New-York tribune., 1882-02-19
HOUSEHOLD NOTES.

AnBFR SOUP OR CLEAR BROTH-Ihls soup Is
served at almost al company dinners. lake IA large
soup bone ,sav two pounds, chchell' SEiI silre
of hom IN gIllon of cold water ana boI slowly Tor
five hours tnen add an onion two sprlgs Ol parsley.
hall small carrot half small par-nlp, tat suck
oI celery. three cloves, pepper anu saI.. = ram
tbc ,ouD into an eaTthcrn bowl and let II rciDa II
over nj Eht. Next uay remove the cake OF on the
ten: take out thc jelly avoiding the settings, and
mix into IT. the hatcn whites OF TWO eggs WIN tle
sh lis Boil quir ky for half minute; then, placing
the kettle on The hearth skim OF carefully all the
scum ami whites of the tg9s rom the Top, not STIR
ring the soup itself Pas this through the ily-bag,
when il should be quite clear This soup may then
be put ASIDE and rchc ted u-t before serving. Add
then large spoonful Of c.Ia'nel as 1t gives II Il
richer color, and al o slight aayor.
BOILED Fowl WITH MACARoNL-Break twelve
sticks Ct macaroni III pieces about two inches 'Ong;
throw them into quart of boiling water, add Sa
and pepper. Boz rapidly !oT twelve minutes, then
take MP and drain OF the water. Season with one
tlbcspo0nful of butter and add more salt !. ncceS-
sarv Alter the FOWL, have been snged ami cleane d,
stun with the macar0nI. lru's them, ana then p II
in a iourcd cloth and plunge into enough boiling
water to cover them. Boil rapid y or fifteen min
ute,: then st back where they VIII just simmer for
from one and a half to two and h'lt hours. Ihe
tmc of cooolng dep nds unoI TIE age OF tue birds.
Serve with an cCg or BeChdInrl sauce. ue guam
titV of lnacarou given Is for two fowl. PLAIN
boiled macaIonl shoul be served with this dish.
PoIIsm SAUCE-Ono pint of stock. two table
sDoouul5 of butter iOuro grated hOrserldlsh one of
uur one Oi chopped parsley, tlc nlCe OF one lemon
one tea. .pOoniUl OF sugar, salt, pepper. Coos the
butter and -four tOGthe until smooth, but not
brown Add the stock; and when II bol.s, add all
tho other ingredients except the parsley. boil up
once and add the parsley. This sauce Is for roast
beef, or roast veal.
Angels on HORsEBACK.-Takc twelve or more
hIgc-.i lied oys,Is from heH shells removing the
boards cover each with very thin slice Of tat OF
bacon dipping each slice into ho water and well
driving il With cloth before roll ng tt round the
oyster; then place them on q fine slewcr. and sus-
pend them before the fire unit ! the bacon Is nicely
cooked. \ slice of soft buteT,d toast should be
under them while cooking, and on it they sIOuld be
sent very hot 10 tie table
BAKED OK ToNGCE.--Put the tongue in'o an
earthen pan and lay on The top OF II few Ices of
but +: then cover the pan win fOur-and- d-vatrr
crust. and bake according to size. in moderately
hot oven. When done take oil the SKIN, and
straightcn the tongue on a b0aId, by mean of
skcwrrs At the tip and root. When cold glaze it,
ornament il with a fIiil Of paper, vegetables cut
into Shapes and cur!cd parsley
MAYONNAIsE ~ SCALLOP SHEILs-Procure some
small scallop shells they are prctticst in white
cnina) just large enough 10 contain portion for one
person. Ill each with nicely cui-up mor;els OF game
or lobster sprinkle q little salt should the shells be
filed with chicken or cayenne pepper II ilcd with
lobster; then make thick MayOnnalse sauce and
cover smoothly all the pieces with IT, arrange the
shells prctty III a shape as a dish, ANA pile mp
lightly some freshly cut lettuce round them. with
gLrnlsh of hard-bOiled eggs
TIE MAYOSNAISE SAUCE FOR THE CUCKTN.-
II you have six shells OF chicken allow four eggs
separate the yolks carefully from the VIII es, put
them into basin with saltSpOontul ol sat- hall
Of dry mustard, and with g, wooden
spoon incorporate all well together; then add
slowly almost drop by drop, five tabespoonfuls of
salad Oh alternately with about desscrlspoonful
of vinegar most carefully adued (the whole quantity
Of vinegar IN The sauce should be but one dessert
spoonful keep stirring one way all the tIme in
very cool place, with a wooden spoon.
For tn LOBsTER-Pound very finely q lttlo
ch"Tyil tarTagon and parsley, and when tho sauce
is made as above, add it aud stir round for u few
when the sauce is spread over the lobster
ganish with some capers.
SCOTCH SCOSEs-Take one pound Of flour and
mix well with il teaspOODful of bIcarbOnate Of
soda and one teaspoOniul ana half of cream of
tartar then rub in two ounces of butter, a little
salt and cup of buttermilk sufficient to mo stem
TO siff paste. Roll out in rounds, cut into quar-
tiers aud bake Immediately.
WHAT TO DO WITH COLD MUTToN.-ln small
family the oit-repeated question, " What shall be
done with the cold mutton ~ can be readily avoided
by never cooking leg or loin whole II is an old
fashioned and mistaken idea that 1t spois leg to
cut It, Divide 1t evenly in two, remove the bone