New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-03-30
HOUSEHOLD NOTES.

MUTToN BRorH.-Take the fat from the liquor
in which your leg of mutton has boiled. Add pep
per, and little salt, bearing In mind that mutton
will not bear as much salt as beef or veal half a
cup of raw rice and half an onion. Boil all togeth-
half an hour. This is delicious broth, and very
easily dlgeSted.
ScMLorED CoD.-Buttera earthenware pudding
dish and place in il neat fakes of The cold fish with
any of the gelatne which is left; line the bottom
of the dish and then pour over 1t any OF the sauce
or melted butter that you may have. Sprinkle
Of fish aud sauce until the dish Is full Cover the
top with fine bread crumbs, put bits Of butter over
it, and bake twenty minutes.
FISH ToAsT-Tal<e cold boiled fish of any kind
pick it into flakes and heat III enough milk 10 mos
len II add bit Of butter, and season WI pepper
and salt. When II Is hot pour 1t on slices Oh but
tered toast, and garnish with hard-boued eggs cut
in slices.
OYSTER SALAD.-One pint Of celery, one quart OF
ovste g. one-thrd of a cupful of mayonnaise dress
ing three tablespOonfuls of vinegar, one of oil.
halfa teaspOOnful of salt One-elghth of teaspoon
full of pepper, one tablesp 1Onfu OF lemon juice.
Let the oysters to boil in their own liquor.
Skim wen and dram. Season them with the OIL.
salt pepper, and lemon juice. When cold, put IN
the ice chest for at least two hours. Scrape ana
wash the whitest and tenderest part OF the celery
and with a sharp knife, cut In very thin slices Put
| IN bowl with large lump Of ice, and set III the
ice chest until serving time. When ready 70 serve,
drain tine celery, and mix with the oysters and half
of the dressing Arrange III the dish. pour the re-
mainder of the dressing over, and garniSh with
white celery leaves.
SCRAMBLED EGGS WITH SHAD ROEs.-When you
have shad for dinner scald the rOes ten minutes In
boiling water sated drain, throw into cold water,
leave them there three minutes wipe dry, and set
i'm cold place until next day. whenever you wish
TO use them Cut them across into pieces an inch OF
more wide roll them III flour and Try TO q line
brown. Scramble dish OF eggs; pie the roes In
the centre of heated platter, and dispose the eggs
in sort of hedge all round them. A very nice
breakfast or lunch dish.
EGGS or IOAsT-Six eggs; one cupfnl drawn
butter-drawn in milk; slices OF stale bread,
toasted and buttered chopped paisley pepper and
salt. Heat a cupfUl of milk 10 scaidIng mix IN a
large teaspoonful of butter teaspoonIuI OF hour
wei with cold water and rubbed smooth, and stir
until il is As thick as custard. Add chopped pars-
lev pepper and salt to taste All this should he done
i'm a tin vessel set in boiling water, and over
I the ire Have ready the toast mot forgetting TO
pare the crust from each lice before ii is toasted.
+ but ,rcd, and laid in close rows upon hot dIsn.
! pr tablespc ,hful Of not water on each piece
O.. a. 5.,, eggs very light and STIR fast INTO the
tsA butter until they ar. rich yellow sauce
$40: & stiK enough to stand alone. Heap upon the
/ toast and send h to table.
/ LEMON PuDDING.-TEree eggs; one scant rup Of
sugar; two hbers' tablespoonful of corn starch
4 one lemon Juice an0 rind two tups Of milk one
| heaping teaspoonful of butter. Scald the milk
and stir tire c0rn-staroh WEI mp II four teaspoon
| fuls of cold water. COok-stirring all the time
/ until Il thlckens well add the butter, and SCI
! aside until perfectly cold. Then beat the egg,
| light. add the sugar he lemon lilce and grated
peel. and whip IN, great spoonful AT tlme' tn'
/ = tened corn-starch milk. Bake IN 4 bnttsrec
! din, md eat cold.
| Vow 70 Cook LEG OF VENISoN.-Thls recipe
! contributed by the chez s. II. Agneau, was commu
nisated to him by the cook OF the Prince Of ales
Take your leg of venIson leave all the lat aud skil
o. and rub il well with glass Of good sherry ant
brandy mixed. Their sprinkle few pmches o
| marioram over IL. Take some coarse Graham hou
| and mix II with water. making II into good stu
dough- Roll il OUT and envelop the leg Of venisoI
so as TO seal il up then roast II on spit or IN goo
| hot oven for three hours. The dough must b.
about no inches thick. Outside the dough rol
some paper we'll CREASED TO prevent tie dough iron
| burning When don, and ready TO serve take
hammer and knock the dough (which will be bake
| hard OF the yenisOn. The aroma from the yeniSo
will be something grand, and the juices that vii
flow from the first cut will be the sauce that no ep
cure will say nav to.
DEMON CAKE.-One cupfuI of butter, one of saga
one Of noasses, two eggs, four and one-fourth cup