New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-04-30
uOrSEnnLD NOTFS.

MAcAEoNI ~oUP.-Male p rich beef stock. fla,
vorci mighty III any way }ou may choose. larDol
as much macarouI a. you wish 10 use IN boiling
sllrcd water: when 10 Is quite tender ut VIII take
about twenty miuulrS.. cut li mo small pieces
several inches Iu length throw them mo tie hOiI-
i,g SOUP and let them boil with II a few minutes
before serving It. Hand grated ParIneSan cheese on
"a p'atc Dy ITSELF
swrfrnRrAD.->oak two sveetbrcads in cold
water f.t one hour: change tie water twice; put
Them ma boi ng water ten nlIu-e- tll they are irin,
theu TAX. them oui anI place them IN cold water
until wanted. Place th-m an stew pau cove
them with StOc>, anI simmer nearly ah hour
tal,, .heu! ont uIt them ou hot dish, remove he
gravy from tlc ire IN minute, and ADD ~ 10 grad
uallv the yol of egg and four taDespoonfG!, OF
cream; pat this over a me iill the sauce t4lckrS'
bat do lot lee Ir b'. Before sci ing 1854 tlr juice
d. "a lemon, po3r the sauce around thr S"ettDrGids
ana send 20 table with dish of green peas. Ihey
NAV boz eat up anu fried after dipping ID egg aAd
rolled IN crumbs.
Ior-rFp -ArcE-Cut the meat of the clans and
tai of "a boiled lobster mo small dice. Put an
ouuc, oi BIN Ter mo O. saucepan, ana When IL be-
cls fO hubnl. stir IN halt an ounce ~ uOur; sur
th.u. to.-.. .Ier fc- few moments, add pinch OF
the lobster coral dried ana pounded I'll OF boil
ing va GER. cayenne pepper. slf ami lobster nee
STIR uuu perfect. smooth tll J4St "Jo"o ~ Ool''
then remove instantly.
DrcuAl-L ~ArCE.-Profc-sor Bio5'> recipe for this
considered excellent. Mix wrl together two ounces
OF butter and one tablespoon III OIL h'ui' ldrh ahu
Il pint OF milk; iet ihe .luc P4- O' ~, "iy anu
STR c0utIuu ny; when turning iathtr ,Ach' re-
move: beat tie yo.A OF an e-S 30 Agu. cream
with a tea.,ODB.ui vi water, tun III INTO iAe sauce
mix we'll a!!a add salt aul pepper 10 taste, and 1t
l. ready for Use. Tn, sauce may be made Wl'h
cuptul ctcu OBJ milk ana veal 7-ocH.
K0A~r DUCA.-A young tame duck stuffed with a
Ir.9d ,tuf.iur seasoned WIN -ff, pepper >aS' an
n small t,i,,, Of onion. /. % dish that often appears
,rr thr tables of orr southern families. and J, well
liked Bul NartherDcr', as "a rue. DO NOS Take
kindly 20 the dI,h OWING To- ~ peculiar Of aili
ala, to fine lact %. tie bird being usually stuffed
with onion. aud red pepper t'llic s4lhcl"ut bread
to MI the bird: IuoI,ten Do with max ana season
with salt pepper, sweet mafloram ana the gfdItd
RIM, ei oue t. moab: add u tablespoonful Oi butter
and hlrd the mixture with yoll of e-gi AID "a lew
r.,v who'll, oysters. n desired. serve with apple
frtters or apple sauce
RrfF A Ia NEUTRALITY-SUSPICIOUS. a large or
double tenderloin steak and brou lt; nave some
Pori-enne potatoes sautc with butter, which you
r,ut around the dIsh have some good butter melted
aud little parsley cut fine; add the Juice oi nall
lemon; miN thoroughly and pour over your STEAK.
BOILED BEETs.-Wash, but do not cut them. - 1t
would destroy their sNectlcss put them on 10 poi
in water enough % cover them and let them DOH
from two To three hours or until they are perfectly
tender; then take them up, peel anu slice theni' ana
pour melted butter over them, and vinegar, II lheu
The root is excellent salad. ana rs gI4lSn iOr
other salads II IS desirable on account Oh the pIlS
ness of its color as well as sweetness OF taste.
PARMRsAN OMELRr-Beat up three egg, with
pepuer and salt to taste. and "a tablespoonful OF
grated Parmesan cheese Pul 4 Pooo VI 80 :. :, =;
SIZE of an egg into the omelet-pan as soon ~ IL Is
melted nouT In the eggs and holding the handle OF
the nan with one hand stir the onelet Win Tue
other by means OF a Hat spoon; the moment tue
Omelet begins 10 set cease SilIi'ue, Du' 10y
shaLing the pan for minute or 80, then
Nth The spoon double up the oucict, ana
keen on shaking the pan until the under sue OF IL Is
az n GOOD color. Turn IL out on not uLSD, cOIofeu
side 1ppermost and serve quickly.
MAu.soRouGH PIE.-One put Of grated apples,