New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-06-11
SrENU.
HOUSEHOLD NOTES.

SOUP STOCK.-In making soup from raw meats
break the bones apart, place them IN pot, cover
them with cold water, and boil slowly 1Or hVe OF
SIX hours add salt 10 quicken the rising OF the
scum, which should be thoroughly removed Gut
up three carrots three turnps TWO heads OF celery
and two onions; add to the stock together WIN sly
or ght cloves, bouquet OF herbs ana teaspoon
ful Of whole peppers strain into deep saucepan
and clarity with the white Of an egg. Ii VIII then
he ready for indefinite variety OF soups
TOMATO SOUP.-Skim and strain one gallon OF
stock made from fresh beef; take three quarts
tomatoes remove skin and cut out hard centre, put
through line sieve and add 10 the stock make a
paste OF butter and -four and when the stock begins
To boil stir IN half teacup taking care not TO nave
II umpy; boil twenty mInutcs season " tn sat
and pepper 10 taste. Two quarts canned tomatoes
viii answer
BAKED FlsH.-A fish weighing from four TO six
pounds is good size TO bake. 10 should be cooked
whole to Iook well. Make a dressing Of bread
crumbs butter. salt and a little salt pork chopped
fine parsley and onions II you please; DIX this with
one egg. Fill the body, " II up and lay I'D large
dupper; put across 1t some strips OF salt pork 70
flavor IL. Put pint OF water and little SAT- IN
the pan. Bake 1t an hour and half. Basic fire.
quentiy After taking up the hsh, thlcAen the
gravy and pour over II.
BOILED MUTTON WITH CAPER SAUCE.-Have
ready a pot of boiling wafer, and throw Ia hand
I'M of salt wash a leg of mutton and rub SAIL
through it, If il Is to be rare,co0k about two hours
II well done, three hours or longer, according 10
size Boil PIN Of milk thicken with flour well
blended, add butter, salt, pepper and two table
spoons OF capers. and serve As sauce.
BAKED CmCKENs.-Dress the chickens aud cut
them IN two. soak for half an hour IN cold wafer,
wipe perfectly dry and put III drippng-pan. bone
side down, without any water; have a no! oven,
and if the chickens are young, haii an hours COOK
ing will he sufficient lake out, anu season WIN
bur ter salt ana pepper; pack one above another a.
closely a. possible and place IN boiling water, COW
erlng them clOsely--thIs keeps them moist until
served-bOl the glbiets in little water. and after
the chickens are taken from the dupping-pan, put
into il the water II which glbLets were boiled.
thickcn it and add the chopped glbletS. ms man
If alg a. IL
SARATOGA PorATOEs.-Take white peachblow
potatoes; peel ana slice very thin with potato
Sheer; let them stand IN cold salt and water Tor
half an hour; dry them with napkin and Try IN
boiling hot lard taking out As soon as they rattle
against the spoon; salt while hot.
STRAWBERRY BLANC MANGE.-Stew nice ripe
straw berries strain OH the Juice and sWeeten IL 10
taste place over the ire. and when &c bOls STIR In
coras. arch wet cold wat-r, allowing two table
spoons of cOrnstarch lOr each pint of Juice; con
tlnue stirring until sufficiently cooked, pour INTO
mOulds Wet cold water, and set away 10 cool
serve with and sugar anu fresh straw berries
IL desired. lhS makes very pretty and delicious
dessert. Raspberry Dianc-mange prepared III the
same way is equally gOOd.
WATERMELON CAKE.-WMte Pdrt-TwO cups Of
white sugar OF butter, one of sweet muk. three
and a half of flour. the whites OF eight eggs, Two
teaspOOntuls of cream tartar of soda dissolved
in a little warm waler. Red Fdrt-One cup OF red
sugar, half cup butter. one third OF cup OF sweet
mllK TWO cups of HOur, whites OF four eggs, tea
spoonful of cream tartar, half teaspooniul OF
Soda one teacup of raslns; be careful 10 keep the
red part around the tube of the pan and the white
around the edge. IL requires two persons 10 I'LL the
pan. This Is very attractive and ornamental
cake.
FLORIDA GRAPE FRUIT-This fruit is refreshing
and wholesome especially for bilious tempera-
ment Its flavor is sub-acId, but its juicy pulp Is
inclOsed IN a tough whlte membrane OF intensely
bitter taste when this membrane is removed the
fruit ia delicious. lie has become the fashion 10
il as a salad. The fruit is placed the table whole
lone is enough TOR party OF four or SIX, cut In
quarters and serve au natural. When not used as a
salad cut the skin In sections, and peel IL off; sep
atate the sec lions you would those of orange
and holding each one by the ends break 1t open
from the centre disclosing the pup tear this out
OF the bitter white membrane which covers the
sections carefully removing every part OF 1t keep
the pulp as unbroken possible and put it INTO d
deep dish with a plentfu! sprinlIing OF tine whIte
sugar. Let II stand three or tour hours, or over
III INT and then use the fruit