New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-12-21
unIrsEIInIn NOTES


CHEESE RICE Boil nirely the grains win he de.
tncu enough rice 20 All pint mould when done. Dis-
sulvp half an ~ -elatne IN little niilk. While
the trp "a st hot put IN oincc o butter AMI srne
sucat AMI vanilla rs taste WHEN y gets cold Adj We
qeailnp ani half pint ~ whipped cream Pm "
,erli aN her Az WITH cream % preserved 'fiit
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water
MUFTOSBTTEs Cut from leg 81 muitan soos about
half an inch thick CA each slice lay spoonful OF stuh
Ing made with bread crumbs beaten egg butter salt,
pepper marjoram and summer sayOry Roll up tha
slices pinning with little skewers or small wooden
tooth picks keep the dressing in Put little butter
and water in baking pan with the muttOnettes and
cook In hot threequarters Of hour Basic Often
and when done theken the gravy. poor the meat
garnish with parsley. and serve on hot platter
soUFFIE OF CHEsrSUTs.-After having sheed sixty
chestnuts boil them in milk till tender then thoroughly
drain them till quite dry. when rub them through q
sieve Melt two and a half OF fresh butter I'm
saucepan, which put two DESSERT poonfus OF -four
Cook IL for few minutes. then pour In rather
quarter OF pint Of cream slightly reduce this mixture
by boiling gently Add SIX ounces or powered sugar
partly vanlled then the chestnut puree Work this all
well. putting in little by little whole egg and tho
yols twelve strain this mixture and add the ready
whipped whites of eight eggs. Let It be cooked In
soufle-dsh and sprinkle over 10 the momenbcfOre going
table powdered chocolate or yanilled sugar.
sToLLE.-Ths is a famous German Christmas roll. and
very nice Mix 2Oz. OF dry yeast with half pint Of
warm milk and isib of -four. Set this TO rise Take
9b Of -four LIB Of sugar four eggs, OF bitter Ne
4 1T. al. 4 rt. -
lemon little salt and milk enough 20 work these into
a dough. Add TO this the light sponge dough- and mix
both well Add l2b OF softened butter 2lb Of stoned
raisns b. OF currants, o. OF sweet almonds cut In
slices and the OF candied peel Knead the whole.
cover and it to rise. When light four the PASTE
board turn the cake out. and mould it into long roll.
Lay it on fat baking-.n cut with knife two Sits
all along the rof inch deep so that the threo
divisions the top equal in width. Set it % rise.
Bake it moderate oven When done rub it over with
butter and sugar over when cold.
BABA-IIave ready H. OF fine hOur passed through
sieve o. % rasins Otone,b. OF currants eight
eggs o. pounded sugar. fresh butter, glass
of brandy. OF German yeast Dissolve the yeast in
half pint OF tepd milk. strain IT, and mix in il good
handful OF the flour; work lightly with the hand into
ghtsoft dough- which is called the sponge, put il into
deep stewpan basin. leave it in place rise
put the remainder Of the hOur slab pastry board
m heap make hollow space IN the centre break tho
sgs into H. add good pinch Of SALT and pour the butter
u.t warm 10 the eggs work all lightly together.
isng the fingers Of both hands raising the hands up and
Town. so az % beat the air into the paste when whiskng
he white Of eggs this should be done just before tho
sponge ready. then mix in the sponge in tho same light
ray and lastly add the rest Of the Ingredients i the
whole into large well-buttered mould and put 10 IN
warm place free from draught until 1t IS nicely risen
,ake from one and half To two hours in moderate
veu serve hot with either red currant Jelly apple
ely, melted with a little brandy, IN a sauceboat