New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-12-02
HOUSEHOLD NOTEs.

CHEESE SOUP.-One and a half cupfnls Of -four
one pint of rich cream four of butter
four of grated PaImcsan cheese. spcck of cayenne
-four cream, butter cheese and pepper together
Place the basin In another of hot water aud stir
until the mixture becomes a smooth, hgm paste
Break into IL the two eggs and mix quickly and
thoroughly. C9ok two minutes longer and set
away to cool When cold, roll into little balls about
tho size Of an American walnut. When the balls
are all formed drop them into boiling water aud
cook gently five minutes; then put them into the
soup tuTeen and pour the boiling stock on them
Pass plate Of finely grated Parmesan cheese with
the soup
BRoIiRD LoBsTrR-Split the meat Of the tail and
Cover with soft butter and dredge with flour
Place In the DrOileT, and cook over bright fire
until delicate brown Arrange on hot dish
pour Bechamel sance around, and serve.
POTTED PiGEOSs.-Clean and wash one dozen
pigeons. stand them on their nccks in a deep
carthcn porcelain pot, and turn them n pint Of
vinegar. Cut three large onions in twelve peces
and place piece on each pigeon. Cover the pot
and let il stand all night In the morning take out the
pigeons and throw away the onions aud vinegar Fry,
in deep stewpan, six slices of fat pork and when
brown, take them up, and in the fat put six onions
sliced fine. On these put the pigeons having Arst
trussed them, and dredge well with salt pepper
and -four. Cover. and cook slowly for forty-Gyo
minutes. stirring occasionally; then add two quarts
Of boiling water and simmer gently two hours. Mix
four heaping tablespOonfuls Of fOnr with a cupful
of cold water, and stir in with the pigeons THste
to IL there is enough seasoning and IL there is
not add more Cook half an hour longer. Serve
WIN VI RHTulbu VI IiCN VI IlCeu POTATOES. More or
less onion can be used and If you like il so, spice
the gravy slightly.
BREAKFAST VgAL-Butter small oval dish very
thoroughly and fill with bits Of cold stcwcd veal
seasoned with pepper, salt and little nutmeg; put
in alternately with layers Of cracker crumbs
molsten with gravy put bits of butter over the top
and bake. When 1t liz brown turn out of the dish
n hot platter, and garnish with parsley If il Is
not too moist 1t will keep It's form when Il is turned
out
CHICKEN PUREE-Pick into small bits cold roast
pepper Boil the bones and skin I'm enough water
TO cover them, strain and return TO the fire. When
Il bOls stir in for cupfu of the stock one small
teaspOOnful of butter. Add little celery salt and
stir in the meat. Serve with trianges of bread
which have been fried crisp in very hot lard
ORANGE PUDDISG.-Onc pint of milk; the Juice
of six oranges and the rind of three; eight eggs;
half cupful Of butter; large cupfu Of granll-
lated sugar; quarter of cupful of powdered
sugar; one Tablespoonful of ground rice paste TO
line the pudding dish. Mix the ground rice with
little Of the cold milk. Put the remainder of the
milk in the double boiler and when il boils stir in
the mixed rice. Stir for i've minutes then add the
butter, and set away to cool. Beat together the
sugar, the yolks of eight eggs and whites of four
Crate the Tlnd and squeeze the juice of the oranges
into this. Stir all into the cooked mixture Have
apndding dish holding about three quarts lined
with paste Pour the preparation into this. and
bake In moderate oven for forty minutes Beat
the remaining four whites Of the eggs TO n still
frOth, and gradually beat in the powdered sugar
Cover the pudding with this. Return to the oven
aud cook ten minutes, leaving the door open Set
away to cool. 1t must be ice cold when served.
PLAIN SPONGE CAKE-Beat the yolks of four
eggs together with two cups of granulated sugar
Stir in gradually one cup OF sifted flour and the