New-York tribune., 1884-03-02
UOTSEUOLD NOTES.


SATURDAY SOUP.--COllect all the bones which you
have on hand. beef veal, mutton. or fowl, and boil
together one day. The next morning remove The
fat. and put the soup On to heat. II you have q
ltle cold hash few CrOqueItcs, put them in;and
add saucer full of canned cOrn salt ana pepper to
taste, few slices of onion. half teaSpooniu
Of celery salt. one Cupfu of stcwcd tomato. Boil
eli together and bust before serving put IN few
drops of caramel 10 make il good brown.
EGG SCALLOP.--Cut cold boiled mutton into small
nIcces If Won have none of the drawn butter left
make little stock with the dry bits OF meat and
gTistle. Allow two cups OF meat to one OF gravy.
Butter a small pudding dish. and sprinkle the bot
tom with dry crumbs; pour ON the meat and gravy
seasoned with pepper and salt ana one tcaspoOnlul
of chopped onion; cover the top with dry, bread
crumbs, making the dish not quite full, and having
the top as smooth possible: put little bltS0f but
ter over the crumbs; COVER with plate and bake
about twenty minutes, then take Oh the plate and
break enOngh eggs over the top TO cover the crumbs
and return the oven until the egg are cooked.
BLANoUTTrE OF CHCKEN.-Onc quart of cooked
chicken cut in delicate pieces; one large cuplul OF
white stock. three tablepoOnsfuis OF bntter heap
ing tablespoonful of flour. one teasp0Oniu OF lemon
iulce, one cupful of cream or milk, the yOlks OF
iOur eggs salt, pepper. Put the butter III the sauce
nan and when hot add the flour. Stir until smooth
but not brown. Add the stock, and COOK Two min
utes. then add the seasoning and cream. Aa soon
as this bOils up add the chicken. Cook ten min
utcs. Beat the yolks of the eggs with four table
spOonfuis of milk Stir into the baDquette. Cook
about half minute longer This eau be served III
a rice or potato border III q crousade, OH n hot
dish or with garnSh of toasted or fried bread.
CORx OYsrERS.-Ono cupful of flour, half a cup
fu OF melted butter. three tablespOonfuls Of milk,
two tcaspoonfuls of salt, one-fourth OF tea;
spoonful OF RRpper one "n pRe dour grand nDd
beat well; then add the other ingredients
aud beat rapidly for three minutes. Have fat in
the fTyng-pan 10 the depth OF about TWO inches
When smoking hot put in the batter by the spoon
full Hold the spoon close to the fat and the shape
Of the oyster will be good Fry about i've minutes.
PoTATO BALL, FRIED IN BunER.-Gqt httle
balls from cooked potatoes with a vegetable scoop.
After all the salt has been washed from a
cupful of butter chicken fat will do instcad put
this in small frylng-pan. When hen not put IN IN
fry untila golden brown. Take up drain and
dredge with salt Serve very hot. These
Sssd Ss" can IN BE ssed Out wntsr iT 1S 2S RSIs aas
ana fried IN butter ten minutes. When boiled
potatoes used the part left after the balls have
been cut out will answer for creained or lyonnaise
potatoes; but when potatoes are used, tho part
left should be put into cold water until cooking
time and can be used for mashed or riced potatoes.
BARBTCUTD HAM.-.Cut liberal slices Of cold ham,
and fry in their own fat. When they are done take
out Of the pan. and arrange on hot dlsh Keep
warm while Won add to the gravy teaspOOnful of
made mustard good pinch of pepper, n saltspoOn-
fnl of white sugar aud three tablespO0nfnls Of
vinegar. Mix these well together before stirring
into the gravy; heat all TO a sharp boil pour oyer
the ham. and let i stand covered for minnie be
appetiNng than this dish.
DEvIILED EGGs.-BOil eggs very hard, throw
into cold water, and wnen perfectly cold remove
the shells ana cut III l"o III ne huul". an out
the yOlks and rub smooth with a little melted but
Ter or cream. Salt, cayenne pepper and dry mus
tard to {. ste Fill each followed " hito with this
M xturc place the halves neatly together and wrap
in tissue paper You can make "a salad of thom by
serving lcfturelcaf and egg, stripped OF the paper
covering upon each plate. and pouring o'or them
MayOnussc dressing
LAMB IA MATELoT.-Cut rather thick slices OF
cold lamb, beat one egg, and lay the slices ~ the
beaten egg. Lift the pieces of lamb by ono
from the beaten egg let them drain n mOnlont, aud
then cover each piece with sifiod ornmbs seasoned
with pepper aud salt, and fry III lOt lard.