New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-07-13
HOUSEHOLD NOTES.


Jam ToAsT.-Cut some soft slices of Vienna bread
a day or two old into any shape or size you please
SO long a. they are not too small. Soak thcsc-bnt
do not let them brpak-in an uuCoOked custard OF
one or two beaten eggs. a small cup of milk aud a
little salt. A little vanilla ana sugar can be added,
if liked. Have ready clean. hot irylng-pan with
some fresh butter. and fry the bread to a line
golden brown. When done arrange round dish,
spreading each piece with any kind OF jam you
prefer. Melt little OF the same Jam
with equal quantities OF sherry and
water. and pour this syrup into
the middle of the dish. Before serving place it in
the oven for n few minutes Prepared IN tins way
this dish is delicious and very much unlike the or
binary German toast.
RIssoIEs-To make rissOles take any kind of
nice cold roast meat chop it fine salt and spice 1t
to taste. Roll tablespoonful i'll very thin pastry
crust and fry quickly III butter or lard
PorAroES-Potatops which are to be served with
roast beef are very nice cooked in this way: Boil
them and when they are done and peeled
warm them up in melted butter sprinkle
with chopped parsley. aud serve in a hot dish.
Duck IN JELLY.-rhIs delicious cold dish for hot
weather is made thus: Boil two calves feet in two
quarts OF water until they fall to pieces from the
bones. The water will be much boiled down.
Strain out the bones and put into the liquid we'll
cleaned duck pair of ducks, spIig of tarragOn
or IA little tarragon vinegar, half lemon, six
cloves. a dozen bruised allspcc, some thyme, salt,
pepper aud a small onion. Pour IN stock enough TO
lust cover the duck cover II close and let II sim
Iner until the meat Will part from the DonesItwo
hours more. Then cut oil the meat IN slices,
stripping all the bones, which may be returned 30
the stcwpan and boiled down longer Taste If the
Jelly be plquant and well favored. Cayenne pep
per lemon iuIce or vinegar may be added. STRAIN
IT through napkin or jelly-bag, and take the fat
oil Put few spoonfuls of the Jelly in rather
shallow mould or deep picdlsh. When the jelly
has set, lay on 1t an ornamental device OF different
colored things such a wreath of hard egg slices,
the WHITE rings and the y0lks separate green
pickles, bect-rOOt, capers etc. Four gently 0v r
these with spoon, some more liquid Jelly, Wait
till this has set firmly then lay on the slices of
meat not too closely packed, ana pour over these
a., f,.lH tnllt at ~ gfa and NaT,shf
then warm the mould for minute over hot water,
aud turn out the jelly An ounce Of pure gelatlne,
dissolved or sOftened in little coId water, Will do
as well as calves feet, and save trouble.
COLD ROAST VEAL IN JELLY.-Take the bones
ont of piece Of the shoulder or leg of veal, and
ma Ike it of an oval form by binding it or with small
skewers. Cut thin slices of raw fat bacon and
lean ham: roll them up separately the size of a
little finger. Make holes in the veal with pointed
stick pepper and salt the rolled ham and bacon.
aud lard the veal alternately with them, making
each hole III the meat you go on. Lay some
rashers o. bacon at the bottom of deep saucepan
with two calves feet cut up. an onion, couple of
carrots salt, pepper, half apnt OF white Rhine wine,
pint of good stock. quarter Of pint of vinegar,
and very little cayenne pepper Lay the veal on
these (; cover the saucepan, and let 1t cook slowly
by the tire, or In the oven, about three hours. Ii
must bc we'll Drowned, but neither dried nor burnt
Let il steam soft then take ltup strain the gravy.
clear il from fat, and add browning or beet-roOt
juice to color it deeper. When the meat is quite
cold. take of it's biHdlng. Remove any fat on the
cold jelly; warm enough of this to coat over the
meat, pouring il over with spoon little at Il
tiinc Cut up the rest of the Jelly into rocky pieces
and lay them on the meat
GRAVY CRrsTS FOR SoUP.-Cut some toasted
cruSts into neat dice; put them in saucepan and
pour over them some strong stock. Leave them to
simmer until they have absorbed all the stock and
are crisp. Put them in the tuTcen when the soup
is ready TO serve and pour II over them.
To WARM Ur CAurIFIOwER-Cut the stems off
a cold boiled caulillower, and when warmed
through on a dish in the oven pour over II one
ounce of hot liquiiied butter mixed with II little
finely grated Parmesan cheese. Put back III oven
and let 1t irzzle; serve very hot.
To Fay CAUIIFLOWER.-Draina and cut into slices
a firm boiled caullllOwer Dip these into a batter
made of a beaten egg and little milk, flour and
salt. Fry unit vi light brown color and serve
with a brown Stuce.
LEMON PUDDING.-For this the crumb only Of
stale bread must be used. Half fill a small aklng
dish with IT, remove u tn basin and pour over 1t
just enough hot milk to make il soft Crate into
this the rlnd of large lemon, add the juice strained
from the pps, sweeten 1t to taste, and mix 1t all
well together. Beat up an egg with AZ much milk
necessary to fill up the dish, pour this over the
bread, mix well, and having buttered the dish.
pour the preparation into IT put little bits of but
ter the top of the pudding and round the edges
of the dish. and bake It for about hour or until
q nice brown color Strew "a little powdered sugar
over the top aud serve This mixture can be baked
within "A crust of paatTy.