New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-11-19
HOTSEuOLn NOTEE.

NOODLE SOCr.-Add noodles 20 beef or any other
soup after strllnllS they VIII cook III fifteen or
twenty mnate~, and are prepared IN the ioii0wi1g
manner: 10 one egg add as much 5fted Hour 40 10
wi absorb. with llttiC salt roll out IS thin as Il
wafer. Credge very lightly with -four roll OveI
aud over into large roll slice from the ends shake
cut the strips loosely and drop into nhe sOnp.
STEAMED CHrcRxN.-Rub the chicken on the in
side with pepper and halt toaspO0uiul of salt,
place IN a steamer In kct lie rhaC VIII Keep 10 rs
non the water rs possible. cover and steam an
hour and half; when done keep not while dress
iug Is proper red. then Cu up, arrange on the plat
iar. ana serve with ire dressing 0vr them. The
dressing is m5de rs follows Boz! one piat OF gravy
from the title without the TAT, ADJ cayenne pep
u5r aud ha.f a teasp0Outul oil sal. stir six table
sy3Oaius OF flour into a quarter OF pint OF cream
until smooth. auh add 10 Tie gravy. Corn starch
may De used instead OF the Hour, and some cooks
add nutmeg. or celery salt.
CA1IFLOwER SALAD-Roil one large caulihower
with two quarts OF water amt one tablespoonful Of
salt Tor half an hour Take mp and dram. When
cold. divide into small tufts. Arrange on the cen
TIE Of Il dish and garuish with border OF strips Of
pIckled beet Pour cupful of ma, onnaisc dress
ing over the c9ulit0wer Arrange star OF the
picked beetin the centre. Serve immediately.
ROLLED APPLE DUMPLINGs.-Peel and chop fine
tort apples make a crust o! one cup of rich butter
mi, one pOOniui OF soda ana Hour enough to roll
roll falf inch thick, spread with tie apple,
sprinkle well with sugar and emma non, GU III
strip, two inches wide, roll up ike Jeuy cake. set
I'D the rolls ION eud) IN drlpping-pan, putting a
tspoOnIul Ol butter on each put IN moderate 0yen
and bastc hem often with the juice. Use the nee
for the sauce, and v0r with brandy II you choose.
PUMPKIN PIE.-Take quart of rich milk. scald
IL ana when IL cOOls sur IN i've eggs carefully
beaten two cups of pumpkin steamed or cook Ell IN tho
od-fashiOned way With only water enough to pre-
ven, it; byrning, ginger, mace, cinnamon and nut
meg To the taste, with about cupful Of sugar and
nuch of salt Beat the whole together thoroughly,
and add a cup Of cream, and stir IL IN carefully Just
before pouring into the baking plates. Line the
pie plates with Ich paste I'LL thom to the height OF
of Inch ana BAKE III Il moderately
quick oven till firm III the centre
BOILED CUsTARD.-Take quart of rich milk,
scald IT, and as soon as II coOs add the Oeaeh yoks
of six eggs sugar enough 10 sweeIen 10 ANA ht5le
sail Pat the cHStaId II bright TN pan whIch ID
sci In kettle of boiling water, or cook II III clean
tarna boiler. Beat the custard carefully while 1t
~ cookrg and when II is thick take Il OH the stove
season If and beat 10 TIL 1t IL cool Turn INTO Gust
ard cDs ana set the ice. The more carefully the
yoks are beaten the DETER me cuStaIu VIII pe. III
Is better without the whites OF tho eggs IAey may
ha nsed for delicate wball cakes which are baked
in tIuy round pans and iced thtckly with white
frosting. These cakes are especially delicious
served with the custaTd. Others use the whites as
a meringue on the custard. I1.e the meriDgue on
tbe custard cups Just before serving them. Brown
each one with salSmander on not shovel OF
leave the meringue white, making little space in
the top for bit of red currant or purple grape
jelly
SNOWFALL CAKEs-Stir TO q cream cupful Of but
ter, two cupfuls of sugar and half teaspoOnful OF
good Soda from trustworthy chemists shop. SIfI
into the whole enough flour adding teaspoonful
of good cream tartar to make the cake as stiff as
pound cake. Just before putting II in the pans add
the whites of six eggs beaten to stlif Moth
Stir the whole thoroughly and rapidly. pour
into small pattV-pans and bake in a moderately
quick oven. BE careful that the cakes do not bake
too long, as they grow hard on top. Put q drop OF
! two of pure extract of vanilla on the bottom Of
each cake as You take II from the oven. SCI tne
cakes ON china or earthenware platter and the
steam Of the favoring passes through them and ia;
vors them more delicately than when u IS cooked
In the cake; hafits aroma and freshness eyaporates
I'm the heat of the oven. As soon as the CAKES are
| little cooled but before they are cold, ice them
| thiekly on top and at the sides.
| PtGEoNs WITH LITTLE PEAs.-Truss the pigeons
| mt them over the fire with fat pork and butter
let them brown slowly, add small green peas: and
ses son them with but little salt and pepper. Wet q
verv little flour with SOME broth, soup. pouring
| itoysr the birds and stewng them until tender.
FoAMrNo sAUcE.-Take one cupful butter, two o.
powdered sugar. whites, of two eggs, five table
SPOONS OF sherry wine OF brandy and quarter cuI
| boiling water. Beat butter and sugar 70 cream
sdd the whites Of the eggs, one ct time, unbeeten