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

DEvnIFp CRABs-One dozen fresh crabs boiled
and picked Tor of fresh crab meat, quarter
OF pound fresh butter, one deSsert-spoonful OF
mustard powder cayenne pepper and salt TO taste.
When canned crab IS used draw all the liquor from
the meat into bowl and mix carefully vii h an
equal quantity of fine bread-crumbs. Work the
butter TO a light cream, mix the mustard well with
IT, then STIR very carefully handful at time OF
the mi xed crabs and crumbs. Season to aste with
CAYENNE and salt, Ill the crab shells with the mix
ture sprinkle bread-crumbs over the tops put three
small pieces of butter upon the tops OF each. and
brown them quickly III a hot oven. They Will PUT
III baking and will be found very nice.
SPINACH.-Spinach when boiled soft may be rub
bed through "a cOander and made very fine, then
put in irying-pan with a lump of butt seasoned
with salt and pepper. When hot beat IN two or
three tabeSpOOntulS of rich creauPut thin shoes of
buttercd toast IA dish zone Tor eacn person. aud
each dish put cupful OF spinach neatly smooth
ed in shape, WITT the half OF hard boiled egg on
the top, cut part uppermoSt.
MACARONI WITH TOMATo.-Boil as much maca-
ROM as Will make small dish FULL III boiling
sal ed water, until tender-nO longer then dram
it we'll Put piece of butter the sizs Of an egg into
a saucepan and let 1t bubble then STIR III n tea
spoonful of grated onion, and STIR well uni the
union cOlOrs u 1ttle, tAen add a tablespoonful o.
-four and then STIR until becomes perfectly
smooth. Now add cupiul of tomatoes fresh or
caunedl rubbed through a sieve and ire from
seeds. Season vel with cayenne pepper and salt
sir until IJ becomes scading hOi, then pour IL over
the macaronI, well drained; and arranged in the
dIsn is 10 be served in. Brown IL quickly IN hot
oyen This dish Is u IayOrl,e III Italian and French
houses.
PRAIRIE CuICKEN.-If the wild flavor" of prairie
chIcAens Is dslIAed they may be soaked over night
in salt water two or three hours in SODA water.
Scad and skin, cut Oft the breast and cut the rest
up III JOINTS beng careful 10 remove all SHOT, put
in hot water ali except the breast Which VIII DC
tender enough without pafDOillngl and bon until
can be pierced with tOrA take out rub over salt,
pepper and outer, aud bOi win breast over brisk
nre place "a lump of butter on each piece aud set
all in the oven tor u few minutes 1neY are very
nice garnished with sliced oranges.
BOILED GLOBE ARTICHOKEs.-SOak the artichokes
for awhile iii strong salt anu water cut the stalks
even, trim away the lower leaves and cut% httle
piece oil tue ends the OJhors. Put the artchOkes
stalk uppermOst into quickly boiling sailed water.
Leave the lad OF the saucepan ana boil the artI-
choices until the leaves can be drawn out easily
They will take from half an hour to an hour accord
ing TO their size and age. Send them 10 table on q
hot dish with Dutch sauce. Tie thick, JUICY part
OF the leaves and the bottom or part that lies under
the choke are the only portions of this yeAetab 10
that eaton, and they are delicious.
DUTCh SAUCE.-Real Dutch sauce Is thickened
with yOlk vi egg and 10 flour. -Four yolks of eggs,
two tables poonfuls of cream or water, TWO ounces
OF OUTER CRATE OF nutmeg and Little pepper anu
salt put into a galllpot. THIS Is put INTO q
saucepan halt-full of cold water, placed over
gentle fire ana whisked briskly with wooden
spoon until IL begins To thlcken and look Ike rIcL
cream, when II is taken of tue fire and either
little lemon juice Tarragon vinegar is stirred into
1t. This IL an expensive sauce Tor everyday use.
The mayonnaise is very delicious for the arti-
choke.
SHRIMP SALAD.-Peel the boiled shrimps, and
when thoroughly cold arrange them in a circle upon
leaves of fresh lettuce. Pour mayonnaise sauce
in the centre and serve. Sometimes tablespoonful
Of chopped parsley Is added 10 the dressing ZOE THIS
salad
PRINE Wn1P-Sweeten to taste and stew three
quarters of pound of prunes; when perfectly cold,
add the whites OF four eggs, beaten still stir oil
this together till light, put in dish and bake
twenty minutes when cold, serve in larger dish,
and cover well with good cream.