New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-01-08
HOUSEHOLD NOTES.

CREAM OF RICE SoUP.-Two quarts of chicken
stOch CHe wafer IN when LOWS nave been DolIed
will answer, one tcacupIu OF ricea quart OF cream
or milk. a small onion StdIh OF ccleTy'
salt AND pepper to taste. 'ah the rice carefully.
and add to he chicken stock onions and celery Cook
slowly two hour pat through seive, add seasoning
The milk or cream which las been allowed to come
lust to boil IN separate eaucc-uan Is TO be added
the last thing. II milk Is used add tablespoonful
of butter.
NATETOTF OF CODFIsH.-Cut off the head of a
goldfish weighing five pounds. Remove bones from
the fish, and fill II with a dressing made OF hall a
pint of oysters, scant pint of bread crumbs, a
fourth of traspoOntul of pepper, two easpoontuls
Of salt two tablespOOnfuls Of butter halt an onion,
an egg and half "a tablespoonful Of chopped parsley
| Place five slices of pork both under and over the
| fish. Boil the bones In pint OF water, and pour
! this rouId the fish Bake an hour aud haste often
| with gravy and butter. Have "a bouquet Of herbs
in the corner of the baking pan. Make gravy and
pout around the fish. Then garnjh with fred
smells.
| CELERY M,YoTxAIsr.-Two yolks of eggs
| pncA of mustard, "a Ht,le salt, very little pepper
the Juice OF lemon, and some waller Beat all to-
gethcr, and pour pint OF sweet on III drop by drop
then add small spoonful OF boiling water 20 your
mayOnnaisr. Take twelve heads Of Well-washcd
celery wipe them with "A towel and cut them III
pieces in % salad bowl. Throw the mayOnnaise
over the celery, NIX all together ana serve. You
can curl celery II yOu choose by twisting each
branch round q skcwcr and throwing 1t i'll cold
water.
PoIvRADr SAUCE.-Mnce an onion, fry il yell
low color with butter in stew-pan, pour on GlI
of vinegar let o. Tcuain the ire until third Of
il is boiled away; then add pint OF gravy or stock
bunch parsley TWO or thre' Cloves pepper anu
salt: let il bot minute tUlCken 1t with little
butter aud -four Voar., strain 1t, and remove any
particles ot TAT.
BAvARrAN CGEAM.-Whip ono pint OF cream TO
stln iroth LAYING il on serve. Boil another pint of
cream or rich milk with vanilla bean and two
tablespoonful Of sugar until 1t IS well tayoTcd ;
then takc il OH the fire and add half box of CoXs
eelainc soaked tor hour ia half cupiul of water
In a warm place near the range; when slightly
cooled stir III the yolks OF four eggs wei beaten.
When it mas become quite cold and begins to thIcken
stir il without ceasng feW minutes until 1t If very
smooth hen stir III thc whipped cream lightly until
il is we'll mixed. Put 1t INTO mould, or moulds
and srt it on lee Or ~ some very cool place.
BAyARIAN CREAM WITH PINEArPLE.-Cnt pine
apple into five pieces bO II with "a cOteecuptui
oil sugar; pass the marmal%de through serve or
coander; turn oh part OF me Jute; add ha! !!
package of dissolved gclatln". sur and add the
pint of cream whipped before described Mould It,
RU,lp STEAK PUDDNG.-Cut about two pounds
of tender rnIp steak INTO pieces an men and halt
suuarc and season these with dcsser-spOOnfu of
salt and teaspoonful OF pepper, Line shallow,
tuc.-rimmed pudding dish, well butteTed, with
good suct crust half an men thick ana leave about
an inch OF pastry over the cage Lay III the STEAK
and add quarter of pint OF stock, gravy or water
! Cover the meat with circular piece OF pastry,
noiscn the edge of the pastry that was left over
press il closely ami tie the dish rather loosely in
cloth which has been wrlng out OF boiling water and
| lowered. Plunge the pudding into boiling water
| and keep il boiling quickly until done enough
| Either serve 1t in the DISH round which napkin
has been tied. turn il carefully upon hot platter
| after allowing il to stand live minutes. II liked, a
circular piece of pastry may be cut out OF the top OF
the pudding and slice of butter put into it to enrich
the gravy This pudding will be Ycry much i'm
proved if q dozen and half of oysters and some
small birds are put into II with the beef 1t will
take four TO five hours 10 boil There will be sut
Gent for six persons.
CHICKEN PUDDING-Cut up the chickens and
stew until tender. Then take them from the gravy,
and spread on Hat dish to cool, having first well
seasoned them with butter, pepper and salt. Make
batter OF one quart Of milk. three cups of -four.
three tablespoonfuls OF melted butter one-hali tea
spoon of soda one teaspoonful Of tartar lit
Ito salt. Butter pudding dish and put layer of
the chicken at the bottom and then cupful OF the
batter over Il. Proceed till the dish is full. The
batter must form the crust. Bake an hour, and
.c.ve tho tAickened gravy Ill gravy boat
ioiATu SIEPEIsE.-Scoop out tho inside of Q