New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-01-22
HnI>LnnlD NOTES.

! rrrEG or CU,lHE WITH CRIAN-Tak" two
! quarts OF chicken broth auu thirkrH win White
/ lurV made win three ruucrs of butter and three
! ounces of nonr; stir, boil aud skim vol; pound
n3c She meat oi a chicken boiled ~ the broth dtltc
| with lour r"g yoks, pint OF cream and
! a pint oi broth; add litIc uurncg and
! p pinch al au"ar rub through Il fine sclVe;
! put ia - si"Wp3u; dilute AGAIN gradually with
the boiling soup, set o. the !'r, SIR crt,nuallg,
! heat well Dat do 40, boil; finish with two Cuu'c, of
| table butter in small bits. aud serve with small
! square pieces Of While ctrAcn-nrai kept iOr that
! purpose.
| Ro\sr BEEF 4 Ia FRANCAsE-rake a rib Of
beef entirety hOucI: season tho SIDE and iic D. up
with some slices of fat pork. To bee that Ii J.,
properly cooked, place raw potato peeled, al each
cooN,d a la Irucaise ii rou Wiz" n IANe.ai e.,
t.Ttt five minnie VIII roast 10 suuir entity. Reduce
ili:ie bTv.h Nlhuu. sal, and throw 10 over. car
uAh with wafer crosses.
P.AycurD TuEKlY.-Cut the meat into small
piece. cc from the bore; season with salt pepper
and grated nutmeg; uu III Is iutO q saucepan with
sufficient white SIu,e 10 W1,trn 10; let II simmer
very gently for minute; iHru ont on lot di H.
and serve with ting fried piece, al bacon all round
it. TO make ihc white sauce, put quarter of %
punt OF lul.h INTO Stu'rEdh ana simmer, Nlih a
strip OF lemon rIud IN ~, for lFc minutes; miN
desserts coHiul Ot coru-h0uT ia little cold mills and
fhckru hr sIucc with sir The sauce gently over
the tire for ono uuautv; take ont the cWon iiud and
sir in half ounce OF hutcI after the sauce has
cooled ior mluuic. ANA then heat lnc urAcy IN It,
| This is rc, dash Tor bIcahia,t ct luncheon.
CLAM FEUr.E,.--Put into an cartGeu dish three
srooului~ OF uour. 4 tcdtpuunlul oi yeast powder
and tao whoc eggs; mis- til, with little clam
( juice. alarc p!"' OF clam, and mlN wlth TINS
shallow fIy Iugp1u UGIle hot, ticn deposit your
vl-tuIr tricu 10y Sp0uutui- 10 frs; turn them over
after Inc" uT iuiI minutes; jet them Try moment
longer then take h'w ou' ana Gticr draining them
on CLOTH serve. Clam irltcis should not be- cooked
lu large ma ssos.
INDIAN tuEy PUDDnG.-Toura quart OF boiling
wilD tu hli pint OF luHiII neal stirring it all the
iIn.. TO jils add .clsPooniui OF salt. Beat up
trirr OF four eggs. aud when the batter IS nearly
cod sir thrm into 1t. i'ut a." budding into a cloth
oi au HlY-lt and t0n Tor two hours serve with
cream, butter wrap. on amy other sauce you please
Maple s,rap o. golden .yrup Is very nice.
FIhCu CEEA,L-~teep onc-ha!t ounce of siHPlass
iu bait puj a! cream ana sir over the lic until
dissolved. When almost cold mix with it the
strained juice from iiu ol peaches and the Juice of
u small lemon Pour lrcc-iourths of this cream
into "a glass dish aud allow 1t TO set. Color the
convex sides OF thc halves OF peaches dclcately
with corhusal. Place them with the colOred sides
upward upon the set cream. Pour the remainder
tins also sct and the dish Will be ready t.
Tbrce-quarcrs of "A pint blanc mango, with the
yolks OF three eggs stirred 10 1t while scaldlng hot,
make fair substitute for the cream.
CREME PAT1ssERIE--O quart of milk, half a
pound of sugar eight yOkS OF eggs and one pound
of flour. Put the milk on the fire, the sugar, eggs
and flour III another saucepan. when the milk
boils, mix with the other ingredients and boil
together.
HYDROPATHIC PUDDING.-This pudding may be
made OF fruit of all kinds fresh or bottled. If
fresh ult IS used III must DO steWeu with water and
sugar until it Is about as much cooked as 1t would
be In Il fruit pie. If bottled fruit is used the syrup
only should be boiled with sugar and the fruit sim
mered in it for a minute or two. Take some stall
bread, cut round piece, tho size of half dollar,
and lay ii at the bottom of basin and arrang 20
rOundl btrps fingers of bread about half inch
wide, remembering to leave a space the width of
the finger between tho strips. When the fruit Is
ready, aud while 1t is still hot put 1t In, so not to
dspIace the bread, and a. a farther means to this
end put the heavier part of tho fruit tho pulp and
skin and stones If there are any, at the bottom Of
the mould and the juice last Of all Cover the top
cnticiy with STALE bread cut into very small dice