The National tribune., 1882-08-12
HOUSEHOLD HINTS.

ulSn, mInCs some line nerDS ana SpTlnhIS
over it; add chopped onions, mushrooms,
and parsley pour a glass of white wine or
white vinegar over them. Cut the heads Oft
the smelts, arrange them symmetrically in
layers on the dish, sprinkling fine herbs
over each layer; when the topmost layer is
reached add grated bread-crumbs, and lay
lump of butter on the top. Put the dish
into the oven, and bake for ten or twelve
minutes. Serve in the same dish.
SPRING CARROTS WITH CREAM.-Choose
very small carrots, scrape them well, cut
them in halves and blanch them for two
minutes in salted water; put them into
stew-pan with some butter; add little salt
and sugar, let them fry gently until the
moisture is reduced; sprinkle little -four
over them, add small quantity of good
white stock; let it boil and remove it to the
side of the fire; when the carrots are done
thicken them with the yolks of two eggs
a pinch of grated nutmeg and a piece of
butter; as the butter dissolves dish them up.
SWEETBREADs LARDED-Trim couple
of sweetbreads, soak them half an hour In
tepid water, then parboil them for few
minutes and lay them in cold water; when
quite cold take them out, dry them, and
lard them thickly with fine strips of bacon.
Put a slice of fat bacon into stewpan with
some onions, carrots, bunch of sweet herbs,
pepper, salt and spices to taste, and small
quantity of rich stock; lay the sweetbreads
on this and let them gently stew till quite
done, basting the top occasionally with the
liquor. When cooked, strain the liquor,
skim off fat, reduce it almost to glaze,
brown the larded side of the sweetbreads
with salamander, and serve with the sauce.
VEAL SWEETBREADs WITH MACARoNI.-
Choose two large sweetbreads and lard them
with bacon; let them boil for fifteen minutes,
then plunge them into cold water. Place
them in pan, dredge them with -four, add
half pint of water, little mace, pepper,
and salt set them in the oven to brown for
about twenty minutes. Have some maca-
roni boiled, drain it and cut it into very
small rings; place it in dish, lay the sweet
breads upon it, add an ounce of butter to
the gravy, thicken it with a little flour,
squeeze little lemon juice into it, let it
just boil up, and pour over the sweetbreads.
Serve with sliced lemon and curled parsley.
CALF's-FooT JELLY.-Boil one set of feet
in five quarts of water until it is reduced to
two quarts. Pour off the liquor and set it
away to CONCEAL. Remove every particle of
fat and sediment from it and put it into
porcelain-lined kettle over the fire. Beat
the whites of eight eggs very light, and add
to them a bottle of sherry wine. Stir a
small quantity of the melted stock into them
to prevent curdling; then little more until
all is mixed. Pour it back into the kettle,
and add juice of six lemons and grated rind
of three, one or two sticks of cinnamon, and
loaf sugar to suit the taste. Crush the shells
of the eggs and add them also. Simmer
about twenty minutes, but do not stir it,
and thena strain it through flannel bag,
which has been thoroughly washed and dried
just before using it.
CINNAMON CAKEs.-Rub one cup of sugar
and one cup of butter to a cream. Add one
egg and half a cup of sour cream, with
teaspoonful of soda dissolved in it. Flavor
with cinnamon and add sufficient -four to
make soft dough- Roll out with the
hands and form into rings, rolling each cake
in cinnamon and granulated sugar before
baking it.
CoCoANUT CAKE.-Beat to cream two
cups and half of powdered sugar and ten
tablespoonfuls Of butter, add the whites of
ten eggs, beaten until they stand alone, and
three cups of flour which has been sifted
with two teaspoonfuls of cream tartar.
Dissolve half teaspoonful of soda in eight
tablespoonfuls of milk and stir it in gradu-
ally. Have one cocoanut pared, grated, and
slightly dried in the oven and add it to the
mixture just before baking it, which may
be done in loaf or in muffin-rings or small
tins.
HODGE-PODGE.-Pare and cut into small
pieces apples, ounces, pears, and peaches;
about one peck of each. To every nine
pounds of fruit allow three pounds of sugar
Boil very slowly until the fruit is well done.
No water must be used, but the juice of six
lemons can be added to the sugar, with
small quantity of the grated rind. When
properly cooked the whole mass will be thick
and smooth like marmalade
APPLE GINGER.-Pare, quarter, and drop
into cold water two pounds of very hard
apples. Make q sirup of three pounds of
sugar and half pint of water. Add to it
handful of green ginger which has been we'll
scraped. Cook the apples in the sirup very
slowly until they are transparent, then take
them out and let the sirup boil several
minutes longer. Seal up in small glass jars.
FARINA BLANC MANGE.-Boil one pint
of sweet milk. Add a small quantity of salt,
and sugar and vanilla to suit the taste, then
stir in sufficient farina to make it of the
consistency of mush. Boil it slowly for half
an hour and pour it into a mold to cool.
Turn out and serve with cream.
THE RICHEST MAN IN THE WORLD.
The Duke of Westminster, whose marriage to
Lady Catherine Caroline Cavendish, youngest
daughter of the late Lord Chesham, is an
nounced by cable, is one of the richest men in
the world, his daily income being estimated at
81 900. This enormous revenue is principally