New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-07-02
HOUSEHOLD NOTES.

PLAIN MoCk TURTLE SoUP.-Olean q calps-
head aat soah over Llght III dt wafer l ne next
u,rn.ng wash II well aud pat 1T on 10 O0u WIN "A
gallon u cod water ana twp large oplons. when
thc meat Is ready drop nom tho DOucs, take OUT
lne mead ana the meat Int" small squares; keep
them on &c. STRAIN the DlOtn anu Tetu.n III 10 the
pot AID some parsley, nali II dOzen potatoes, IA
.uail mead OF cabbage and a Dlnt ~ corn lie "a
t.,l,,,.uonn IA of sweet marOran and "A IablespO
iuii % aIlspIce small bags OF thn muslin and
throw tneI latU he soup lot III simmer gently LOT
.u uOur tAen strain anu return IL 10 the pot sea-
son wlth Cayenne pepper ana SAT-, ana put III tlie
s,tIare> of meat; let 10 simmer nnlh the meat IL
ute tender. About ave inlhuteS before 10 Is 10 De
served aud three chopped hard-bolled eggs.
SOFT CRABS rlahD.-Ihrow them INTO boiling
wafer and .et them bon ABOUT ten mlhuies' Dram
and dry tuem wetl, ana remove Inc spOhgi hesi Oh
dead-IntlI." season with pepper and sat- dIeuge
ngitty wIth Hour ANA roll them IN beaten eggs, linen
III bread crun0s. Try them III boiling Iard'
AsPAkAGus SALlD.-Aiter having scr"ped and
wI,ued me asparagus boil soft III salt water then
Dram Oh the va r. ada pepper salt ana strong CIDER
vinegar and thon cool. before serving arrange the
,igls 50 lat Deaus via all lie III centre OF dish
MA he vinegar III which II was put al .el removing
tom me ire with good owe OIL ana pour over Tue
aspTdgls
CHERRY PlE-LIne a pie-pan with rich crust;
Heary III with the carefully seeded Ifhl' sWeete1
40 fa,fe. and sprinkle evenly with teaspoon OF
corn = arch or Tablespoon 81 10ur ada a table
spoon OF butter, cut INTO shaH otS ana sca''eIeu
over the tops We, edge o. crust pu' on upper crust,
and press the edges closely toselAti tdhnS care 10
proyue mole, in centre Tor the escape OF the ar
Pes from blacADenes, raspberiles etc, are all
made IN the way, regulating the quantity Oh
the sugar by the .artneSs OF the lrult.
YoMAKE ONklErrEs-Io make an Omelette beat
thr Xo.a, i,sntly Wclve beats Is SAID ~ Oe the
,uaglc nulnbef-then add the milk. the salt, pepper
ana llulr, ii any Is used and lastly the Whllcs
heu 10 ;, stiff roth .have the skillet Us hot as 1t
can zoe without scOTolug the Dutier; put III table
spoontul Oi butter and pour on the ohelette whlch
should at once Oegin To ouDDle ana rise III haAes.
SIN, under IL thin, do AIDED Anlfe and every
now ANA then II up TO prevent burning As
soon a. the under side 10 hard enough 10 hoid to-
getnrr, and eggs DcSln 10 SCI, loiu o'et shah0
The Ak iet 80 as entirely Tree the oneiette care
tul.y slde II hot platter, ana serve az once IL
should DC cooked III from three 10 hVe Illluies'
CUEE,E OMRLErrE.-Iake three tablcspoonfuls
of mills and a pinch of salt Tor each egg peat the
egg, iIgntiy three minutes, pour nto not pan
in when piece OF butter the size OF . walnut has
lust been melted when nearly cooked sprinkle over
II grated cheese loiu cneeSe 10 oo''' A' VIVA CLAW
8 rye a. once.
CoFFEE .JEILY.-Take half a box of Coxs gela-
tine and soak half an hour III haf teacup Oh cola
water las ltle wafer as possIDle one quart stiong
coffee made as IL Tor the table, ana sweeten 10 tas .;
aud the dissolved geldtlne 10 the hot coffee sur
well straIn uto mould rDsed Win COLO water Just
he ore uslng set On very cool place. ana
serve with whipped cream, Ihlselly Is very pretty
formed IN a circular mold with tube III centre;
when turned out nil tine space III centre with
whipped cream heap"d up a httle
RosroN CREAM PUFFs-Put half pint of hot
water and two-thirds cup OF butter over the lfe;
when boiling, stir III one and halt cups Vi houi,
leaves the sides OF the saucepan remove rom he'
cool and beat thoroughly INTO II hve Wei beatoh
sVgs Drop on warm creased TINS tor Gripping
pam a tablespoonful IN place. leaving spa Pc
tween TO prevent touching; brush over VIII .ne
white OF an egg, aud bake ten OF ni t'l
minutes I'D quick oven. When the cakes are uouc
they viii be hollow. When cold sIce OH the top.
iii space with cream, and replace top. CTed" ="
i ~ Take one pint of milk, place ole half IN
tin pail, and set in boiling water reserve from the
olher half two tablespoonirls to mix VIII, eggs.
and into the rest while cold, mix one cup OF Hour
until smooth: when the milk Is hot. pour III the