The National tribune., 1882-05-06
HINTS FOR TIE HOUSEHOLD,

HINTS FOR TIE HOUSEHOLD,
ITALIAN CHEEsE.-BOil knuckle of veal;
when perfectly cooked strain the liquor, re-
move the fat, take out the bones, chop the
meat fine, add one grated nutmeg, one half
ounce each of cloves, allspice, and pepper.
Put the entire mixture on the fire to simmer
gently, and when the liquor becomes a Jelly
pour into mould and let it remain until
the next day. You may line the bowl with
hard-boiled egg, cut in slices. This is very
nice for light meal.
SAGo PUDDING.-One quart of rich sweet
milk, four tablespoonflis of sago four eggs,
one cup of sugar, and favoring; soak sago
over night in water; then beat yelks of eggs,
sugar and sago together; add milk and flavor
ing; set bowl on the steamer, pour in the
mixture and steam one hour beat whites
with one tablespoonful Of sugar to a stiff
frOth; spread over pudding and brown in
oven five minutes; stir while steaming or
the sago viii settle to the bottom.
APPLE AND OUNCE TART-Lay disc of
putf-paste on a round tin, and place strip
of paste all around it, as for an ordinary jam
tart; spread on the inside layer of ounce
marmalade a quarter OF an inch thick; peel
and core some apples, cut them in slices
quarter Of an inch thick, trim all the slices
to the same shape, dispose these slices over
the marmalade, overlapping each other, and
in some kind of pattern; strew plenty of
sugar over, and bake in q quick oven till the
apples are good color.
SWEET POTATO PUDDING.-One pound of
sweet potatoes boiled in a little water; when
done take them out, peel them and mash
very smooth; beat eight eggs very light,
add to them half a pound of butter (creamed),
half pound Of sugar (granulated), half
teaspOonful of powdered cinnamon, very
little nutmeg, one wineglass of rose water,
one gill of sweet cream; stir all well, then
add the sweet potato little at time; mix
all together, stirring very hard; then butter
q deep dish, put III the pudding and bake
three-quarters Of an hour, or line pie plates
with pu1-paste, put in the pudding, and
bake twenty minutes.
STEWED ROCKFIsH.-Score the fish after
making 1t very clean and season it with salt
and cayenne pepper; fry it in butter until
it is half done and becomes brown in the
pan; remove it from the pan and cover it
with chopped onion and parsley; dust some
flour over it, place in baking-pan add half
a cup Of mushroom catsup and lump of but
ter; bake in slow oven until thoroughly
done, taking care to baste it while cooking.
Serve very hot with the gravy which forms
about it.
VEAL OMELETTE.-Chop three pounds of
veal very fine; add three well-beaten eggs,
six rolled crackers, two tablespoonfuls of
milk, teaspoonful of salt, and cayenne pepper
to suit the taste; mix all together and knead
it IN the form of n loaf of bread; place it in
a baking pan and cook it in a moderate oven
two hours, basting with butter and water
while cooking To be served cold and cut
into thin slices.
FRIED EGG-PLANT-Pare the rind very
thin with a sharp knife and slice the egg
plant. It must not be cut too thick, for it
will not cook properly if the slices are thick
and uneven. Sprinkle each slice with salt,
and let them stand for an hour; then wipe
them dry. Dip each first into beaten egg
and then into bread crumbs or rolled crackers,
and fry in boiling lard until brown and crisp.
Drain them well and serve very hot. Add
pepper to the crumbs before using them.
CARROTS ! LA CRENIE.-Scrape and wash
the carrots and cut them into rings, stars, or
any shape you wish, and let them come to
boil in clear water; drain Off the water and
put them in a stewpan with n morsel of
butter, some salt and pepper, and cup of
cream or milk. When they are quite tender
add the yOlk of an egg, little chopped
parsley, spoonful of butter, and pinch of
sugar. Serve very hot.
STEWED PEACHES. few persons
know how to cook dried fruit properly. 1t
requires thorough washing and soaking and
to be stewed very slowly. After washing
one pound of dried peaches, put them in an
earthen bowl, cover well with cold water
and let them stand over night, or if the
peaches have been pared before drying an
hour or two will be sufficient. Pour them,
with the water in which they have been
soaked, in a preserving kettle, add more
water to cover them, and cook slowly until
they can be mashed with a spoon. About
half an hour before taking them from the
ire add sugar to suit the taste and more
vater if the first has been absorbed. They
should be soft ard juicy, but not watery.
serve cold.