New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-01-06
Cream Of Rice Soup.
Smells fried.
F1llct OF Eeef Ia Hoandaise. Mashed Potatoes.
Spinach Celery.
Partridge Pie.
Lettuce NayOuuaise
Chocolate Whips. CAKE.
Fruit
Coffee.
HOUSEHOLD NOTES.


| FIMET or BEEF A LA HOLIANDAISE.-Trim and
cut the short iillet into slices about half an incl
thick. Season these well with salt, and then lay ii
! pan with six tablespoonfnls of butter inst warn
enough to be oily. Squeeze the juice of quarter 81
| a lemon over them Let them stand one hour; theI
dup lightly IN Hour, place IN the double broiler, AND
cook for SIX minutes over very bright fire. Have
| mound OF mashed potatoes IN the centre Of Il hot
! dish, and rest the slices against this Pour Hot
| landaisc sauce around. GHrlsh with parsley.
! CHICKEN CHAUD tRoID.-Skin two chickens. and
cut IN small pieces a. for serving. Wash and put
! them IN Il stew-pan with enough white stock Il
cover and one large onion, a Glove, hall blade al
mace. bouquet OF sweet herbs, and half a table
spoonful Of salt. Let this come to boil then skim
carefully, and set back where il will simmer for one
hour. Take up the chicken and set he stew pan
where the stock will boil rapidly Put three table
spOOnluiS OF butter III "a hNIngpan, and when IL
nets stir in two tabcspOOutulS of flour, and cook
until smooth but not brown. Stir this into the
stock, Of which there must be not more than pint
add four tabespOOnfuls of glaze and boil up once.
Taste to if seasoned enough; if it is not add
more salt and pepper. Now add half cuPiul of
cream, ana let boil up once more Have the chicken
in deep dish. Pour this sauce on IL and set away
10 cool At serving time have large slices of cold
boiled sweet potatoes fried in butter till n golden
brown, handsomely arranged on warm dish. On
them place the chicken, which must be very cold.
On each piece OF the meat put Il small tcaSpoonful
of Tartar-sauce Heap the potatoes around the
edge of the dish, garnish with parsley, and serve
POTATOES IL CAsEs-Bake potatoes of equal size.
and when done and still hot, cut oil a small piece
from each potato scoop out carefully the inside,
leaving the skin unbrOkcn; mash tie potato well,
seasoning 1t with plenty Of butter pepper and salt
return 1t with a spoon TO the potato skim allowing
ii 10 protrudo about an inch above the skin. When
enough skins are filled, use fork knife to make
rough the potato which projects above the skin !;
put all INTO the oven minute to col or the tops. 1t
IL better perhaps. To color them with salalnander
They VIII have the appearance OF baked potatoes
burst open.
LITTLE Boys PoRRIDGE-Two hcaping table
sPoonfu!s of Indian meal and like quantity of
Honr; one cup of boiling water; two cups of hot
milk; one teaspoOnful OF salt. Wet up flour and
meal with little cold wafer and stir into the boil
ing water Salt to taste aud cook steadily half an
hour III tin vessel set in pot of hot water stirring
often. Then beat IN the milk gradually, working
out all the clOts OF paste. and cook ten minutes
longer. Eat with milk and sugar.
CHOCOLATE WnPs.-One quart of milk: one
(ounce, square of Bakers chocolate; one generous
half Cupiul of sugar six eggs; ltte salt. ScrHpe
the chocolate hue and put i IN small irylng-pan
with two tabcspoOufuls of the sugar and one of
boiling water. When dissolved, add II 10 pint and
a half of the milk, which should be hot in the
double boiler Beat the eggs and the remainder Of
the sugar together. add the cold milk and stir into
the boiling milk. Stir constantly until il begins to
thicken. Add the salt and set away TO cool. Sea-
son one pint of cream with two tabIespoonfus Of
sugar and half a teaspOOnfu of vanilla extract.
Whip to II stil froth. When the custard is cold
half I'LL the glasses with It and heap whipped
dish with the whipped cream on top.
CORN MEAL MUFFINs.-Warm milk, one pint
-four one cup sugar, one tablespoonful; salt one |
ieaspooninl; compressed yeast one cake. Mix we'll
iHu dtu ChouEl toLh Iutdl ~ Hldhc ilin batter.
Set 20 rise night. In the morning add one tea |
spoonful of soda dissolved in warm water and one
pne of melted butter. Bake in muffin tins. These !
yeast mullins do not Like those made with soda get
heavy when cold.
RICE WAEFLEs.-Boed rice, one cup; egas. |
hrcc; butter one ounce; sour milk, two cups; salt
and soda, one teaspoonful each. Stir the rice To |
separate the grains well add the butter creained
and the eggs trothed dissolve the soda stir into
he milk: add 20 the mixture with flour enough To |
make q batter rather thick heat the waffle irons
md rub well with butter NIL threo-g quarters only
,nd bake carefully
RAISED WAFFLEs.-Sifted flour one quart: salt. |
,le tcaspoOnful; WARM milk Que pint aud a half; !