New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-04-02
HOUSEHOLD NOTES.

SPAGHETTI AND TOMATO SOtP.-bOil six ounces
o. the inc solid maccaIOni lspaghctD, in slightly
salt.d water loI fifteen INMATES, drain in Il cloth;
cut in inch lengths; pa; mic saucepan with TWO
quarts OF beef broth quart Of tomato PURGE and a
little sugar: boil ten minutes longer, skim, pour ia
q soup turcen. and serve with grated PaIheaan
cheese arranged separately on Il plate.
OYSTER BiAAKET.-This in sometimes called in
the country pig in a blanke.' In England II is
considered so good and earty" di>h. tlat II ~
designated angels on horseback. 1t Is ne" ana
delicious cntrce, especially for shy dinner guests
who thankful Tor something to tax about III the
irsi nail hour oi dllhcI parry. lah1 t"clFo. oI
more largc-szed oysters IRON ,hclr shells removing
their boards; cover each Win very thih shce o.
fot OF bacon dipping each Slice into hot water, anu
well-dryng il with 4 cloth before rolling II round
the oyster; then place them on "a hnc SkcWer ana
suspend them before he ire, until the bacon -
nicely cooked. slice of soft buttered toast should
bc under them while COOKING and on 1t they shorid
he sent up very hot to the table. Ii not convenient
to cook them before thc Inc, they may be biohed
Oh thogilGiTOn.
FAXED Ok ToNGUE.-Soak The tongne well in
lukeNaIm water for about twelve hours, scrapc aud
trim if, stick it over with cloves about twenty
four aL1 boil slowly, according 10 SIZE, Tor two or
three hours. Then take 1t up ana brush II over
with the yolks of two eggs, and sp nkle 1t with
bread crumbs tsX Ounccs. Next bake 1t 10 a good
brown bastiug 1t constantly with quarter OF a
pOund OF butter Put II on d dish and pour round ii
hall pint Oh good gravy, with glass OF WINE.
Serve with d currant jelly.
APPLE FRITTERs.-Parc and core some apples and
cut them into thin slices. MOis,en them with sherry
some powdered cinnamon anu grated lemon peel
over them, and let them stand for an nour turning
them over several times then dip them in ritter
batter and fry them IN boiling lard drain off every
particle OF fat and sprinkle little powdered sugar
over them; serve hot. They are very nice with
roast duck or wild meat of any kind.
ERITTTR BATIER.-One pint Of milk, three eggs a
little salt, one pint of flour. Beat the yolks the
eggs well add part of the milk and SALT then the
flour and milk alternately beating it all quickly.
AT the moment of cooking stir IN well the whites OF
the eggs beaten to "A stIf roth.
FROZEN PUDDNG.-Boil one quart ofmilk and stir
into II full teaspoonful of arr0wrOct moistened with
milk. When smooth pour 1t over the well-beater
yOks Of six eggs, stirring hard Add straw berry
preserves branded fruits frult-cake plain cake,
citron, stoned raisons and currants. Sweeten to
taste, add half tnmblerfu of sherry wine and one
and "A half wineglassfuls of brandy. Flavor with
vanilla. and freeze as ice-cream. Mould in "a melon
shaped moud After turning the pudding out upon
a platter spread all over it the whites OF Blk eggs
beaten 10 stiff froth, with u little sugar and
brandy.
RICK AND APPLE PUDDING.-BOil cupfui Of rice
for ten minutes drain 1t through hair sieve until
quito dry. Put u cloth into pudding dish, and lay
the rice round ii like a crust. Cut six apples into
quarters aud lay them Ia the middle OF the rice with
little chopped lemon peel, couple of cloves and
SINE sugar Cover tho fruit with some rice, tie up
tight and boil for hour. Serve with melted but
ter sweetened and poured over II, or with cream.
BRANDY SsAPs.-Rub one-quarter of pound of
butter unto one-hah pound Of Hour. odd one-halt