New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-10-01
HOrSEHOLD NOTES.


GREEN CORN up axe one large fowl, or four
pounds of veal, put over the tire IN one gallon OF
cold water without salt cover tightly and simmer
slowly TILL the meat slips from the bones not alloy
ing it to boIls to rags the meat Will make nice
dish for breakfast or luncheon. Set aside with the
meat a cup of the liquor. STRAIN the soup, CRATE
one dozen ears Of sweet green corn, Scrapng GODS
TO remove the heart of the kernel; add corn TO
soup, with salt, pepper and a little parsley, and
SIMMER slowly half an hour. Just before serving
add tablespoonful OF flour beaten very thoroughly
with the same OF butter Serve hot.
LOBSTER CUTLETs.--Half pound of lobster meat
cut TO Dice piece OF butter the size ot an egg
tablespoonful of Hour two beaten eggs haIt PM
of boiling cream, cayenne pepper, salt, niue
grated nutmeg, lemon peel or anchOVy paste. tut
the butter into a saucepan and when hot stir IN
the flour ana let 1t cook little. Add the cream
and pepper salt and nutmeg TO taste. When tue
sauce is smooth add the lobster dice and when III Is
scaldinQ hot remove, and Sur III the beaten eggs
Pour the mixture into a shallow dish aud spread IL
out half an inch thick get II on ICE auu when very
cold form it into the shape OF lamb chops or cutlets
Press pieces of the claws into each outlet 10 resen-
bic the bone Of outlets. Roll them III bread crumbs,
then in beaten egg again III bread crumbs, ana IIy
III boiling lard until dellcately Drowned.
CAUIIFLowER.-Choose close and white cauli-
flower trim OF decayed outside leaves, ana CUT the
stock OFT Hat at the bottom; open Hover NIUE ia
Dlaces to remove insects which generally are found
about the stalk and LET caulfOWers lie with heads
downward In salt and water Tor two hours prevl-
Gus TO dressing them, which will etfectually draw
out all yermln with which cauiliiOwer Is apt TO be
infested Then put into boiling water, ADDING salt
the proportion Oh one heaplng tablespoonful 10
half gallon of water, ana boil OrlShly Tor twenty
minutes over a good fire. keeping the saucepan I'M
covered. The water should DE well SKINNED.
Wien caulihowers tender take up drain. ana
If large enough, place upright In dsh serve WITH
plain melted butter, little or when may De poured
over the flowers, or white sauce may be used
NACARONI WITH ToMAToEs.-Take three plnts of
beef sOup clear. and put one pound OF macafOnl IN
IT. boil fifteen minutes with little salt; then take
Up the macaronl-which should have absorbed near
ly all the Hquid-dnd put II on "a nat plate, ana
IL, A n~a I IL ~
ali beautifully a sauce made of tomatoes well
cooked strained aud seasoned with salt ana pepper.
SATISFY OR VEGETABLE OYsTER.-Wash thor
ouVhly scrape oil skin with kniIe, cut across Ia
rather thin slices stew until tender III water enough
to cover them. with piece OF salt goldfish Tor sea-
soning. Before sending TO table remove c0dnsh,
thIcken with Hour and butter rubbed together,
toast slices OF thin bread put III dIsn and then add
the vegetable oyster. THIS method gives the flavor
of oysters to the vegetable and adds much TO Its
delicacy.
TAPIoCA CREAM WITH PEACHEs.-Soak six table
spoOpfuls Of tapOcI over night III cold water Inc
next morning pour over it quart of boiling mix,
and when cool add the weli-beaten yoiks OF hye
eggs sugar 10 taste, and little vanilla; Deat Well
Pare and stone fresh, ripe peaches. and cut them
into halves or quarters. FIJI the bottom OF pud-
dIng-dish with peaches. pour in the custard, and
bake IN a quick oven. When done, spread over the
top the whites of the eggs beaten To stln froth,
with little sugar Return 1t 70 the oven TO color,
and serve cold, with rich cream.
HASH,-Aunt Elen's hash is not made after the
boarding house pattern. Ii Is nutritious aud de-
hcious DISH and the only trouble Is there is never
enough TO 70 round. She has As macy ways OF max
ing hash as there different kinds of cold meats
Ii made of corn beef, remove all surplus fat and
bits of grste season with salt and pepper chop me-
and to one third of meat add two-thirds OF chopped
cold boiled potatoes, these are good proportions
for ali hashes OF the kind and one onion
chopped very fine place in the dripping pan
dredge with HttIe flour, and pour
In at the side OF the pan
enough water to como up level with the hash, place
in oven and do not str when the -four Is q light
brown and has formed a sort of crust, take out add
a lump of butter STIR il through several times and
you will have "a good hash. Another way Is 10 take
cold roast bOet or mutton, prepare as above "lth-
out the onion and cook quickly and serve at once,
One common IN heating over cold meats OF ali
kinds is cooking too long. DO not make hash or
any other dish greasy Ii is mistaken idea 10
think that fat and butter in large quantities are
necessary to good cooking. Butter and oils may be
melted without changing their nature, but when
cooked they become much more indigesuble and In
furious 10 weak stomachs.
DoUGHNUTs.-Ses a sponge with one quart of
milk as for bread. After IL RISES work into IL seven
eggs quarter of pound of butter half pound OF
sugar i; knead well, and let II rise again. Ii YOU
choose you may put little cinnamon IN the dough
When very light roll out the dough- cut IL into
squares with a paSte-cutter and slit each square
two or three times down the middle. Fry Ia boiling