New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-07-09
HOUSEHOLD NOTES.

! PEA SOUP.-Take quart Of shelled peas boi
the pods in gallon of cold water until all the SUB
| stance is boiled out of them: then skim them out
and put two pounds of beef into the pot After thu
meat is boiled TO shreds, skim the soup we'll, STRAIN
and return it to the pot; add the peas with little
parsley and let it simmer until the peas are quite
tender: season with pepper and salt; thlcken with
little butter and -four, let 1t boil up once aud
| serve.
FRoGs.-The hind legs only are used. They arr
such delicacy that it pity not 10 prepare them
nicely and serve them done to turn, crisp. and hot
Throw them into slightly acldnlated salted boiling
water and let them boil about three mlnutes Incl
| take them out and drain and dry them well. Season
| them with pepper and SALT roll them in cracker Of
bread crumbs, then in beaten eggs. again III crumbs
| and let them color nicely IN boiling lard. In,
| crumbs should be removed from the bones before
! they are fried. Sometimes they are served with
little paper frills curled round the bones, and they
are generally arranged IN circle upon not platter
| surrounding green peas.
| FRIED AsPARAGUs.-Blanch the asparagus a
couple of minutes, and then drain IL dip each
piece in batter and fry 1t III hot rat. When done,
sprinkle with salt and serve hot. This Is nice, and
easy to prepare.
DRY LIMA BEANs-Wash one quart of dry Lima
beans in two warm waters soak three hours, drain
and put on cook in enough boiling water to cover
them Cover the pot with tin lid, adding more hot
water as il bOIls away, boiling rapidly one and a
half hours when there should be only water emo ugh
to come up to the top of the beansust sufficient to
make a nice dressing. Five minutes before taking
up season with salt and pepper aud STIR IN dress
ing made of tablespoon each OF -four and butter
rubbed together until smooth This Is delicious
dish.
CRFAwFp CABBAGE-Slice rs for cold slaw and
stew in covered saucepan TIL tender; drain It, re-
turn TO saucepan. add gill or more OF rlch cream
one ounce of butter pepper and salt to taste let
simmer two or three minutes then serve. MILK may
be used by adding little more butter or nave
deem spider hot put in the sliced cabbage, pour
quickly over it a pint of boiling water, cover close
and cook tor ten minutes, then pour OF water, aud
aid half a pint of rich milk When the milk Dolls
stir in a teaspoon of -four molstened with little
milk season, cook moment and serve
PINEAPPLE PUDDNG.-Butter pudding-dish
and line the bottom ana sides with slices OF stale
cake sponge-cake is best; pare and slice thin large
pineapple (be TO leave out the core. place IN
the dish first layer of pineapple, then strew IN the
sugar. then more pineapple anu 50 81, r aa ~, a rs
with slices Of cake which have been dipped IN cold
water cover the whole with Oultered plate ana
bake slowly for two hours
Fruit FRAPEEs.-LIne a mould with vanilla ice
cream ill the centre with fresh berries or trlt cut
in slices cover with ice cream, cover closely, and
set in freezer for half an hour with salt ana Ice
well packed around H. The fruit must be chilled but
not frozen. Straw berries and ripe peaches are do
Icious thus prepared.
VANITY CAKE-One and half cups of powdered
sugar halt cup of butter half cup OF sweet MIX
one and a half cups ol tOUr bali cup OF com
starch teaspoonul OF baking-powder, white o. SIX
eggs bake Ia two cakes, putting rosting between
and on top
IcE-CREAM-rake three pints Of sweet cream,
quart OF new milk pint Of powdered sugar, the
whites of two eggs beaten light, tablespoonful OF
vanilla put in the freezer TIL thoroughly chilled
through, and then freeze This is easily made. and
Is very good.
AsPAkAGUs A la PARMEsAS.-Only the tender
est young heads must be used for TINS enree, when
claims Italy tor its birthplace. The heads must DC
cooked IN boiling salt and water Put q layer OF
grated Parmesan chsesc IN . rather deer dish, then
layer of The asparagus, on the top OF which pour
| some oiled butter. Then another layer OF the
| cheese. asparagus and butter. Finish with the
| cheese. and strew some brown breadcumbs over
! the whole. Heat through thoroughly III the oyen'
| or glaze over with the salamancer
| sAyoRY OMRLrrrE-Beat two eggs in basin,
season with cayenne and salt mix with IL tel