New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-01-21
HOUSEHOLD NOTES.

| AMBER SoUP.-Take two pounds of soup bone, a
chicken u small slice of ham, an onion a sprlg OF
parsley. half small carrot nan slnaii palSinp
half stick of celery three cloves pepper, salt,
gallon of cold water: Let the beef chicken
| and ham boil slowly for tive hours; add
the vegetables and cloves TO cook the last hour,
having fist fried the onion in little hot tat, and
then in it stick the cloves. STRAIN the soup
| into an edrlhcn bowl, and let II remain over
night Next day remove the cake OF fat on the tOpi
take out the jelly avoiding the settings; and
mix infO 10 the beaten whites of two eggs with
the shells. Boil quickly for half minute
then placing the kettle on the hearth skim on care
fully all the scum and white Of The eggs from the
top not stirring the soup itself Pass This through
the Jelly bag, when II should be quite clear Inc
SOM may then be put aside aud relocated just be-
fore serving. Add then large spoonful OF caramel,
as 1t gives il n richer color and also slight uaYor.
CARAMTL-T0 make caramel put into porcelain
saucepan say hall pound OF sugar ana table
spoonful OF water STIR 1t constantly over the hre
until it has bright. rk-Orown color beng care
iui not to let il burn or blacken Then add tea
cupful of water and little salt; let 1t boil few
moments longer. cool and strain 1t. Put 1t away IN
Il close corked bottle, and 1t Is always ready Tor
coOring soups
MAYoNNAsE OF CAULIFLOwER.-Plac some
cauifowers IN just enough boiling water to cover
them; add a little butter and salt to the water.
When cooked let them become cold; then season
them with marnadc of little salt ana pepper
three spoOnfuls OF vinegar and spoonful of OIL
Let them remain for au hour. When ready 10 serve
pile them on the dish 10 point then mask them
with mayonnaise sauce.
and we'll cooked Is a fayOrlte dish with nearly all
persons. Put 1t into the pot with enough cold
water to just cover it, When It comes TO Doil
SCI il on the back of the range SO that 1t Will Doll
moderately. Too fast boiling renders meat tough,
yet the water should never DO allowed
to cease boiling until the meat is done;
or five hours, according to ITS size. IL must DO
thoroughly done. In England, where this dish IS
on especial fayorite carrots are always boiled ana
served with tho beef. The carrot laVor improves
the meat, and the meat improves the carrot. DO
not put the carrots into the pot, however, untlI
there only time tor them to be well cooked peIoo
serving about threeQuarters Of an hour. serve
the carrots round the beef In America. cabbage Is
ottener boiled with corned beef. When about 70
serve press out all the water from The caDDage auu
ing little pieces OF butter Serve the meat piacou
i'm the centre OF the cabbage. Little pickles arc
nice garnish for corned beef, with or without INC
vegetables. lloTse-radsh Is neYer-Ialiihe Iel'sn
with corned beef
Co1oANSoy-Take equal quantities of cold boiled
cabbage and cold boiled potatoes crush the pOta-
toes and chop tho cabbage finely, then put Doth
into sewpan with sce Oh 1IiSs IL
over the fire TIL the vegetables are well mixed.
Grease dish with dripping, press the mixture INTO
II and nut in the till the vegetables are very
hot throughout Turn upon dish and serve.
RED RIcE--A Danish dish. This may be made
either with the Juice OF fresh fruit or with dissolved
red curran jelly or raspberry jam. 1t is best when
fresh raspberries are used Tor IL. Take pint ana
half OF red ourrants aud half pound of raspber-
ries with a quart of water. Stew the currants
gently till the juice nowS freely ADD the raspperries
Just before the currants are ready strain the Juice
measured, sweeten IL to taste, and add ground rice
in the same quantity for blancmange. Pour
the preparation into a mould When cold, turn III
upon a glass dish, and serve cream with IL IL de-
sired.
AMBRosIA.-Take SIX large sweet oranges, peeled
and sliced the seeds and as much OF the core "
possible must be taken Out one pineapple peeleu
and sliced and one large cocoanut grated; alternate
the layers Of pineapple with grated cocoanus anu
sprinkle pulverzed sugar over each layer. Orans''
and cocoanut alone make very nice amprosa' .
LADY CAKE.-Blanoh ak ounces OF sheled sweet