The National tribune., 1882-04-08
HINTS TO HoUsEKEEpERs.

CAhE -IuO VI BWeIT6
eggs, three cups of sugar, small cup butter,
one cup sweet milk, four small cups -four,
half cup corn starch, two teaspoons baking
powder sifted thoroughly with the -four,
lemon to taste.
BOsToN BROWN BREAD.-Four cups Of
rye meal, three cups of yellow Indian meal,
one cup of molasses, one teaspoonful of soda,
one teaspoonful of salt. Mix with sour milk
or buttermilk in a soft batter. Steam three
hours and bake two hours.
POULET A La CREME.-This Is dainty
dish for an invalid. Boil a chicken, chop or
pound the flesh to paste, rub it through
wire sieve, mix with a little cream and two
or three eggs. Season with pepper and salt
put in a mold, steam and serve hot
HEAT the bread knife very hot when
| about 10 cut new bread this will prevents
its crumbling.
GINGER SPONGE CAKE.-One cup OF but
| ter two cups of flour, one cup of milk, soda
| and ginger.
/ To BRIGHTEN gold or silver jewelry, IL
! tarnished, brush it with an old tooth brush
wet with soapsuds, and place it in sawduss
to dry. Some ladies keep their jewelry in
sawdust The jewellers use this method.
THERE is nothing better to clean windows
with than a chamos skin. Wash the skin
carefully first; after washing the glass rinse
/ the skin, wiring it dry and wipe the glass
with it. No other polish will be required.
CALF's LIVER ENTREE. Cut a calf's
liver into slices, and put them in a frying
/ pan with little butter, parsley, and chopped
cloves; add a spoonful of vinegar, or half a
glass of wine, pepper, salt, and spices. Cook
ten minutes and serve
/ PARSNIP OYSTERs.-BOil parsnips until
| tender and mash well. To a pint of mashed
parsnips add a tablespoonful of butter, three
well-beaten eggs, salt and pepper to taste,
and enough flour to hold the mixture to-
| gether; make into small, fiat balls, and fry
in butter until brown.
AN EASY and quite effective way to keep
tlnware from Tusting, consists in rubbing
the new vessel inside and out with fresh
lard or butter; then placing in the oven and
keeping hot for several hours; the heat must
not be so great as to melt the solder, yet it
is essential that the tin be kept very warm.
To STEW MUsHRoOMs.-Peel and trim
mushrooms, using stems and tops; wash
quickly and carefully to get rid of sand; If
small, do not cut; if large, divide into four;
put into cold milk, barely covering them,
with tablespoonful of butter, light tea
spoonful of salt, and half saltspoonful Of
/ irr-bi Of hoi1 c4aaJi1z
fifteen minutes Add at the conclusion a
heaping teaspoonful of flour, well mixed
with cold water; final boil concludes the
cooking; do not overlook. I beg to state
that the old idea of cooking a silver spoon
with mushrooms and throwing them away
as poisonous if the spoon is blackened, is an
absurdity. If any substance contains free
sulphuret it will blacken silver. Eggs con-
tain this sulphuret, and blacken silver, but
an egg is not poisonous. Poisonous mush-
rooms are exceedingly rare, and are never
offered in market.
ALMOND Ice CREAM - One pint Of
| blanched almonds, the yoke of five eggs,
one quart of cream, one and half cupfuls
sugar, one pint milk, one pint water. Boil
the water and sugar together twenty-five
minutes Put the almonds in frying pan,
stir over the fire until they are a rich brown.
Remove from the fire and pound to a paste
in a mortar. Cook the milk and pounded
almonds in double boiler for twenty min
utes. Beat the yolks of the eggs and stir
them into the boiling syrup. Beat this four
minutes, leaving the basin in boiling water.
Take from the fire and gradually beat it into
almonds and milk. Strain the mixture
through q sieve, and rub through as much
as possible. Stir occasionally while cooling.
When cold add the cream and half tea
spoonful of extract of almonds. Freeze.
AN OMELET-It is an easy thing to do,
and not often well done. I think the trou-
BILE lies in the fact that most cooks overbeab
their eggs 4 simple omelet is not a souffle.
Break all your eggs in one plate; stir rather
than beat up the whites and yolks; to each
three eggs you use put in teaspoonful Of
cold water Il do not like milk; salt and
pepper your eggs moderately American
cooks use too much pepper); take some pars-
ley and chop it; let the parley be fine
american cooks never chop parsley fine
enough) put two ounces of sweet butter In
your pan (lard for an omelet is an abomina-
tom; when your butter is very hot pour IN
your eggs; just as soon as it is cooked on
one side not crisp, turn quickly and cook
on the other side; double it over when you
serve it, on a very hot plate; the cold water
makes the omelet light and moist.
ROLL OF VEAL.-Select short loin OF
white, firm veal roll and tie firmly with
string, put in a saucepan with garnishing
Of vegetables and a little water; season with
salt. pepper, and garnished bunch of pars-
lev. and lay a buttered paper over; put In
moderately heated oven and cook slowly for
about two hours, basting it occasionally.
Drain the veal, strain and free the gravy
from the fat, add little more broth and re-
duce to a demi glaze; mix part of this with
aouart of the bechamel sauce; pan and dish
ND the veal, glaze the surface with the rest
of the reduced gravy, pour part of the sauce
around and send to table with the rest in
sauce bowl
TRIPE La MODE DE CAEN.-Take four
| mounds of tripe and wash thoroughly. Cut