New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-11-11
HOUSEHOLD NOTES.

CREAM OF BARLEY SOUP.-A teacupful of barley
well washed; three pints of chicken stock; an
onion, and a small piece each of mace and emma
mon. Cook slowly together five hours then rub
through a sieve. and add one and half pints Of
spoonuis Of butter salt aud pepper to taste The
yOks of four eggs beaten with four tablespoontuis
of milk, and cooked minute III the boiling mix or
cream, makes the soup very much ncher.
IRISH STEw.-About two pounds of the neck Of
mutton four onions six large potatoes salt, pep
per three pints OF water and two tablespoonful OF
Hour. Cut the mntt1n in handsome pieces. Put
and stir for eight or ten minutes over hot tire !;
then pat in The meat which sprinkle with the flour,
Sat a Sonng Set for ONE hour Where will SIM
mer; then add the potatoes, peeled and cut, in
quarters. Simmer an hour longer, and serve You
can cook dumplings with this dish If You choose.
They are a great addition to all kinds Of stews
and ragouts.
porAro BoRDER.--six potatoes three eggs, one
of boiling milk. Pare. boil and mash the potatoes.
When fine aud light add the butter, salt and pep
per and two well-beaten eggs. Butter the border
the kitchen table ten minutes then turn out on q
dish and brush over wi th one well-bcaten egg.
Brown in the oven. Fill the centre with curry,
friCasSec, salmis or blanquctte.
BRowN FRIcAssEE OF CHIcKEN.-Clean wash
and cut the chicken into comparatively small
plecee. Chop quarter pound OF iat salt pork and
into pot with pint. of cold water, and stew
shorty until the meat is tender: Take out the
chicken. put into colandcr and keep hot over
pot of boiling water throwing cloth over the
cOlandcr Strain the gravy back into the pot sea-
son with parsley pepper aud salt. Thicker with
Tablespoonful of Drowned -four boil up once return
the chicken to the gravy, simmer ten minutes and
serve
ALMOND SPONGE CAKE.-Whites of TEN eggs one
goblet Of flour, one and a-half golets of sugar.
teaspoOnful of cream of tartar. Bake in two Jelly
cake tins. This will be much lighter if the -four Is
sifted three or four times, as for angels food For
the custard one half pint of cream or milk. Boil it
au1o tir in taIl
fuls of sugar, one teaspo0nfu of corn starch dis
solved in cold milk. Boil until thick. When cool
add one-hGlf pound Of blanched Almonds chopped
fine, saving out two dozen to decorate tho top.
After putting the cream between the cakes ice the
top with the white of one egg, small cup of sugar,
and very little bitter almond: then ornament
with whole almonds III rays FROM the centre.
ORANGE WAFERs.-One-half pound of sugar one
quarter pound of -four four eggs Separate the
whites and yolks and beat very light; one lemon,
half the rind and all the juice OF lemon extract
Drop from teaspoon upon buttered paper and
bake in quick oven. Spread the undcrsde with
orange Tarmalade, and place two together. These
are very delicious.
THANKSGIVING PUDDING.-Stir three quarters of
cup of butter and the yOlks of four eggs together
Add one cup of molasses and two cups of warm
milk with two teaspOonfuls of soda dissolved in
tablespoonful of boiling water and added to the
milk. Season with teaspOonful of cinnamon,
half teaspoonful of cloves, q little nutmeg and
salt. Add flour to make il as stiff as pound cake,
aud lastly two pounds of rasins stoned and chopped
fine, one:quarter Of n pound of citron and the
VI CHRs DedteH 10 u SUN ITOIu. lie III
Toured bag, leaving room for the pudding to swell,
and steam six hours. Serve with wine sauce.
WINE SAUCE.-Stir cup of powdered sugar to
a cream with % cup of butter add large wine
glass Of brandy or sherry wine Set it in a warm
place, half an hour before it il needed and Just
before serving crate little nutmeg over the top
and stir in the beaten whites of two eggs.
GRANDMoTnER's SIZED CAKEs.-The old-fash-
toned seed cakes which have almost disappeared
from modern cookery are wholesome and delicious.
Beat to q cream one cup of butter and two cups Of
sugar Add three .ablespoonfuls of sweet milk, q
little salt, and vanilla or lemon, TO the TASTE with
two tablespoonfuls Of caraway seeds. Stir In -four
In which teaspoonful Of baking powder has been
out thin cut in round cakes, and bake in q moder-
ate oven. This rule makes about seventy-dye
cakes.