New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-06-25
HOUSEHOLD NOTES.

OX-TAII SOUP-Take two tails wash and put
into Kettle with about one gallon OF cold water
and little salt. Skim OF the 1roth. When the
neat is well cooked, take 0ut the bones, and add 4
little onion carrot and Tomatoes IL Is better made
the day before using so that the fat can be taken
from the top. Add vegetables next day, and boz an
hour and a half longer
ToRsrrR CRooUFTTFs One can Of Holsters
chopped one cup OF bread s0ftened with water /;
two eggs; pepper and salt 10 taste. MIX well
toc.thcr Roll line eight mccum-sized crackers
one egg, beaten. and mixed with the crumbs. Make
the lobster INTO round pearshaped balls and roll
in the cracker crumbs. Fly IN spider with lard.
FmcArELLl-Chop raw fresh pork very fine, add
a little salt plenty of pepper and two small onions
chopped line hall as much bread as there Is meat
soaked until soft TWO eggs; nix well together,
make into obloug patties, aud fry like oysters.
These nice Tor breakfast; II Used tOr luncheon,
serve with sliced lemon.
BREwIs-Take STALE bread and break or cut into
small pieces. put quart of the pieces INTO lrying-
nan rour over IL one pint of fresh milk, and
light; put on the stove for about ten minutes, when
ID il not hot then remove the cover and break IN
one egg; add piece Of butter the size OF nut, Il
little salt aud pc pper; sur Wlth IQrN Tor ihInuse
or two. ana serve This with scrambled or poaehed
eggs makes a nice dish Tor breakfast.
RAISED BIsCUIT.-Take one quart Of warm milk,
one cup of sOttencd butter, teaspoOnIul OF salt
even and tablespoonful Of sugar; add teacup
of Yeast and -four enough 10 make a soft batter
beat hard and with half-lnch layer OF sltted
flour. When the flour cracks open wei the Ddt ter
Is lght enough to mix. MIN into a. soft dough as
YOU can handle, maze into round mass and set 20
rise When The dough has risen a second tune, cut
into pieces of suitable SIZE, make mo biscuit aud
nut IN the pan. Let them rise twenty 10 twenty
tve minutes and bake 10 quick oven.
BOILED CORNED BEEF.-Seak over night If very
salt but II beet Is young ana properly cOrned this
not necessa ~ +; pour over II cold water enough to
cover IL we'll after washing OF the salt. The rule
for boiling meats Is twenty-five minutes 70 q pound,
but cor1ed beef 81 ould be placed on a art OF the
stove or range here II will simmer, not boil hard
from four sX hours, according 10 the size of the
piece.
SoUFPLE DE RUssE.-Take three pnts of milk
and put III a double boiler; add Oue-half box Of
cclatlne after IL has soaked pint of milk
twenty minutes OF 81. When the mix comes 10 a
boil add the yOlks of four eggs well beaten. Swoeten
and flavor to taste As 1t taken from the ire sir
in the whites beaten TO sun roth. Pour INTO
moulds, and when cold eat with cream. Fresh
straw berries are nice served with this dish.
STRAWBERRY CREAM Take three gllis Of straw
berry luce and NIX with Onehalf pound of pow
dered sugar and onehalf pint of thick cream whisk
until well mixed serve II a glass dish. This Is a
delicious dressing tor OIanc-mange and some kinds
of puddlngs.
OLD-FAsHIONED LOAF CAKE.-Take three quarts
of sIItsu land well heaped Hour pint of soil out
ter one quart OF sugar. five gIus OF new milk half
a pint OF yeast, three eggs, Two pounds of r;1lsns
a teaspOonlul OF soda, gal OF brandy or wine, Two
teaspoons cinnamon and two of nutmeg. Scald the
milk cool 10 blood-warm, add the yeast, then the
tour to which all the butter and half tho sugar
have been added then NIX together and lot rise
until light. Ii Is better 10 set this sponge over
night and III the morning add the other ingredients
uOur the raIsins and LET rise again. When hight,
MI the bakIng-pans and .let rise again. Bake IN a
moderate oven. This recipe makes three large
lOayes, and is standard economical loat-cake.