New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-01-20
unrSEHOLD NOTES.

Rolled CHICKEN AID R'CE.-Clcan wash and
stutf a fu-grOwn fowl Is for roasting, ana sew IL
up Snugly III piece OF clean, Whl'S M"'4u'to Hcl-
ting. Have ready pot OF stddIIsInot 4uIc
bOilng-water, pat IN the ipWl ana htluG 10 Il
steady, but not violent boil, Allow IN c0oklng
twelve minutes 10 the DOl IAN an houF pcIole
il l. done, take Gus cup OF the liquor, skim, ana
STRAIN il into tin pail, and season we Have
ready cup Of rice, which has been
soaked two hours aud boiled ten miu-
minutes then drained. Put II into the broth In the
pail set in a saucepan of boiling water AMI sumner
slowly until the nee is SOFT shaking IRON
time To tme but never stirring. IT should soak up
all the broth. When done STIR III with FORK It tea
spoonful OF butter and the same OF minced parsley
Beat one egg light and str n the same Way, COOK
one minute and take from the fire. VIM the
chicken is DONE undo the netting, make a iiattened
mound of the rice. aud lay the fowl on top. serve
Int send around boat OF drawn buJtcr with II,
using for il another cupful Oi liquor 't3l,tu ted-
spoonful of butter, a tablespoonful OF npnr, SAT-
pepper. and if possible a beaten egg; Boiit"Om NM
MES IN old fowl may be made tender by putting
il on i'm cold water and cooking very slowly hitcen
minutes 10 the pound. Ot course tne ploJh VIII DC
used for next days soup
SuWED EGG~-Boil five or six eggs ten minutes.
aud throw them into cold water until they are per
fccJly cold. Then peel ana cut cIoo3"ise III atices
with a sharp knife. Have on the fire in frying
pan a cUpfui ui sOup-StOck or gravy, IN Whlch nan
an onion has been SteWcd i've minutes, then taken
ont The gravy should have been strained, ana
seasoned with pepper aud salt. When IL comes u"
a boil heat in Is tin plate teaSpoouiul OF butter;
roll each slice OF egg III IT, coat II with noul ana
lay gently in the hymg-Ptl. SET me pan ~ 'iie
side of the stove to do tins, then remove
10 a warmer spot, but do not allow tue
pravv To boil again, merely Ia simmer round
fbc c}res Leave the eggs thus five inmates. Line
"A fiat dish with very CTsply toasted bread, dippcd
IN saltod boiling water and buitered Lay the
sliced cqgS on thls and pour on the gravy lhS is
a nice breakfast dish Choppedp parsley improves IT,
R1cFCrooUrTTEs One cupful o. raw rice: one raw
egg well beaten; one teaNpo0niul OF sugar ana ne
same of melted butter; very niue nutmeg; SAT
Boil the nee and let it get perfectly cCid-not only
cool but STA. Beat up with the egg, the butter,
salt lHl nutmeg Work tins mixture INTO me rice,
stirring ana beating until al the ingredients are IL
corporated in the paste, and me Jumps ru1oeu OUT
Make with tlOdred hands. INTO oblong rolls, about
three inches in length and bali an men IN diameteI
Coat these thickly with Hon, and set them III
cold place until needed. IrY-a few at Il tnnc-lh
hot lard or dripping. 70 ling them over a, they be-
ON 10 brown to preserve their shape. As each is
faL an from The fat put into hot cOindcT TO drain
and dry. Eat vegetable. But they make a
good aftcr-incat course eaten with powdered sugar
OF sweet sauce.
Crf,u prFFs.-Onc-har pound % butter; three
fonrtbs hound of prepared flour; SIX eggs; two
cuus of warm water. Sur the Dutler In'9
the y, warm sS %S'erj BOIL sci w& SsG' it "' bos put
in the four: cook minute, stirring
constantly. Turn into deep dish t. cool Brai
rho e0rs Iipbt-yolkS and whites separate y-dHd
whip INTO cooled paste. the hltes last. Drop IN
p1eat spoonIus upon but cred paper not so near az
TO touch run into each 0ther; BAKE 1uout an 9I
minutes in u quick oven until they are OF d goIdeN
brown.
SARDINE TOAsT.-Take some saTdlnes, carefully
skin and bone them lay them on slices OF DuttSrcu
toast with few drops Of lemon Juice ana put tie1
into the oven WIN Duttefcu paper oNeI 10 eC'
quite hot. Serve at once.
CANDIRD LEMON PEEL-Cut the lemons into
quarters lengthwise, remove the juicy part, ana
fhruy the peels into strong salt and water, TO soak
in n Cor about six days The brine should DC strong
enough 10 float an egg. At The end of the time take
them from the salt and water, and throw them INTO
cold water, where they should remain 1or an hour;
remove them from this, and place them i'll a copper
preservmg-pan with as much fresh cold water as
viii cover them and let them bon until iil.e s3l
r. II thev are done with silver fork; If IL viii go
in easily tine, nave boiled long enough Iiaee them
ON n large hair sieve 10 dram the water from lheH
and ,ur,ng he time make syrup ia the proportion
81 = nound of loaf SUI ar 10 a quart Of waters let
them boil together until forming a TIM syrup ia
which boil the pees for about hall an hour OF uhlI
they look clear. some more sugar husi ii NV GI
boied with only lust as much water as IL VIII absorb
there must be enough of this made 10 Just cover me
peels when they arc put into II. Again DOH 'AeiA'