New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-06-15
uOuSFuOID NOTES

HOUSEHOLD
CALVES BRAINs-rhs is q delicate and excel
lent dish for warm weather. Let the brains lie in
cold water an hour CT 80 to whiten them. Then put
them IN st9wpan with ltte Saser niue ME- ee
spoonful of vinegar and little salt and pepper Let
the brains simmer in this liquid for half an hour,
then Law them on a sieve to DRAIN " hen thoroughly
cold cut them in slices, dip them either In butter
or eggs and bread crumbs seasoned with salt ana
pepper and fry them in butter. Serve with caul-
flower dressed with cream sauce
PCDDING SAUCF.-Beat to a white cream cup
Of butter and two cups of powdered sugar. Add,
at time the unOeaten whites OF Two eggs.
Then stir in slowly quarter of cup OF boiling
water beating all the time Set the dish i'll a bowl
OF hot water and stir to froth.
An IXvALIDs DINNER.-Broil daintily tender
French chop and serve It on small ana very H8C
ii pretty little dish, also hot, some tomato
cooked in this way: Peel two large, freSh,. rpe
tomatoes cut up in quarters. and simmer for at
least an hour on the back Of the stove In p0rce-
lain-lned not tin stewpan Let II cook over rather
than under an hour. Add when nearly done ana al
in soft mass, large piece OF the best ana iresnest
butter, pepper and salt TO taste and large hahdiui'
of soda or snowflake waters broken into bits
Then let il cook until the crackers are thoroughly
soft and partly mingled with the tomato. Put IN
no water and before you take IT OIL the stove De
sure that IL is properly and delicOusly seasoned
Another nice way TO serve cnOp
for an invalid is to stew II in its own gravy with
Tablespoonful of stock and small piece OF butter.
Place the chop in a small saucepan on cool corner
of the stove; the meat must be constantly turned
for au hour more, taking care TO nave
the lid on the saucepan to keep the sieatn
in. serve on plate with some dellcate
potato croquettes. and few new carrots sewed
until quite tender in some stock. The breast
OF q cold roast chicken can be warmed up In some
delicate brown gravy and served with some potato
snow aud little caulliiOwer dressed with cream
sauce. An invalid foad should al ways be served
very hot. and should be previously ana perfectly
seasoned. The first moutbfql Ii slightly nat
from lack of seasoning is apt to destroy
ones capricions appetite altogether
FRICANDEAU OF VEAI.-Neatly trim q nice piece
of lief or O
bacon. on one side. Place i'll large stewpan a
LAYER OF slices OF bacon then some carrot oS ana
pepper, salt and spices 10 taste lay the piece OF
veal in the middle and mOisten with about pint
of stock Let the meat stew gently for three or
four hours, basting the top occasionally. Then
STRAIN OIL she gravy. put 1t into small saucepan,
skim oil superluOus tat, add to 1t little butter
mixed smooth with a small quantity OF Hour, and
let the gravy reduce nearly to glaze; pour it over
the meat, the top of which should be previously
Drowned with salamander if necessary, and serve
with border of spinach or soTel, passed through
q sieve, and dressed with butter and pepper and
salt.
DELICIOUS VEAL HAsU-Take some remnants of
roast veal, trim off all Drowned or hardened por-
tions and chop it finely. Fry little chopped onion
In butter; when it is light straw color add
a scant tablespoon OF Hour, niue
chopped parsley, pepper salt and nutmeg TO taste
NIX well add more stock if necessary and let the
mnee gradually get hot by ne SIDE OF the e, IRE g;
egg and the juice OF lemon strained and beaten up
together server with spDets OF bread fried ID but
ter round IT, and three or four poached eggs Oh the
top. This Is a nice little luncheon dish for women
who are apt to like veal.
DREAMED EGGs--Boll six eggs twenty minutes:
Make one pint of cream sauce. Have six slices of
toast on hot dish Put a layer of sauce on each
one and then part of the whites of the eggs cut IN
thin strips; rub part OF the yolks through sieve
on TO the toast. Repeat this and nnish with third
layer Of the sauce. Place in the oven for about
three minutes. Garnish with parsley and serve.
PaINcEss PUDDING--Soak for an hour in a pint
one pint OF boiling water, one pint of WINE the
Juice of four lemons and three large cupfuls of SUI
gar. Beat the whites OF four eggs 10 stiff froth,
aud stir into the jelly when it begins to tblcken.
Pour into a large mould and set IN ice-water. IN a
cool place. When ready 10 serve, turn out as you
would Jelly, only have the pudding in deep dish.
Pour quart of soft custard around it, and serve