New-York tribune., 1884-12-28
HOUSEHOLD NOTES.

CHEESE sAyDwICHEs.-These are extremely nice and
are very easily made. Take one hardboied egg lib
cheese grated, half teaspoonfnl OF salt, hall
teaspOonfu of pepper. half teaspoonful OF mustard,
half teaspOonfu OF sugar Tablespoonful OF melted
butter and tablespoonful OF vinegar or cold water
Take the yOk OF the and put II into small bowi ana
crumbe II down. put into the butor and mix tsmooth
with spoon, then add the SALT pepper sugar MUSTARD
and the cheese mixing each we'll Then put Ia the table
spoon u OF vinegar which will make the proper thick
IT vinegar Is not relished, then use cold water
instead Spread this between two biscuits pieces OF
oatcake, and could not require better sandwich
Some people will prefer the sandwiches less highly
seasoned IN that case season TO taste.
PorAro PuDDIsG.- Boil aud mash some nice Irish
potatoes season deleatey with salt AMI butter aud
beat into thick batter with two eggs aud slfheeDt
milk Pat at the bottom of baking dish some slices Of
c0ld beef lamb with salt pepper and ittle stock
Jelly add layer " the potato, then layer VI mnal,
aud pat thick layer ~ potato op top Bake to flen
brown
BAatD OuOrs AID f0Iif0fs, Wasb AMI peel soma
good POTATOES aDl pn tbnm lniO slices h Ihrhnrts Ole
penny piece, Ibn quantity NJ p0ai0os must ~ aotsn,
ba decided according ~ ibo DDnbnr ~ pnrAons ~ whom
bry have ~ be served bni n IL safe plan ~ aoy Iva,
~ aynn three poai0oa fOr each poiaon, Ahs' 'bs ~
laoep ara slrnd wnsb them IN iva ~ ihfn wsiors ~
thoroughly olaauaa them, i'eD arrange mem hs"oy On
layers IN bosn stone dish proper fo baking purposes
eprnkla little snli and pepper boiw''n nnb aysf abd
add suncoDt quantity ~ cold water 10 prevent their
burning Place the dish IN very hot oytn-pn Tho top
shelf ~ ~ 10 brown Tho potatoes ~ ~ few minutes
Have ready some niea lop chops leay one Tor each
personl mnhs them intt neat round shape Ny putting
a small shrwef through each, when u, potatoes arc
nicely Drowned remove tho dish from
tho oven. and place the chops on ih' top Aha
little more snt and pepper. and water N required ana
return tho dish 10 cooler part of tho ovsn wheroW
may bo allowed 20 remain untl sufficiently cooheb
which will be IN about thrcepnartcrs OF an hour whem
the upper side ~ tho chops isa nicc crisp brown f"
them over 80 brown the other side also IT, I'D tDo
cooking, the potatocs appear to he geng 100 dry' INV
tic more may be gently poured IN ~ one corne, Ok
the dish only care he taken TO sec that the wser
&, hot this ,imonot cold ~ at nrs The dish In which
the chops and potatoes baked must be as ncacok-
ing n. pos.bc as It has be sent 20 table turning the
poatocs out would OF spoil their appearance.
Those who have never listed this dish have no idea now
dechtfui II is while the chops are baking tho gravy
trps from them amongst the potatoes, rendering tne
| whole most delicious.
| BrlSs BlRrp-soak pint OF white beans over nsn''
ponr on the wntcr IN the morning and bol the beans 10
sal,sd water nn, they are mealy fhen rdt them IN an
enthen pnadng dish ada coec cnpful oi rch cream
ana ,ablespoon ~ sngar and bake IN moders'aa nv
otsn Nnt,l bro~n fhcsc are motc aelcae man 'n'
heans naked Win poiN .,,
bnltS ttftrtA -Wel NAsh the ht,ins ANA soas 'nsm
M e8,a watef tN ants iAt@h them th tendef w I'm =
s,nsh ANeepAN F8f aS6At NNaftsf w sh honti wsn IN
,s9s0yshN a,AiN tAsln apa piSee .Ne ~ tostt w.
t,ds ,ss,s aa sa vieeea Wlsh kse iNN tsts f'ese
p.9 a8Hr ANA hea fe tNsA w ess aAa WsAtfrsrsssa
aud lY tAen w pNtteg w Ne NlsfAA nHpWNv Sr',.
yeyy hpt Nlh sgayl AnaINer Nal w ANlNp WNssN " ~
pyepaye tNem 40 aNaye, aud thea stew 1AeN sNN" ~
uch stoos nka s.ewed swqe.pgeais llay agN sN' NNN
paiuI ao,led aud sared wh parsley aaa NN''S '"''~