New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-04-10

N.. -til'ID N1TIS
s iur 'o.. t.r simply '....
..f.... .ii.1 capital di,.i. IT, cp $500
.o......,t.. .... % Boz body with ,triut rr' COL. %
..-..tp. .ra 80 ..'lr with sufficient water I.' %
I.Ii ul' 80 .u. 'ob.tr with a handful %. ~1i' fn'
U.H ..4.oa. bald ia 'our small ON" will l't f
,,.- rq,r,. fln - or 20 minutes THIN TAX Do oft.
,l,,. ,U fhr ~cum uG hr.ak the CLAW >. -Ii.t %
through tt tIil tud harh and Ivy II IN moi di,h.
Nuh . raA ou zach side, Melted butter is =; nfiA,H
.r,..l viIi ihi. dish AMI l. much improved bf iht
addition of pounded spawn; hnt q hot i"i.I'
sauce viii bc IounI an improvements
ProurD LoRsrrn-ThiS is a delicious dish. Boil
q, above then iakr the claws oil and crack them.
,if Tho body aud tail in two season we'll with pep
per. salt AMI cayenne. and bl"il. Spn1d WIN 'HH"
butt r and -rrye very hot. Some people Ike IN nr-
cruipanl furnt of q htte heated tatsuP dashed WIN
Morccst,I> shire sauce
Ht-rrrnEp LoB,rrR.-Boil and break mp IN" loh-
s.er take out he meat cut 1t into small bits. and
put il into stewpan with plenty of fresh butter
lftlc pepper. salt and vinegar ana SIR ull u Is h"
~nrrni,nd the Inncr III the dish hen srryrd aitd q
horlrr of watcr-cress frightened here md there
with "A lobster claw"
LAMB OUTLETS Aux PETITs POIs.-TIlr pounj
of uuer!onr rx lamb, cut II in small pieces diem
pound them IN a mortar "a make n smooth paste :;
s.a-0u with pepper and salt, beat up the yoikS OF
two eggs and mix smoothly with the mass. Pr'SS %
out 10 the thickness of lamb cntlct; with a sharp
knife cut il into pieces shaped like outlets, mp Them
in Iraten egg then in brrad-crumbs and fry m hot
lard. Serve On "a hot platter surrounding PIE %
boiled green peas. This Is one 81 thn me- N"'0
of using M cold meat cold chicken or turkrl n.h'
be- used instead ul lamb or muiton-ahd even '''. b.
possible.
CELERY FRrrTTRs.-Boil some thick but ttul'
stal,s Of celery in saltcd water when done dry ia "
ON a cloth. cut them in equal lengths about onr-and-
a-half inches, dip them IN batter Try To Hon'rh
color, sprinkle the salt well over and serve.
DrMAs's FAMoUs SALtD.-Dumas himself de-
scribcs II as "A salad of a high fantasy OF a composite
orer. and formed of i've principal ingredients
Rounds of bcetroot slices of celery, trulcs choppo d.
harcbcls with thin tufts and boiled POTATOES. And
here shall follow the great nOveists recipe for max
ing the salad or rather the mixture. place says
Dumas, in my salad-boWl for two guests the yolk
of an egg and stir it in oil till it becomes paste
To this paste add chcTYil mine eel tunney, pounded
anchoyies, mustard of Maille. large spoonful ot
SOW gherkins and the whites of eggs, also minced
Then dilute the whole with the best vinegar | can
procure, and my servant slrs 1t: while over all L
cast pinch Of paprico, an Hungarian pepper
CHOCOLATE PUDpING.-One quart of sweet milk
three ounces grated chocolate Scald the milk and
chocolate together when cool add the yolks of five
eggs and one cup sugar. Bake about twenty five
minutes beat the whites for the top; brown III the
oven eat cold.
PoTTEp BEEF.-Take three pounds of beef well
saltod pick out any grstle or skin that may be- IN
it. Pound the meat carefully ina stone Iortar With