New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-06-10
HOUSEHOLD NOTES.

SoPr CRABS BRoLED.-After drying and clean
ing them we'll season tb0m hlghly Win cayenne
pepper and salt, and broii them over eiear noe
fire. Serve very hot serve maltro u hotei puttcr
or sauce tartaTe with them -
sc,tIopFp CHIcKRy.-Cut cold roast or boiled
chicken as Tor salad Season IL nicely with pepper,
salt minced onion and parsley. Moisten II with
With the mi ture and sprinkle bread-crumbs over
the tops Put two three pieces OF butter the size
of a small white bean upon each, aud brown them
quickly in a hot oven.
Oman CpoouETrys.-Piek the meat Of boiled
crabs and chop it fine. Season 10 taste with pepper
salt aud curry powder. hoisten ~ well with Hch
stock or cream then stiffen II slightly with bread
mr. cracker crumbs. Add two or three wel-beaten
eqgs 10 bind the mixture. Form the eroquettes,
eeg and bread crumb them aud fry them dehcately
in boiling lard. IL IS better TO use wire Trying
basket Tor croqurttes oil all kinds
SALLY LUNN.-Threc eggs one pint of sweet milk.
salt two tablespoonfuls OF lard or butter Tor one
tablespoonful of EACH melted. three pints OF Hour,
half a pint OF bop yeast. Separate the yolks and
whites of the eggs and beat them very light. Add
tine milk TO the yoIks, then the salt and flour and
whites Stir the yeast and beat all together until
very light. Butter the cake or bread-pan, pour IN
the batter and let 1t rise over night Bake an honr
or longer in moderate oven and serve IL hot for
breakfast.
RrscIJIT GIACE-Make q quart of rich boiled
ousIard favor 1t with vanlls and let ii cool Then
NIX with It a quart OF grated pineapple OF mashed
sugar to allow for the loss In freezing. Freeze IN
the usnai way stirring in pint of cream, whipped,
when il is beginning to set in the freezer. Partly
fiji little paper with the mixture and smooth
the tops nicely. Place them carefully in the
cleaned and dried freezer and let them remain Im-
bedded i'm ice for several hours. Sometimes the
eases are filed with pistachio or chocolate ice
cream IN which case blaDched almonds are LAID
over the tops when they are served. Or they may
he filled with frozen whipped cream and served
with a spoonful of some bright sherbert upon the
top OF each.
CREAM SPONGE CAKE.--Yolksof eight eggs beaten
IN the highest possible cream, two cupfus of sugar
three teaspooDfuis OF baking-powder sifted well
with flour Bake in three jelly-cdke pans Mako
an icing Of the whites of three eggs and ono pound
of sugar Spread 1t between the cakes and sprinkle
grated cocoanut thckly over each layer. IL Is de-
hcIous when properly made.
Icr-CHEAM CAKE-One pound of sugar, one
eight eggs one teaspoonful of soda, two teaspoon
fus of cream of tartar one tablespoonful OF extract
of almond one-thlrd Of q cupful OF sweet MIX.
Dissolve the soda in tablespoonful of warm water.
Bake in jely-cake pans.
SPANISH CREAM-One ounce of isnglass (the
kind that comes in long pieces and Ii ciearl one
quart of milk, four eggs, sugar TO taste Dissolve
the sn glass In tho milk. Beat the yolks OF the eggs
to cream with little sugar. stir IN the dissolved
ispeass taste If Ii Is sweet enough, then stir
il over the fire until 1t IL just ready to come to
boil. Remove ut once and flavor with vanilla or
wine Have the whites Of the eggs beaten 10 stiff
frot and STIR them into tho custard a. it 10
removed from the fire. They will remain partly on
top Pour the mixture into moulds and set In cool
place In twsntyfours IL will be ready TO use. The
top should look clear as amber aud the custard
should be below. forming two separate layers. Ii
should be served with sauce.