New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-11-23
HOUSEHOLD NOTES.

MrNcr The proportions Of materials given be-
low will make enough mnce- 10 last reasonably
large family all winter: pounds lean beef pounds
snet; II pounds chopped apple; quarts elder quarts
brandy; quarts molssses; pounds sugar; POUNDS
raisIns; . pounds Zante currlnts; ounces ctroni
lemons and q oranges; quinccs; liz ounces each Of
allsuicc cloves nutncg and cinnamon; teaspoon
psppcr and salt 10 taste. The beef and suet must he
nut on the range together In the morning and In cold
water aud slowly smmered for many hours, being
skinned ut intervals. Try the suet from time to time
with fork aud when It is thoroughly done take 1t out
and nut it In the cold when the beef Is done let that
also get cold The suct which accumuaes Mt the top OF
the kettle when the cOos should also be added To
the mlnce. Chop the meat and suct together 'ery
finely Put the elder the range In Il convenient kettle
and stew tho apple In that Then mix all together the
meat set and apple. adding the mOasscs, sugar. rislis
,nhonped hnej currants citron uney sliced and the
ounces stewed I'm water un cooked teiucr ahu lheh
chopped. n the punces cannot easily pe ipln" IN
market they may he Omitted, though they adj 10 the
deliccv ~ the ince Then squeeze ont the Juice on te
sies dsso ying them so that they will mix thoroughly
with the ncc. BE sure 10 have penti OF SAY MY az
the ingtepuis well together and the last thing nld the
brandt n IL useless fii an ignorant person FlO has not
adceate taste 10 ATTEMPT 70 MAKE rga ln,e nea i, or
~ TIME and vs. allins one hns o. aothet wntsinF y,
6 w. inishrti the tleyrr hnisekeeVpt mus ~ MY
siirhit n, taate abs ihibWs ~ r3 enbNrh trun ute
% cigf isss,t h ss sh e ~ gIslpai Ave. ss W.
a,br n nN9 Ne tiprith ~ thsii'r y ~ ~ tnl tNe
tNlNhp ~ ~ 'iN N'N9i y Nf''f lNNNf'
,vaf he siiph u Nhi ,Nlsi eNNhth aiir u no Nu ~
WNgn he Npai nn srrl hafe lilN wNihti httH 'r
u,iNpp lN q pNt tsWi sirNeNA'e lHi w q thN f'NN
uuaGnllFb slggapls. Beat Wri ihe Nhlei w iva
ag. au thn fnks VI iuur Ws nlppe nl nNln' 'hr St
of su eg4 ani ali u 81 the egss with 'in sill WN's
IA y dosoos as nunh nno hlur 40 VIII farm Fslhhg SUI
dough kncad this till quite smooth hlfdn lhn p's'o
into small balls, roll them round IN ho hands, lho''' WIN
smooth rollHgpiR roll thom ont very lhin-as 'hin ~
pnsaibe They should bo about a sllo Ut saucer p"l
rather oval Crate vanilla chocolate AMI mix II WIN
sOmo pounded almonds and the yoks Oi Two or lhu'
eggs, ith the whites beaten 10 snow Sf'ah nor pnt
ter over Ga sidels, and then The chocolate az INN '
knifeblado Rol them up. when the shape VIII e aiEu
la tho mid 10 and tapcrng on AT boi ehds. ny H''H
inch apart In baking tin or large stow pan .'' @
been well butterCd cover and bake thcm III lno
When they risen aud beginning To color pour NE
hot milk over, and finish baking very pale nioWh
last thing before putting them III the oven ,,S
have grated chocolate and crushed sugar s'''"
over them.
ALMOND CRlAM-Crush quarter OF pouh" VI S"oo'
almonds till they are reduced to powder, anu pu' 'o
on one side Then break six eggs, ana NIX 'no so'A'
with boiled milk sugar and vanilla rs ior an or'N'y
cream strain the fixture and pour lt into u'sn VINO"
can stand the fire. As the custard begins 10 for
mix the crushed almonds In IL with spoon You must
not mt them In too sOon the powder, nelnS hcay,
would sink To the Leave the custari on the ho
nh quite solid. serve IL cold.