New-York tribune., 1882-12-31
HOUSEHOLD NOTES

Sour STOCY.-To four pounds Of lean beef ru
/ four quarts of cold water wash the meat and put
II in the water without salt; let IL come slowly To
the boiling point skim well before the agitation of
the water has broken the scum add q little salt and
dash OF cold water TO assist the scum to RISE skim
again, set back and let II boil gently for SIX or
clIht hours. add little pepper strain into a stone
Jar let il cool aud remove all the grease. This
stock. which is given by request, Will keep for
many days in cold weather. and from il can be
/ made all the vaTlOnS kinds of sOuDs by adding
/ onion macaronl celery, tomato, okra, asparagus,
green peas carrots, parsley, thyme, summer
SayOrY, beans, pearl barley, etc. 10 prepare soup
for dinner cut OF y sioe of the jelly, add water,
heat and serve. When mac lronI Is used, II should
be first boiled in slightly sailed water in pieces
one or two inches long aud added a short time be-
fore serving. Whatever is added to TINS, such as
rce tapiOca onions. etc, should be cooked before
beng put IN, as much boiling Injuries ne flavor of
the stock. stock made from meat without bone or
gris lie VIII not jelly. buJ will taste like very good
JecI tea. Never bod vegetables with stock, as they
VIII cause II TO become sour Delicate h2vOrs
should bo added jusj before serving, ~ bOIlIn z
eyap0ratcs them. Stock should never De allowed
to stand and cool in the pot in winch 1t is cooked
pour into an earthen Dish, let stand e. cool un-
covered. when all the fat should 10 removed and
saved 10 clarity lOr dupplngS.
TOMATO SOUP.-Use knuckle OF veal and beef
bone for SOUP Boil slowly with celery strain,
hour, strain again. Mix one tablespoonful of
cracter powder with cup OF cream in a bowl Add
to OF the soup. mix thoroughly and pour all
back INTO the pot. Boil "A few minutes gently aud
serve. This Is excellent.
MINT SAUCE.-Take fresh young mint, strip leaves
from stems, wash, drain on "a sieve or dry them on
CLOTH chop very fine, put In Sauce-turecn. and 20
three heaped tablespOoniulS Of mint add two - OF
pounded sugar; let 1t remain 4 few minutes well
mixed together, and pour OYcrIt gradually SIX table
spuOnills OF good vinegar 10 Is better TO make the
sauce an hour OF two before dinner that the
gar may be lmprrgnated with mint. he addition
OF hrcc IOGrtaDlcSpUOniuls OF the liquor from he
boiling lamb or the roast Is an improvement. BY
request
PIGEONs;-Cnless pigeons are quite young, they
are better bralsed or slowed in BROTH than cooked
IN any other manner. lie them IN shape; place
slices of bacon ut The bottom Of stcwpan; ly in
tie pigeons side By SIDE, all their breasts upper
most; add an onion with Glove stuck IN, a tea
spoonful Of sugar. and some parsley, and pour over
enough stock 10 cover them. If YOU have no stock,
use boiling water Now put some thin slices OF
bacon over the tops of the pigeons, cover them
closely as possible, adding water or stock when
necessary, Let them simmer until they are very
tender Serve each pigeon on thin piece OF put
tered toast with border Of spinach, or make little
mtO cdch nest
MAcARoNG Az GRATIN-Take half pound Of
sIai ghcttl macaronl, four ounces OF cheese, two
ounces of butter three quarters of cupful Of Bcch-
aInei sauce. Do not mash the lpacaTOni. Throw
IL, broken into convenient pieces, into boiling
water which is well saited; stir or shake it fire.
qucntly. The moment II Is quite tender pour it
into a colanQer aud shake OH all the water. When
well drained, pour over II nearly all of the sauce
and the grated cheese; turn IL In the saucepan,
mixing II well together without breaking the mac
aTOn put IL into q grdtiR dish pour first tho re-
ma ander of the sauce over the top then the remain
der of the cheese, and over this sprinkle table
spoonful OF cracker-dust aud dots OF butter Put IT
into very hot oven ten minutes, coloring tho top
COCOAHUT CAKE.-To the wel-beaten yolks of
six eggs add two cups of powdered white sugar,
three OF butter, one ofsweetm mix three
and half of lourOne level teaspooniul OF soda and
two of cream of tartar and the whites OF four eggs
well beatenI bake in Jelly-caBe pans, Tor lcing
CRATE one cocoanut, beat whites OF two eggs, aud
add one eacupful of powdered sugar. mix thoroughly
with the grated cOcoanut and spread evenly on the
layers of cake when they are cold.
BUcKwHEAT CAKEs.-'The only wholesome way
to make buckwheat cakes ls to raise them night
with yeast Baking powder and various patented
preparations" of buckwheat are invented for people
who are too indOent to take the trouble to do
things properly aud who properly deserve the In
digestion which they suffer in consequence Take
one quart Of the best buUkwheat flour and small
teacupfpl OF yellow corn meal odd an eYen table,
spoonful Of salt and dft the whole carefully Stir IN
gradually four cups Of lukewnrm milk OF two cups
Of water and two OF milk, aud half oupful Of good
homemade yeast Of the same quantity Of bakers