New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-10-26
HOUSEHOLD NOTES.

OUTLETS OF CALVES BRAINs.-Soak th(
brains in tcpd sailed water skin and thoroughly cleans
IN plenty OF water throw iniO boiling water and boil ten
minutes, then into cold water 10 harden AMI whiten
them; drain a colantcr. When cold mouli into oval
outlets. egg and bread Them and fry light brown
In plenty OF good boiling Lard drain and hot either
with tomato rOund, err. mushroom sauce
plain white sacc made with milk cream, and Favored
with pinch OF mace. cayenne SALT teaspoonful Of
sherry. and two drops of essence or lemon.
CURRIED LoksrER.-rhop onion and apple very
tine, sprinkle with curry powder and ny
IN butter or good beef dripping until they
can he mashed with wooden spoon; mix a tablespoon
ful OF corstarch with tcacuul OF milk cream, and
stir into the pan mixing all smoothly toaether add milk
until tie consistency Of very thick cream: pat IN te loo-
stcr cut into conyenicnt pieces covering well Win tine
sauce an leu IL get quito hoi Out not poi ser'e'ns
border of rice.
OYSTER PLANT FRIED. Boil your gocd-siAed Oyster
plants whole; when done split each piece H. hall, and
steep them for quarter Of hour In arragon vinegar
with pei per and salt then DRAIN dip them IN batter anu
fry them In bot lard. Serve with fried parsley.
CHEESE TuRyovERs. Make some good pun paste and
roll it to about an eighth of inch IN thickness cutn
IN pieces two inches broad and four place some
small bits OF the PASTE turn over apd eoe
IL. Bake IN a hot oven.
LoB,rER Sour (BiSQrEl. Pick ont all the meat from
lobster pound It IN a with an equal quantity OF
butter until a fine oran c-colOred pulp Is obtained;
this add pepper salt aud grated nutmeg 10 taste take
much brcatlcru abs as there Is lobster pulp SOAK them
stock, then melt piece OF butter ia a saucepan a'sS
mate with 1t Leape tablespoonful OF hour NIX 'ne NV
ser pulp with the hreadcrnmbs, and pn DN,h mto se
saucepan; stir well, AMI add more stocA uhul
ohin.i rather thinner IA consistency than the soup
should he put the saucepan on the nrr, ,l". VIC ons
tents until they thckn and boil then draw on v ,s
aide anJ carefuIv skim of superiuous lat strain Ihe
soup through a hair sieve make II BOILING ho'' al" ''
with small dice OF bread fried N butter ,
CARAMEL PUDDING creme rrnrerste). n"""'"y
loaf sugar TO boil with quarter OF pint "f water auu'
t..o, .laan
pour the syrup IA IT, aud keep turning the oash W ~
hand until the inside is completely coatcd WIN ~
ryrup, which will by that time have set str''" "'
~ eight eggs from the whites. AMI mix oe'' go.
and cncctuall, with one pint OF milk. -Four W."
into the prepared mould laya piece .. asus carr
that the water not over te t"p ni ~ 1.-The
put on the cover and let I, boil gently ol ~. l paN
fire for hour Remove the san'elah, ~" ~ nouA and
aud when the water l. lutte cold take ont we
turn out the pudding very ratninly ~ ~ IN d The
portion ofsthc whites well ~ the yohs \. AZ deli
budding hrcnking ,s avoided hut II will hot W
cate ~ made with yolks alone .,.A.
STUFFED TOMATOES. Chop nne u hand'"' W 80
rooms and bit of white onion couple at st~s"sn
ley and slice of lean ham. Add a ht'e '"i',,t
to taste and pepper aud salt Pat all these Al
into "A saucepan with a lump ~ butter au"
together until quito tender taking care tha' "'' us
burn Put Il hy To- cool aud then NIX WIN INV "a.
brca,lcrimbs aud tho well .l~atcn solAS"
Choose large tomatocs ~ nearly OF the s'' ,,sseoa
s,hl, cut slice from the stalk end oil ea'h,
carefully tho seeds and june; Ill them VII" v,A
which has already been prepared, suew '"'" ,s.mu
hr,ad,rimbs aud some melted batter ANA e'N' mp
"A ouiok oven until they assume ti'h v,S.,a IN bali
some Tomatoes IN hot water. peel thcin GUY ,,s shae
and wn",o the piis. Rnb bahina sn' a,ns each BAN
butter Il we'll. and lay the Tomatoes ia H. h"n
with the following composition: TWO lsts ~ tie rar
one part hans uncy minced. aud. aceorlhs snurr aDa
ley and sweet herbs also finely minecd .'i ~ ounste
salt Put small pcco of butter on ,,'h 49, NV Dne
and bake them quarter OF an hour. iiaNo "a nat bal
round pieces of battered toast; On eaeh OF w.
a tomato. and s,aS y
HAN FOR BRsAkFAsr.- Fried ham ior "' ~, hssS
particularly when the slices are cut INC .,sr nw
and are allowed to soak all night In cup Oh mi
witch tablesp oonfil OF sugar has been ~
soflens the meat and takes out tue oPP''
taste,