New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-01-30
Crce
llnrctllNLn NO1ES.

IriE.r CE1Q'htu". C""' yer hn"iy or pound
ma I.'t'.; t,c remnants j Ii'm az - 3'nr-
tie pIr of aH crg; rnnp t"sriIr' II h'ilo ONION and
,Pul ot !.n,~, an a''a - si'' I1t.r %Iih laise
.AUi,r lc,"iu! % A"nI; WAC" 80" q" Lea pax ="
90, .ui @ -tIou- atJr", a.1 i'--"H'i OF Ieilr5'
..', 4, 4 ~ i,r.r, fDrc t.t .l',Il WC he ruAry.
.,t ~ 4. 90 30 J.. aul H'rI cod mo-tu .n," small
toll, uIp MAO u beaten cs-. then nhip Cr"t" "i-
uic oi 'Ic ttcpci ca.lhL pa, Hh!- ny hot and
seasoned With but'E
no F,rrl>G.-l1f pound ol the best figs. half
a pound al hcet kurt. tnee iab.r>p0pniuis "i sugT.
has 4 pound ut bread cIumD~ grated. three eggs,
one nutmeg grated. Ihcae should ties al we'll
mixed Together aud boiled for four hours, Served
with WIG sauce.
WHIP SArCH 2,G AHovF. -Rraak four egcs. put
the ynlks Intn a small dcrp stcwpau; add two
ounces of slttcd sugar. n glls' oi sherry, II little
lennon Juice and grated peel, and gam oi 1ail
wlsk The sauce over moderate heat. taking to
set tho steWpan when contains che whip sauce IN
another of somewhat larger size already containing
"A littlr not wairI-say an lucl-dnd as soon az 1t
pr, sents the appearance of wcset creamy froth.
pour the liz pudding ~ serve separately IN
slucc-bOat
UoEsrRADIsu SAUCE Crate the hOrscrbdSh, boil
an egg hard pound the yOlll, aud add To the above
little raw cream, mustard aud vinegar added the last
thing. Ii must AL bo mixed cold, ana then heated.
70 CLEAN ERMINE AND MiNEvER SKrNs.-Tnke
a Inece Of soft flannel and well rub the fur with ~
sgainst the grain then rub again with common
Hour until clean. shake At well and rub %gain WIN
tile flannel t ali the i,0ur rs ont OF II. nave had
"A muPYcr DUa fUr IOUT StfilS, IL ubFot
cleaned with anything put hour, and Is not Ia the
leust injured by the rubbing. Ii was school com
pannn who told Inc that her amt 10 HnSaan ladyl
always cleaned her white fnrS with Hour, ana that
they looked beautiful. IL has one GiiVaDtage-tho
Inning does not require to be taken out and II only
requires little trouble. Ermine tales longer than
mlnevUr the latter Is very easily done.
To REMOVE INK STAINS PROM pRINTRD BnOVs.-
Procure pcnnywOrth Of OTallc ncd, which dissolve
IN small quantity Of warm wafer; then slightly
wet the STAN with IT, when II VIII disappear, leaving
The leaf uninJured.
BEEE TEA gOR CHILDREN-1he best way 10 mako
beef tea for children is IA follows Soup meat with
out bone, from the SHIN tho neck. Cat the meat
into dice with Very sharp knife tn every pound OF
meat use pint Of cold wator. Cut up the meat
DISH not OIL board, as the latter absOrbs tho
Juices wastefully. Have the proper measure Of
water beside You, IN n proper soup BASIN or
bowl, and IA you cut w the moat sprinkle
it, moderately with salt, and throw 1t into the cold
water. There let il remain for two hours; then put
it AL into saucepan and set II on the fire. Watch
carefully the first rising. and skim aud secure this
IT is the very essence OF the beef being thrown out
Put it in clean bowl, and let the beef go on boiling
for ten minutes no longer. then pour it through a
sieve to the llrst skmmlpgs. Stir it before using
IN older chIldIen than infants you can iayor with
OnOn aud few cloves. So completely does this
way Of making beef tea extract the goUdncsss, that
Il dog would not eat tlle meat that Il lett.
Ported MEAr-RemOye all griste. hanl pieces
and fat from the meat minGe It very hne and
pound 10 in a mortar with n little bntter, some
gravy, well freed from fat, and spoonful Of Har-
vey or Worcester sauce beat it TO n smooth paste,
seasoning during tne process WIFI DOundou Glove
allspice. grated nutmeg, salt and little
cayenne put II IN pots. press IT. close down. and
co yer with clarified butter, or with marrow tat.
PIsH-PAsH OF MUrroS.-Take any lean mutton,
cut IL IN small pieces without any fat grise boil
it down into nice broth. Then take out the meat.
Wash a teaGuptul OF rice nicely. and boil it for q
little while IN the BROTH until 1t begins TO look trans
parent. All grease TO be skinned off. Then take
rntton chop or two take OUT the bone, cut In dice.
Boil the whole together, with o whole onion and o
little pepper ndsalt for quarter Of hour. Serve
It without sraining The same recipe does for beef
chicken, turkey, or rabbit.
MiYoNxAIsK on FlsH.-.B0il pickerel I'm sailed
water with leInon Juice In LII 10 careful that the
ish DOES not break. When done Let 10 got cold re-
move the bones carefully. and out tho fssh into
neat, Snio0th bits the siEe Of thimbe. Let them
staud pr an hour or in itus oil and vinegar oE