New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-07-01
HOUSEHOLD NOTES.

Dryuarp CRABs-One dozen fresh crabs boiled
and picked quarter OF pound OF fresh buiier !;
one small teasDOonful OF mustard powder; Cay
enne pepper and salt TO taste. Put the meat into a
bowl and mix carefully with IL an equal quantity
of fine bread crumbs. Work the butter TO nsht
cream. NIX the mustard well with IT, then STIR in
very carefully. a handful alta time, the mixed crabs
and crumbs. Season TO taste with Cayenne pepper
and salt, fill the crab shells with the mixture,
sprinkle bread crumbs over the tops, put three
small pieces Of butter upon the top OF each, and
brown them quickly In a hot oven. They viii
puff IN baking and Will ne found very nice HaiI
the quantity can be made.
POTATO ScAILoPs.-Boil and mash the potatoes
soft with little milk cream. Beat up lgnt
withmeted butter-a dessertspoonful forevery half
some patty-pans or buttered scaIlOp shells with the
mixture and brown IN the when you have
stamped pattern upon the top OF each. Glaze,
while hot. with butter and serve IN tue shells
LADIES' CABBAGE-Bol firm white cabbage
fifteen minutes. changing the water then for more
from the boiling teakettle. When tender drain and
set aside until perfectly cold. Chop fine, and add
two beaten eggs, Tablespoonful OF butter. pepper,
salt three tablespoonfus rich milk or cream Stir
all well together and bake IN buttered pudding
dish until brown. Serve very hot.
GINGER CRAcKERs.--One pound Of brown sugar.
one pound of butter four pounds OF Hour one quart
of moiasses two ounces of ground ginger. two
ounces of ground cloves. Put half the flour into a
large bowl and rub the butter into 1t with the hands
until il becomes as fine as puvcrIzed sugar; then
add the sugar. moasses and spices. Work III gradu-
alv the rest of the onr and knead il thoroughly
Tor bread ne more III ~ knciuru tno cTlhptl anu
better the crackers will be. Roll out thin cut with
a round cake-cutter, and bake IN moderately
heated oven These crackers excellent, and will
keep fresh and crisp for long time II excluded from
the air.
FROZEN PUDDIxG--Boil one quart of milk and
stir into 1t full teaspoonful of arrowroot. moist
eneh with milk. When smooth. pour 1t over the
well-beaten yolks of SIX eggs, stirring hard. Add
strawberry preserves branded fruits, fruit cake
plain cake, ciron. stoned raislns and currants.
Sveeten TO taste add half tumberful of sherry
l,alI anil fffl nI
Flavor with vanilla and freeze as ice-cream Mould
in q meon-sbaped mould. After turning the pud-
ding out upon platter spread all over 10 the whites
of six eggs beaten 10 stjh froth with little sugar
and brandy.
CHOCOLATE JELLY.-Four small cakes of cboco-
late grated and one and half pints OF milk boiled
together, Then add sugar and vanilla To TASTE and
one box OF geatine dissolved in little water Bon
all together for few minutes, then set away TO
cool
BANANA FRITrRRs.-Four eggs one pint milk q
little salt flour enough to make light batter.
Beat the eggs into tue milk and add salt and -four
Stir in, pretty thickly, BANANAS, sliced thin. Fry IN
hot lard.
RosE PERfUME.-Gather all the fragrant roses
you can-no matter II you are week gathering
and when you get good many, take nm iron NOR
tar and peste. like druggist has, ill the mortar
and pound the leaves to a pulp. IL will be quite
use lit for measure-ll II full of the mixture. empty
out into your hand. and between your palms roll
and roll, until You make compact little ball. round
as marble. Make up all your rose dough material
this way, place on plates aud dry IN the sunshine.
They will be dark and brown-iooking, but
"The scent OF the roses will olisg to them stlllv
These are to put In drawers and trunks and
bandboxes, and among your bed and table aud
towel linen, and they viii be mat "a frasraEt for