New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-12-09
HOUSEHOLD NOTES.

SALMON prpprNG.-Onc can salmon two eggs
one Tablespoonful melted butter, one cup bread
crumbs pepper, salt. minced green pickle. Pick
the fish to pieces when you have drained on every
drop of the liquor for saucc. Work IN melted put
ter seasoning, eggs and crumbs. Fut INTO put
tered bowl or tin cake-uould, cover tghlly WIN u
lin nail lid or plate, and set in a drippmg-pan OF
boiling water. Cook in hot oYcn-hlllng up the
water in the pan rs IL b0lls away with more from
the teakcttlc-fOr one hour. Set IN cold water for
one minute 10 loosen the pudding from the sides,
and turn out upon hot platter. Make inc sauce
by adding To cuptui OF drawn pulter tno iiuO or
from the can raw beaten egg, Il ttasPoohIui ul
rhoupcd pickle pepper salt and minced parsley.
Boil mp and pour over the pudding.
FRIED OYsGrEs-Drain the oysters in the colan,
der; sprinkl cover pepper aud salt whlch NIX wen
with them, and put them IN cold place for hiteen
OF twenty minutes before cooking. TINS Is marin,
atng them. When ready To cook, wipe dry ana
roll each one first in stitcd CrackcT-CTunnS tncu III
beaten egg mi xed with little mix ana seasoned
with pepper aud salt then IN the Crackcr-crlInos
again Throw them into boiling-hot lard las you
would fry dOughnutsl first testing with bit OF
bread to see if il is hot enough. As soon rs theS
assume a light-brown color they should he drained
and served Immediately on a hot platter oysters
should not bc fried until the persons at table are
ready tn eat Them as il takes only few minutes to
iry them, and they are not good unless very hot.
CREAM FnrrrrRs.-Onc pint of milk, the yokes Of
six and whites of two eggs, Nv" ta9lespOohluIS on
sugar. half pint of Hour three hCapinB taDle-
spoonfuls of butter, half tcaspooniul OF salt
slight ilayoriDg of lemon orange nutmeg or any
thing else you please. Put half OF the milk on m
paste with the other half. When the mix Dolls
Stir this into IT, Cook for five minutes stirring con-
stantly, then add the butter sugar salt ana hav2T
ing Beat the eggs well and stir them into the boil
ing mixture. Cook one minute. Butter shallow
cake pan and pour III the mixture Have 1t about
half nm inch deep in the PAN Set away 10 cool.
When cold cut into small squares. Dip these in
beaten egg and in crumbs, place IN tho trying Das-
ket and plunge into boiling fat fry TN Il golden
brown. Arrange on hot dlsh, sprinkle sugar over
them and serve very hot.
ORANGE CAKE.-TwO cupfuls Of sugar, small
half-cupful of butter, two cuptuls Oi nouT, mar
cupful Of water, the yOlks OF 1--we eggs ana whites
of four half tcaspoOnful of soda, Il tcaspooniu of
cream of tartar the rnd of one orange and the uce
of one and a half Beat the butter To a cream. Add
the sugar gradually, then the orange, the eggs, well
beaten the water and the Hour IN when the SOFA
and cream of tartar have beon well mixed. Bake III
sheets for twenty-five minutes, In moderate oven
and when cool, frost. FrOstlng: The white oil IN
egg the Juice of one and half oranges and the
grated rind Of one, one cupful and half OF pow
dered sugar, unless the egg and oranges are very
large, in which case use two cup1uIs.
COFFEE BAvARIAN CREAM.17.One oupful of strong
coffee one pint of cream; half package of gela-
tine; one cupfu of sugar; One-thlrd OF cupful or
cold water. Soak the gelatlnc two hours In cold
water Pour ON this the coffee, boiling not, ana
when the gelatino is dissolved, add the sugar.
Strain into "A tin basin, which put in pan OF ice
water. Beat with a whisk until IT begins to
thicken; then add the cream which has been
whipped TO n frotb. When thoroughly mixed turn
into mould and set away 10 harden. serve Win
sugar and cream.
CHICKEN CREAM Creme de VOlaW Pound the
white flesh of fowl into pulp, pass it through a
horschair scve. put il back into the mortar, and
work into il the yolks of three or four eggs and u
gill Of cream; flavor with pepper, salt, and grated
nutmeg. and if liked, a suspicion OF shallot. When
the mixture is perfectly amalgamated, butter a
plain mould arrange thin slices of truilies at the
bottom and sides of it by pressing them on the but
ter then put in the mixture, which should only half
fiji the mould. Tie piece of paper on the top,
place the mould into saucepan half filled with
hot water and steam it for an hour and half.
Serve with trule sauce. TTuifles may be omitted
altogether, and the dish served with tomato sauce.