New-York tribune., 1883-06-03
HOUSEHOLD NOTES.

FRuFp CmCKEN-Cut the chicken into six or
eight pieces. Season well with salt and pepper
Din I'm beaten egg and then in fine bread crumbs in
which there IA one teaspoOnful of chopped parsley
for every cupful of crumbs. Dip again III the egg
and crumbs. Fry ten minutes ~ boiling Iat. cover
the centre of a cold dish with Tartare sauce. Ar
range the chicken on this aud garnish with bor-
der OF picked bees or 1t can be served with cream
sauce.
FILLET OF BEEF IALLEMAND-Trim the flet
and skewer IL into good shape Season well with
pepper and salt. Have one egg and half q tea
spoonful of sugar we'll beaten together roll the
fllet in this and then in bread crumbs; Bake In
the oven lor thirty minutes. Serve Win Alien ana
sauce poured around 1t.
STRAWBERRY CREAM.-Three pints OF straw
berries mashed fine. Strain tho juice, and add
heaping cup of sugar, and thea gelatine soaked
and dissolved IN u ieacup of boiling water. Add u
pint OF whipped cream and pour into mouius.
GOLD CAKE.-One cup of sugar.; half cup Of
butter; two cups of Hour yolks OF SIX eggs grated
rlnd and juice OF a lemon or orange; half q tea,
spoonfu OF soda, mixed with the -four, and sifted
twice. Cream the butter; add The sugar, then the
beaten yolks and the flour. beating hard Tor sew
eral minutes. Last, add the lemon OF orange Juice
and bake frostIng, II liked.
CRuLLEEs-One pint of sweet milk. one pint of
sugar, quarter OF pound OF butter, three or Iour
egg, well beaten separately Two taOespoOhiu.s OF
cream of tartar, about two pounds OF Hour, or Just
enough 10 make very soft do1gh, rose water and
grated nutmeg to taste. Roll out thin; make the
cakes small and round; with mole IN tne centre
roll them ia powdered sugar favored with ciDna-
mon. A little brandy may DC added II liked.
An OLD RECIPE FOR CHowDER. DATED 1891
To make a good chowder aud have it quite nice,
dispense with sweet marjoram parsley and spice;
SOME mace, pepper and salt are wanted a.one
10 make the ste W eat good, and stick well TO the
bone,
Some pork il sliced thin and put in the pot.
Some say YOU must turn IT, some say YOU must not
And when 1t Is brown take out of the fat
And add t again when you add this and that.
A iaycr OF potatoes sliced "a qnarter-ncl thick
SHOULD he placed in tue bottom, II you would make
10 eat slick.
A layer of onions over this you should place.
Then season with pepper, salt and some mace
4 heL spli open your crackers aud give them SOAK
In eating you'll iind Chls the cream ol the joke.
On the top of all tins, IT you comply with my wish,
You will put, large CHUNKS. your pieces of fish.
Then ut OH the pieces oil pork you have frled--
| mean those from which the fat has been tried.
In seasoning. pray you don't spare the Cayenne,
LII you would make Ii iit to De eaten by men.
Alter aGding these thugs III regla rotation
You'll have a dish iii for the best Ot the Nation.
And when you have got ny TO the top of the nd
| All the materials wi h pate should be hid.
A quart of water should he put IN III, kettle,
| The quality of which should be OF bell-metal.
| When boiled "a hali-hour add quart OF port wine
| And you'll serve up dish worth more than nine
| Nut CAyDY.-Thrce pounds of white sugar; hall
a pint of water halt pint of vinegar; quarter O
a pound Of butter; one pound OF hIca0rynut kernels
| Put the sugar, butter, vinrgar and water tOgethe
| into q thick saucepan. When IL begins 10 thicker
] add the nuts To test 1t. take up very small quan