New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-12-04

veal roll and lie firmly with string; put n :
sauce pan with garnishing OF vegetables anu q
little water: season with salt, pepper ana gar
nished bunch of parsley and lay Outlere9 pap "I
| over put i'm a moderately heated oven and c0oh
slowly for about two hours bastIng 1t occasl9hdlIy
Drain the veal strain and free the gravy OF tIe a'
add little more broth and reduce to deInl-glahe
mix part of thus with quart Of Bechamel sauce
! pan and dish up the veal, glaze tne SurLdcc VII
! the rest of the reduced gravy. pour part o, tn'
! sauce around and scnd to table with the resi- III d
| sduce-bOwl
FsCALLoPED PARsNIPs.-Nlash one pint Of boiled
| parsnips. Add two tablespOoniuls OF Du,ter' ou'
fuls of cream or milk. Mix the ingredients. STR on
the fire until The mixture bubbles. Turn into Dut,
tered DISH with crumbs, dot with butter, and
! brown IN the oven.
CELERY MAYONNAIsE.-Pare off the green
! leaves of two punches of celery, cut in shorI
pieces wash well, drain in cloth. put In q salad
bowl, and add well-seasoned mayOnnase dressing
Miugle well, and serve with roast canyasDacE
duck As Wild celery is the food that gives such
Succuence to the flesh of canvasback ducks killed.
in November AID December on the Potomac ana
Susquehanna Rivers cultivated celery Is the proper
accompaniment to this dish.
A COOP MAYONNAIsE DREssNG.-Put the yolkS,
of two eggs in a deep dish with little SAT- ana
white pepper into these STIR brlskly some olingg
oil. which must be added very gradually ana
alteTnated every hUtle while with "A rev sp00hiu,s
of vinegar. This dressing should have an agreeaDe
flavor. and rather stiff consistency. Salad Oh
should be kept well cOrked dry cool place, and
always III the dark.
SPANISH CREAM.-Beat the yolks of three eggs
with hdIf cup of graduated sugar heat nan ah
ounce of isingass in three pints OF milk wnen III Is
dissolved and the milk risen to boiling point, STIR
them slowly INTO the yOlks boil once more and
then stir in the frOthed whites, Pour into mouds,
and set away TO cool This is very good the second
day after it is ma le
ALMOND Ice CREAM.-One pint of blanched
almonds the yoks of live eggs one quart OF cream.
one and half cupfus of sugar. one pint OF milk one
pint of waite Boil the water and sugar together
for twenty-five minutes. Put the almonds In Try
ingpan, and stir over the mr. nntlI they are rlc
brown. Remove from the fire and pound to paste
in the mortar Cook the milk and pounded ALMONDS
i'm the double boiler for twenty minutes. beat tne
yolks OF the eggs and STIR them into the boiling
syrup. Beat this for four minutes having the Dasih
il boiling water Take from tine fire, and gradually
beat into II the almonds and milk, Strain the mix
turc through sieve, and rub through as much az
possible. Stir occasionally while cooling. Nhen
cold add the crcamand half teaspoonful OF extract
OF almonds. Freeze.
PfsTACmO ICE-CrEAM.-One pint Of pstaclo
nuts. half a cupfui of blanched almonds, one quart
OF cream pint of water, one scant pint OF sugar
Jhe yOlks Of five eggs one pint OF mix, spinach
green enough to give delicate color iabOut heap
INC tcaspoonlul-to be cooked with the nuts. Make
the same almond cream.
BEOHED SwEETBREADS.-Boil the sweetbrcad
twenty minutes, then ut II, season with salt ana
pep er, rub hcily with butt r AID sprinkle with
flour. Boil over q rather quick hro turning con-
SANITY. Cook about ten minutes ana serve Win
cream sauce.
CREAM SAUCF.-One pint of cream, one generous
tabl spoonful of -four salt and pepper 10 taste. Let
the cream come to a boil. Have The flour mixed
smooth with half cuuiul of cold cream reserved
from ih" pint, and stir IL into the boiling cream.
Add seasoning aud boil three minutes. Hi, sauce
j. good iO. delicate meats, fish and vegetables, ana
to pour around CTOquctics and batci and Quaker
oWclcts.-I Ihcsc two recipes ale gwen IN rr,pOn'"
to request OF y. H., ana are from Miss farloas New
('DDh look.