New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-02-13
HOUSEHOLD NOTES.

CnicKrN CRoQrRITFs-Hav ready cofce-rnp-
ful al cold chicken. 81 her roa5t or boiled and
chopped 10 the most complete finenrsS. Take piece
half the size of an of the best butter and let il
heat to buDbling point the fire. STIR into il
spoonful at milk and enough flour to make II OF the
consistency of drawu-buttcr sauce. Then when
thoroughly cooked add beaten egg and tbs chopped
chicken and pepper and salt to taste. Spread it ont
on plai fer to the thickness OF little less than nm
inch LIT II get cold. Then when wanted form the
croquattes with tho hands, dip them In cracker
crumb and fry IN hot lard. wire basket which can
be dipped into the lard IL good to fry croquottcs in
This recipe be used for any kind of cold meat
poultry; also for lobster. The mixture mnst be
moist. The quantifes given above will make enough
croquet. es for u modcratc-szed family.
CREAM SAUCE FOR PUpDING.-To make bowlful
of cream sauce take piece Of butter the SIZE Of
small egg and beat IT up with powdered sugar until
il is light cream. Then set IL aside. Then into
small tin saucepan put co1ee-cupful Of water and
add to 1t teaspoonful of -four mixed in little cold
water. Cook this thoroughly until 1t is like thin
starch Then take up the bntter and sugar mi ture
and while you nre boating it cnergetlcaly lot some
one pour into it slowly aud gradually the hot flour
sauce; II the beating is not stopped for moment
the whole sance will rise and be fOamy as sea-
froth. Flavor with wine. brandy or vanilla as pre-
ferred This Il the best sauce made Potato flour
is sometimes used instead Of wheat Hour
VEAL OUTLETS. Dust your outlets with pepper
and salt dip them in beaten egg then In cracker
crumb, and fry slowly in hot butter or beef-drp-
pings When done take them ont Of the pan. and
pour little boiling water into the gravy, thicken-
ing 1t with flour previously Drowned in the oven
Serve on a very hot platter, with the gravy poured
around the outlets and garnlSh the edge with water
cress aud slices of lemon.
PoTAToEs LA NIEaE.-These potatoes are
boiled mashed seasoned ~ usual with butter milk
and SALT and then pressed through o collender to
give the mass light appearance.
PIGEONS ON ToAsT.-Split some young pigeons
down the back. wipe them, season with pepper aud
salt. rub with butter. sprinkle lightly with -four
and brOil over clear fire. Toast sOmo neat, thin
slices of bread, butter them thckly, and put n
pigeon on each slice. arranging about them some
sprigs OF the fine watercress.
TOMATO SALAD-For salad always select fresh
firm-heshed, thoroughly ripe tomatoes Of O good
sIze. Ii YOU can't find these don't attempt to have
tomato salad Always peel them by dipping for an
instant into boiling water. The skin slips of imme-
diately. Then set them away to get cold and when
ready TO serve slice them neatly into your salad
bowl. Dress with two tablespoonful Of tho best
oil, teaspoonful OF vinegar, pinch of salt, and
sp1inkling of pepper
WAFERs.-Cheese shond always be accompanied
by waters or milk crackers. Buy u box of them and
O short time before they wanted put n platcful
tin pan in the oven. Let them heat through
but not brown. This freshons and makes them
Crisp
RHUDARB TART.-Lne q pie-plaic with good
paste aud bake II with a filing of unCOOked rice or
of linen rags When done remove the filing and
put in the rhubarb already slowed and sweetenod
and favored with little lemon juice and peel. ln-
stead of putting on whole top crust twist some
strips of the dough or paste and lay three OF them
across the pie from edge TO edge ut wide intervals
that they cross them IN checker-board pattern.
Arrange the 20 that the top and not the bottom
Will bake Brownths strips slightly aud quickly
Serve with pitcher OF cream