New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-11-18
HOUSEHOLD NOTES.

DUCHESS SOUP.-One quart Of milk, two large
onions, three eggs, two tablespooniuls Of butter;
two of Hour salt pepper two tablcSpooniuis grated
onions together for eight minutes then add Dry
flour and cook for two minutes longer. being careful
not to bnrn; Stir into the milk aud cook ten
minutes Put through "A strancr and return To the
fire. Now add the cheese. Beat the eggs, with a
speck of pepper and half n tcaspoonful of salt.
Season the soup with salt and pepper. Hold the
coiander over the soup and pour the eggs through
upon the butter. and set back for three minutes
where it will boil Then serve. The cheese may
be omitted if it is not liked.
LAMB l., FRANCAIsE.-Put a leg Of lamb,
weighing about eight pounds III IN small a kettle
as will hold it. Put in muslin bag one onion, one
small white tuTnip, fcw green celery leaves three
snri,s each of sweet marjOram and summer sayory,
four cloves and twelve allspicc. Tie the bag and
place il in the kettle with the lamb then pour on
two quarts of boiling water. Let this come 10
boil and then skim carefully. Now add four heap
ing tabespO0nfuls of -four, which has been mixed
with one cuplul Of cold water two tabespoOniuis
Of salt and speck OF cayenne. Cover tight and
set back where it will Just simmer for four hours.
mutton foTce-meat which make into little balls and
fry brown. Boil ak eggs hard. At the end Of
the gravy aud take ont the bag Of seasoning. Now
put the kettle where the contents will boil rapidly
for ten minutes Put three tabespoonfuls of butter
in the frying-pan, and when hot stir in two Of
flour; cook until dark brown, but not burned,
aud stir INTO the gravy. Taste to see if seasoned
enough. Have the whites and yolks Of the hard
over the lamb; then garnsh with the chopped eggs,
making hill of the whites and Gaping it with
yyoiEs - over the lamb Place the %eas balls in
groups around the dish. Garnish with parsley and
serve.
AMER PUDDING.-One dozen large tart apples;
one cupful Of sugar; the juice and rind of two
lemons; six eggs; four tablcspOonfuls of butter;
enough puff or chopped paste to line three pint
pudding dish. Pare and quarter the apples. Pare
the thin rind from the lemon being careful not 10
ant inf ha mr. m la hut md
lemon md and jnice in stewpan, with half n emp
full Of water Cover tightly and simmer about
add the sugar, and set away to cool. Line the dish
with thin paste. beat the yolks Of the eggs, and
stir into the cooled MIXTURE Turn this into the
lined dish. Bake slowly for half an hour Beat the
whites TOT stiff fr0th, aud gradually beat into them
three tablespoonful Of powdered sugar. Cover
the pudding with this. Return to the oven aud
cook twelve Minutes with the door open. Serve
either hot or cold.
FEDERAL CAKE.--One pint of sugar; one and a
half cupfuls Of butter; three pnts of flour; four
eggs; two wine-glasses Of milk; two of wine; two
OF brandy; one teaspoOnful Of cream of half
teaspoonfu of saleratus fruit and spice to taste.
Bake in deep pans, the time depending on the
quantity Of fruit used.
OATMEAL FOR Observation-Disclosures who
are annoyed by half,cooked oatmeal on their break
fast tables will be glad to know that this dish is
better and lighter cooked the day before and
steamed over in the morning Measure carefully
one cup of oatmeal and three cups of cold water
with teaspoonfu of salt, put in a steamer in which
the inside kettle 10 porcelain, and cook two hours
after the water in the outside kettle boils Let it
get cold and steam over in themonng rapidly. DO
not stir the oatmeal after you put 1t in the steamer
This oatmeal is dry and has none Of that salve-kc
consistency the state in which this breakfast dish
is too often served. Crushed wheat is delicious
cooked in the same way oatmeal, allowing four
cups of water to every cup of wheat.
PEARL WHEAT.-This is an excellent form of
breakfast cereal, which 10 too little known Take
half cup of pearl wheat two cups Of milk and four
cups Of water with scant teaspoOnfu of salt. Let
the milk and water boil up In saucepan on the
wheat in the inside kettle OF o steamer to cook,
pouring boiling water in the outside kettle around
on the back Of the range and In the morning let it