New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-12-11
HOUSEHOLD NOTES.

NrvrpN,rsE SoUP.-Take four turnips cut them
into the form of small cloves OF garlic, Try them III
n little butter and sugar ia stew-Dan over the ire
10 give them light brown color; then drain them
upon sieve, and put them into soup pot sc0opout
the red part OF two large red carrots parpou lnem
for ten minutes and when strained, add them 10
the turnips Then pour upon the vegetables three
quarts of strong bright consonme stock, anu SET
the soup TO boil gently by the SIDE OF Tie Stove nrs
until the vegetables are thoroughly done, taxing
care to skim off the butter ~ rises TO the surface
Zen minutes before dinner time ROW into the soup,
while boiling, some Brussels sprouts mat nave Desn
previously parboiled and just before sending the
soup 10 the table add 10 II about TWO OF three dozen
small quenelles of pheasant.
CoNsoMME.-Six pounds of lean beef, an old fowl,
have two large carrots, two large onions, one
turnip three cloves make a bouquet oil TarHey,
celery, and very little bay-saf ana , thyme e1
the fire in cold water with little salt DO not let
il boil much until it has been very well SKINNED.
which must he done two three times before It
will be unite clear. Keep the kettle covered, and
boil slowly from six a. eight hours. When done,
this should make three quarts of very rich soup.
You must put on all the water II requires ut frst
Soup never seems good when water Ia added 10
il during its boiling. Allow one quart ana pint
o. water TO boil away Inc vegetables are Pat IN as
soon as IL has been well SKINNED. Stfalh the SOUP
and il IL ready 10 serve
BRUF A IA MoDE.-IIave n nice peee of round Of
bee also some very nice larding pork vino cut IN
half-inch squares. Hash some onions very me, aad
parsley and THYME, and mix thoroughly. Put the
Iardng pork into IL. and then take ardlng needle
aud insert the pork into different parts OF the beet
Now put the beef into a saucepan, with some spare
nork and a little clean grease, and put on quick
fire. Let IL get brown all over. linen pat some
good consOmme in. enough To about hait cover ".
A d n glass OF brandy and cover well, aud let IL
bol for "A few minutes, then put IL In hot oven.
Have some carrots and urnips cut in small pieces:
and some very small onions wholel. when inc beet
il nearly cooked put in the vegetables When You
think the beef il done strain the gravy and take OF
the grease then return TO the beef and vegetables
IL will take four or five hours u COOK oeui a Ia
mode.
Force MEAT BAIIS-Take some lean veal and
pound IL in a mortar and then rub II through
sieve with little butter. Put IN saucepan III,
lie chopped parsley and onion add some bread
crpmbs and milk and stew gently until the onion IS
cooked everything must be chopped very tncl put
through sieve and lel II get e2ol. ihen add Inc
peuDer salt, and add the yolks OF couple OF raw
eggs roll into small rolls and add TO your soup hf-
teen minutes before serving.
FuEr DE BGUF CHATEAUBRIAND.-lake large
or double tcndorloin steak and broil IL; have some
Pariscnne potatoes, saute with butter, which put
around the dish Have so some good Gn t neliissd
lemon. mix thoroughly aud pour over your steak
To MAKE STEAK TENDER.-Put three tablespoon
fuls of salad oil and one tablespoonful OF vinegar
well mixed together large dat dish, aud on
th,s law the steak. Salt must be put steak
before il is cooked The steak must lie on this ten
der-,naking mixture for at least half an hour to
side; the toughest steak Will slccumD 10 THIS, ana
he perfectly tender when cooked.
CHAMPAGNE JELLY.-Take two ounces of gea-
tine. and dissolve It in quart OF water} put this in
a sance.pan with the juice OF two lemons and three
oranges, two whole eggs, two whites of eggs, few
eqg shells and three-quarters o; pound oi sugar,
mix we'll and add another quart of water. Put
the saucepan on the fire. stirring occasionally To
make clear When IL bos put the pan Oh the side
of the stove and let IL remain without boiling for
fifteen minutes, then remove it and run the jelly
twice through "a flannel strainer. adding To 10 "a
mint of champagne. Pour into one more moulds
and sci on the Ice harden. Turn out of the moulds
and serve on cold plates.
PLUM PUDDINo.-Pick and stone one pound of
ralsins prepare two pounds of dried currants chop
one pound of beef suet very fine, and one pound of
mix ed peel; one of mixed spice. Mix in a
basin one pound of flour, pound OF moist sugar
one pound of eggs, well beaten, half pint of mlk,
tour ounces OF bread crumbs. Add all the ingre-
dients and mix into a firm dough. Well butter u
moud dust il with -four, then fill with the pudding
mixture; tie tover with CLOTH put il into plenty OF
boiling water and boil fast for eight hours long
or When required turn out carefully, and serve
with Qill of brandy burning in the dish.
EXCELLENT POUND SEED-CAKR.-One pound of
butter beaten to a cream. pound OF siited lump
SMEAR ono pound of good iodr well dried, eight eggs
fine whites beaten separately, and carroway seeds
10 taste Nix the ingredients and beat all well to-
gethrr for one hour. Put the batter into cake
baking tin, lined with paper and buttered Bake In
moderate oven,