New-York tribune., 1881-03-27
HOUSEHOLD NOTES.

Delicious INpIAN PUDDING, STEAMED.-Put 2
unart of milk over the fire IN double kettle, and
when il bols add TO it one .teacup OF yellow meal
he taken from the quart before 10 Is put over the
fre1 Let the milk and meal boil together well for
a full hour. Then take 1t OF the hre pour INTO Z
large bowl and let IL get perfectly cold Then add
three or four we-beaten eggs, halt pound OF suet
finely chopped, ono teaspoon of powdered cinnamon,
half cup Of stoned ralsins, one teaspoon OF Royal
baking powder and q little salt. Mix and beat well
together Grease well tin mould. cover tightly, ana
steam in kettle OF boiling water from Two To
three hours tin lard pail with good cover is all
excellent thing to boil the pudding III. II IS
delicious pudding Il must be eaten with the liquid
wine sauce directions for which were lately gwen
in this column.
BAKED INDIAN PUDpISG.-This pudding is made
exactly like the above except that the suet is omit
ted and half cup of mOlasaes Is added. Bake two
hours in a slow ovon, setting the dish on slide
so that the bottom Will not burn. ana keeping Tue
top covered so that nc criSt Will form.
AFTERNOON TEA.-Mrs :. b. can give her guests
a simple or an elaborate entertainment as she pre-
fers-both are in fashion. A cup OF 6oulllon ldRg
lice beef teal or Of chocolate diyersneS tne lneva
waters, the daintest OF tiny game sandwiches, ano
the crispest of maecaroons. Or V. Is. may provide
aower-strewn table with fried oysters, cnicken o.
turkey crcauettes made after the excellent rocipe
gwen in TRIBUNE EXTRA No. 64, chicken salad' Ices
aud cakes. But an afternoon tea like tbs, though
II ia often seen in NewYOrk, would seem unreason-
able TO the London people who originated the Gus
tom of these teas and who cling 10 the Simple are
first mentioned The hostess ought oremember that
the cup of ten should be burning hot anu the cream
should be really cream.
ORANGE JnLLY-G. will find the recipe for de
lightful orange jelly she mentions IN TRIBUNE Ex
TEA No. G4, called " Sunday Dinners"
BAKED SwgETBREADs-Let your sweetbreads lie
IN warm water for hour; then put them into boil
inp water and let them COOK gently for ten minutes
Tnke Them out and drain them; beat up an egg and
din each sweetbread into IT, then into bread-crumbs
repeat this. Then sprinkle them lightly with httle
bIitter nell ed the fire; put them into moder
ate oven and bake them nearly an hour. DelIcately
toast some nice slices of bread dip them into boiling
water in which httle butter has been melted
placs each sweetbread on q slice Of tho toast aud
pour around them nice brown gravy.
CnEEsE FRIrTERs. Put about pint Of water
into saucepan with piece OF butter the size OF an
egg the least bit of cayenne aud plenty OF black
pepper When the water bOils throw gradually
into n suficient flour to form thick PASTE theu
take it off tho tire and work into 1t about quarter
of pound OF grated Parmesan cheese, and then the
beaten up to froth. Let the paste rest for couple
of hours and proceed to fry by dropping pieces OF II
the size of walnut into plenty OF hot lard. Serve
sprinkled with very fine salt.
LIGHr POT- -PTE-One pint OF sour milk or butter
milk one teacup of cream, and one TEASPOON O
soda add flour and mix hard, like bread, and let =
stand one hour to Never roll or cut t, but nip
minutes and you will always have 1t o.
light as puff. Almost any kind Of
fresh meat will make good pot-pie, thou gl
chicken beef, and veal are ipTeferable. Prepare TN
meat the same rs for baked chicken pie drop on
thickness of the crust all around the top OF the pot
Let the Dot DO uncovered the first fifteen min utes
then cover it and boil fifteen minutes longer. B
sure that II does not stop boiling from the time IN
crust is put in until you take IL up; bring 1t 4
the table immediately.