New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-11-26
HOUSEHOLD NOTES.

C0SsolpfE.-Put four pounds OF lean fresh beef
two gallons Of cold water and little SAT- INTO me
soup-po.. and lct lt COM slowly 20 Doll. SKIM
WI, AID add two turll9s, one ONION WIN t"o
cloves stuck in two sticks OF celery, and three car
rOts. Let It simmer gently roc utc holr-, heepIug
in well ~Nimmed. Then remove the beef aud VI gc-
tables skim we'll taste TO sec If 10 Is properly sea
sDneI color IL with caramel Gtllc1teiy aHu strain
through a napkin into the soup tureen. beat the
yulks OIL eight egg Is thoroughly as iorsp0uge CAKE
then add gradually large cupIul OF ule ooitluk
broth lrriug hard all the time season 0eucdtely
with salt. Pour II INTO ve.i-1utterod sh~4i0"
mould and ser the mould IN pan containing nor
wafer 70 reach way up the side D. the mould. Lct
IL cook slowly in moderate oven or upon tho D1cK
Of the range. When upon testing IL win u spoon
the cu5iITd seems ArIn, remove y at once; AeA
cools turu 10 from the mould and cut 10 into shld
plrallelogrlms or half-luch squares Drop them
into the hot soup after IL is IN the tureen
OYSTER SrUrFiNG FOR ROAST Turkey. Crate
rs much good stale bread a. WIZ M tie turN9y
aud season II we'll with butter rubbed INTO the
bread salt pepper and a httls summer say0ry.
Moisten Il slightly with oyster liquor, and add az
many OYSTERS 10 II as you choose. stuff tho turkey
and roast II in tie usual way. Serve the thlckened
and strained gravy or oyster sauce Win it. A tuT-
key weighing soyeu or eight pounds should cook nj
least LTee hours, AMI very large turkey should
COOK az least four. Basic every five minutes
GAME SALADS Cold grouse, partridge or pheasant
may be Used IN this way: Cut them INTO JOINTS and
put them into pie-dlshi season WITH salt and pep
per, and pour over hem the juice OF u lemon aud
about two tabespOOntulS of very fresh salad Oll !;
let them remain IN this for three or tour hours Hay
ing cut up and dried fresh lettuce place il In a
ia dish and arrange the pieces OF game which have
been III the oil and lemon juice neatly II the CEN
tire; over the game pour a salad sauce, when
should be of the consistency of thick cream Orna-
mentthe top with slices OF hard boiled egg, hlets oil
wel-washed and scraped anchOvles, and garlAh
with tiny bits of parsley Cold chicken or the "hI'e
meat from a cold turkey cut into small pieces may
be treated in this way.
COTTAGE PUDDING. Three eggs, two cuptuis Oh
puly cried sugar four large tablesp0onius OF Ou'
n.IF taf.. mil
two teas2oontuls of baking powder work the Dut'
ter TO the highest possible cream beat the eggs seq
erately and mix the pudding the same as Ia dIec-
tIOns Tor cake-makIng Bake ha1 an hour. Ihh
quantity Will make two cakes Of the proper size.
fhere IA no better recipe than this Tor this tav0rte
pudding. 10 be served hot, with brandy or other
sauce.
BRANDY SAUCE.-Take piece OF butter the size
of an egg a large tablespoonful OF sugar, and beat
together 10 a cream add the well-bestcn yolk OF
one egg. a teaspooniul Of corn starch, aud mix al
together Put cupful OF boiling water on the ire
aud TO 1t a small pinch of powdered cinnamon and
~ sOwdered nutmeg. Let the spices boil few mo