New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-08-20
HOUSEHOLD NOTES.

PARIS CAKF-One pound of butter. one pound of
puyerized Sngar one pound of well sltted corn
starch; whites OF Twelve egg, yolHS OF eight eggs
Beat the yoAs of the eggs thoroughly add the sugar
aud beat well again; then add the Well-bc1ten
whites OF tie eggs. then the cornsfarch and lastly
add tie melted butter very gradually beat all well
together. Bake one hour
RoASTVENIsON- saddle of fresh Juicy ven
ison weighing aOout eight pounds season wlth pep
per and salt. lard il with trips 81 lat pork. or put
Dlnfy of butter cut into small pieces over the ton.
Dredge &c with Hour. sprinkle ttc water over IT,
and put 1t into hot, steady oven. with not water
In the bottom OF the drpplug-pan. Bake It accord
ing to the directions gwen for roast beef II Will
take about TWO hours 10 cook H. 4 hlunch OF
vcnison may BE- roasted the same way, but three
hours viii be required TO cook d. IL Is usually coy
cred wrh a tnlc7 paste OF Hour and water before
uuttinp il in the oven. The neck and leg of
NAV also be roasted according u the direction.
given. If liked. yculsOn may ue bd,fed occasionally
with clalet. Always serve Il stcamiug hOt Wlth hot
plates Serve with It currant or wlld-grapc Jelly
LDy request
VENIsoN SrIAK.-An excellent way to cook a
vcnison steak u 20 put tina spider over the fire
ana let IL yet very hot. then put in a very thick
vcnison steak nicely trimmed. A. soon rs 10 Browns
ii u.t.e on orc slide. turn 81. Keep turning n Ire
uucutiy until II - SUiEccutly cooked. Ihrn ADJ
6alt a TAB. spoonful o. butter. some pepper ald
SALT hall ,I al port wine, and table spoonful OF
curraIt Jelly. Turn the steIG over and over IA tins
mlxtur, then serve t at once n Is Octler II cooked
AL tie table DO chatng DISH. iucrc are many
other ways OF cooking ycAi,on "A-cu VII nc gwen
from time TO tlac.
SrCcorAsH.-Gne pint Of green sweet corn cut
ahd ,crapcd l!om tac c0Ds tlcc el' oi lIe,n lima
beans. stew them IN just enough water % cover
them until quite soft and tender season 10 taste
with pepper and salt; aid q te@7pJJnim Of batter
and hall Il cuy4u. ~ cream. SIR over the are unii
she cream b. very Aot, but DO not les II boil. he
canned succota,h is very good. IL should have
cream added % H. and made hoi. as above.
TlgnAPlN T wLD.-Put ia boiling water alive
and let them remain Uuul the claws become soft ;
after they are cool opcu them and PICK out the
meat BENG careful not to J.eak the gti; IL" only
fnr meat asd liver and claws. To Que large tern
min the yuI- ol three hari-JoIicd eggs mashed lrc
wit one tablespoonful al Hour httle cream, salt,
pepper ana VINE 10 taste. Puc INTO cican I'm pan
NOT ouiic % quarter on pound of batter. cl - melt,
not q lowiu, 10 90 get brown pJt I'D tine tcUdpn
nicely picked. When warmed ,hroug pour % the
ares, ~. Let u boil up once or tN ice and 1t Is
finished.
Cv.IARD pIs.-Thrce eggs beaten well, two
third, ol cote c.clpof sugar pn- OF sweet IliiS
flavor: ada htts butter after 1, Is poured mo
the pans This make, TWO ple..
ToWArO >AJ,E.-A pint of canned or cooked to-
n.ator. with Oi.c glove Ji g.rIc and sinai! onion
sliced and fred two stalk of par! ey, oue %. thyu'
bay leaf, Glove. -iN peppc,coiuS and salt 10 tn
taste BOIL tlli reduced about our-lliC, tlen na Il
gently through bnc oolanacr, letting tie tomato
seeds and the herbs remain 40 The s.rLlne.-seIFc -
q ,1ltge red slaDt.r.