New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-03-20
HOUSEHOLD NOTES

vgRMtcELII souP.--Boil three pounds of veal for
three hours 10 three quarts or water. Then strain
and add 90 It enpfni OF YefmeSn Wnicn nsS vs sS
salt to taste and serve with Plata OF grated Ear
mesan cheese,
BAKED PIcKEREI.-Clsap and wipe largo pick
erel and put in q baktng pan with o very nttle
water, in which sCant tablespoonful Of butter has
been placed. Bake the fish slowly. bastIng from
time 70 time with the water In the pam Make 10 q
milk thiokeued with scant teasD00Dfnl OF -four.
Add to it little finely chopped parsley. piece OF
fresh butter size OF . walnut, and the gravy nom
the bakinR-pan. Lot it come 20 . boil, and wien
the sh is placed unbroken hot platter, pour the
sauce around It, and garnish wtSh wasercresa.
BFEysrEAK AUX PoMMEs DE TERRE.--Taks q
largo and tender steak. bono It, and scatter over IL
HI q of butter salt and pepper and little sage and
finely chopped onions. Over that spread thick
enshion OF mashed potato web seasoned with salt
seak with the potato inside and fasten the side and
the ends with ekcwers. Put the steak in baking
pan with large cuptui OF stock or SFayy and let IL
cook SLOW ly, basting like a chicken. Serve with q
rim Of mashed potato around the platter and gar
nish with Water-oreSs.
BRoIIEp CHICKEN.-Clean and split open the
chicken and bro 1t on the gridiron over clear IRE.
Sprinkle with salt and pepper, spread It with the
best fresh butter and serve on hot platter with
few sprgs of wateroress around It. Serve the lettuce
salad with It, Dress the salad with oil, salt pepper
and vinegar
How THE CHINESE MAKE TEA" The tea 10 put
in a clean teapot and hot water poured on 1t and
left TO stand fifteen or twenty minutes aud steep.
Here Is the way We make our tea.p He thereup0n
took of cover With cushion Of cotton two inches
thick on the under side and lifted out pretty
porceal teapot that was nicely set In the centre Of
lining stuffed around two inches or so IL thickness
VITA cotton. The teapot after the boiling wster Il
poured into m upon the necessary quantity Of tea IL
sot In this acknowledging receptacle and sleeps f
teen minuteeS said the Celestial narrator, and
then served p-l Kansas City Times.
JELLY CugrARD.-To enc eupful Of any sort Of
Jelly add one egg and beat well together with three
teaspoons cream or milk. After mixing thoroughly
bake In good crust.
MARLBOROUGH PK.--Grate six apples, one cuI
sugar, three tablespoons melted butter, four eggs
Juice and grated rind OF o lemon, two tablespoon
brandy or wine, IL you choose IL not, omit It. Bake
In an under, but without top crust.
Eco DuMPLNas.- Mako q batter Of apint Of milk
two Well4beaten eggs, Q teasp0onful OF salt, ana
-four enough TO make batter a. thick 90 for pouns
cake. Have clean saucepan OF boiling water, 10
the water boil fast drop In the batter by the table
spoonful -four or Ave minutes viii boil thelnl. tax
them with o SKINNER % dIsh, put . bit OF batte
and grated nutmeg, With syruD or sugar over.
CHICKEN PUDDING. -.Cut up as for fricasse, en-
parboi seasoning we'll with pepper, salt and alum
Of butter tho size Of en esq 10 eaoh chLcke1, 20
l fowl Bhould be young and tender and divided {
| every Joint, Stow aQwiy for hEsf al hour; tak
them out and lay on at dish to eools ssf aside th
waFsr In which they we're stewed fcr yenE Egayy
Make batter q one quart ol milk lhrss .enss fopl
three fahlesRoeRs neltea aatInEs ate-nAk t2esnae