New-York tribune., 1882-04-23
HOUSEHOLD NOTES.

STFwFD SwTErBREADs.-Soak two sweetbreads
in cold water for hour; change The water twice
Dut them in boiling water ten minutes till they
firm, then take them Gus and place them IN cold
water until wanted. Place thom IN stew-pdn,
cover them with stock, ANA simmer nearly an hour
take them out place them Oh not DISH, remove the
gravy from the ire a minute, and add To II @r@&u-
ally the y0lk of egg and four tdblr-spoonius OF
cream: put this fire till the sauce thickeus,
but do net let il boil. Before serving AID The lucc
of lemon pour the sauce round the sgoctbreads
and send to the table with dish OF green peas.
ROAST WOODCOCK.-Pluck the bird carefully. do
not cut OH the head draw the trail; punch few
holes i'm the back OF the bird with a FORK, and lay II
in he pan piece Of buttered toast ilttle SAT-
is all the seasoning required lime, twenty MINUTES
This gamcblrd Is better served without Jelly as the
flavor Is so line.
RrED-BIRDs.-These fine Jumps Of sweetness
rs they are called are much liked ired III a dripping
nan with fresh country butter. Let them cook on
one side few minutes and then urn over to brown
the other side. A little salt Is added, anG they are
then placed upon hot platter en- pyTam'de amt the
gravy poured over them they are then sent to table
with line chip potatoeS. As served at the hunting
grounds near the Delaware River. the bones and all
are eaten.
BACHELORS PUDDING.-Beat up three eggs flavor
with essence of lemon and grated nutmeg, ana add
them to four ounces each Ot tnely-minced apples,
currants. grated bread-cruInls, and two ounces OF
sugar; mix thoroughly and boil IN Dutjefed
mould nearly three hours. Serve WIN VINE sauce.
WINE sAUcE.-Boil the thin rnd of half a lemon
in one winegassful OF water TIL the flavor Is eA-
tracted ,hen take it out and thlcken the sauce Dy
stirring into II one saltspooni ul OF rcc hour, or
arrowroot which has been mixed III water or milk,
a tablespoonful of butter boil a moment, then add
half a tnmblerful OF good wine let the sauce get
uuite hot without boiling, SWeetCn 10 TASTE, ana
servo with boiled pudding.
EXCELLENT ORANGE JRLLY.-For n small dish OF
iely take a little more than halt package OF Coxs
pelatine and dissolve it IN "a half cup OF water.
letting il stand for an hour; then add the Juce of
live sour oranges and n little less than pound Of
white sugar; after mixing these together, pour Oh
the whole half pint of boiling water. The mix
ture Is not 10 go near the nre at all. Put 1t INTO
your mould and set 1t in q cold place. When ready
Ia serve dip the mould for an instant into hot water
for a large dish he COOK who has no Judgment
In regard 10 quantities will never be good cook
For the tolerable ones il may be added that "a
little less than pound of sugar maybe attained
three level tablespoonfuls. "A little moro than
half package" of gelatlne means hall package
and about "a level tablespoonful added.
ZEPHYR CAKEs.-Excellent tea cakes: Wash the
salt out of nearly quarter OF pound OF butter;
add 10 il quarter OF n pound OF powdered sugar
and three well-beaten eggs, a teaspooiful OF iOsc
water and sifted flour enough to make thin bat
ter stir till the batter Is perfectly smooth anu 50
light that it will break when IL falls against the
sides OF the mixing bowl I'LL wel-buttered iluihn-
Inoulds (sinalD nearly half full with the mixture,
and bake in q quick oven serve hot Win newly
made butter
WHIPPED CoFPFE CREAM-Sweeten one pint OF
rich cream rather literally roast Two ounces OF col
fee beans; when they are lightly Drowned throw
them into the cream at once and let the dish stand
one hour before using; strain ana whip the cream 10
a firm froth Ateaspoonful OF powdered gum arabic
dissolved in little orange Hover water may De
added To give the cream more hIihheSS III deSireu'
SCAIIOPED OYsTERs.-Crush and roll several
handfuls of soda crackers: put layer In the bot