New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-02-05

orange slices. then sugar then dcscca'ed cocoanut
repeat until the dish Is full. Let 1t stand an hour'
then serve.
CocoAyt-r PUDDING.-Rernove the saen and the
brown skin rom the meat; CRATE fine. mix with the
gra ed puiD Of one Cocpanut three whte su9-
ar and half tho grated pcelof a lemon add mix iOr
two pies put II into inns iued with paste, ana Ddhe
II not 100 brown.
SOFT GINGERBREAD --On- cup Of sugar, orr cup
of butter. one cup Of sour cream, one cup Oi mo.
In >s fo1r cups of sied -four, one tablespoonful. a.
guser two tables poGu FMS Sf soda. the grai eG rnd
OF ono LEMON. tEr-ccgIs well bea,cH; str the batter
and sugar together. then adj Eggs, NIX a'd Hour'
ROAST BEEF A LA FFANCAsE.-Iakc rib Of
beef en- lre'y InueC: season the msd. and tie II up
with some slices Of fqt pork. 70 be suga that It y
properly cooked place a raw potato, peeled q e9ch
end, a. soon rs they yield TO the ngcr, ne htei !
cooked la ffaucaisc II you wish IT. IAnsaI-@
irty-tyc minutes viii roast il SHthcientY. Rednce
n little broth without salt ana throw II over Gar
Eish with water crosses.
OYSTER PlCKLEs-ChOose the largest oysters,
put over gentle tire in their own liquor. aId
small bit 0f butter. simmer for two or three MN
utes, and, wheh lump and white, take out with a
skinner into Hat dish; take OF their own liquor
half enough to cover add rs much more OF pest
cIder vinegar, and heat; put layer OF oysters IN
stone jar, strrw over SaitSpOoniW OF ground
mace a few cloves some ais pice and pepper, then
oysters and spices TIL all are used hen pour over
them the hoi liquor and set awav In a cool place
They may be used in a day or two but Will remain
good for months If kept cool. L. s. ;.
STEAMED OY,rERS.-Wash and drain quart
select oysters, put i'm pan and place IN steamer over
boi.ing water, cover and steam till oysters are
plump, with edges runed place III heated dish
with butter, pepper salt and lemon, ana serve.
E.w S.
FRUIT CAKE-One pound powdered white sugar
three-quarters pound butter, one pound sltted nOG
twelve eggs. whites and yOlkS beaten separately,
two pounds rasinS stoned and part Of them chop,
ped two Of entrants carefully cleaned, BAH pound
citrOn cut strips, quarter ounce each OF cluDanun
nutmeg and cloves mixed, two wlneglasseS MIL;
rub butter and sugar tOge her, add yOlks OF eggs
part of The flour the spice and whites OF eggs well
beaten; then add ne remainder OF tn flour and
the milk mix all thoroughly togehcrcover the Dot
tom ana sides OF tOnrquart ml> pan with Duttered
white paper. put in layer Of the mixture, then
LAYER of the fruit having first drcdged 1t with Hour
until the pan Is filed mp hrcc or tour inches, ana
bake four hours. Several layers Of thick paper un-
der the bUttcrcd paper on the bottom Of the pan VIII
insure he cake from burning on he bottom. A
thick paper cover should cover the top Of tne cake
during it,, last hour m the oven.
BRIDES CAKE.-lhc whites Of OF twelve eggs
three cups suLdc small cup butter, one cup sweet
milk. lour sua cups Hour. halt cup corn starch,
TWO teaspoons bakIng-pOWUer sitOcd JhrOughIy "lth
the Hour, cmon to tdsie
FRo,rING.-Bcat the whites Of two eggs TO a stiff
frOtl. aud gradual hat pound best puiYcrized
SUGAR. beat well for AT least half am hour, favor
with lemon vanilla for fruit cake or win rose,
pineapple or almond for white cake. Il The cake Is
rough or brown when baked, Uu>t with lll lie
flour. cat of ali loose PARTICLES VITA cloth' ruOoh
thc fro,ting pouring It around the centre al the
cake. and smooth OFT as Wckiy a. possible with a
KNIFE. II tne irostiug Is rather SIM. dip the KNIFE
ID cold water. IT Is better TO frost While the cake
~ -rl!l warm. Set a warm oven TOR Tn" iICstiu8
% harden.