New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-10-15
HOUSEHOLD NOTES.

FsC,rropFD OYsTFRs.-Cover the bottom of q
wpll-buttered baking dish with layer or Oread
crumbs or crackerdust, not too iine and wet these
with cream or milk one half cup, put on spoon oy
spOon salt and peper, aud add DIS OF DuuteI au'i
one quart of oysters aud hquor pepper and bits or
butter. Then cover thlekly with crumbs. ana or
then, Mace more pieces of butter. Place IN oven
and cOveI-this - very important, as tne mayor Is
tberehv pnt allowed To escape-aud bake TILL the
mice bu bibles up, from hall OF hree-quarters OF an
bCur Remove cover. and brown IN upper part OF
oven for a few minutes, not long serve III uish III
which IL was baked.
ROAST BEEF WITH PUDDING. Bake exactly as di-
rerted for ordinary roast iOr the table, then make
Yorkshire pudding 10 eat like vegetables with the
roast as follows For every pint OF mix rake three
eog three cups Of -four and plnch OF SAT- sur 10
a smooth batter. and pour into the dripping-paii
under the meat, half an nour before the neat IS
done.
RrFFsrEAK AND PoTAToEs.-Take a large and
tender STEAK bone It, ana scatter over II DTS 81 put
ter salt and pepper httle sage ANA timely chopped
cnlOus Over thai spread tnlck covering Oh
mashed DO atOes, well seasoned wltB SALT trtsl bQI-
ter ana "a Little milk. Roll 10 the steak with me
potatoes inside, and fasten the sides ana ehds win
skewers Pus the steak into a Daklng-pan WIN
large cupful OF stock OF gravy, ana let IL COOK slowly
Lasiinp II often serve with rim Of mashed pOta-
toes round the platter and garnlh WIN "atefoIess
FISH FRIrrERs.-1ake the remains of any fish
which has been served the previous uay remove uli
the bones. make lt line ana add Dread-Cruhps anu
mashed potatoes in equal quantities. NIX together
half a teasDOOnful OF cream ana TWO Weh-oealen
eggs, some cayenne pepper anu ancnoDy sa ;n.c
Beat II all up TO proper consistency, cur IL UVo
small cakes and fry them In boiling lard This IL
nice breakfast dish.
GRAPE CATsUP-Take Eve pounds Of grapes, pick
over carefully aud pulp Them. Boil the skins until
tender; cook the pulps and strain through "a colan-
der OF sieve 10 remove the seeds then add the skins
and cook again with three pounds OF sugar, one
quart or less OF good cider vinegar two teaspOontuls
of cinnamon and allspice, half teaspOontul OF
cloves. Boil thoroughly and eau for future use.
CHICKEN SALAD.-rake the white meat of cold
boiled or roasted chicken or turkey. Cut three
fourths the same quantity of celery small bits,
mix thoroughly with the well minced meat ana set
IN "A cool place while preparing the dressing. huD
the yolks of two hard boiled eggs to a powder. 10
which add one teaspoonful OF salt, one III pepper
two of white sugar aud three teaspoons or SALAD
oil adding It drop by drop then add half teaspoon
OF mustard. Whip one egg 10 roth and beat II
into the dressing and over the whole pour ohe-haIl
cup of vinegar, one teaSpoOnful Ut tlme whipping
constantly. Sprinkle little salt over the meat anu
celery, and pour the prepared dressing over H. Ioss
ing with large silver fork until thofOugll hlAeu
Turn into salad bowl and garnish tasteinlly win
whites of eggs and sprigS of beaehed celery Tops
Among the many receipts for chicken Salad IhIs IL
unsurpassed for deliciousness.
How TO MAKE NICE GRAVY is problem many
| housekeepers never solve Grease Is not gravy,
| neither IL raw flour. Almost any kind or meat
huuOr or soup-stOck. from which all fat has oc1n
| removed may be made into nice gravy Dy simply
adding little seasoning and some thlckenlng. IL
%rownsd dour Is used for the latter the gravy will
reauire but little cooking but when tEiekened WITH
raw flour il must cook until thoroughly done or the
| gravy will taste like 50 much guinnY paste. IL Is
| best 10 brown quart of Hour az "a time. fut In "A
skillet set in the oven, or on top OF the st0Sei sur
| uftau until IL Is q light brown. put lAto d WiuS-