The National tribune., 1882-07-08
HOUSEHOLD HINTS,

10 make potlge JuIlenne au graS, Scrape
and cut into small dice-like pieces four cal
rots, four turnips, six leeks, six onions, and
head of celery. Add to them pint of
small peas. Allow the vegetables to fry in
melted butter for fifteen minutes, or until
slightly Drowned, and then put them in a
stewpan and moisten the whole with some
boulllon. Season with salt and cayanne
pepper, and add sufficient water to cover
them. Boil over slow fire for one hour,
and before serving add some chopped parsley.
Ihickening can be added if necessary
CHICKEN JELLY.-This is very nice for
lnvailds, for they obtain good deal Of
nourishment from very small bulk. Boil
a tender chicken in just enough water to
cover it until the meat can be pulled from
the bones, then beat the bones and return
them to the kettle; season with salt and
stalk of celery; simmer few moments
longer and strain the liquor through tin
strainer into bowl. When it is cold re-
move every particle of fat. To be eaten cold
STEWED MUSHROOMS.-Be sure that your
mushrooms are genuine, for if by chance one
tOadstOOl is slipped in, the whole mass will
be unfit for food. With sharp knife re-
move the tough skin from the umbrella-like
covering, and scrape and cut off the ends
from the stalks; wash them carefully and
/ put them into stewpan without water,
except so much as sticks TO them; add salt,
cayenne pepper, lump of butter, some
cream, and dredge some flour over all. Cover
! the stewpan and let them simmer slowly
about twenty minutes or until they are
! quite tender. If the gravy is not thick
enough add little more -four Serve very
hot in a covered dish.
To Cook New POTATOEs-Wash and
scrape the potatoes and boil them in water
to which a pinch of salt has been added.
When they are tender enough for q fork to
pierce, then remove them from the water
and place them in baking paa Spread
some butter over the top and stand them in
quick oven until they are nicely Drowned. |
five minutes in water, adding to it little |
salt; remove the upper shell and the spongy |
parts; pick the meat from the claws and fill |
up the empty places in the shell with it:
turn each crab over and give it one strike
with the p0tato-masher, and then fry them
brown in butter. Season high wi III salt and
cayenne pepper, and make a nice cream
gravy. Add some parsley to the gravy and
serve very hot.
CURRY-Cut up one chicken and put it
in stewpan with quarter of pound of
butter, three sliced onions, a small bunch of
sweet herbs, two cloves two blades of mace,
three ounces of lean ham, handful of mush-
rooms, and one sliced apple; set the pan
over the fire for few minutes and add
tablespoonful of curry powder, moistened
in water, tablespoonful of flour and one cup
of stock. When it has boiled hard for short
time remove the stewpan to the back of the
stove and let it simmer until the chicken is
very tender. Place the fowl upon Il flat dish
and strain the gravy over it. Serve very
hot, with boiled rice.
ICED CABINET TPUDDING.-Dissolve hslfa :
box of gaiatine in just enough lukewarm l
water to cover it. Whenit is dissolved let it
cool. Make custard of three pints of milk
and cream mixed, beating six eggs, n tea
spoonful of corn starch, and thrce-quarters $
)t pound Of sugar to cream before add V
ng them to the boiling milk. Lei this cool
llso Take a mold holding about two quarts :
md arrange it in layers; halfpound of lady :
ingerS, half-pOund of macaroons. one-third
If pound of sliced citron, and moisten y
hem with some jamaica rum or some 3
'randy. Stir the dissolved gelatine and the
ustard thoroughly together, add teaspoon -
ul of nectar, and fill the mold with it. Pack
ne mold i'll ice and salt and let the pudding
reeze. Dip the mold in hot water for mo-
lent when ready to serve the pudding and G.
urn it upon a fiat dish. \
Nut CAKEs.-Tale one pound of she'll a
ark kernels and roll or chop them. Beat o.,
be whites of seven eggs to stiff froth, and
dd them to one pound of powdered sugar
nd two tablespoonfals Of -four, which have 4
cen mixed together; then add the rolled be
ernels. Line shallow pans with buttered 70
aper, and drop teaspOonful at time of the II
fixture on 1t, allowing plenty room for 90
lem to spread. Bake them like macaroons 90
ANTIDoTE FOR Ivy POIsONING.-Bathe A,
lie parts affected freely with spirits of nitre. "
the blisters be broken, so as to allow the -
tire to penetrate the cuticle, more than a
ngle application is rarely necessary, and
Yen where it is only applied to the surface
the skin three or four times day, there no ne,
rarely trace of the poison left next morn Gel
u Co
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