New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-05-14
HOUSEHOLD NOTES.

SOUP SrOCK-In making soup from raw meats
break the bones apart, place them III pot, cover
tn EN- with cold water and bon slowly Tor I'VE or SIX
hours add salt to quicken the rising OF the scum,
which should be thoroughly removed Cut up three
carrots three turnips two heads OF celery, and TWO
onions add 20 the stock tOge her with SIX or eight
cloves n hOuouet of herbs, and teaspOonful Of
whole peppers strain into a deep sauce pan. and
clarity with the white of an egg. 1t VIII then Dc
ready for an indefinite variety OF soups.
yERNiCEIII SoUP.-The stock for vermiceil soup
is better made of chicken veal than OF beef botb
chick en- and veal may be used together Add any
thing to the stock you may prefer. and bon the YER
mIcelli in the STRAINED soup until tender, which
sbonld be i'm about twenty minutes.
BRoILED MACKHREL.--Split down the back and
clean BE careful 20 seTape all The thin black SKIN
from the inside. " ipe dry and lay on the grldIron
LroiI on one side a Nee bTown then turn and brown
the ot Ell side; il will NOT take SO long TO Drown me
side on which the skin Is All nSn should nave the
the side on which the skin ~ turned to the nie last
DUCK CROQUETTTs.-Stuif tender yonng duck
with Dutch stuiung, and roast It, basting II we'll
hen cold, minCc the duck ana dressing very ME
separately and NIX them them vel together season
highly with cayenne pepper and sail. NoisieD we
mixture with tomato catsuD ana stlten III 81 ghty
with bread cracker-cruinOs. Ada WeIl-Oo&teh
pgr Make the crOque ties pear-Shaped (they may
b. moulded III a wneelassl. and serve Win sprg
OF parsley III the end % each.
SADDLE OF LAMB-A saddle of lamb s dainty
Joint for a small dinner parry sprinkle httIe SAT-
over il and 1t III the dnpplng-pan, Win lew
small pieces of bnltrr on the meat; paste IL 2oca-
sionaly with tTied-out lainb-iat; dfedge niue
unur over "A few minutes before TAXING from
oven Serve with the best OF currant eily and SEM
10 table with a few choice early vegetables
MINT SAUCE.-Wash the sprigS Of mint let them
dry on q towel, strip oil The leaves ana chop them
very fine; put IL "A boat with cuptul Of VIM
egar and tour Jumps OF sugar; let 1t stand All hour
and before serving SIR ali together MINI sauce II
bottled, will keep Tor some time and be just as good,
If not better than 1t was tne first day.
CRAB SAIAD.-Take the picked meat Of twelve
boiled crabs OF one wcll-dralned cab Of craiSmcat.
Set this avn y become cold, then arrange II upon
IA bed of crisp, tender lettuce. work quarter OF u
pound Of butter 10 cream, then add the woL-peaten
yoks of four eggs, GesscrtspOolful OF mustard
powder, cayenne pepper and salt 10 taste. MIX
these ingredients well together, then STIR the
ture over the ire, and add vinegar until 1t Is as
acid as you wish IT. Continue 10 STR IT until 1t
thlckens like boiled custard, then remove 1t from
the tire and set il away 10 become thoroughly cold
The dressing must MOI be poured over The saau un-
til the time OF serving H.
TIP Tor PCDDING.-One pint of bread crumbs,
quart of milk. cuptnl OF sugar, the grated peel
OF lemon yOlks OF four eggs piece Oi butter the
size OF an egg. Bake. W men done spread fresh
straw berries over the top Tor Ii not III season Tor
Strawberries use cuptu oil preserVec raspPerIlesl
put over that merlngue made with the whites OF
the eggs, a cuptul OF sugar and the juice OF the
lemon Return 1t 10 tho oven 70 color. Let II partly
cool and serve 1T with rich cream.
TIP TOP CAKE.-One pound ct sugar. one cupful
OF butter, four eggs one cupful OF nnlk, pound
Of chopped Talslns, half pound OF chopped hgs half
a grated nutmeg, one small teaspoOnfui Of soda,
teSspoonful of cream of tartar Hour TO make It Of
proper consistency.
CALEDONIA CREAM.--Two ounces of raspberry
jan, two ounces red currant jam, sIfted loaf sugar,
the whites OF two eggs. Put all into bowl and
beat with spoon Tor three-quarters of an hour.
This IL q mixture that is Ii ucb used III Scotland
a dehcscy. Generally with the same class Of cooks
who make
ARNE RIrrER-Beat two yolks of eggs in half q
pint of milk one and half slices of stale bread,
pour over he slices the mixture, aud let them steep
one hour; Try in butter hight brown. Eat with
Jelly OF lemon froth sauce.
LEMON FROTH.-The yolks Of four eggs. slowly
Juice and rind of a lemon, sugar to taste, DO not
let ii boil OF will curde. Beat the whites of the
eggs to solid froth add them 10 the directly
IL Is taken oil the re and beat all together for live
minutes. Halt the quantity sufficient for u small
uumber