New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-01-29
HOUSEHOLD NOTES.

Con CT-rTTTS WITH IOMNTO SAUCE.-Cut some
inch thick outlets from the middle or tail OF the fish.
Brush them with yOlk Of egg and sprinkle them
thickly with very fine bread crumbs OF cracker pow
der. Fry them III plenty Of boiling lard TO dell
cate brown. For sauce stew ripe or canned toma-
toe, IN some good stock with a little shalo salt,
CAYENNE littio lemon peel and whole black pop
Der with Il little powdered ginger. When the toma-
foes are quite tender, STRAIN the stock from them,
and mt sufficient quantity of il for the sauce re-
ullrcJ into fresh saucepan. Press the tomato
Iulp through steel wire seIyc; mix II with the
stock and when boiling, stir into II sufficient corn
starch or arrowroot mixed with cream TO give 1t
proper consistency. Aid squeeze OF lemon Juice;
pour il at once into entree dish lay The outlets
upon H. Just overlapping each 0ihrrln line IN the
centre ul the dish. and serve Immediately.
IEG OF MUTToN.-The following two modes of
cooking leg of mutton may bc acceptable 40 eco
nomIcal hou'ch"rPcIs; ~ BOILED oHANA.-Cu, 'ho
LEG OF mutton Cuauly across the meat and bono
from the shank down. with As much meat a, will
suffice for the meal. R.b ii ana flour ii all over
but specially the cut meat surface. ilun-e II AT
once into saucepan or pot of boiling water TO cover
H. together with some salt a few grains OF pepper
and "a bunch OF parsley. Draw away from the ire
and allow the water 20 cool Almost completely; then
put more on the fire and cook slowly, according
10 weight, ill quite done to taste. serve WITH
parsley, onions, cper. sorrel or any sauce pIeicUtd
Garnish with meat or potato rlSSotS. lie HOul ana
the plugging MO boiling water will prevent the
mice from ping, and tn" meat Will cut JuSt rs
HMM ',t nom = whole boiled leg of mutton q
MI.lToN SIEAK.-Frcm the rest of the leg OF NUT
ton cut Ccauiy and evenly q Silrc from ihc full
round OF from two % three IA hes thick. salt, pep
Il
OF shJlot onion INTO the bone cye. BroH the meat
slowly on q b,ctstegk griddl" or PAN covering the
upper surface with chopped beef marrow. butter or
mutton kidney fat. Prepare a brown gravy with
fIIcd shaots, brown stock, a few pcppcrcorns, tWO
cloves some lemon rlneS OF juice, or spoonful 81
vinegar. Strain, add q few spIil olives or pounded
anchOvcs and serve with pats OF mashed potatoes,
turniFS, parsnipS or any suitable vegetable
OYSTER pIE.-Buttcr the inside Of shallow pud-
ding-dl,h rather thicNy and line the edges with
rood UuT paste: take two dozen fresh oysters, lay
dis = "a
sweet bread previously boiled, and three tablespoon
fuls of grated brcadcrumb5: season with sal and
cayenne and, If liked, win halt a teasp0onful OF
powdered mace. Strain the oyster liquor. and mix
with II m equal quantity OF thick cream and tea
spoonful of lemon JUICE pour TINS over the oysters
and g,ycrtbrcad: cover the pie with Il lid of paste
and bake hall an hour. Good either hot or cold.
CABBAGE SArAD-Iakc q cabbage head about
the size OF your own, and slice II very fine. Make
a sauce of three eggs well beaten three tablespoons
tuls of cream, one triSgOonlul OF mustard butter
the size oil an egg, six tablespoonful of vinegar,
S? IL and a little red pepper Put on the stove and
stir it slowly until It thckeEs. Pour over the
chopped cabbage while hot. Serve It cold.
BREAD PUDDING SOUFFLE.-One tcacupful of
brcadcumbs TWO teacupluls OF milk, two dessert
srooniuls of powdered sugar three eggs two ounces
OF butter a little grated lcmOIperl and nutmeg,
half teaspoonlul OF vanilla. Soak the bread
crumbs, which should be very Inc, IN the milk for
an hour add the yolhs OF tho eggs alter they have
been well beaten, one dcSsertspOontul of the sugar
the lemonprel nutmeg ana vanilla, and the butter,
which must be oiled, and Just before putting the
mixture in the pie dish STIR IN the white OF the eggs
winch must be beaten to u stiff froth. Put layer
OF any delicate preserve in the bottom OF we'll
buttered PIE dish and pOuU the above mixture over
IL. Put the pudding III quick oven, Ice with The re-
malndcr of the sugar. and serve quickly when II has
taken good color
WESTERN COOKIEs.-Onc cup of sour milk.
cup of powdered sugar, little salt, one teaspoon
of soda mix as soft as possible roll thin; sprinkle
with sugar; slightly roll out. and bake in quick
oven.
DoUGNUrs.-Thr eggs. one cup of sugar, one