New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-11-02


smpelopsis japanese ivy-that prince Of creeper'
that has taken kindly Of late years to our cimate
and makes many house observation-disclosures, too'
and honeysuckles all may be planted then ana IN tho
vegetable garden raspberres and cuTans may De SET
out, and the asparagus bed and fruit trees OF
every kind. Plant what you can. and each one OF
these meaningless little twiss viii be familiar friend
In the yours to come.
There is nothing 81 difficult to overcome as habit
In the matter OF food. There be no more power
full illustration Of this than the fact that In New
York City, where the best beef In the world can DO
obtained barrels Of jerhed beef-the iasso' or an-
dried beef Of south Amerca-are yearly sold at
higher price than good fresh meat commands. This
beef Is purely q mskeshift In tropic lands, where
there is little or no ice, and there Is no other al
tentative than to hang up the meat after an animal
killed and dry 1t In the intense heat Of the tropic
sun. 1t is rapidly cured ny this process. but ac-
qures the foul odor characteristic Of such meat This
beef however, when brought to markets is eagerly
sought for by South American citizens, who prefer II
to make their OLA podricas.
No one who has not enjoyed a genuine Partisan
brioche from "Au Grande Broche' the shop the
Bouevarde Poissoniere, IL said appreciate thor
oughly this dainty bread. There is one English bake
shop in New-York where delicious Bath buns, made
probably from broche paste, are always to be found.
but there is no shop where the Partisan broche can
be found in its simple and most delicious form. a
breakfast bread There several places where very
poor brioche are offered for SALE made OF butter which
is not beyond suspicion The best recipe for this de-
cous French bread is probably that Of Gouiie and.
like all the recipes of the famous chef, 1t certainly
gives the most satisfactory result.
Weigh out pound of four and measure out one
quarter of it, Use for this purpose good pastry nour
rather than bread -four. Dissolve half yeast-cake
in half gill OK warm water. Mix the dissolved yeast
into the -four which has been measured out adding
enough warm water to make batter as stiff as 1t can
be stirred Let this sponge rise till Is double Its
original volume. Now take the remainder OF the
pound of -four make hole in the centre, pour into IL
half a teaspoonful of salt and the same amount OF
sugar dissolved in two tabespoonfuls of water. Add
threequarters of pound of butter, mixing IL In ths
-four with knife; add four beaten eggs and mix the
paste well. very much as you would piece Oh Die
crust Add another egg and mix the paste again. and
then another till in all seven eggs have been added
If the paste is quite firm another egg must be added
II so soft Il spreads more -four must be dredged in
Pour out the sponge the centre Of the paste and mix
the two together thorou Beat 1t till it "cleaves
from" the bowl In which it is mixed, and then put u
in an earthen crock and let 1t stand covered
in very warm place for four hours. or
till IL has doubled in volume. Then turn il
ont on a board and knead 1t as you
fold piecst giving four turns. Return 1t to the
crock and let il rise two hours longer; repeat the
process Of rolling il out and foldiug It, then put II
away in a cold place until you are ready to use IL
II should stand for two hours at least before 1t II
used but it is not injured 1t is made the day before
and left I'm cold place to chill till morning. When
ready to bake the brioche mould them into little round
halls the size OF biscuits and make a depression in
the centre of each, into which second ball. half the
size OF the first is to be pressed Let the moulded
brioche stand covered in warm place for half an
hour then put them in moderately hot oven and
bake them for twenty minutes.
II you wish TO the brtoche in loaf, as 1t Is
sometimes served roll large cupul Of the paste
in circle half an inch in thickness and make hole
in the centre OF the cake Now twist the paste IN.
ward giving the loaf the form OF crown BAKE 10
on a buttered tin for twenty minutes. In summer.
when 1t is difficult make puRpaste. brioche paste
rolled out very thin is good substitute for It,
very delicious Bath bun made from this paste, and
the famous baba and savarn or winecakes OF the
French are also made from IL.
Among inexpensive meats Is there anything moro
delicious than cold pressed cornedbee and Is there
anything more easily spoiled in cookingl The very
best piece of meat for this purpose or for corned
beef hash is the brisket, which costs but 8 cents
pound. 1t is Ear better tha' the rump piece, at II
cents, which, though free from fat and bone, Is TOR
that reason also dry and favorless. piece OF
meat protected by layers of ia, Is always tenderer
better than comparatively without fat selece
a large, nice briske piece and wash 1t well. Put u
into cold water If Il is very salt piece, and bring It
slowly the boiling point Swimming it as soon Is 10
begins TO boil After this let it boil, as Goufs
describes the sowest ebulltion "at the side Of the
pot, IN this slow boiling there is continual rising
of bubbles al the side of the pot, but not In the
centre. II the meat is not very salt-such piece Is
is usually purchased at city meat stalls having been
in corn only for three or four days-it is better to
put it in boiling water and bring it to the boiling
fra nd Sim
the beef is done. piece of corned beef weighing
eight or pounds will require at least FIVE or six
hours slow cooking.
When II is done. skim the pot thoroughly as you
can put the in the press and return 1t to the
liquor to cool and press In the water In which 1t was
boiled The best kind of corned-bcef press Is COM
posed Of two blocks Of WOOD which ughtened BY
means Of a wooden screw. In the absence OF such
press, you can set q gallon crock on the meat and
I'LL 1t with irons being careful, Of course, thar the
edge Of the crock is above the hot liquor and that not
drop OF moisture gets inside OF the crock but this
Door expedent. corned beef press can be purchased
for o5 cents which will answer all purposes AS soon
as the liquor In which the beef Is cooling is stone
cold and the residue Of grease which always Is left,
even after the most careful skimmins Of hot liquid.
has formed in cake top remove the grease and LIN
the press out Of the liquor Take up the corned beef and
remove the bones. If you have not already dore so
when IL put In press Cut the pressed oeei after
trimming of Of the nat into tmn slices ana u
will be found delicious.
The abundance of Californian grapes now in
markets makes the stalls picturesque as the booths
Of an Oriental city. Flaming red Tokay grapes ara
piled side By side with white Muscates and long.
almond shaped black Psran grapes. and are sod ~
low as ten and fifteen cents a pound. This native
fruit bids fair in time TO suppant the sweet Malaga
grape brought from the ocean. There are three
Varieties OF Tokay grapes, the genuine flaming ToSay:
the most brilliant coosed grape that grows, the up.ad
Toxay found in clusters. In which red grapes arc
miyed with green and the wild mountain Tokay
dn brownlsh red and inferior fruit Nearly all black
grapes of which there many varieties from AL
forna are retailed as black Hamburgs. but there
are few Hamburg grapes sold In markets. exceps
those raised In hothouses.
SOME SPOONS BOUGHT IN FOREIGN CITIES.
From The Rrunsbck Me- Telegraph.
a collection OF spoons made By Miss Clemmia