New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-03-26
HOUSEHOLD NOTES.

GUMBO SOUP.-Cut one large or two small chick
ems as Tor fricassee season with salt, pepper
dredgo with flour and fry with large slice OF pork
(minced) until they begin to brown. Take them out
of the pan and i'll the same hot Fat fry two onions
and two quarts of tender Okra cut into slices
When the onions begin to look red, scrape the
tents of the pan into the soup-pOt with the chicken
and pork; add pod of red pepper, very little salt,
n gallon of cold water, and LEI 1T simmer slowly
after il has simmered for several hours add pint
OF Lima beans let ii simmer another hour, then add
one or two young cymlins cut into slices, quart of
tomatoes scaded, peeled, aud drained from their
Juice and cupu of potatoes pared and cut. Let 1t
simmer several hours longer, until the chicken and
vegetables are boiled to shreds. Strain. season TO
taste with caye lne pepper and salt; Serve boiled
Having put ladcful OF the soup in the sOupplate,
place Tablespoonful of rice in the centre.
BIRDS FRIED.-r This is nice way in which to fry
snipe, quail, squads, or birds of any kind i'll oil.
PUCK draw and SINCE them properly, then wash
them out quickly III allowed to soak i'll water the
flavor will be impaired Many cooks maintain that
poultry and birds should never be washed, and That
If properly drawn they will not need washing Alter
washing them carefully and quickly. drain them
well, and then dry them between the folds of soft
cloth. Place them upon ice and let them remain
long enough to become chilled through that they
may be very cold when put into not olive oil. Sea-
son them with pepper and salt, and dredge them
lightly with Hour or If you choose, egg and bread
crumb them, Put as much olive oil into frying
kettle Will cover the birds. Let 1T get hot and
watch it until a pale blush smoke begins to rise
then put in the BIRDS. Let them fry to rich brown,
taking care not to let them burn. Drain, when
done, and serve them crisp and hot.
DEvMLED GLADSTONE dozen fresh crabs boiled
and picked tor can OF Bryccs Fresh Crab Mcat)
quarter of pound of fresh butter one desscrtspOon
full of mustard powder, cayenne pepper and salt to
taste When canned crab is used, drain all the liquor
from the meat, put tile meat into n bowl, and mix
carefully with it an equal quantity of fine bread
crumbs. Work the butter to "A light cream, mix the
mustard well with IT, tn STIR In very carefully
handful at q time of the mixed crabs and crumbs
Season to taste with cayenne pepper and salt I'LL the
crab shells with the mixture, sprinkle bread crumbs
the top of each. and brown them quickly in hot
oven they will puff in baking and will be found
very nice. They are usually preferred seasoned
highly with cayenne pepper. They may be served
either hot or cold. Cleaned smells for baking
deyilling come with the cans.
BOILED LEG OF MUTroN.-Wash and trim per-
fectly fresh leg of mutton. Plunge it into enough
boiling sailed water to cover il WELL Let IT boil
hard Tor few minutes. then set 1t back where il
1t must not be allowed to stop boiling. DO not stick
fork into 1t TO Try IT, or the juices will escape.
Keep the water well skinned all the time il is
boiling. The broth should be saved for soups. 1t
Is very nice boiled in rich soups or stock. Serve
with caper sauce. 1T gives true epicures the
vapors 10 see boiled mutton minus capers."
PINEAPPLE CAKE.-One cupful OF butter two
cupfuls of pulverlzed sugar, two cupfuls of -four
seven eggs, two taDlespoonfus of baking
pinch of salt. Work the butter TO very light
cream, add the sugar. then the we'll beaten yolks,
the whites beaten W very stiff froth. the water,
and lastly the -four, baking powder and salt sifted
well together. Bake In Jelly cake pans in o hot
oven Spread pine applemarmalade between the
cakes.
SPONGE CAKE,-This is weIltried and excellent