New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-04-16
HOUSEHOLD NOTES.


Dr,x cor.p-Soak one and one-half pns Of beans
in cold water over night. In the morning drain of
thc wafer wash the beans III fresh water ana put
into soup-kcttc with four quarts of good beef stock
from which all the Fat has been removed: Set 1t
where il will boil slowly but stcad" TIL dinner or
three OF four hours. Two hours before dinner slice
in an onion and half carrot. strain through col
audcr and send to the table hot. The black bean
and the rel bean better for soup than The Wnt'
The best Of all is the large round specklcd bean.
rcd-gud- " hitc sometimes called goose beam 1t
is said thu the first seed was found in ihe crop Of a
wild goose and planted in this country. 1t has
since been one of the choicest Of soup beans.
WET HEvI.-Anv cold roast beef cut in slices
one tcaspoouil of red curTani jelly. one small spoon
of made mustard. one tablespoonful % catsdP one
dr..crt-spOun of Worcestershire sauce, one small
spoon of Harvey one glass Of clarct, TO be all mixed
together and sent TO table fcd-hot.
BAKED CoD.-Whcn purchasing a fOur-pOund cod
ask Your l--deaier 10 send YOU three or tour cod
fish head" and 9S soon as the basket comes INTO
the nouse rub little salt on the fish. chop the
head, into sX pieces each and sprinkle little salt
Over them. Place them in the centre of the b. king
pan to be used rs supports for the fish with two
ounces OF butter, one small carrot turnip, a pO-
tgto. and an onion cut into slices, two blades of
mace. whit pepper, one tablespoonful Of celery
seed. sin cloves. and cupiul OF red wine Set the
pan in the oven while Won prepare tne COD. stun
The cod with bread-stutlirg. and sew II up secure
ly: place ii in the pan, win two or three pieces
OF butter The UPPER side oi the hsh ana basic 1t
fl 0ucutly when it is cooked lay he fish on "a hot
platter and garnish with fried oysters, If cOnven-
lent 10 the pan add TWO tabeepoonluls Of flour,
a wneglass of sherry mix well. and strain the
gravy into sauco-boat. Tins makes a delo Gus
eauce for a delicious iah. If its season were
shorter and the price dearcr, good taste would ac-
knowledge II everywhere
IInsn SrEw.-This is the stow that is mostly made
IN Ireland. Put slices OF cold boiled cOrned beef
never fresh into siewpan with a good deal of
wat, r or thin stock two large onions sliced, and
some cold boiled potatoes wholc and little pepper
Stew gently until the potatoes are quite soft and
have taken mp nearly all TIE gravy; some Will
break. bat they should be as whole as possible.
Turn all out on fiat dish and serve.
To COOK IIAM.-Snncr it in water to which a
large cupful of coarse brown sugar and pint OF
ehcrry have been added II is lncOmpardbly SUI
perior in taste 70 one that has been boiled i'll the
ordinary way.
Ham ToAsr-To one slice of cold ham. cut into
veiy small pieces put one egg, little thin cream a
lizzie pepper and salt. Mix the whole together on
the stove until II becomes thick. Have Il nice piece
Of toast butered and cut in slices Pour the ingre-
dients over it and send to breakfast table.
CLARET JEILY.-One bottle of claret the
Juice and rind of one lemon. one small pot of red
currant jelly, bali pound of loaf sugar. an ounce
Of isInglass rather more in hot weather., wine
glass full of brandy boil together for few minutes
taking care that the cuTrant jelly is perfectly dis
solved aud thoroughly mixed with the other in
Gradients. Ten minutes will generally effect this,
but q good deal depends the general tempe AZURE
strain into u mould and let it grow cold. Serve
with cream sauce follows half pint of cream
sweetened with vanilla pods mot bottled essences)
whsked to Il stiff froth; pour round the Jelly not
over it, Half these quantities will fiji mould large
enough for six persons
FRrTTER BATrER.-One pint Of -four, half pint
of mill ono tablespoonful of salad oil butter,
one teaspOOnfu OF salt, two eggs. Beat the eggs
light. Add the milk and salt To them. Pour half
OF this mixture Oh the flour, and when beaten light
and smooth, add tho remainder and the OH. Fry in
boiling fat.
CLAM FRITTERs.-Drain and chop pint of clans,
and season with salt and pepper. Make - frltter
batter AS directed using, however, heaping pint
OF -four a. the liquor III the clans thns the batter
Sur the clans into this and fry boiling fat The
Brunswick preparation of clans is excellent.
CocoANUT CAKE.-One and half cups of sugar
half cur each Of butter and milk one cup OF cocoa
nut grated fine, two cups of -four three teaspoon
fuls of baking powder. Bake in pans, with dry
cocoanut sPrinkled over the top.
ASCHovY SAUcE.-IIeat a dinner plato until il
will melt half ounce of butter placed on IL take
the yolk Of fresh egg beat it with fork into the
butter; add teaspoonfuli of anchovy sauce, cay
enne pepper and salt to Ia sto. Have ready som,