New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-10-08
u0rsEHOLn NOTES.

STEAMED FIsH-Place tail Of fish in its mouth
and It, lay on plate, pour over IL a halI
mint of vinegar seasoned with pepper anu salt; let
Stnd an hour in the refr geratOr then pour OF the
vinegar and put III steamer over DOlllng water
steam twenty minutes, or longer IL the hsH IS very
large when done The meat easily parts from 1He
houel: drain well. and serve on napkin gafnlsned
with curled parsley.
WHITE FIsH.-Take white fish, steam until ten
der, take out bones, ana sprinkle win pepper anu
salt. For dressing heat pint OF MIX ana thIcAeh
with a quarter pound of Hour When cool add Two
eggs ana quarter pound OF butt aud season Win
onion and parsley very little OF eacnli put IN the
h1king-dlsh a layer of tsh, then layer or sauce,
iii ull cover the top with bread-crumbs and bake
half an hour
QUAIL on ToAsT.-Dry-pick them, SINCE them
win paper cut OF heads and legs at hrst JOINT,
draw spin down the back, soak N salt ana WAGER
for i've or ten minutes, drain and dry WIN clolh'
lard them with bacon or butter, and rub salt over
Them place on brOier and turn after dipping Two
or three times into melted butter; broh about
twenty minutes. Have ready As many slce5 OF but
tered roast there are birds ana serve olI, breast
upward, on each slice.
CREAM OYsrERs-Fifty she'll oysters one quart
of sweet cream, butter, salt and pepper 10 TASTE
Put the cream and oysters IN separate kettles 20
he1t the oysters III their own liquor, ana let them
come to a boil when suH1;leuGiy cooked, skim
then take them out of the liquor and pat INTO some
dish TO keep warm. Put the cream and hqu0r to-
gether. Season 90 taste and thcken win po"dereu
cracker. " hen thick, STIR IN the oysters.
Ham COOKED IN CIDER-Put pint Of cider and
n cup Of brown sugar into enough water 10 cover
Dp Doll three uOiIS, OF uutll III 'lAlH "Ati
nepI oil easily. Remove the skin, cover the ham
with crust OF sugar, and bake IN slow oven three
hours. Dissolve a cup OF sugar IN pint OK CIDER
and baste the ham rcQ GENTLY lille DAAAIg II inc
cider Is very sweet, Use less sugar.
AspIc JELLY-Io three pilts Of clear stock that
made from Nnuckle of veal Is good add two ounces
OF gelatlue that has been 5oIteAeu III coIu H3tcl.
Beat up the whites ami shells OF two eggs ana one
Nolk: add them To the stock, ana put INTO sauce
pan with "A tablespoonful oi catsup, one OK vinegar,
and a tcaspoou!ul each of sayOry, thyme maIjOram
al Ia Ter
alsplce white pepper and salt and one wlDtglasS OF
vine Sci it over a slow tire, stirring TIL u Dolls
LEI II cook slowly tor few minutes, giving IL con-
slant attention then set IT aside u settle stIAIh II
through cloth or Inc sieve, ana set II aWaY
TO harden Ii should be perfectly clear. ana may De
cut into blocks dice Tor grnish, or cut INTO INN
slIcrs and altcTnaIed with slices OF nam or peel, OF
il NAV be mel ,cd AID poured upon chopped chicken
III mould There are many OtHer ways III winch
In may be useful and ornamental. IL Is very nOur-
ishlng and generally very acceptable 10 SICK per-
sons especially II given 10 them III small Quantities
lCe-cOld.
Rr-.,r CeEAN-One-halfa box of gelatine soaked
in n little water one-nalf hour; one quart OF
milk one cup OF sugar, four eggs. MIX sugar,
milk, yOlks OF eggs and gelItlle IOSethcIj
put III pail, set IN kettle OF water,
and boil twenty minutes Beat the whites
OF rhe eggs st and stir into the custard after TAX
ing II oil the ire. Flavor with vanilla and pour m
10 mOuld5 serve with sugar ana cream OF cuseatu:
A LUNCHEON DIsH.-ChOp the lean OF cold roast
beef or STEAK very line, separating 1t hrst from al
the tat nearly hi pudding dlsh WIN cOld bOlleu
nacarou IN the centre put chopped beet, carefully
Favored with salt, pepper, thy ne, and II 10 your
taste. a lit;le cooked tomato. Pour stock or gravy
over beef and nacarOni cover with brc1d-crumos,
over " hich pour Two taDespOOniuis OF melted but
ter, aud bake half an hour.
BREAD CRUMBS FOR PAsTRY.-Many puddiugs
that ale commonly baked III a crust, such as cocoa
nut, potato, apple and lemon, are equally good
and more wholesome, made by strowlng grated
bread-crumbs over "a buttered ple-pate or pudding
dish the usual depth OF crust; pour IN the pud-
ding strew another layer Ot bread-cTumDs over the
top and bake.
ECONOMICAL INDIAN PUDDING.-Scalc one quart
of sweet milk, into II STIR tive rounded tablespoon
tuls of Indian meal. teacup OF brown sugar, OF
tive tablespoOnus OF mOlasses one teaspoon Of GIN
ger and a little salt; put IN a moderate oven 70
bake, aud in half hour stir IN one cupful or cola
rich milk; bake two hours This is improved by
adding teacup of stoned raisns when the cold
milk Is added. Serve with cream or not sauce.
BREAKFAST PUFFs-May be made on baking day
by taking up little dough, pulling out TO thick
ness of doug hnuts cut two and one hail lncnes III
length drop III boiling lard, and fry like doughhuts
to be- eaten with butter, Ike biscuit some COOKS
work into the dough little butter, and let II rise
before frying IN the lard. They axe delicious WIN
coffee for breakfast.
APPLE CRoUTEs-Pare, halve and core good
smooth apples; cut slices of bread with
out crust to fit the hat side OF each
apple; dist the apple all over with sugar,
a little nutmeg cinnamon Arrange these
on the slices OF bread IN pie plate bake IN mod,
crate oven The apples will retain their shape, and
If peeled with care or curved lightly in shells or
other fanciful DESIGNS make very presentahle dish