New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-11-06

Il harden first

aud pepper to the clarified Jelly. Let II harden first
| then melt little as you wish 20 use It.
simpler sspic Jelly which Is not as good. is made
with pint OF nch. clear consomme. heated boiling
hot and poured half package OF gelatne which
has been soaking IN half cup Of cold water for two
hours. Add half rli of Madeira wine and salt and
| pepper for seasoning.
| Caulifowsr is now In market in abundance In
order this vegetable In perfection 1t must be
plunged into q Itera amount OF cold water, gradually
brought to the boiling point, and boiled steadily Tor
at least Thirty minutes after 1t begins TO boil NO
| cauliaower plunged into boiling water Will be 81
white and delicate In eavOr one pat In cold wafer
and brought 70 the boiling point There Is something
strong Ia taullhower there IS In all the cabbage
| tribe which requires that they should be cooked III
cold water first b!anched after cooking In the case
Of the cauGower Il Is SO delicate and apt to break
into pieces that II is better TO put IL In cold water
| snd cook Il In this way than to plunge II IN cola
water after 1t Is cooked. BE careful that every part
| OF the caulih0wer Is under water wHie CONNIE Us
every part that Is exposed IL apt TO turn DARK "he
the caulfower has been boiling about ten minutes add
a handful OF salt. French cook, ADD also sometimes
| aDes poonfn Of butter aud saspOonful OF pepper
The butter seems to American tastes an eA'fa'a
| gance. II may make the vegetable more paia'ao-'
but there Is hardly difference enough 10 pay tut
putting this amount OF butter into the boiling water
one OF the most delicious ways OF serving ooneu
cdulnOWef Is In liOIanOalSP shuCf iH"ue" ~ - -
cellent In a simple white cream sauce Put she-u
onion II bay leaf and six peppercorns Into sauce
| pan 10 make "A Hollsndsise sauce. Add TWO 'soe'
spoonfnls Of butter As soon II Is melted ana De-
II Is brown stir In two tabespoonius OF hour' anu
pour In gradually three cups OF white stock Auu
a half tesspoonful Of grated nutmeg. tesspoohi"'
" salt and cook the sauce slowly for thlrS minutes
stirring II repeatedly. Al the end OF this time peat
the yols OF three eggs with the juice OF half lemon
nsat of thp hot with the eggs, tHtn
A little more and TINS gradually incorporate theh
vith the whole Rub the sauce through a fine pnree
sieve fine wire strainer as soon as the eggs are
| added. II must not boil after you begin to add the
eggs. After straniIS II add tcaspoontni Of butter
and use It at once Cold canliGower makes most
delicious salad II IL made exactly like a salad OF
string beans and Il served. Ike the s'nngbeah aiaa
with a French dressing OF oil and vinegar.
The subject Of gruels Is not fully understood, yet
these are the most valuable foods for the invalid
The average cook understand ostmeal cruel alone Dv
his term vet there many other varieties OF ms
food A barley cruel made 10y boiling two table
,uoDnfus Of barley Ia quart OF water "r TWO hou'H
I'll IL i reduced nehalf. 3 nutritious ana eXct-h'
food which nav b. swretenNd and Favored 10 the
taste delicious rice cruel may u" msur ny "u"'"s
4 table. pO0ufn OF rec % tree cups O DOhl"e WHIT
When II has cooked for threeqlarters oi an nou''
, cnp Of milk Is added, with a teaspoohiuI u s''
:. nd /
stain N. Cruel through PURGE selve pressing
t,rorrh al the rice that Will 60. Let the erlel Don
On for five minutes AFTER II Is strained Adu sugar
and nutmeg " the taste Serve II with niue s"eS
of brown oas' Though this l. very paiatab'e e''e
# IS not AS fall Of nOurshmeni a. barley cruel
bat II is valuable 10 persons suffering 'ro" lh''S'
diseases who cannot take heavier food.
One hears a great deal now days about 'hppf"'
Aole- and "shcraon furniture. and people use 'n'
terms glilly enough. although comparatively ~" r''''
knov win, they are talking about. or what mas gwen
I, oo.,.. f. tb.se particular STYLES. Thomas emp
raal..s work marked an epoch In furniture Just IL
Josiah w-dawood caused by his enthusiastic ana paueh'
| Islors the wsl.knovn revival In china. THESE t"o
men who have done much for the household 'aSle q"
tho world were contemporaries. sheraton was "lSo
wei. known cabinet maker Of the e'gherht" o'"'"S
and his sork-or rather the STYLES that are aScilb"
IN LIn-arr lust now quite as fashionable US TIE mp
n.nda- furniture Of which We have heard 50 much lor