New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-02-12
HOUSEHOLD NOTES.

VEHMrCrLII sour Boil shin of veal in three
quarts of water. Put IN turnlp. an onion and one
carrot, whole. Boil about three hours. Add salt
and small tcacup of yermicel and boil for three
quarters Of an hour. Before adding Vernlcelll
strain through a colandcr. Keep adding water if it
bOils away.
A BEEF P1E.-Cold roast beef, one onion, one to-
mato pepper and salt one dozen boiled potatoes.
Cut the cold beef in thin slices, and put layer on
the bottom of Your dish. Shake in little flour,
pepper and salt cut up and add tomato If i'll season.
or onion, finely chopped then another layer of beef
and seasoning ill your dish is full; If you have
any gravy put il IN have ready dozen potatoes,
boil. and mashed. wi h butter and salt, spread over
tie pie an inch thick; bake twenty-five minutes ora
little more.
SPICED BEEF.-Takc the bones ont of a six-pound
sal fla k of beef and slit the meat into long thin
piece; sprinkle with pinch of each of the follow
q spices, mixed together: mace, nu meg, ginger,
pepper, allspice, and handful of chopped parsley;
roll il up tigl y aud place in cloth closely tied
put into stcwpan; and one small onion, one car
rot piece of celery, and Il small bunch of sweet
herbs. Cover vita cold water, LEI boil aid simmer
gently five hours; when cooked tie the cloth up
tighter, and press between two boards; let it got
cold. This can either be served plain or glazed.
To MAKE STEAK TENDER..Put three tablespoon
fuls of salad oil and one tablespoonful of vinegar
well mixed together, on rye fiat dish, aud on
this lay the steak Salt must now be put on the
STEAK before it is cooked. The steak must lie on the
tcndcr.making mix ure for at least half an hour
10 side: the toughest steak will succumb to this
and he perfectly tender when cooked.
CURRANT JELLY SAUCE.-A simple sauce made of
currant jelly melted with little water is very nice
more elaborate way is to take half Il stick OF Gin
namOn and six cloves, and bruisc them; put into a
stcwpan with one ounce OF sugar and the peel of
half lemon, pared of very thin and free from any
portion of white pulp mOsten this with one and Il
half rryglaSsfus of port wine and set thu whole
to gently simmer or heat on the stove for half an
hour; then strain il into small stewpan contain
ing half glassful of currant Jelly. Just before
sending the sauce to the table, set IL on the fire TO
boil in order to melt the currant jelly that it may
mix with the essence of spice.
Iia "a Inin nj di.I for
invalid. Boil chicken, chop or pound the flesh to
paste, rub il through wire sriyr, mix with lit
tie cream and two or three eggs. Season with pep
per and salt, put in Il mould, steam and serve hot.
IRISH CABBAGE.-Chop fine a mcdium-sizcd head
of cabbage and season with butter pepper and SALT
add water enough to cook until very tender; then
when almost dry, add cup of thick, sweet cream,
and simmer a few minutes longer. good way is
to use half cream and half vinegar for those who
prefer cabbage with vinegar, or for those who have
no cream use milk thickened with little flour
FRUIT PUDDING.-To make a plain fruit pudding
take one cup of sugar, one hal-cup butter and two
eggs and beat together then add cup of sour milk
and one tcaspoonfu of soda, three cups of flour and
cup of chopped raisins; spices to taste. Put in
mould and steam two hours.
Another way which is very nice: Take one
and half cups of flour, one cup of bread crumbs
one cup of rasins half cup of currants two nut
megs, one cup of suet chopped line, two tablespoon
fuls of sugar, four eggs, "a wincglass OF brandy,
wincgass of syrup and a little milk If Necessary
Mix very thoroughly; tie 1t in cloth a. tight ~
possible, and boil fast for five or six hours. Serve
with wine sauce.
molasses Onehalf cup Of butter, tcacup of sOur
milk one tcaspoonful of coda dissolved in the milk
two cups of flour, the yolks of four eggs and one
whole egg, little nutmeg, cinnamon and cloves.
Mix the above well together. Then take the whites
of the four eggs cupof white sugar, one-haf cup
cream of tartar onohalf teaspoon of. soda two and
"a half cups of Hour Mix this together. In the
baking pan put first layer of the dark mixture and