New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-04-27
uOIrSFUOID NOTES.

VrAr CREAM SOVP-BOil the remnants of a roast
of veal until the meat falls from the bones. STRAIN
and cool The next day put To boil. with a slice
OF onion and One-thrd OF cuptul OF =" Ice. Let
1t simmer slowly for an hour. Add SAT- ana pepper
10 taste Just before serving add one cuDfu OF rlch
milk OF cream If you have II, heated ia separate
dish
SALMON GRArfY-One coffee cup Of cold boiled
salmon pulled into fakes with a fork; mix with
this one-half cup OF cold drawn outtcr pepPeI anu
salt; TIL with the mixture the little eArth-n dishes
that come for cooking eggs sur le plat cover with
line bread crumbs, and brown IN the oven.
ZepuYRs.-Heat two cupfuls of boiled homlnv.
adding sufficient water to make II thln enough 10
pour Add IA piece OF butter aS large a. an English
walnut and a little salt. Have ready iron gem
pans heated very bot, and wei huttered. ftIl
these with the hOnluy, and bake nall an h0ur IN a
hot oven.
RRourp PoTAroEs-Cut cold boiled potatoes in
slices a third of an inch thick. them IN melted
butter aud tine bread crumbs. Place IN the double
broler and broI over a nre mat IS nor 100 not.
aruish with parsley, and serve on not diSh; or,
sen son with salt and pepper, toast IlI deIlcate
brown arrange on hot dish, and season With Dd.-
TEL
OYSTER CEoov ErrE-.-flalf a pint of raw oysters.
La.f pint OF cooked veal, one hrapng table
spoonful OF butter, three taDiespooniuis
OF cracker crumbs, the yOlks OF two eggs. one
tablespoonful 81 ONION Juice. Chop the ySlctS "hd
veal very iine The crackers II oyster iIqtor.
and then mix all tine ingredients, ana shape, D,p
IN X ana roll Ia cracker crumbs aud my a. USUAL
he butter should be s0iteued before the mixIug.
ROAST HAM.-Soak the ham FOR twelve hours IN
water; place il In "A deep Dish OF eartheuwarc paL
and s1aA tor tweuty-iour hours IN white VINE. sea-
SOued with sliced onions, carrots. parsley, laurel
leaves and thyme cover the pan with cioth. and
press o. tAe I'D very tight 60 prevent TIE ar get
tlnp IN. Roast the ham. and basic with the vine
i'm which II was soakC,. ~ hen done, dish IT up on
puIce OF spinach.
FLEMISH SAUCE-Cut cuplui of the red part IT
a carrot INTO very small dice. COFr Win Ool.'hS
', ater and simmer one hour. Tut three table,
snoontuIs of butter two OF flour slice of carrot.
an anon cut tine: a blade of mace and twenty
r-corus ia y saucepan. Stir over the hIe puo
minnie and add TWO cuptus OF stock. Sinue.
emily nail an houT. Add cuPtul OF cream. boil
nm once ana STRAIN. Now add the cooked aIrot,
one tablespoonful OF chopped parsley. two o.
chopped cucumber pickles. and, If you Ike. one Il
grated horse-radish. Taste 10 see If salt enough.
CocoANUr CUoTARD.-Mske a good boiled custarti,
flavor with one tcaspOOnfui of bitter alGOud
essence. CRATE coco4nut, and when
to custard is quite cold lt should bo
poured when warm INTO a glass bowl .trew The
oocOanut Oh top. Sift white sugar over this.
Nut CAKE.-Two eggs one-haf cup of butter /:
one cup of sugar One-halt cup OF cold wstof ono
and one-half cup Of prepared flour: one eupmi OF
nut kernels freed from bits of shol and rolled IN
| -four IL almond. are used. bisnch them lot them
get cold and cut small with sharp KNIFE. White
or English walnuts must be cut each into several
pieces Mix as with cup cake. tho water taking
the place of milk and the nuts going IN last bAAs
| In small tins OF IN one loaf In . steady oSeA