New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-04-13
HOUSEHOLD NOTES.

Con Az FRoMAGR One cupful of cold boiled
mararoni cut in short bits, emp of cold boiled
cod mixed with it; put in bnttered DISH law li'tle
bits of butter over it, season with sal and pepper
moistcn with cold drawn butter, II ynu have It if
net use mi k, cover with fine crn nb' and sQnnk o
two tabIeSpoonfuls of grated cheese on top. Bake
until brown.
BrrF C>K"s.-Chop some beef that is rare, with
little fat la on or ham, season with pepper, sail,
and a little onion, mix well. and form into small
cakes. Fry them light brown and serve with a
good gravy made OF soup stock thickened with
Drowned Hour.
CHAR ST OK Ala FRA%CAISE.-This soup which
is the result of keeping stockp0t always going.
generally made in an rarthcnwar pot, or in we'll
timed St0ckpO. u mp your SOUP meat into small
! pieces, crash the bones, put IN az MANY pntS
Of water as there are pounds OF beet, iayor with
salt place the trr: when ii bOlls, skim, and add
! carrots, turInpS pIrNnip4. bouquet Of parsley
Laurel leaf. two heads of cloves brrlled onion. and
a ump of sugar Sim ncr for seven hours; II the
soup is required I" he extra good fowl can be
bGIcd in IT. but if 30, no sugar will be required.
! Cl, ar OF all grease and pass through fanny.
IT W D APPLES WITH RICE.-Scoop out the
| cores and peel tine rus-et apples, and stew
them III fled sugar. Boil some rice in milk with
q III ch of SALT few strips OF lemon peel and sugar
| enough to swecteu il. Leave on the fire unit the
rice is quite soft and has absorbed nearly ali the
mix remove the lemon peel and place IN dish,
| arrange the stewrd apples on the rice and put Ill
| the oven until 1t is of pretty golden color
JAM PCFFs.-Cut ont some pun paste with
large round lin cut r, scoop out tine centre of half
the rounds and fill them with JAM cover with the
remaining halves: after mOlstenng the edges Of
the past, with little water, glaze with Wrapped
yoll egg, and bair: when cooked, sprinkle the
ptils with powdered sugar, ana EldZc la the oven
OF with salama der.
GRE. AprNEs or BEEF.-Cut two pounds of The
undercut of either the slroIn or the runp of beef
into neat outlets about the third of an inch thick
lard them with thin strips of bacon, and pat them
into a ste Wpah with small pee of bnttcr, lightly
sprnkiIng the upper sdr win pepper ana SAT-.
frvIue point, for fifteen minutes, then turn them
on the o,hor side, when lightly pepper and ,,il,
and allow the grenadines to cook for another hf-
teen minutes. Have ready halI pint OF rlcn,
Favored. thick gravy of II good brown color; place
the grenadines un Il dah, pouring the gravy slowly
them. The disn may be made to look very
pretty by little gsrnlsh of sprlgs of ulIhower,
or any vegetable III season, and after these arc
hoi ed and drained from the water, tnoy must be
tossed in a stewpan with little bntter.
STEAM ANp POTATO s.-rhe undercut nf the sir
oin is the best part OF beef from which
to cut your steaks; cut INTO pieces
inch tlartcr, sprinkle with salt aud pepper, broil
over quick ire turn hen half done: ana take of
the gridlron directly the gravy begins TO drip.
serve the steaks on IL very hot dish with lump Of
fresh butter placed on each. Garllsh with fred
POTATOES Maitrc d'hotel butter anchoyy butter,
pickled cabbage, ghcrkins, olives, p.cked water
cress OF Madeira sauce can be handed with tins
dish.
OLD-P.sHlOXED Chick: y ol-PIE.-Cut the
chicken as for fricassec. Chop quarter pound uf
fat salt pork and wtiIt cover the bottom Of n wide
m0uthed, ratncr shallow pot Next LAY III the pieces
of chicken; sprinkle with minced onion, and just
a
cult crust petty short. stew one hour and half
then brown 10y holding q Tcd-hOt shower close to
the crust, have stOYe-COyer thar hts the
pot heat this very hot aud at 1t on leaving IL five
minutes 50, the pos being drawn To The side OF the
slave. where IL Will DC hot without boiling. Now,
ft tie crust out with fork and cake urncr, and
cover TO keep warm Iake ON the chicken and set
over boi ing water. Add little boiling water To
the gravy, tnIcken with a tablespoonful of Drowned
-four with pepper salt aud parsley, aud boli
one minute. Lien pat IN squares or strips pie
crust, cook gently ten minutes; arrange the chicken
ON a hat disl, Law tine dump4Ings on It, pour the
gray over them. end cover with crust.
IFHo> JRLIY-rwO cupluls of sugar. one Of
lemon Juice, one quart of boiling water, one cupful
Of cold water, a box of gciatue. Soak he geltine
i'm the cod water for two hours. Pour the boiling
wafer on IT, add the sugar and lemon juice, STRAIN
turon gh IA pkn, mould ana harden.
OLlVE SrUFrtNU.-If poultry - intended 10 be
eaten cold 81 lii II with olives, without removing
,e stones The flavor will be de iciOus and in
deed The OdOr a. well.
ECPs Az CAtE.-Boil threc-quartero Of pint of
mix TIL it is Icuuced 10 haif the Quantity. Then
adj quarter OF pound Of powdered coffee.
Iet il simmer for half an nour, and then press tho
mixture through u very fne EieYe. IncOr-
WIN IL the yOlks of three eggs, and
three whole eggs. Pass IL again through the sieve,
beat the cream little and pour II intO six small
cake-mOuids which have previously been well but
tered. Have saucepan rea ly containing boiling
water. Take Ii OH the hre and place the mou,ds in
IT; allow the cream 10 settle. and turn the mOulds
upside down on lle dish the gufS al cafe 10 DO
served on. Lift the mounds carefully on their con-
tents add 10 tho latter sauce made OF good coffee,
| we'll sweeteRcd, and serve quite h0a