New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-08-12
HOUSEHOLD NOTES.

srEwEp TOMATOES boiling water over six
or eight large tomatoes 10 remove the skin, and then
out them into saucepan. When they begin TO boil
pour away little of the Juice; add small piece Of
butter pepper salt. and a very little sugar Let
them cook for about fifteen minutes, stirring in
we'll the seasoning. Some add few bread or cracker
crumbs
SAUCE IINDIENSE tFoR FIsHl.-Make half o
pint of white sauce add a tablespoonful of curry
powder. and some pickles chopped small, with
little of the vinegar.
BosToN BAKED BEANs.-Pck over the beans. re-
iecting ALI imperfect ones soak them over night /;
Ia the morning parboil them till the skins crack
omen, dip them from the kettle with a perforated
skinner into glazed earthen pot. salt to taste
Put in tho top OF the pot piece of fat salt pork
with the rind scored. cover with water. put on q
cover of dough tin and bake IN an oven not very
hot for six hours III the oven is OF brick they may
be put IN at Dight and remain till morning. Butter
or suet may be used instead Of pork. Sometimes
tablespoonful Of moasses Is put in when the salt IS
added.
RIz A LA TURQUE.-Put into O saucepan six cup
fuls OF stock or broth in which you have previously
dissolved good allowance either of tomato paste.
French tomato sauce. or tho pulp Of fresh tomatoes
passed through sieve pepper and salt to taste.
When II boils throw in, for every cupfu OF stock,
half cupful of fine well washed. and dried be-
fore the fire. Let the whole remain the fire until
the rice mas absorbed all tho stock, then melt q
large Tablespoonful Of butter. and pour 10 over the
rice AT the time OF serving, and not before, stir
llghdy to separate ths grains, Dut 40 this OH the
fire.
LEMON JELLY.-Haf box Of gclatine soaked in
half y pint OF water; Juice of five large lemons
two cupluls Of loasugar. or sugar to taste beaten
white and shell Of an egg one and half pints OF
boiling water. Soak the geiatna in the half pint Of
water half an hour Rub several of the pieces Of
the sugar OH the peel OF the lemon, TO soak the oil
on the surface. Pour pint and half OF boiling
vatar ON the soaked geatne, and add lemon Juice,
sugar aud egg; let 1t come TO boil, then SET 10 at
the side OF this range fow moments; skim care
fully and pass through the jelly.hag into moulds.
MAoARoNI A L'ITALiENNE.-Cut into small thin
pieces two pounds of fresh. lean beef slice small
onion, chop and then pound in mortar quarter of
q pound of TAI bacon; fry the bacon and onion TO-
gether then add the beef aud turn oil frequently.
When the beef becomes slightly colored. turn the
whole contents of the frying-pan into hos sauce
pan. Add pint of boiling water, boil w for one
minute, skim thoroughly, aud sprinkle in a salt
spoonful of salt and little pepper. then simmer
gently for two hours skiInming occasionally.
Strain this gravy through hair sieve. and when
cold take off the Fat. When ready to uss make the
gravy hot and mix with the fourth part of 10 u
tablespoonful of tomato sance; then add by degrees
the rest OF the gravy, stir over slow, clear fire and
boil three minutes. Put In boiling sailed water q
half pound of Naples macaroni; boil quickly twenty
TO twenty-five minutes, drain In coander, which
shake before the FIRE Inlnuts or two to make the
naeazeni perfectly dry. Put the maear,ni on hot