New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-06-29
HOUSEHOLD NOTES.

Delicious CHOcO-C REAMs.-Take liz Cills Of
cold water and mix with it . ounces of Bermuda
srrowroot and IL Unnces of pulverIzed sugar. STIR
up smoothly and boil about ten minutes, stirring
al the time. Take of the fire and STIR MI htte
cool put in a few drops of vanilla extract and CON
tinue 10 stir until It creams. Then roll INTO niue
balls and put aside. Cut up some UeSt
vanilla chocolate into bits ana melt over Team 'cah
put on dish over boiling teakettle. Put III 20
water When the cream balls are thoroughly c"fi
roll them one bv one ~ the Melted chocolate aIlu
put them on a huttered plate - cool fari OF Jne
cream II desired can be mixed with grated cocoa
nut OF with chopped almonds or piStachio nuts
Apple JFLLY-Take red-skinned apples, wipe
clean and cut into quarters hut do not peel them.
10 each pound Of fruit put three plnts OF cola Wd'
bring 10 boil then boil rapidly tor thirty MN
utes strain. and to every pint OF juice allow QUE
pound Of leaf sugar, return 10 tne pau anu Hs"H"
boil rapidly for thirty minutes
CocoANUT DROPs-Scrape or crate two or more
eocoanuts weigh and add an equal amount OF pow
dcred sugar Beat the whites OF TWO or tnTee tEEs
=, a fr,,th and keep adding IL, and De1tng II III
with the cOc0anut and sugar, until II forms Fa'r
soft hut thick paste. sc wooden SPOON Ioi 80,
ing it, Drop SMALL portions oil thls paste upon "d4
Y,t,.r and bake them 10 a slow oven; tney sHouIii
be a pale cream color. When done. ireaK away an
the wafer paper excepting that wnich a9AeTes - oLo
coke-: let them remain until cold ana Ihey arr
then ready for use.
CocoANrT CANDY.-Piace in an earthen piphln
pound ot best loaf sugar cut as loi taoiT WIN
breakfast cupful of cold spring wafer; Leu II ~
main lutil the sugar Il dissolved, ana heD set on
n clear fire t. boil for about five minutes, OF rather
more As the scum rises caretnilN Sklh IL away
nntii re sugar looks quite white and thea ana
then ,tr INTO il a quarter Of pound OF kfaIeu CO.
cOanut taking care that II Is nee iiosn ou.'
Aim .et il on the fira and with wooden spoon
etir y continuously until n rises quite up m the
pipkin then AT once spread II out on WeI-LIie'i
sheets Of wuting-pape winch sn9'tu oe " -
before the tire before putting tue - IL, NE
Them: The paste should be rather more Ihtn M
an inch thick Let il remain In tins way uhtl
nearly but not quite cold, when tle paper hluoV
r.r,oyyed and In can then he cut up INTO slllal
souares Let Il get thoroughly dry DeIore sI"Iiu-
IN in tin boxes foruse. II Is an improvement 10 \
II a slightly pink color by adding rev drops ol
.ochiuell fo the sugar lust before putlLg III 10
cocoauut Some people CRATE us ana sP'ed" ga. ~
ont 10 dry for day or Two oeIoIe IL - "'''' wi
candy. ,;,.
SceANR1FD EGGs.-Tbis is a nice breakfast dlSh
for a hot summer morning. Feel lalet
firm. ir,sh tomato ana ehoR dnI,co up 2~hiie
ouio: put into q hot saucepan Wlth plenty Oh lC7h
bntfpr aud pepper and salt 70 taste SIT on lhg uIt
IL nour in four weli-beaten fresh eggs
and SIR quickly until the eggs are merry
set serve Quickly 81 sd a no. ;n butter.
srrtFrp FGGs.-This is also good breakfast
ash Cut some hard-boiled eggs IN max; taAe o,
- yclk and mash II smoothly WITH an tdt 4..~n-
80 ri rated ham little chopped parsley P'pp.I
,S $40 10 taste and small lump OF Ir-Sh p"ll.I'
Tin the cup-lIke whites OF w 80
with this mixture, pour !, tbe oven Sarve
Nifb c"ch haif-egg placed on neat square Oh pre'"
nicely lred IA butter q ~
In and set one teaspOonful each; one PM
s1nr cream Make smooth batter Win n n, NJ a.
I'd milk. ard beat TIL frothy and 2nt. NeIt tn
ana a. nile warm water and add 10 the batter.
Heat the griddle and grease well wth butte
- faffer u spooufu's well apart GA the grIu,'Ie
-, .Le cakes l@gIl 10 bubble or buster a, 3'Tl'
mn earb quickly with "A gyiddle spadf auq , JIG
-. cher side aud serve IN Datcne9 Oh hO' p4''''
Cp.p,u Pr-FFs.-Graham Soar. one ana a nan
cnns. .IfIed flour one emp; sugar, Two te1'PooN.
- salt half A teaspoonfui new mhik' i've cup
60. three Nix salt and hour; ada "a" liilN, ~
heat smooth; frOth the y0iks oI tue * @ n - &
9rn,o ,be wbites; cream the butter AMI ana the ~
md then the batter Bake m bqttered stone"hhr nt
Ts or caiDots from thirty 10 terry II lnIles' uui
ipnot Keen II en- in Tie oven after they nave wen
mad over the cups. Serve AZ o1ce - lhey eg a.
- BAKING powder or soda should ueNeI "
- f,r : heSe fght delicate break tast CAKES
MEtoNs lANOTHER wAYl-Pare the melons aitd
~ mo thirl< slices. make a syrup with one l"uhu
~ sn0ar 10 every pint of water. boil aud SKIM VIE
ali Gear then put IN the melon ana non loi az
si,,tes. take I'd the slices carefully and set away
Ill fbc next day. when gam bon 3hd skim OF ~
sn,,urities from the o. put IN the melon hgall
. 1mPuil. ~ IN ~ ear then carefully pour
a., mn lass lars The action of the light - sad u
~ ibtet Iii fruits exposed IN glass Jars therefore
syben storing ID is well TO cover thess