New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-04-29
HOUSEHOLD NOTES.

BRAIsED ToEGUE.-Wash fresh beef tongus
and, with a trusting needle, run strong twine
through the roots aud end of II, drawing ughtiv
enough TO have the end meet the roots; then tie
firmly. Cover with boiling water, and hoil gently
for two hours; then take up ana dram. fnt SIX
Tablespoonful OF butter IN the DTalSing pan, al1
when hot nut in nalf a small carrot, hall small
tuInip amt two onions all cut fine. Cook 1--we MN
utes stirring all the time. and then draw To one SHE
Roll the tongue In Hour anu put III tle PAN AS
soon AS bro Wned on one side turn, and brown tue
other Add one quart of the water III when III was
boiled, bouquet OF sweet heros' one cloSe' Sinii
piece of cinnamon. ana salt ana pepper Cover dnt
cook two hours in slow oven. basting often WIN
the gravy IN the pan. and salt pepper. and hour
When II has been cooking an ho lr ana nan, adu
the Juice OF half lemon 10 the gravy. w hea uOne
take up. Melt two taolespo0niuls OF giaZt, anu
pour over the tongue Place III the heater untll mo
gravy Is made. Mix one tablespoonful OF corfu
starch with a little cold water ana sur INTO TAO
boiling gravy OF which there should be one pint
Boil one minute; then strain, ana pour arouhu 'uo
tongue Garnish with parsley. ana serve.
SNOW PUppING-Dissolve hall box of gelatine
over night IN one and half pnts of warm water.
The next morning add the whites OF ioar eggs TWO
scant teacupfuls OF powdered sugar .n9 o.E 80
spoonful of extract of vanilla. Beat The mixture
for an hour, then turn II into mould ana SET IL
upon ce Serve with golden sauce.
GOLDEN SAUCE.-Make a smooth boiled custard
with the yoks of three eggs half cuptul ot sugar
and pint of milk. Flavor 1t TO taste
CREAMA La VERSAILLES quart OF milk, hall
cuplul sugar half teas2o0nfui OF VaDliI1 extract
hal teaspoon iul of salt seven eggs wO taDespOo3
fuls of water Put the sugar in small frying and
stir until "A very light brown. Ada the water STIR
moment longer, and mix with the milk beat tho
epls and salt with a spoon. Add this mixture a "a
the vanilla TO the mix Batter tW0-quart char-
lotte russo mould lightly and put the custard ~ II.
Put the mould into basin oil warm moi noll "aier
and bake slowly until the custard Is hrm IN the
centre Ii should take forty minutes; nut III the
oven is oulte hot il will be done III thirty minutes
Test Nv uuttng knife down into the
centre for il the custard IS not milky, III - uOne
Sci away in cold place until serving Tine III must
he ice.cod when eaten. Turn out on hat dish ana
pour caramel seed over H.
Io,P CAKE-TwO quarts of sugar, seven eupfus
of butier six quarts OF sIited flour, pounds OF
frui one pint OF wine, pint OF Yeast, eight nut
megs, mace, twelve eggs, one quart OF mix, IL
shouid be made at such an hour being governed by
the weather. as will give II time TO get perfectly
LIGHT by evening. Ii should stand about six hours
i'm summer and eight in winter. Put IN half tho
bu ter and eggs, aud the milk flavor and yeast, and
beat thoroughly. In the evening add the remainder
of the butter rubbing 1t with the sugar. the rest ot
the eggs, and the spice. Let the cake rise again
until morning; then add the fruit. Put in deep
pans and let rise about half an hour Bake from
two 10 three hours in a slow oven.
CooKIEs.-Take one heapng cup of sugar. twelve
tablespooDfuis of melted butter, six tablespoonius
of hot water and one teaspoonful OF soda. MIX
quickly with -four enough 10 roll roll thn ana
bake in quick oven on well-greased TINS keep III
stone jar
CREAM CANDY-One coffee-cupful of white sugar.
four tablespoOnus OF hot water to disSoveit boil,
crisp in water like molasses candy. just before III
is done put 0nequarter teaspO0nfu OF pure cream
of tartar and "a teaspoonful OF essence OF lemon,
vanilla or peppermint. When done, pour INTO -
like molassss candy until perfectly white; pun IN
strips of the thickness of your finger ana CUT II,
short pieces with the shears. Lay on Out,cieu
paper on plates