New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-05-13
OySrIl1LD NOTES.

Ct,N S0rr-FIlty clans: one quart of milk one
pint OF water; ~" table pooniu OF batter ~ Ia
on the houor from the claims and put II over ihc fe
with few hlt. o Cayenne pods. hdlt dpItn blades
If mace aud sat to taste. Let 10 hon for tru uln-
utcs then put ia the 81 ms and b"il halI 3n l"nr
keeping the pot closely covered. II Nou dislike 10
see the whole spices thc lure D., STRAIN tacm ont
before the clans aye added. A. the end of the halt
hour add the mi b. wlIch has been heated to scdi-
Ing NOT Loi.inp. IN another vessel BoIl mp again
taking care The soup does not burn, ANA put III the
butter serve without delay.
Gales BRAINS ALA MILANAsF.-Wash the brains
carefully and bol them until tender IN sailed boil
Ing wafer. Mash them into a smooth paste and sea
son well with pepper salt grated onion, and little
chopped parsley. Molstcn the mixture slightly with
melted butter then stincn II uttlc with cracker or
bread crumbs. Add ouc or two wcll-bcaicn eggs TO
bind #. then st II upon lee TO become quite cold
Form tie mature INTO small round cakes and frs
them dchcatcly ~ hot butter Arrange them IN the
centre Of hot platter and place around tn-m Dor
der OF spGgheH WaccaroEll cooAcd ana dressed with
tomato sauce Favored with onion
ROYAL CEOQUEI1LS.-Roast a plump. tender
chicken aud wncn cool. chop the white meat ~ tine
AZ possible. then pound TO smooth paste. Scald "a
sweet read and move the slneNs. Fry IT brown
III butter. then let II cool. Pound II To smooth
paste and add ~ 10 the chicken. season 10 tast"
with pepper and salt. and add "a wcll-bcatcn egg
Molstcn II with rich cream aud WORK INTO II "A tea
SPOONFUL If -four 10 give II consistency str II well
over the fire until II becomes lot then spread II
upon bu'tcrcl dish to cool. Form the mixture
into cork shaped crnqucttrs. and egg, bread cIumb
aud fry them III the usual way.
Lemon CUSrAEp.-iwclvc eggs: twelve cupfuls
OF sugar; SIX lemons; one Tablespoonful OF -four;
two traspoJuiuis OF cream. Crate anI squeeze The
lemons NJ, lnG 'ut4I ven "ilh men, aud tHT well
beaten yolk~, then the -four the cream, and last Of
al, the wcll-bcatcn whites. Bake III plc-pldic5,
lined with rich pun paste
NrAPoLTAN CAKE.-Dark part: One cupful Of
butter; two CuPtu4- Oi brown sug y; on. cup al o!
muis.sc4; one cuiiui OF strong, Cu,d Golfer: four
and a half cupiuls OF flo r.; tour eggs; two tea
spooniuis of soda well alted with tie -four; two
tcaspOoniuls of powdered cloves; tWO tetpOon,uls
oil cinnamon; one tcaspuOulul ut powdered mace
one pound OF stoned ralsius; half pound OF
chopped figs; hall pound of well washed and dried
cuIIIuts. Baac ln JcIIy-cakc pans.
" White pant: One cupiul of butter; four cuufuls
OF n0ur; tour Cupiuls OF sugar; two Cu9iuls Ol
sweet milk two cuD!uiS OF corn starch; whites of
eight eggs; tlX trdspOOuiul5 OF baking powder
flavor 10 taste with bitter almond. Bake IN jelly
cah, pans. Crate the peel and squeeze the iulcc
from two lemons: add enough pulv,riZrd sugar To
stticu the ucc; spread u between the CAKES, usIu Z
alternately white and dark cake Frost the top
and SIDES of The cake with lemon icing.
Fresh PINEAPPIE.--N hen properly prepared this
is delicious irit Tor dessert but as usually served
cut round IN slices II i uIught 1t should be care
fully peeled and all the eyes taken ont in the
morniIe OF tine DAY on v Iich IL is TO be used Leave
the topin0st plume of green leaves aud set the irult
on the dish which II Is to be served. ten Gust
II tmckly with powdered sugar and let II stand
until II Is 10 he served. lear II apart with fork,
holding the plume OF green leaves with the left
hand. This mode OF serving lnsures the retention
of the rch Juices.
LAME CUiLLT~ \ Ia CONDE-Cut and trim n
ClSN OIL CLictS from Il neck Ol land. Lara them
thicky with small stlIps of trules, anchOvles and
| ehcrAIn- aud surround each rutIct with seasOn-
ing made with Inc bIeaIcrumbs. mushrooms a ie "
chIyes, a small quantity OF shalots some capers
the yOlks and whites of two hard bOiled eggs all
chopped very tne and mOistened with olive OIL and
a small piece Oh butter. TIL OF proper consistency.
Add pepper and salt 10 taste. Keep the seasoning
IN place on each outlet with a small piece OF the
transparent skin that covers the fat the inside
tie lamb, and IL the outlets To small spit. cover
ing them with oiled or Outtered paper. Cook them
in front OF a clear ire When done. dust them yer
with Drowned breadcrumbs. and dish them up very
hot with good glazed gravy made from veal. Gar
ulsh With slices VI lemon.