New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-06-08
HOUSEHOLD NOTES.

Outlets A IA MtLANAISE.-Dlp some nice veal
cul IN melted butter and then dip them IN u
mixture composed of grated Parmesan cheese, dry
bread crumbs and pepper and salt to taste Put
aside for awhile; then dip them IN beaten
mixture. Put them aside for two hour,
then fry. Boil twenty minntesl large hand
full of m4ccaronl-spdghtt IS best-take 10
up in coander, DRAIN and mix with 10 large
piece of fresh butter and sauce composed "
tomato slowly stewed for three or four hours.
strained and stirred up with the y0lk OF an EGG.
Sprinkle grated Pamesan cheese over the mae.
roni lay 1t in the centre Of platter and arrdn-
the outlets around II.
CCuErs WITH MCSHROoMs.-Frv nicely some yea
outlets seasoned with pepper and salt and dressed
with beaten eggand bread crumbs. Cook previously
a made of bits of veal carrot little onion,
some parsley and sweet herbs and pepper and salt
Let these things boil for an hour with pint Of
stock strain, add table spoonful OF butter and ono
of flour 10 thicken. Simmer two dozen fresh
Scns pGd e% drops Of smoG i ac
aud serve platter with the outlets arranged in
a circle around them.
CREAM TOAsT-Let no one presume to set upon
her table milk or cream toast who Is not preparei
TO make moderately expensive dish. rs not
worth while to serve such dish at all unless,
If il good. perfectly cooked Glsh Of
cream toast Is delicious mean ono
IS at once economical and detestable. First, put IA
a double kettle a scant pint of rich mi and a tea
cuptul of cream; let II come to the boiling point
and add large tablespoonful of fresh butter AMI
a heaping tablespoonful of flour or a smaller ono
of arrow root wet in little cream. Season 70 taste
with salt and let 1t boil mp Meanwhile toast light
slices of bread day or two Old Make
it evenly Drowned; if little burned scrape of the
burned particles with a knife. see that the slices
are Of even size, with neatly trimmed edges. Then
put the slices, two at tlme, into the sauce and ~
soon as they soften all througL-lt only
takes a moment - transfer them 10
covered dish kept hot in the oven. Pom
lirtle sauce over each Successive layer. COINS
through the whole operation quickly. Serve the
toast while il is very hot. This Is dish 10 temp
a fasting saint, aud It Is one which II generally
fakes lady to make. The ayera 70 cook Is sure t.
botch It. The sauce should bee of the consistency
of cream. Arrow-root. 1t should be remembered; Y
the most delicate thickening material in the world.
IL Is considerably more expensive than Hour. how
ever.
GERMAN DUNPLINGs.-Iiix quarter of q pint Of
lukewam milk or cream with small cup of fresh
yeast add an ounce OF sugar, two well-beaten
eggs, three ounces of partly melted butter and
pound OF sifted Hour Beat the whole thoroughly
until light and spongy; cover with cloth and
o S the dough Ito on %edonTeG board cur oil egg
sized pieces and lightly roll them into round balis
or OvalS. Leave these on the board ~ rise again.
Put two ounces Of butter in broad, hat stewpau,
with dessert spoonful OF sugar. and milk half an
inch deep. Let this boil take mp the cakes gently
with a slice, and lay them close together IN the
boiling MI x. Cover with I'D and put them IN the
oven tlI the milk IS nearly dried away aud the
dumplngs have yellow ernst Take them care.
fully apart, sift sugar over and serve with any
sweet sauce fruit or syrup.
LEMON MNRNALADE.-Slice the lemons very thin
only taking ont the seeds; add three pintS of colo
water 10 each pound of fruit after beng cut mtg
pieces let II ~ldut twenty uptiNs boll IL UNIV
lender pour into an earthen bowl until the follow
ing day weigh X, and TO every pound O boiled fruit
add l2 pounds of lump sugar, boil the whole to
gether TIL the syrup Jciles and he chips are rather
transparent
SAGo SoUP.-Wash five ounces of sago in warm
water, set il IN saucepan with two quarts Of milk.
and simmer until the sage is thoroughly dissolved;
season with pepper aud salt, and add small cupiul
of cream before serving. Good clear stock is gem
orally used for both aud apoca soup; hut they
are even nicer made with milk.
TAprorA SpTp-MqlN ~ s9rO only tho t4uueH
must be soaked tor AT least half an hour m warn
wafer before being pat into the milk.