New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-06-22
HOUSEHOLD NOTES.

CHOCOLATE SAUCE.-Ihis Is n sauce much used IN
Europe as an accompaniment 10 various puddlneS
and sponge cake moulds. Crate two ounces o. me
chocolate. and stir il into bali pint OF cream AMI
half pint OF milk till 1t bOls Sc vanilla choc0-
late or boil an inch of vanilla IN the cream while
making it, and as much white sugar as Will SWeeten
it. When it bos. mill II with the yOlls OF four
eggs till it frOths well then return II To the stew
PAN and stir till 1t thickens but do not Ter It Doll
Take il from the lire. Have the whites ol the eggs
whlsked to stif snow, with tablespoonful OF
sftcd sugar Stir this INTO the chocolate without
breaking up the snow entirely.
Picked APPLEs.-Parc peck Of sweet apples.
but leave them whole; take three pounds brown
sugar, two quarts OF vinegar, oue-hat ounce cdcl OF
cinnamon and cloves; mix together. boll part OF
Then lake them out beat the remainder Of the vine
gar and sugar well together. and pour over them.
Seal up in bottles till wantcu
GINGER ALE.-This Is beverage at once healthful
and refreshing in warm weather. lhlnly peel two
large lemons, aud put the rnds INTO an carthern
pan with iuIce, which must have been previously
strained and one quarter pounds OF LOAF sugar,
ounce of bruised ginger ana a quarter "HuCe or
cream of tartar over these pour five quarts of boil
ing water. Let il stand, and when lukewarIn. add
u tablespoonful of brewers Yeast. which must be
dutc!fesh Stir this quickly together short time,
and then leave ii until next day To termcht. Sklm
Oft the Yeast and, having carefully poured the
hquld from the sediment, If may then he bottled
for use. Take care that the corks are good; just
before using put them into boiling water and nay
ing placed them in the bottles, let them hc hrnly
secured with wire. This quantity VIII make rather
more than dozen bottles, and will be ready in two
DAYS Another way. TWO ounces OF Wllolt ginger,
bruised two pounds of loaf sugar the thinly pared
rind and strained Juice of four lemons over tins
pour two gallons of boiling water. When II has
remained until Iukewarm, spread toast with yeast
and put in il. Let It stand all night then bottle &c
of. This quantity Will make about four dozen
bottles.
To CLEAN DECANTERS.-Cut strips of coarse
brown paper, and put good many OF them into the
dccanter TO be cleaned with clear cold water. Tea
leaves can be used IN the same way.
QUENELLEs OF NFAI.-Take the skin off pound
mi D a. al a. a
stewpan u gill of water pinch OF salt, ana small
piece of butter; when boiling stir IN a. much Hour
a. will form paste; when II Is smooth put Il away
to get cold, then take half the quantity of batter
that YOU have of veal, and half the quantity OF
paste You have of butter; put the paste INTO a
mortar. pound it well. then add the butter. pound
it. then add the veal; pound 1t well tor ten min
utcs add one whole egg the yolks OF three eggs,
salt pepper a little grated nutmeg: work well
together, pass through wire sieve, stir IN half q
gill of cream, shape the quenellcs with two table
spoons place them IN 4 well-buttered frying-pan,
and pour over them sufficient boiling water saltcdl
to cover the quene!lcs. Leave them 10 pUach Tor
ten minutes, then drain them carefully on cloth,
arrange on a dish and serve with rich brown gravy
or with tomato or mushroom sauce.
HoICHPoTCH.-Pare away the fat from a mod
eratelv sized neck of mutton, cut Oh the scrag end
and put il INTO a soup pot, with a dozen or moro
young onions, a quart of old green peas, measured
after shellng: four young carrots sliced two tuT-
nips, bunch of sweet herbs, and II teaNpOontul of
salt. Should there be uO young onions, use two
large ones sliced; and, although not 50 good, II
may lie made emitting the peas when they are not
in Stew all gently by the fire in three
quarts of water for three hours; during this timo
cut the rest of the neck INTO chops cut quite short
and the short bones IN pieces of two three
together at the end of the three hours, take the
meat from the soup, and pass the soup through
coarse sieve, rubbing the vegetables through il INTO
the soup again. Put it back into the soup-pot with
the chops and short bones and let all stew together
for three quarters of an hour, when add about
pint of young green peas the white part OF "A large
caulllower broken INTO sprigs, nd two or three
yonng ettuccs, cut into quarters these last Ia bs
added rather later than the Others, lettuceS tao
but II short time To cook. by the time these vcge-
tables are well done the hOtChpOtch will be ready.
and should be sent To table ut Although gem
orally considered a soup hOtchpOtch is in reality
more of stew; anyway, 1t Is certainly a very sub
stantlal dlsh and Il most excellent one; hut thOs4
WHO partake OF 1t Will not care for very mach bo
sides
MELONS fro PREsERvE.)-M Medium sized melons arc
better than very large ones FOR preserving and thew
should not he oycrripc. Peel them and press tho
juice from the pulp and seeds, which should 10
taken from the melons with silver spoon. Wash
the melons after this. and add the water in which
they have been washed to the oiCe obtained from
the pulp and seeds The melons should be cut
lcngthwise into eight pieces. if possible using
silver knife allow them To soak day aud night in
cold water with little salt and vinegar, IN the pro-
portion of II teaspoOntul OF salt aud two OF whlto
VINEGAR to half a gallon of water, throwing "A clean
cloth over during the time To keep out the dust.
In the meantime prepare a syrup with the juice
from the pnlp and seeds. boiling pound of good
Loaf sugar for hitcen minutes To every half pint of
the uicc and then letting II stand 10 become cold.
After the pieces of melons have soaked for twenty
four hOurS-CaIe being tahcn tnat they nave been
quito under the water all the time-place them in
preserving pan and add the cold syrup prepared;
set il the fire. and, after II comes to the boil let
| IL simmer for about quarter of an hour skimming
il during the time then remove the slices OF melon
into bowl taking care not Ia break thcm and pour
the syrup over them. For three successive days
pour of the syrup, give it boil up and pour II over
| again the third day place the slices of melon in
| wdc-mouthed bottles, adding some bruised ginger
to each fill the bottles with the hot syrup let them
remain until cold, and then tie tightly down with
| bladder.