New-York tribune., 1882-04-09
HOUSEHOLD NOTES.


CELERY SOup.-Alake good broth of shank of
beef and let 1t stand over night, skim OH all the
fat and thicken the broth with little flour mixed
with water. Cut into small pieces: add one large
two small punches of celery, and boil i'll the soup
until tender. Season with salt and pepper. just
before serving add cupiul of rich cream.
BROOK TROUT.-Ihey must be split up the belly
and cleaned. Wash and drain then salt and
dredge with Hour. Some persons ike half Indian
meal and Hour or cracker crumbs III wh.c ch to roll
them For dozen good sized trout fry SIN slices of
good salt pork when brown. take out the pork,
and put in tn trout. Fry nice brown on all sides,
serve the pork with tncm. In Caledonia, y. u,
those famous trout liked best cooked tho
anger cooks them in the simplest way-lrcdged
with flour, and fried IN a pan containing plenty of
hot lard. Eplcurcs insist that no pepper and little
salt should be used with game fish.
SwEETBIEADs WITH MUsuROOMs.-Parboll some
swcetbTeads, allowing eight medlu:n-szed ones 10 u
can of mushrooms; cut the swcetbreads about half
an inch square, stew until tender; slice the musI-
ana stew in the liquor for one hour, then add
to the sweetbreads cOileecup Of cream, pepper and
salt ana Il tablespoonful of butter.
SMALL BIRDS, RoAsIED-Clcan by washing
quickly in one water after they have been drawn.
Season with salt and pepper. Cut slices of sal pork
very thin, and, with small skewerS, fas:en slice
around each bird. Run a long skewer through the
nccks of SIX or eight, and resi- Il on shallow bak-
ing-pan; put into a hot oven or before Il hot fire. and
cook twenty minutes. Serve on toast.
PoTAT"Es \ LA PARlsIENSE.-Pccl the potatoes
and with vegetable cutter (thrce-!Ourtns of an
inch in diameter cut rs many ltgle balls you can
from each potato; throw these balls into boiling
hot lard and fry about five minutes) until done
when they must be skinned out immediately
Sprinkle salt over them aS done. Serve
quickly or the crusts VIII lose their crispness 1t is
more convenient TO fry them IN a wire basket.
CHICKEN MAYONNAIsE--Takc two hartl-boiled
eggs, lay them INTO water till quite cold put the
yOlks into a small bowl and mash them fine adding
the yOlks of two eggs, tcaspOonful of salt,
one of dry mustard and little cayenne; stir this
well always one way; when well mixed. add sweet
oil slowly stirring all the time until you have used
a third of bottle; then add II large spoonful of
vinegar Or lemon juice, then more oil as before,
using in all twO-thlrds OF a bottle: then another
spoonful of vinegar When well mixed II must be
light and a nice color. Set on the ice for two or
three hours. Not more than twenty minutes before
using the salad, NIX with the chicken which has
been prepared about half the dressing; stir il up
of best vinegar; stir this up well-t VIII turn the
chicken very white If IL requires salt, add it
now Place the chicken in the centre of fiat dish
large enough to lay lettuce around the meat; wipe
the lettuce with napkin or soft cloth dry you
can and Law around the meat then with u spoon
put the rest of the dressing Oh the lettuce.
VELVET CREAM.-Put into a pan one ounce of
and halt the rnd with two three ounces of sugar.
Let it boil gently TIL the isngass is melted then
strain through piece OF muslin into pint and "a
half of Keep stirring until nearly cold, and
then put into mOulds first wet with clear water
JERUSALEM CREAM.-One quart of cream, one
third of box OF gelatine, three tablcspoonfuls of
brandy. Dissolve the geatine in the brandy, then
STIR i'll the very gradually. Set it the
until ukewarm stir IL constantly over the fire
then pour it into moulds This is delicious
AMBRosIA.--Slice peeled oranges, and remove the
seeds Make alternate layers of oranges shces su-
gar and grated cocoanut, until glass dish is filled.
having grated cocoanut on top; now pour little