New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-11-09
HOUSFHOID NOTES.

MUSHROOM PATTIgs-Prepare your pua. paste as
making oyster patties IN cities is convenient
the freshly baked from good baker and
fectioner Take heaping handful OF button mushrooms,
trim and wash them let them drain and then chop into
small pieces and fry in fresh butter lightly Take little
OF the liquor in which mushrooms have been boiled If
this not at hand. take little weak stock or gravy,
add little four TO thckcn this when thickened add to
the mushrooms. together with salt and pepper,
the juice OF half lemon and, II liked. a
trne Of Cayenne. stir all this together over the fire,
simncring gently and adding Tablespoonful Of
cream I'm tho paste cases Win Win TINS mixture,
dainty little dish and very quickly ana easily pat
gether.
CRYsrAlIzED FRuIr.-Take fine punches of grapes or
slices of dip them III white OF egg beaten TO
stiff froth then dip them into emp OF finely powdered
sugar Lay the fruit on pan with a sheet Of letter
paper between set In cool oven III the icing becomes
frI, and then put on plate In cold place.
CELERY FRIrTERs.-Wash and trim some thick. we'll
shaped celery roots cut Of the tops and make them
all of length and banch them for quarter OF an hour
IN boiling water take them out and throw at
fresidrawn cold water. When quite cold, drain them
WELL and tie lightly together In bundles of four put
small bunch parsley pieces of bacon little salt
and some good stock made OF veal into sewpan lay
the bundles celery and let II stew gently with the lid
until the vegetable Is quite tender; take Il carefully
to prevent breaking drain well then dip each piece In
a batter-recipe for which is appended below. and fry
delicate golden color. on no account let 1t he too dark
serving and send quickly to liable on folded napkin.
BATTER FOR The CELERY fRnTERs.-Put some hour In
earthcn basin, make hole in the centre and add
or yo OF eggs according to the quantity required.
one spoonful OF fresh salad oil and little salt Nix
gently with hand being especially careful to always
turn the batter the direction dropping In cold
by degrees until the batter is slightly thicker than
cream At the moment of using add white OF egg
beaten 10 still frOth This batter Is equally serviceabe
ritters OF kind entremcts where such
necessary which less salt must be used. and
one spOOnfuls OF Cognac added. Another very
ceent method OF making batter for dishes Is to
oistc the Hour with half wine glass OF white wine
best fresh vinegar salt TO taste, and cold milk instead
OF water
PIGEON CUrLETs-Firs gently stew the birds whole. IN
stock them into pieces, egg and breadcrumb them
huving mixed little cayenne, finely chopped thyme and
parsley and lemon peel with the crumbs; with
green peas hcaped the middle Of the dish with dell
mashed potatoes. The stock In which they
stewed should he strained and Drowned. and slightly
thckened with -four and butter and poured round them
STEwED PEARS WITH THICK SYRUP.-Peel and cut them
in halves leaving the stems and scoop out the
Put them into enameled saucepan close together with
the stems uppermost Pour IN sufficient water to which
little wine may be added-say about pint in ALL about
OF sugar, few cloves stick Of cinnamon and
little lemon Juice. The wine that is added should be
port but this lie omitted few drops Of cOchinea or
Cover the sewpan closely to steam gently TIL the fruit is
DONE which viii depend upon the quality OF the fruit.
Then take them out Carefully aud arrange them glass
cish for serving. Now boil down the syrup for two
three minutes, and II still too thin thcken IL with little
aTowroot strain IT, allowing IL 10 get little cool and
then pour the fruit which shonid be aSain based
with the syrup just before being TO table TO give n
fresh, glazed appcarance.-K