New-York tribune., 1883-11-04
HOUSEHOLD NOTES.

CARROTS 4 IA observation-disclosures the carrots;
cut the small end into two pieces and the larger end
into eight pieces. Boil in water with a dessert.
spoonful of salt and tablespoonful Of sugar one
hour Drain on cloth; PUT them in a stew-ran
with piece of butter. and shake them over the nrd
until the carrots have nearly absorbed the butter.
Pour in half pint of new milk, and simmer gently
one hour. Beat the yOlks Ot two eggs alter
having taken the carrots from the milk, and put
them in a vegetable dish stir the eggs into tho
milk, simmer two minutes aud pour over the car
TOt5.
CorN DoDGERs.-Five tablespoonfuls Of Indian
meal and one tablespoonful OF hoqrmixed together.
MIX over night with enough boiling water To
cover. In the morning put Ia one egg, ono tedcnp
of milk, a little sugar and salt. Bake in muffin
rigs gTiddic.
CluC1EY CROQUETTEs.-Three cups of chopped
chicken one cup of soft bread crumbs, two eggs,
pepper and salt to taste. Mix well together, and
fOIm into pear-Shapcd balls. A little chopped
parsley may be added. Roll them in egg, then In
cracker, and fry i'll lard in a wire basket as dough-
nuts.
ROYAL DIPLOMATIC PUDDING.-Soak half box
OF gelatine in half cup of cold water one or two
bOHTs. Pour on on this twOthlrds of pint OF boil
ing water, and add the juice Of lemon, cupfnl OF
sugar ana hall pint OF VINE STR, ana stTaln.
Have two mOulds, one holding two quarts and tho
other quart. Put Layer OF jelly IL the large
mould, aud place on Ice. When hard garnlsh WIN
caudled cherries cut in two. Pour in a few spoon
fus of liquid ely not hot 10 hold the cherries, and
then pouT i'm enough 70 cover them. When the Jelly
i perfectly hard set the small mould IN the centre
oil the large one, aud TIL the space between with
iely Fin the small mould with ice, and set both
a
hard, remove the ice from the small mould, which
hll with warm water. and lift II ont carefully. Inc
vacant space is 10 be hlled with custaTd, made aS
follows: The EOlKs Ot nNe eggs hal cnpiul III
sugar: two spUUnfulS of wine; one tablespoon
fun Of vanilla extract; half box OF gelatIue,
soal,ed m half cupful of cold water "a Scant cup
fU of mix Put The milk to boil. Add the GEL
atiuc, aud the eggs and sugar, beaten together.
Strain, aud add the wine aud vanilla. When tGo
cusIard begins 10 thcken add half pint OF cream.
whipped to "A stiff frOtn. Pour The custard into the
space mentioned and let IL stand until II hArdcnS
Ium the pudding out Of the mould aud serve with
soft cuStard poured around IL.
A SUPPER DIsH.-Brown to a crisp in the oven
several slices of bread. Pound To crumbs in NOR
tar and having thoroughly buttered baking
iayrr of oysters that have been slightly stewed IN
milk and butter thiclcned put next layer OF
macaroni that has been boiled twenty piuutcS; then
succeeding layers of oysters and inacaronl To tho
ton of the dish. Sprinkle more crumbs on the top,
strcw about OIts of butter, and brown quickly IN
not oven.
To Boil RICE.-Wash the rice thoroughly, aud
throw il into large Sauc6pautul OF boiling wafer;
add bit of butter about the size Ot nut, and OOi
thc rice as fast possible for fifteen or twenty
minutcs-the time must depend on the rice you use.
Tie ont the rice and dry il on a sieve for few
minutes before the lire. Every grain VIII then be
separate and swollen TO its full Size The secret ot
boiling rice is that the saucepan must be large
enough for every grain to kick separately and
to boil II last.
uINCEJELIY.-Parc and slice sound ripe ounces.
and cook i'm a preserving kettle with enough waler
To toat them. Let them boil tlll tender and tue
fruit is reduced TO a pulp. strain OF the JUICE
| through the jclly-bag till clear. Then TO every
mint of iuce allow pound of sugar, and boil botn
fngrtLcr for tLree-quaTtCrs of an hour, removing
ihe srnm nj intervals. Try a teaspOOntul on cold
/ pIate TO see If il sets If so, IL is done.
/ 10 Cook SoUAsH-A reader asks for information
"a IN the cooking of winter squash 50 that t viii
Conc tn table fairly dry. I'VE md II difficult"
Sbn sovs 10 get rid of the water which reduces 1t
1n lions There is but one way To bring squash To
tohis i'm perfectiOn, and that is the way of certain
old lady who was famous III her day tor her natural
ART i'm cookery. She cut up, peeled anu boiled tho
Sau',sh in sailed water When done-this must be
tastrd with fork-sEe first put the pieces IN col
anGer mashing aud squeezing with spoon TO get
ont ali the waite that might be tXtlae ed thaG
wav Then she pat the Squash INTO eiedh clOth OF
texture coarse enough to keep IN the vegetable ana
ist out thr water She twisted up tho cloth, so
msninulotinp II with hands and spoon that she got
/ The shuasL dry enough 10 suit her. Then she re
st"rea tho squash to the fire in porcelain-ned
sancepan. and dressed it with pepper, salt and a
Ihcral 0uantty of the best butter. thus prepared.
sonaSh tastes aud looks dehcIOusly, and 1t is only
in tLis fashion that il can be made 10 do so. Of
ronrse il takes good deal of the vegetable to make
a REASONABLE dishtul for the water, which usually
under the hands of the average cock makes more
than half of the dish, is almost completely ex'
tracted Ii is amusing 10 see cooks taking hall
dozen slices of squash to make dish for tabefui
of people,