wishes to know
how to can inItllroOns IN the French method; also
how to make mushroom catsup. VIII some reader
Of this column kindly give tine information dcsired7
RICE AND llOMINY CREDIBLE CAKEs-A recipe
was gwen in late number of The TRIBUNE for
making rec cakes, using soda or baking powder 1t
is difficult To get cook 10 make such cakes without
some " rising powder" but any lady who can to
the matter herself and wishes delicate. hcalthiul
article may try the following: Mix two tablespoon
fus Of Hour with two teacups OF cold rice or hOmlny
and little milk. add one OF two eggs. Add as much
more milk as may bo necessary to give the desired
consistency when cooked. Too much flour or too
much egg makes them close.
GRAHAM MCFFINS.-lake two cups of Graham
10u! Oh QUO Oh Whlto ana one Oh Grlliln even tlll,
two cups milk, little scant two beaten eggs; bake
ia u hot oven fifteen minutes. These are much bet
ter without baking powder.
The rice pudding recipe in last weeks paper is
delicious. l have eaten it in tho South
of Europe. 1t was pity TO suggest navonng.
Nothing delicate can be- had nowadays The lin
est Favored apples must be improved by spice and
the same condiments serve for dessert rs tor hair
OIL soap and glycerno shoe blucking. MN
RUCKwHEAT CAKEs.-SOme persons can cat buck
wheat cakes with impunity. Other persons iud
that their skin is affected by the use of buckwheat
] have known several who persisted in the Use of
bnckwhcat cakes through the winter, notwIthstand-
ing they were grlevonsly afflicted with letter on
their legs Many persons suffer from b0ils in the
spring after n FREQ of buckwheat A long series
OF observations has convinced of the evil effects
of eating too much of that article. Mn