New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-09-03
HOUSEHOLD NOTES.

TOMATO sOUP.-Always use cold water IN making
all soups skim well, especially during the first
hour There Is great necessity for thorough skIul-
ming and help the scum rise pour in little cold
water now and then, and AS the soup reaches the
boiling point, skim II oil \ So salt at hrst spar
ingly. and season with salt and pepper allow one
quart of soup to three four persons. For tomato
sOup allow gallon of otock made from nice fresh
beef 10 three quarts OF "esh tomatoes remove the
skin and out the ha- centre. put through fine
Sieve and add 10 the stock make paste OF butter
and -four and when the stock begins 20 boil, in
half a tea-cup Of the paste, taking care not to
have it lumpy; boil twenty minutes seasoning with
salt and pepper % taste. Two quarts OF the canned
tomatoes Will answer.
CHICKEN MAYoNNAIsE.-Take as many chickens
as are wanted for the bulk of your s&lad boil them
IL bOuIlon until sufficiently cooked, then take them
ont and remove all the flesh, being careful TO reject
all bones and skin. Cut into slleaDle cubes and put
them into deep dish season with salt. pepper, oil
and vinegar, and let them remain some hours i'll the
pickle. Put into a salad bowl about three times as
much lettuce Is you have chicken, which latter put
INTO the ceutre Of the lettuce, covering with May
onnaIse dressing, ganlshed with bits or lettuce
hard-boed eggs, olives, capers and beets, etc. cut
IL Symmetrical. shapes.
WoODCoCK-BrOiling is a favOrite method Of
cooking game, aud ali birds are exceedingly nice
roasted 10 broil split down the back, open, and
datten tho breast by covering with cloth and
pounding, season with pepper and lay the inside
first upon the gfidlrOn turn as soon rs Drowned
and when almost done, take off, place on platter,
sprinkle with salt amt return 10 tue grdron W hen
done place In hot dish, butter both sides well and
at once. Inc time required IS usually about
twenty minutes They require a btisker fire than
poultry, but take less tune 70 cook. Their color
when done should be a tine yellowlsh brown
serve on toast
Eco PLANT.-Peel and cut in slices the purple
kind sprinkle with salt and pepper and let drain on
a tipped plate for threequarters OF an hour make
in light batter with one egg. Hour, and IttIe
water dip the slices into IL and Try In butter OF
Lard. Eggs and cracker may be used instead Of the
batter. Or peel the eggplant, boil TIL DONE then
pour OIL the water mash iine ana add pepper, salt
and butter 70 taste put III shallow puddlng-pan,
and over the top place thick layer OF crushed
cracker Bake half an hour IN u moderate oven.
PEACH PYRAMID.-Cut a dozen peaches In halves,
peel and take out stones, crack half the Seeds aud
blanch the kernels make "a clear boiling syrup
OF one pound of white sugar, and into 1t put the
peaches and kernels boil very gently tor ten min
utes take half the peaches boil the rest for
minutes longer and take out all the peaches and
kernels; mix with the syrup left In the kettle tho
strained juice Of three lemons and an ounce Of
isnglass dissolved in little water and strained ;
boil up once ill "A mould half full of the syrup or
jelly let stand until set" add part Of the peaches