New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-02-26
HOUSEHOLD NOTES.

| OYSTER KDOMrsKYs-Parboil a dozen oysters in
their own liquor, remove their boards, strain tIe
louor and cut up the oysters into small dice: melt
a piece of butter in saucepan, SIR III pinch OF
flour add the oyster liquor aud the minced oysters
salt ard pepper taste, niue GRATED huheg ana
pinch two Of chopped parsley; take the sauce
pan of the fire, and stir in the yolk OF one egg with
| The Juice of half Il lemon. When the mixture Is
quite cold divide il into twelve portions, cut some
slices OF parbOilcd fat bacon thin possible, and
wrapeach portion tightly IN piece of bacon. When
they are al done zip them III hot butter and fry
them in plenty of hot lard 10 light brown Color
Dram well from fat III front OF the lire, and serve
with fine parsley.
CHICKEN MAYoNSAIsE.-Takc ore chicken, or as
many chickens as are wanted for the Dtiik OF your
salad boil them in bOulIon broth until sufficiently
cooked then take them out, aud remove all the
flesh being careful to reject all bones ana skin. Cut
into szeable cubes, and put them INTO deep dish,
Season with salt, pepper, OIL and vinegar ana LEI IL
remain some hours III the pickle. Put INTO salad
bowl about three times much lettuce as you have
chicken which latter put into the centre of the let
tnrc coycrlng il With Mayonnai-c dressing, gar
nished with bits of lettuce haIdDoled eggs, olives.
capcrs beets. &c, cut in symmetrical shapes
IFY-BoLED.-Scrape the roots, cut them in
short lengths. and throw them into vinegar and
water as they are being done. Boil them ill tender
in sailed water. drain them MO sauce panWlth Il
piece of butter little lemon juicc,and some minced
parsley, add salt, and serve.
-ScoIIoPED-Boil the satisfy as in above recipe,
cut them into pieces half an inch long Add some
cream 10 the saucc instead of lemon Juice and par7
lev with pepper and lit,e anchoyy sauce pat in
them into scollOp shells, squeeze n few drops of
lemon juice each, sprinkle plenty OF bread
crumbs over, and put the shells III the oven 10
brown.
STEwFp ToMArCEs.-Take n can of Baldwin to-
matoes and put them in saucepan let them stand
on the stove until they commence To SIMMER. Add
piece of butter and pepper and salt to taste. Stew
them gently for two hours. tomatoes are only
generally warmed and sent TO the table without the
fibre being broken. Never add bread crumbs or
sugar to stcwed tomatoes.
BOrDIN Of Fowl creme de Battle-Ground the
white flesh of IA fowl into pulp, pour 1t through
tammy or seivc, put ii back into the mortar, add
the yOIks of three eggs ana gu OF cream HaVor II
with salt pepper and nutmeg ana bit of shal0t.
Then having well worked the mixture, pour 1t into
buttercd shape, which should be only
half flied. Tie piece Of paper on the
top place the mould in Il saucepan half filled
with hot water and steam for an hour. Serve with
bechamel. truic. or tomato sance.
BoUD Ms OF Fowl WITH TRUFFLEs.-Put half q
pint of water into stewpan with pinch of salt
and small piece of butter; when il bOils stir into
get cold. Take the flesh of fowl and pound 1t III
mortar then add half its bulk OF the above paste,
and half that quantity again OF butter, then SAT-
Depper and grated nutmeg TO taste. MIX the whole
well with pcstle. Then work into the mixture one
whole egg and the yOlks OF three eggs Pass the
whole through seive, and lastly work gill of
small plain moulds butter them WELL cut some
trulties i'll slices, stamp them mo any shape you
ike, and arrange them inside the monlds by pres
sing them against the butter, NIL the moulds
with the above composition then place them in u
| fiat stewpan half full of water and steam for
| fifteen twenty minutes. Turn out carefully,
arrange them in n circle on "A dish over sauce
made with the trimmings OF the trutes.
AHCHovY ToAsT-BOne clean and wash a
number of anchOyles; make some slices OF toast,
butter them OH side very plentiluly, cut them
in pieces the size of finger biscuits lay three lets
| Of anchovy Oh each piece. throw dash OF penDer