New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-03-19
HOUSEHOLD NOTES.

BAKED sHAD.-Stuff the shad with bread stuffing
ami it up securely Season with salt, pepper,
dredCe with flour, sprinkle a little water over it
and put II into q baking-pan In which you have
placed few thin slices OF breakfast bacon. Lay a
few more slices Of bacon over the top of the fish;
put some hot water In the bottom of the pan. and
nut il into hot oven. Basic very often. White
fish, blue-fsh, ETC., may be baked in the same way
d8B the -h"' roe nicely anu serve IL with 'n' baked
FRIED SHAD.-Cut the shad across into rather
large pieces and If the fish is very thick split such
piece through the middle; season with salt, pepper.
diedge with Hour and fry III not lard Turn the
pieces of fish frequently that they may not burn.
The roe should also he seasoned nicely and fried.
Serve sauce tararo with fried shad. Bass may be
fried In the same way.
FRICANDEAU OF VEAL-What Is called frjcaR-
deau of veal SIMPLY cushion of veal trimmed IN
to shape arded aud praised. Cut three OF four
pounds from INLET of veal. form 1t into an oval
shaped loaf and lard II on top. Put some pieces of
pork INTO saucepan with two slices of carrot, an
onion with cloves stuck In, stick OF celery, and
some parsley. Place the veal on thls larded SIDE
up. Sprinkle over pepper, salt and II little flour,
and cover il wi Hcll-buttcTcd paper. Now fill the
pan with boiling stock, OF water enough TO just
cover the meat. Cover with II tight lid and put 1t
into hot oven. 1t will take about TWO hours or
two hours and half to cook. IL NAV be garnlshed
with green peas, or spinach SOTrcl. 1t Is often
served on "A bed OF mashed potatoes, or garnished
with potato balls. The best sauce tor trtcaHdedu
Is "a tOmatO-sauce.
BOILED TURKEY.-Ifa bocd turkey is not well
managed 1t Will be quite tast ccSs Choose hen
turkey. Ii must be we'll trusscd and tied. Cut the
legs al the first Joint and draw them into the body.
Fasten tine small ends or the wings under the back,
and tie them securely with strong twinc. Sprinkle
plenty OF salt and pepper and lemunJuIce, and
put 1t into boiling water. Boil II slowly two hours
until quite tender. IL Is often served In bed Of
rice with oysters sometimes with caper sauce eel
cry sauce, and ilOIlandan sauce. Pour part of tho
sauce over the turkey. Reserve the glbets for glib
let soup. 1t can he stuffed or not, the same for
roasting
CELERY SAUCE.-pick ard wash two heads of
celery cut them into pieces iuch long ana stew
them i'll pint OF water with one teaspoonfuI OF salt
until the celery Is tender. Rub a Large spoonful of
butter and "A spoonful of flour well together; stir
this into pint OF cream; put Ia the celery, and let
it boil up once. serve hot with boiled poultry.
DEvlLLED HAM.-Take six tablespoOnfuls Of
sherry TWO of best vinegar, dessert spoonful of
curraat jelly large lump Of butter and cayenne to
suit the taste Slice tho ham very thin aud put II
in the chatting dish. having mixed the dressing to-
getheT, pour 1t on the han aud let them cook to-
gethe Ttor few moments, stirring IL well, when 1t
viii be ready to nice DISH tor luncheon.
APPLE FLOAT--Pare and core twelve large green
apples boil OF bake in little water as possible and
pross through tue hair sieve when cold aweetcn
to taste, add the whites OF two eggs wol beaten,
and then beat he whole together until stiff. Crate
nutmeg over II. To DO eaten with cream.
LEMON CHEESE CAKEs.-Take two ounces Of but
ter, TWO eggs, three tabespOOnluls of moist sugar
the grated Kinds and juice OF TWO lemons, and TWO
stale savoy biscuits (or hard crackers OF any kind
also finely grated Nix all together and then sim
met over tho hro for few minutes III a saucepan.
Have ready some patty pans, lined with putt paste.
Put Ii very small quantity Of the mi xtnre into each
and bake for fifteen or twenty minutes III rather a
quick oven. THIS quantity will make about one
dozen and half cheese cakes.
LEMON CREAMs-Paro four lemons very thinly,
and throw the peel into twelve tabespoonfuls OF
water. Squeeze the juice over eight ounces of
finely powdered sugar. Well beat tho yolks of ten
eggs, then add the peel water aud juice gradually,
aud strain 1t through the muslin into a stowpan.
Stir IL way over gentle tire TIL 1t becomes
pretty thick, but do not LOT it boil Serve in Cstard
cups.
WHITE LEMON CREAMS arc made in exactly the
way, but using the whites instead OF the yoks
of eggs. delicious tartlets may also be made by
adding 20 the preparation O little timely crumbed