New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-01-17

lctVe III up and tho debris OF the sink be carried
down into the pipe with dish cloths and what not and
quickly stop up the pipes. This drain Of the sink
should be permanent fixture. frightened down with
screws and removable only BY the hands OF the
plumber. Another Of trouble at the kitchen
sink comes from pouring the contents Of greasy pots
down the drain Grease is always valuable for some
purpose or other even if IL Is only ht for soapfat
The water in which corned beef mutton and other ea'
has been boiled should be cooled. so that inc
grease top Will iOrm solid cake The sreaso
may then be easily removed, and the liquor beneath
may b. poured down the drain without danger 10 tilc
plumbing The water in which a leg OF mutton Is
boiled should always be utilized FOR soup "heh
greasy dishes and pots and kettles are washed III 'c
sink. abundance OF soda and boiling water shouiu pc
used to kill the grease. Even If all these prccau
tons exercised. il is well to throw strong sou
ton OF boiling hot water and washing soda down the
sink drain once a week. II the sink is kept clean
and dried out after ii is used. even II IL Is iroh' 1t wiz
not grow rusty, such sinks are qu" hNeiS " wv
when not properly cared for. the use Oh hVO'c
ordinary in the care OF any OF ''e ore
or less complicated household machinery brought IN
by the modern methods OF living Will save great
deal OF expense and trouble
Hamburg steak furnishes excellent way TO dispose
Of tough pieces Of beef piece OF the rVuhu Is
usually sold for this purpose, but there Is always
coarse favor to the very best round of bec WHICH the
siron and the ribs OF beef do not have Inc piece vi
beef that ordinarily known the tough END OF Tue
portcrhousc. and which is really weliavored piece
Of beef is tough only because 1t Is cut the wrong
way of the grain, is very excellent minced up into
Hamburg steak As everybody knows, Hamburg
steak Is not steak at all, but mnce Oh meat "o
is usually formed into cakes about the size OF sausage
cakes. A butcher will readily mnce up any cut OF
beef that YOU choose into Hamburg steak All rat
must be rejected and two pounds OF clear lean shou
be minced up for an ordinary amount Of steak when
the meat comes home, add a heapins teaSpoonhi oi
salt half teaspOonfu Of pepper and about teaspoon
full OF onion Juice. The onion juice may b. obtained
by cutting white onion In two and scrapng 1t with
A moderately sharp knife. Mix the seasoning In the
minced meat thoroughly with the hands. turning the
mass again and again to insure It's being evenly sea
soned. Then mould the chopped meat Into cakes about
two and half Inches In diameter and three quarters Oh
an inch thick Bro these cakes on All odinarS grhiroh
fill they are brown on both sides. The fire should
he bright enough To cook them in about five
minutes allowing two and half minutes on clch side
Dish the cakes at once on a rot platter, putting II
little butter on each one. and serve them at once
They shonld be rare inside. The fashionable Saucc to
serve with them IS RUSSIAN sauce favored with
horse radsh Make an ordinary sauce with n
tablespoonful of butter. tablespoonful OF hor
and cup and a half OF milk. Melt the butter. add the
-four stir I'm the milk aid salt pinch of powdered
sugar half satspOonul Of red pepper and three table
spoonfus of fsh grated hoIscradiSh. orserdlsh that
has been soaked In vinegar will not do. Let the
sauce cook for three four minutes and then serve II
al once with the " steak
It IS curious how few really comfortable chairs one
finds In an otherwise well furnished drawing room.
Pretty reception chairs in plenty there are sure 10 be-
enough a half hours call. but