New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-10-02
HOUSEHOLD NOTES.

CRAB SoUP-Put into a saucepan one quart Of
m il, with little grated nutmeg, pounded mace,
salt and cayenne pepper To tI>t'. Pick ont, IN rs
large ilakc. ~ possible the mat from four large
crabs rc,crying tn fat from the backs and add TO
the soup. Mix the fIt with tcIspOoniui of butt r
and ir il IN, simmer gently Tor twenty minutes
Just before serving add one pint OF cream, LEI II get
unite hot and serve. % Pat into q saucepan half
an onion "A uuari of mlk and some shred parsley;
boil and then add the picked meat from six crabs {;
boil five Minutes Mix in saucepan over the tro
an ounce OF butter with an equal quantity ot Hour
and STIR them the with halt pint OF cream
beaten up with the volk and white of an egg; add
salt and CAYENNE pepper. Let ii just come to the
boil and serve.
GrMBo FmET SOuP.-Cut mp n chicken, wash and
wipe It perfectly dry, pepper and salt It; fry the
pieces until brown in hot butter or lard; sprinkle
with flour Add two chopped onions. q little finely
minced parsley together with pounded mace and a
Glove or two, and sweet herbs-thymc and marjoram.
Pour over little white stock or broth, and then
stir gently to prevent burning until cooked. Then
add sufficient stock and the liquor from one quart
of oysters. Boil until it is wanted. just before
serving put in the oyster, and sif INTO 1t table
spoonful of the gumbO ilct Stir well TO the bot
tom let il come 10 the boil, and serve Immediately.
Rice boiled for curry, each grain distinct should
be served with II. Gumbo iilet is made OF the ten
der young leaves Of the saSsaras, pic cd IN spring,
and dried carefully III the shade, powdered fine, bot
tied and corkcd.
LOBSTER SOUP.-Take the meat from the claws,
bodies and tails OF some HOLSTERS from three TO six.
according to size remove the brown fin and the bag
ON the head pound in a Mortar the fms, chimes and
small claws; boil them gently III two quarts of
water, with onion, "a OF sweet ntIDb, hllll
piece of lemon peel a compile of anchOyleS bOncd,
and with white pepper and salt 10 taste When re-
duced to a pulp strain; pound IN mortar the
spawn with some butter, little flour and grated
nutmeg and when quite smooth add quart Of
cream; mix with the soup, put Iii the tails cut up
into pieces. and let all just come to the boil and
serve. Fish balls made with the remnants of the
lobster and with mace, pepper, salt, few bread
crumbs, pinch of flour and an egg or two, accord.
ing TO quantity, may he heated IN the soup and
served with 1t.
MIXED PICKLE OR HIGDoN.-Chop n gallon of
green tomatoes sprinkle them half al pint Of
salt and let them stand over night. In the morn.
ing drain of the water and add TO them six onions
chopped or sliced six peppers chopped, half a cab
bage cut coarsey and then chopped. half pint of
grated horse radish. the same of mustard seed one
tablespoonful Of ground cloves one of black
pepper two of dry mustard mix all well together,
pack in jars three-fourths full, and I'LL up with
cider vinegar.
CoUGh SyRUP.-S. A. b. sends the following: For
making the best cough syrup take one ounce each
of thorolghwort slippery elm tax seed, gum arabic
and Stick liquOrice. Simmer together IN one quart
of water until the strength is entirely extracted.
STRATA carefully; add one pint best molasses and
half pound OF loaf sugar, simmer all well together
and when cold bottle tightly. Dose tablespoonful