New-York tribune., 1882-08-13
HOUSEHOLD NOTES.


GREEN PEAS IN PUREE-The great secret of q
well-cnncocted puree Is the sOftDess OF the whole
Ii should PISS over the palate Ike velvet, aud leave
10 trace OF It's substance or material bebiId 10
ine,r tins creamy sorness there three distinct
mo, hods Firstly, by adding before passing through
,be hair sieve sotne very line whlte sIlged bread
to "A smooth paste first, with some stock or boullon
and thirdly. by the aid of GOOD double cream A
tiny pinch of fine white powdered sugar must al
wars he added. 1t Is i very necessary Ingredient.
F0r am artistic puree take two pnts, say, of
ouua greeu peas, and throw them INTO saucepan
0f boiling water with some salt aud bunch OF
rarsl,y and chIYes tied together. ben they are
tender take them out aud ,raln them thoroughly
from all the moisture, and then pass careinlly
through q tine hair sieve. Season the puree thus
made with "a little whIte pepper aud saIt 10 taste,
md r-heat III q stew pan with little butter and
stock n adequate proportions, haFlig OF course
pr.vl isLy as directed above. employed one oIlthe
thiee methods for thickening AMI s0ftenlng the
puree. Serve with fried crOuI0ns cut Out III heaTt-
shape. The hIsks of the very young green pea
shell viii also mako PURGE or prove erVIceaoIe III
mixing with the other If th5ronghiy Wen cooked
until 0uite soft in boiling water, drained bruised
and then passed through sieve, seasoned h the
anne manner For green-pca soup the musk Is very
useful. rs the h1l OF oOtd4ncu 0q"@9 AZ 0''iJ ""5
the vegetable itself.
CUCIAiDIR.-The idea of cucumber in any Other
toim but as Ga HatUc.-tAa1 Is cNo'lll '',' g. % @
doluerd with oIl and vinegar has proo@b.y never
trnutled the average cooks mind, except is some
wild dream Grass lInpoasIbIHty. NeNeIthtle0S'
strange ~ IL may seem and completely ulCOhN en-
tionaI n woll-made cucumber entree IS Il very
agreeable and deiectabc dl>h; Try any OF tue Ioi-
lOwine zee pes ana your erdict viii Ire AAi'1i't
\ Ia MAiTRE d DHOTEL.-IeeI NICE siIaisAJ
cucunber aud eat 10 N fOIr pieces ltngth"h1s s.
scoop 0ut all the seeds anu then cut ~ nP 3shln
into long pieces about nneer-leu.th lhrow
these into u saucepan Cf boiius WAFER ana soho
s,lf When they bend under tine touch uleA are
done and must be taken out ana very caIelully
drained ID a Sieve. Then put them into stew PAN
with "A eood-s.zed piece Ol butter, some hnely
chopped parsley and cAives. salt and pepper 20
taste. Tie cucumher viii not hU"''' er. rt7it.lre
much salt ~ the acId lscf renders IT salttastins
Toss the pieces Of vegetables well over oi-S" IRE
until thoroughly heated through, and serve on q
very bot dish. ,.-,
made cucumbcr ana SCOOP out the scpos with the
end of spoon or uarIOW-sPOUn as best. then pecl IL
very thilly. Prepare good meat Stuilil1, oI
even fish can he used rs iorceic9v loi - Ii.''-
and hs the cucuIaber with lt, replacing Ihr en,ls
originally cut Oh VITA the 'Id o. I@i'V,V @ ,h.,
skewer-. Wrap around tine Foset,I"Ie ~ WY" @ '.',n
Imam cloth and uut It INTO "A sJr"pau WIN a. "pu-
uuet or herbs and scIae good Stock sumner over
clear ire until done. tbeh ftduce te i4u'u' .u'1
ming II with Hour lttle eorhs'af.H Is piolei"oio'
and butter Serve in the gravy thus made
IA I0UIEITE.-Put some houred butter
lbutfer rolled in -four into stewpan. with slices
of cucumber dressed as Tor "a IN Maitre d hotei
lnoisten with good cream or stock IN deiault
of cream loss the cucumber until well heated
through then take lt OF the ire ana add two yOlks
Of eogs and "a f. " drUTs 10 tasteI Cf vinegar
FIITs. Cut the cgcunber already cooked INTO
pieces about the length OF your little hngcr dry
them very carefully III a clOth, ana Try theM III
butter. They can alsO DE ulppeu lh Il -"Oo D"e..i'
ana then fried in the same way rs satisfy. fartlc-
MAR care must be taken 70 have the vegetADio very
dry. AS the slightest moisture Will prevent them
trs Ing crisp. - A.,
REFORM CUuETs.-Cut the outlets not TOO Ihih
from the iilet Of beet from rump STEAK shape
them lay a thin prce Of fat bacon on eacb DiP ~,
bread crumbs egged and Try THEM tut SUN, sonio
narrow strips Of lean cooked han some ieuon IN.
beans. or gherkIn pickles. and some masheu posa-
toes i'm the centre Serve them IN prepared Sa'ofS
gravy. made rs follows ion e,o
sAvoKY GRGyI tlmCK.-Mlnce Que oGiDli Ane,
t,blespoonfnl OF lour After one minute add hali
rgnt OF broth or stock, pepper and salt anu very
small quantity OF Worcester sauce
PrsorTo-One ounce Of batter mixed and melted.
with a teaspoonlul OF Hour and quarter OF an
onion cut fine and fried until lt Just turns Drown;
then throw IA . teacupful of lice. moLsten with
stock and stew for twenty minutes. The nee
must not be stirred to pulp. \ few mushrooms
chopped very finely may be added, anda lew crops
OF lemon juice put III at the last moment are al Ill