New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-07-27
HOUSEHOLD NOTES.

HOMINY FOR BEEAKFAsr.-To cook so sn,hss
dish as pearl homnv for breakfast would seem to
need no particularly OF instruction, put that this
is not the case is proved by the half raw. watery
and lumpy stuff that IS often brought to tallo
under the name of hOmny. In the first place, to
cook hominy deliciOusy milk must be used--there
Is 10 possibility OF making II really good with
water only Put INTO n china bowl the night be-
fore an teacupful Of h0mlny, and pour upon il
enough cold water just to cover IT. Cover II up and
next morning pour INTO farlna kettle plnt0f
rich milk aud tablespoonful of salt, Fifteen mir.
utes boiling will cook IL sufficiently, but half an
hour i'll make 1t elter As it is In double ket-
tie there will be danger of burning, and IL needs
spoon. If you have plenty of cream lit
tie will improve IT, and small bit of fresh
butter does not come anss. Eat with cream and
sugar or butter aud sugar Il IL very nice with
sort-boued egg incorporated with ITS melting
fred Between hominy cooked thus aud h0mlny
boiled In water there ~ great difference. No
breakfast cereal should be cooked m anything
but double farna kettle; small ones of block
tin nice for the purpose. These kct les Obyiato
constant tendance IN stirring, and so make break
fast dish of tins hcathful Nnd one of he easiest
to provide and one Of the hardest fora cook To spoil.
so long as she follows these simple directions
PtCNIC S,NpwICnrs,-Cut thin slices from
tender, cold roast leg Of lamb Lay the slices to.
gether and cut them INTO very smHl bits. Lay
them on thin slices of fresh bread and butteri
spread the corresponding slice with thick mint
sauce and pat thctwo together.
BOXED AHlNkFN FOR iItNliN. l1out TWO iulNh-
cus lay upon the table and spread first with layer
of boiled tongue in slice. then with nicely seasoned
veal t0rccmoat. aud lastly with slices of hrollcd
ham. Roll each mp firmly, tie round with tape and
simmer on the back ot the stove IN a deep saucepan
with the chicken bones, some herbs. onion. carrot
etc, for Hayorlng, and enough water 10 cover
When tender take ont tho chicken,
and let the well seasoned gravy simmer longer
until reduced 10 pint then add TO II m ounce Of
dissolved pcutiue and when the gravy l. nearly
set INTO Jelly pour II over the chickens. lheso
must have been previously unbound aud nj INTO
shape. GamIsh the platter with parsley pslss aud
sliced lemon.
A MrAr PoRcurrNr.-Milcc together. not quite
10 n pulp "a couple oi pounds of uncoo.rd bc"i, add
half IT'S weight of pork, tat aud lean. season tho
mincc well with salt. pepper, minced sialot or
Glove of garlic "A little nutmeg, aud either nan an
ounce of dissolved gcldtiuo Or TWO Wel.heaich eggs,
NiN all thoroughly, form smooth oval shape aud
lard il like plrcupluc. Have "A good piece of put-
ter hot i'm stewpan, in which lay the meat, and let
il brown nicely on all sides; an hour VIII do H.
Servo II with gravy. II for cold dish, pour over
il some rich brown glazing. The taste of this dish
il better than It's name.
DELICIOUS FEUIT PUpD'NG.-l.in Inc mould win
slices of sponge-cakc, then put in LAYER 81 irht
straw berries raspbcrricS, blacberries, currans OK
rll pineapple torn into bltS-ricl tart ripe uult
is best. Put over this aver OF hot eI'tard, tlcg
another layer of cake and anOt her of fruit ana OF
custard until the mould Is Iull. Put away 70 sot
cold and firm and serve when turned
out of the mould with sugar ana cream
For the custard hiring to boiling point III
farina kettle pint of milk. Add an ounce anu
half of dissolved gelatne. TIE yolks OF lour *.
and four ounces of sugar. When the custard ~:
thickeued-bc sure II doesn't curdle-take II on lns
fire and stir in half pint of cream and the Iuee"
q lemon.