New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-09-13

Dolls again turn the Juice over the toast and put
SIX oysters and clam each slice. A dish formed
OF alternate layers of oysters and boiled macaronl,
seasoned with little pepper, salt and butter and
nhay covered with cracker crumbs is very delicious
quart dish OF this preparation should have cup Of
boiling milk and oyserjuioe turned IL. IL should
then be placed in the until II Is well Drowned Seal
loped oysters are prepared in the same way, with
alternate layers OF crackers instead of masaron In
either case, 1t is pOod plan TO strew bits Of butter
over the top layer TO assist in the browning Some
Southern epicures add a wineglass of madeira to
scalloped oysters but it is doubtful whether wine
ever improves the flavor OF an oyster. On the
trary, many hold that IL absorbs and destroys the
more delicate flavor OF the oyster
Only the best and largest oysters should be
for frying. Dip them, one by one, in flour, then in
beaten egg, season with salt and the merest dash of
cayenne, dip again In powdered buter-cacler and fry
them in boiling hot fat, deep enough to float dough
nut Turn them In frying and cook them in all for
four minutes. Drain them thoroughly lay them for
moment OH coarse brown paper TO absorb any fat
that may cling to them, and serve them at once In
folded napkin hot dish accompanied by quarters
of lemon and waferlke slices Of brown bread dAntily
buttered.
A fancy way to fry oysters is IN a mask of chicken
forcemeat. To make the forcemeat remove the
breast from unoOOked chicken pound IL in mortar
and measure the paste. Add the same quantity of
bread crumbs which have been soaked in Just enough
milk to make them moist Add half teaspoonful Of
fresh butter and two egg yOlks. Mix the whole b.
gether, seasoning with half teaspOonfu Of salt and
saltspoonful of pepper Add two tablespoonful of
cream or little less If the peste is very moist 1t
should be Just thick enough to spread nicely. Put
twenty -four oysters 10 boil In their own Juice; when
they boiled take them up and spread each oyster
on both sides with the forcemeat. Do not spread
it thicker than is needed to make thorough coating
Dip each one In egg-yolk and then in fine slfed
bread crumbs. Put them In a cToQuetbasket and fry
them In boiling hot lard for three minutes.
Broiled oyser are dipped In melted butter seasoned
lightly with salt and pepper and broiled oyster
broiler over clear fire for two minutes each side.
They are especially delicious with maitre d'hotel
sauce: or If yoa prefer a simpler dish, serve them
with fresh, sweet butter and slices of lemon.
an. W. Boston, writes: any cook succeeds
80 well with the accurate recipes gwen In your de-
partment of The Tribune that venture to ask for full
directions for the putting up of branded peaches.
What variety of peach is best What kind Of brandy
Where can VIC find the open-mouthed Jars of clear glass
such as our mothers used l indebted to Your
paper for many valuable suggestions domestic
matters and will be greatly obliged for information
on the above subject"
The old-fashoned way of peelng peaches
for brandylng was to throw a few at a time into
boiling hot Iye removing them s into cold water
and rubbing off the skins with flannel CLOTH which
brought them of smoothly. When the I'VE of clean
wood ashes was used, there objection 10 this
PROCESS as the alka not allowed to penetrate the
skin sufficiently to injure the peach 1t now, how
ever a somewhat risky process, it is difficult 10
Obtain the old fashioned wood-ash I've, and potash
would not DO for this purpose Ii Is better, there
fore no drop the fruit into boiling water for moment
and peel them as dsntily possible with a silver
knife leaving the peaches whole. Select rich, white
peach of the later variety, that is perfectly
firm and free from bruises but perfectly ripe. The
White Heath makes an excellent brandy peach
Weigh the peaches before peeiing them. Mako a
syrup of six pounds of sugar to nine pounds Of fruit
Roll the peaches q few at time in this syrup, TIL
they arc tender enough TO be pierced with straw
then drop them one by one into jars and cover
them with a mixture OF half syrup and one-half
brandy The best brandy for this purpose and the
only brandy that should be used is the white brandy
mt ND especially for fruit and sold by all hrstcass
dealers in fine liquors. 1t takes about two cups Of
LIQUID to cover quart jar OF fruit
one cup OF syrup and one of brandy.
The only place where the delightful wide
rnouthed Jars of our mothers now be obtained Is
probably at bottle manufacturers. With the present
fever for the OF they have generally gone out
of date The lightning" Jars have wider mouths
than tho ordinary glass jar and are therefore quite
convenient for branded peaches.
Striped silk tea-cloths are novelty. Ladies can
easily make these up themselves By buying the striped