New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-10-29
uOrsruOLD NOTES.


FRrTrEPs.-Make frtters quickly and beat hOT-
ouclIy good rule for them Is Two eggs one half
pint Of mi L. one teaspoon OF salt and two cups u
hDur; have the lard In which 70 cook them nee ana
sweet and hot The proper heat may he tested by
drouDing into l. tea-pO0ufu Of the batter; u tue
teuiperature is righ il Will quickly rise N ugnt
bail with Splinter and soon brown; take ~ care
tullv the moment they aIo done with wire spoon;
Grain in hOI colander. Pork lritters are made by
dipping thin hits of breakfast bacon or far pork IN
the barter: fru trit,crs by ChOpJIng any KIND OK
fresh lrult anu mixing II with the batter. Apple
fritter, are made by three eggs beaten very lightly
and added 10 one quart OF milk; make INN pat
ter; add little salt and the grated nnd of one
lemon pare core and slice tnin one quart Oh uce
tprr easily coo ted apples: add and dtOp III spoon
tuls in boiling Lard; serve with sauce.
ROAST Go0sE-The goose should not be more
Than eight mon rs Old and the latter the more Ten
DIR and Juicy the mea-. stun with TIE following
,nIvture T1ree pin uf bread cyumb,,sIX ounces o.
butter or par. butter ami part salt pork one tea
suoou fu each OF sage. black pepper and salt, one
chopped onion. Do not stUh very full, ana stitch
openings firmly together TO Keep flavor IL and ia5
out Place IN % baking pan wilma HJte water, ana
haste frequently WItl SAT- anu Nacc some ddd NLh-
aoar turn often so that the sIueS and back may De
nick Drowned Bake two hours or more; when
done take from the pan. pour OH thc Ia, ana 10
the brown gravy lett add the chopped glDlcJs WHICH
have previously 2eeh sle"eu uLIu toHtcI' 'osc .lTI
with tne water they were boiled M tn!5Aen Win
Lttle flour ana butter rubbed together, briug To
Doll AID serve
WOoDCoCK-Of ne birds the woodcock ont
rnnlt, delicate tenderness anu sweet htN Dls
Dress. wipe clean, tie the legs, SKIN the hea. aud
neck turn the Dea1 under the wing aud Tie II ne
Il niece of bacon It, and mmrrse III not lat Tor
two or three minutes. The secret or success IA ny
mo = what fine French call the surprise" The
fra must Oe hot enough TO scar the surface ana
make IL impervIOus % the fat, aud at the same tlme
seal up the rich juices. As soon as tne meat y Is
Drowned by this sudden application OF heat.the pan
may be moved 10 a c Oitr place On the stove, Jhat
the process may be finished more slowly.
TEXAS BAKED POTATOEs.-Botl some good IRISH
notatoes; when done, mash, season with salt, pep
per and butter; mlnce large onion hne, mix well
through the potatoes put IN oven aud brown nicely
LOBSTER sALAD.-Put q large lobster over the
fire IL boiling water slightly salted; boil rapidly
forabOut twenty minutes; when done 1t Will be OF
a bright red color, and should be removed, as II
boiled too long It will be tough when cold crac K
the claws alter first dlsJOlnung, twist on the head
(Which is used In g0rnIshlngj split the body II two
leugthwise pick gu: the meat IN bits not 700 nne,
saving the coral separate cut up large mead OF
lettuce slightly, and place In dish over which
place the lobster, putting the coral round the out
side. For dressing. take tee yoIks Of three eggs
beat well, add tour tablespoons OF salad OILidL9p-
ping IL in slowly, beating all the tme then aad =
little salt. cayenne pepper, hall teaspoon u Aeu
mustard and two tablespoons or vinegar; fOup
this over the lobster just before sending 70 Iao'e'
ROMAN PUxCH.-TwO quarts of cold water one OF
Madeira wine, half pint Of brandy, the Ju'Ce VI
six lemons and twO quarts OF sugar. LUIS - very
hard TO freeze In winter use snow Instead OF Ice.
BARTLETT CAKE.-One cup OF butter ana TWO
Guns of sugar well rubbed together IQur eggs WeL-
beaten ana four cups OF flour INTO when MhA t"u
teaspoons of pure cream OF tartar. Pu5 Que tea-
spoonful of soda into cup OF mill and mix tnls
| all together. Then add wine glass OK MAlSAeJ,
! ana one enp of currants. Bake IN two loaYes III i
moderate oven about one hour.
POCKET DO oKs.-Warm one quart Of new mil
add one cup of butter OF Lard. four tablespoons OF
! sugar. and two Well-oeaten eggs SUI III noul
| saenTh 10 make moderately stlh sponge. add Q
snIalf CUP of yeast, anu set IN warm place TO rise
which will take three or four hours; then mix II
! aour enough TO make o soft dough, aud let ris'
| aSaiu. When wellrisen- dissolve lump OF sod.