New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-05-01

which have been thoroughly dried and sitcd Fry the
croquettes In fat hot enough to cook n douGhnnt.
Nost OF he cr0qneue baskets In the stores are i7'heI
small for Use. II is desirable to have rather broad
pot Tor frying and frame OF wire TO fit In 1t when
should hold ut least SIX croqucttcs without their
touching.
Lobster Is especially nice served zen croquctte.'
For this purpose melt ,easpoonal Of butter and add
teaspooninl OF Hour but do not let the IolN becho
brown Md gradually cup and half OF veal stocR'
Throw In little spray OF celery. BIT OF bay'ieai
and Glove and two sprays o, parsley minced. Add
a Gill OF the liquor around a can OF mushrooms; then
strain IT, Put dozen mushrooms. minced fine, WITH
pound and a half OF minced lobster and strain the
sauce You have prepared over them. Let The prep
araiiOn boil slowly for ten minutes. FIJI half dozen
porcelain cOQuileS silver shells with IL al the end
Of this time, Put few bits OF butter over the top oil
each shell and sprinkle teaspOonful OF breadcrimbs
over all. Place the shells in a very hot oven for
rom five 10 ten minutes to become dantily brown
and serve. These coquilles very nice and look
very pretty laid on folded napkin, II they are baked
In simple scaop shells. which may he purchased at
FIVE cents each.
curious trouble which develops in furniture
sometimes Is the presence OF n worm gnnwing III
the wood. The same. trouble NAV occur In closet
built In a house. in any wood. The best
remedy for this trouble l. TO paint the furniture ana
shelves with solution Of colocynth. This can prob
ably be obtained from druggist. IL Is the pulp
OF the Bitter cucumber, and is exceedingly acid To
the taste. though not poisonous. except when taken
in excessive quantities II this cannot be obtained.
get preparation Of quassia, which housckeepcr
tells will be equally useful. This trouble does
not arise from surfaces which are finished with
coating OF vamish polish The worm gets into
the wood from some under surface OF the furniture
which is left unfinished and 1t Is to these surfaces
that the remedv should be applied. 1t. NAV be put
on with ordinary paint brush. being careful to
touch every portion OF the undressed wood corrc-
spondent wrote not long that she had valuable
bedscad in which she could hear ticking noise.
which was undoubtedly caused by a worm In the wood
A ouenelle IS very dainty addition TO chicken
soup, may be properly served in consomme, and Is
served IN PURGE of beans, when II Is made or
veal. For the benefit OF inexperienced honsckeepers
who do not know exactly what quenelle is we Will
say that II Is preparation OF forcemeat formed In
a ball OF oval or obong shape this Is poached In
stock (Which Is merely sImmcrng at the side OF the
pot. not boiling and Is then added to n soup. Que
neles for soup should not be larger than BABY
olive, and are sometimes no larger than peas que
nelles rs large tablespoon and shaped In oval
form often used gnrnish to entrees and ragouts
The simplest rule for chicken quenelc calls for two
raw chicken breasts. minced fine md pounded in
mortar til they are paste The whites of two eggs
then added, half teaspoonful OF salt. pinch OF
pepper and quarter OF cup OF cream Mix nll these
ingredients thoroughly together and rub the whole
through coarse sieve. Let the mixture COOL then
form in little balls. This makes a very delicate que
nellie. richer forcemeat IN which veal is substituted
for chicken breasts Is the well known Godivaux. Mncc
fine pound OF veal suct. Add taaspoonful Of salt
and pound the mixture 10 n paste. Add two eggs
while pounding. Stir tablespoonful Of butter In three
quarters OF cup OF boiling milk add this 10 the paste
and pound again. The milk should be cool when added
TO the forcemeat. When the mixture Is quite cold.
add two eggs. put the whole through Sieve and
for Quenellcs OF any kind.
In spite OF their fine Russian name. kromeshes
are nothing more than meat friti"r. Make n mncc
Of any pieces Of cold fowl Of veal that you have
In the house. To every cup Of minco add quarter
OF a cup Of mushrooms cut fine and II convenient.
tablespoonful OF minced ham or tongue. Season
thoroughly with salt and pepper. and prepare u
veioute sauce TO mdstcn II. Melt n tablespoonful
OF butter with two tabcspoonfils Of four and when
they are we'll frohed add three cups OF strong white
stock Add two sprays OF parsley. half bayleaf.
two cloves and "A dozen mushrooms. The cannch
mushrooms win do as well rs fresh for this purpose
Cook the sauce for about ten minutes. stirring II
carefully. Then set II back where II Will mery
simmer for rbout an hour. This Is good sauc" Ia
mos,en mlnce FOR croluctcs. coqnllcs. nssoles or
any preparation OF meat or fowl To pint Of
minced meat and mushrooms IL will be necessary to
Use ree-qnarters OF n cup Of this Heat the
mInce over the fire and let II cook. for about i've
minutes Then add the yolls OF two eggs. Cut
layers OF fat bacon as thin as you can. ana wrap
spoonful OF the mncc In piece Of the bacon. secur
inc them firmly By n little wooden skcwcr. Dip each
one in frtter batter and fry them three minutes IN
v6ry hot lard single oyster Is sometimes wrapped
IN the LAYER OF bacon and cooked In this way 'ts
krorncskic This dish Of oyster and bacon l. better
known In ngand BY the picturesque name OF "ahSei'
on horseback
The sweeping o! the ceilings Is one Of the tcrror'
OF housekeeping days. The Ions brushes OF hnir
which come for this purpose are not easy To pro
cure and are often heavy for women To WELD Win
case The Japaues" broom "ith bamboo handle
Is feather like I'm weight and especially useful for re-
moving dust from hooks and crannies. Like nll the
household utensils Of the japanese. 1t Is cxcechisN
picturesque, but the less useful for that Iho
brush part IS composed o. vegetable fibre which Is
q