New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-05-18
HOUSEHOLD NOTES.

MACARoNI SOUP-Boil together the bones and
stutfing of a roast chicken. aud steak bone, With
half an onion. and bit of red pepper. The next
day take of ali the fat and put the stock on TO
heat. When II boils add salt 10 taste, and two
sticks of macarOni broken IN short bits and soaked
an hour In tepid water. Crate into the soup one
gOOd-sized potato half a small turnip half car
rot. Boil well and add dessertspoonful OF har-
vey's sauce.
FISH IN WHITE SAUcE.-Flake up cold boiled
halibut and set he plate into the steamer that the
fish may heat without drying. Boil the bones and
akin Of the ish with very small piece of red pep
per; bit Of this as large a. kernel OF coffee VIII
make the sauce quite as hot as most people like
ii. Boil this stock down to half pint tblcken
with teaspoonful of butter and one teaspoonful
of flower braided together Add one drop Of ex-
tract of almond; pour this sauce over your halbut'
and stick bits of parsley over It.
BEEF HAsH.-TO cold coraed or roast beef, minced
and freed from gristle and strings, add an equal
quantity of mashed potato Mix well together and
season with pepper and salt. Put into trylng-pan
a large cupful of boiling water, with halt as muen
gravy from which the fat has been skinned, and
teaspoOnful Of made mustard. II you nave 10
gravy substitute sOup-stOck or b cuEtul OF soup
left over from yesterday. Boil up brskiy before
stirring in the chopped moat and potato. loss
and stir until the contents of he pan are bubbnng'
smoking heap. BE careful that the hash is not TOO
stiff. Add more boiling water should the meat ana
potato absorb the liquid too rapidly and do not let
the hash stick to the bottom OF the pan ne cOuh-
try housekeeDer who has plenty of butter can I'M
prove this dish by stirring tablespoonful INTO the
hot water and gravy. Ii she nas neither gravy nor
ing III the boiling water. Serve IN a deep covered
dish.
CABBAGE SALAD.-One small head of white cab
bage sliced fine with u keen knife. ChOpplng
bruises salads of the green kinds. One-haf cup OF
vinegar and the same of boiling milk; one
tablespoonful of butter; beaten egg: one
tablespoonful of white sugar; pepper and salt
TO taste Scad the milk in one saucepan the
vinegar in another Put into the latter, whom not.
the but eT, sugar, pepper, and salt, boil mp once;
and stir in the shred cabbage. Cover closely and
draw TO the side OF the stove where il viii scald
but not boil. Pour the hot milk on the beaten egg.
Return to the fire, ana STIR until 10 begins 70
thicken. Turn the cabbage into bowl pour the
hot lk-and-egg upon it, aud mix thoroughly with
a silver fork. Cover the bowl while the contents
are hot and set away where il will cool suddenly.
Eat cold
M0UIDED MACARONI-Boil half n pound Of
macar0n in saited hot water drain, and let 1t get
cold. Put il when quite stiif IN tray aud chop
fine. add a half cupful of any cold meat
you may happen to have in the house, minced
very fine. Have ready a cupful Of milk, IN which
half minced onion has been sfnmered tenmlnuteS.
then strained out. Add beaten egg, pepper aud
salt to taste teaspOOnfui oi butter oiled IN Ike
quantity of flour: cook one minute and stir gradu-
put in 4 tablespoonful Of grated cheese, pour
the mixture into weIl-g.eased TN
mould with a top (use a TN pail II
yOu have nothing better, set N pot Of boiling
water taking care not TO 5ubmerge 1t entirely and
boil one hour and a half. Dip IN cold water one
minute TO loosen the pudding, and turn out.