New-York tribune., 1882-03-05
InI-SrunLD NOTES.

BEEF AND BARLEY >oUr.-C~e the two quarts Of
beef stock Sc, aside yesterday. soak SIX table
.nooufuls of pearl b.rry in cold water two urs.
ioll half an huur or unit tender IN little Slltcd
water. When You have taken the cake of cold tat
from the top of tie soup, put III the barley and
simmer all together hdii an hour. Thea SIR IN two
table -pOouiulS of shred g'lalnc previously soaked
one hour in cold water
NAcAnoNI WITH ToMAroEs-Pcl and cut up
some fresh tomatoes and stew tnem with plenty OF
fresh butt sr ana season win p'pPrf' sat ana a
laurel leaf. If PREFER take less hu ter and add
!cv spO OtiiulS of strong gravy or STOCK. Add very
INT lc fOur stirred IN lttc wateI-Uot enough Hour
10 make the sauce really tnck, but 90 gyclt hcc0n-
si.trucy of Cryau-thcu pass the whole thing
through "A lair sieve. and mix with the boiled
Iracaronl together with some grated PaTmeoan
cheese. If You are obliged 10 use canned tomatoes
cont take l,o much Of the va'cIy juice Bottled
pure 10 mao saucc Wei seasoned and mgdc very
ho. may be- used MacarouI is dish which de
nghts mankind III all countries.
MA,AnoNI A I'IiUILE.-Ihl7 is German way
of preparing macaroni. Let as much macaronl
ms YOU require sew until Ic.l' city tender IN as
much mIl as will absorb, ad ing pepper and salt
10 taste; when tender, drain the macdroni and put
ii into a llncd stcwpan, WIth very httle good
salad OIL and tWo or three tableSpooniuis of grated
Parlussau cheese; lei ali iinCr Tor few minutes
on the ire. rcul'y stirring tine ThIe, and then
serve on very not dlsh, with border OF finely
grated salad oil. Care should be taken 70 USE very
nt.l. -alad oil.
BISCUIT Az FEoMAGT.-Takc one pound of soda
biscuit, pour over them "a sutH'lcut quantity OF
chicken broth on any dencitC stock even milk may
be usedl to thoroughly soak them; then place Il
layer Of these crackers in Il deep carthcn dish.
breaking them as little a possible III 50 doing;
scatter over them Il iaycr about as thcK rs tine
! crackers themselves oi grated cheese TdrmeSan'.
Lay upon thi, a half dozen Jumps or 20, about the
SIZE Of walnut, OF the sWcaIc'i OF butter; thch
LAYER of crackers, another Oi cheese, WI II butter III
order, until the d~h Is llcd IOur over the whole
tcacuDiul or more, sufficient to cover II, OF we'll
seasoned Il cl or chicken broth. lake half an
hour IN hot oven. Ii should come forth dcIcat,ly
brown on top and be served very hot. 1t Is by
many person, thought 10 bc more delicate than ma
cdTOni treated IL the same way.
OMELTTE MACARONI.-leat tn white and NOlk,
of three cparat y put small plGch of salt aud
Two tablaspOouiui OF milk or cream INTO the yolks
with haI1-tracupiul oI cold macar"n lcookrd ihe
dly before stir IN the whites of the eggs catcu
sim The last thing, and cook quickly Double the
quantities for "a large OAIelct.c.
BAKED MACkEEEL-Wash and clean three or four
mae kcrcl uIyidr them down the blcK and once
across making four pieces Of each Esh arrange
these pieces compact Iy IN pl'-dlsh IN layer, with
three or fOur bay leaves, six ahaOs sliced. dcs
-crtspoonfu of pcplcrcoTns, half that quantity of
pimcntO berries. eight cloves ana Il !lttle Whte
pepper; make a sauce with hall pint of good
stock, wIncgas, each OF clarct and vinegar, one
Tablespoonful ut mushroom cat'up, ana ihc same OF
anchOvy and Harvey sauce, with icaSpOOnlul ot
" OTcesi,T sauce and SOY; Daac IN moderate oven,
with cover Oh the dish until the fish is quite done;
take ii from the sauce and place 1t on tie dish you
intend serving il on; strain he sauce and pour Il
over the fish IT cold, garnishcd with spngs
of parsley or fcnncL Fish cooked in this way viii
keep good for two or three days II lett iii the sauce
and covered over.
SALT MACKERrI, and indeed any salt fish, may be
| eaten with impunlty when properly cooked and
| served up with lemon. fresh lemon sliced and
laid over dish OF properly cooked mackcrel emits
an odOT when mingled with the nshy Odor that IS TO
most persons absolutely agreeable and in some per-
sons even whcts the appetite. Ii the juice of the
lemon he now pressed out On the fish, the taste is
| very much improved.
HYGIENIC MINCE MEAT-This is said to be excel
lent. Take twelve large lemons crate the peel aud
| squeeze the juice then boil the skins tender and
| chop them very fine. Stone and chop four pounds
| OF raisns, three pounds Of curTants, four pounds
brown sugar, four pounds of beef suet, two OUNCES
Of candied Orange peel two ounces each Of candied
lemon and citrOD, one ounce and half Of mixed
spice, nutmeg grated. Put the juice and grated
neel of lemon with the above ingredients Iand bot