New-York tribune., 1884-01-13
NOTES.

English MUrFISs.-One quart of flour one tea
spoonful of salt One-hlrd of cake OF compressed
VtAt: nt-thTd of a Cuplul 0t IquId yeast one
Cupful aud a half of water. Have the water blood
warm Dissolve the yeast in Onc-third OF Il cuplul
Of cold water Add it and the salt to The warm .
water aud gradually str INTO the Hour. Beat the
dough thoroughly; cover, ana let IL lis" III warm
place until IT is spongy abOut five hourS Sprinkle
the bread board with flour. Shape the dough INTO
balls about twice tho size of an egg, and drop them
on The louTcd board. When all the dough has been
shaped, roll the balls into cakes about onr-tiurd of
an inch thick Lay these on warm griddle, which
has been lightly creased and put the griddle on the
back of the stove, where there Is not much heat
When the cakes nave risen htte' Draw me grlddlc
forward and cook them slowly, turning often 10
keep the fiat shape II Will take about twenty
minutes for them to rise on the grddle, and fifteen
to cook. Tear them apart, butter them and serve.
MATKIOTE or CODrISH.-Cut of the head of a
Caif,h Weighing five pounds. Remove bones from
the fish ana fill 1t with dressing made of half "A
pint of oysters, a sCant pint OF bread crumbs,
fourth of teaspoonful OF pepper two tcaspoOntuls
of salt two tabe>pOonfnls of butter half an onion,
an cry and half tablespoonful Ot chopped parsley.
Pace five slices OF pork both under and over the
fish. Boil the bones III pint of water and pour this
around the fish. Bake an hour, and bastc often
with gravy and butter Have II bouquet of herbs
in the corner of the baking pan. Make gravy aud
pour around the fish. Then garnish with fried
smelts.
CnICKrH FILLETs, SAUTE-Fatcn the fllets by
pounding them lightly with the vegetable Inasher.
season with pepper aud salt and dredgo well with
flour. Put III the frying pan one tablespoonful of
butter for each hllct, and when hot pat the hots
in, and cook rather slowly twenty minutes. brown
on both sides. Take up, and keep hot while making
the siucc. If there six iilletS, add two table
spuoufuls of butter 10 that remaining III the fry ing
PAN and when melted stir III one Tablespoonful of
Hour. stir until ii begins to brown slightly then
slowly add and half cupfuls of cold milk,
stirring all the while. Let this boil one minute.
Se9son with salt. pepper, and If yon like little
mustard. Fill the centre of hot dish with green
peas Ur mashed potatoes against which rest the
fllots and pour the sauce around Serve very hot.
SOFT GISGFRyREAD.-Two and % half cups of
flour; One-hah cup of mOlaSses; One-half cup of
brown sugar; lhree-fOurths Of "A cup of lOppered
milk one tcaspoOulul of soda sfted three times
with the flour; one teaspOoulul of ground ginger;
One-halt teaspOOnlul of cinnamon; one tablespoon
fu of butter Mix sugar, butter, moasses and spice
together; set in the oven, or other warm place,
until lukewarm. Then beat hard five minutes until
the contents of the howl are light and foamy put
in milk and soda; beat two minutes longer, and
bake in patty-pans, mutiin-tins, in two large
cards This gingerbread IS best when warm,
althunen il will keep fresh for day or two. Eat
as a dessert with cheese and chocolate
TOMATO OMELETrE FOR SUPpER.-Take equal
parts of sliced onions and tomatoes, pc, ed and freed
from pips, chop them both cOarsely Fry the onions
III butter. When cooked, without being cOlOred.
add the tomatoes, with pepper and salt, and keep
stirring the mixture on the re till It forms sort of
ptG6e. Make plain Omelet in the usual way and
insert this III the fold on dishing it.
To KEEP LEMoSs-When lemons are cheap, it is
prudent TO lay in good store of them as they will
keep well by running fine string through the nib
at the end ahd hanging them up IN dry place,
taking care that they do not touch each other
LEMON PCpDEG.-Three-Quart of n pound Of
grated bread, six ounces of suet, one-quarter Of
pound of moist sugar the peel of lemon grated,
and the juice two eggs, and a little milk 10 miX IT,
Boil three hours
LEMON SHAPE.-Two ounces Of arrowrSot six
of loaf sugar the Juice and rind of Ose lemon
grated mix with pint Of boiling water. When
cold, add the yolks and whites of threr eggs well
beaten, and boil all together well then pour into