New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-11-13


into the oven. dredee a little powdered sugar over
them and let them bake In a very slow oven for twenty
minutes. when they should be an even golden COLOR
The quantities given will make about hundred smau
macaroons. Let the macarOons cool on the paper
after taking them from the oven II there Is any
difficulty In detaching them from the paper lay the
paper over q wet towel spread out on the table, IL
you do not like the flavor OF bitter almond you may
sweet almond instead In this rule but they are not
good We gve this recipe by the special request Of
" A Constant Reader"
The trouble and labor OF making macaroons are too
much for n woman's hands. the pounding OF IN
paste requires the strength OF man. AS macaroom
may be purchased at so low price md OF such excel
lent quality at any OF the large bakeshops, It y
superhuous task to undertake making them In a home
Kitchen. Even II lives In the country, they may
be easily ordered from any near city.
The back Of plano which is now generally exposed
to the front Of the room, Is ugly object which must
DO concealed by some method Of drapery 1t Is to DO
regretted that manufacturers do finish OF the bacn
of their upright pianos In manner which will render
them less unsghtly objects. Every lover Of music
knows that great deal Of the quality Of the voice 10
lost in singing against WALL and for this reason 1t IL
yery desirable that the back Of the piano should face
The open part of the room.
simple decorative curtain strung a rod Is good
arrangement. Where It is not desirable 10 Use Q
curtain the top Of the plano only may be draped and
a u
is rather awkward way Of solving this problem and
some arrangement Of q curtain on a crane or rod. II
much more desirable.
The delights Of French pie do not pre-
clude our making q pie In the Ohfashioned way,
| characteristic OF the good housewives Of New
England Let the crust be rich and tender. Rou
Il ont very thin. FIJI 1t with luscious peaches,
well sweetened. Heap the peaches In the centre
Of the pie leaving a vacant space around the edge
tho f,ic 10 hnil into
butter about the size OF wanuts Put on the upper
ernst fuIlng II on very carefully 10 allow for the
shrinking OF the paste. Let the edgc OF the lower
crust be dampcned with water or the white OF an
egg, so that the two will adhere firmly together.
DO not press them together with fork, as this u
apt to make the crust heavy. Bake the PIE IN
very hot After 1t is cooked twenty minutes
turn of the dampers a little, so as TO prevent any
danger OF browning and cook thirty minutes moro.
Pastry requires the hottest kind OF Oven an oven
at first which would burn the crust II allowed TO
continue during the Whole cooking at the same heat
1t Is useless for a woman to attempt to make pun
paste at home unless she understands Thoroughly
the use OF her stove dampers. so that she can de-
pend upon them every time. The moment your
peach pie taken from the oven. dust 1t with sugar
and set II away to be served as soon ms II Is coo'
The crust should be BRUSHED over with the white
OF an egg before II IS cooked, to insure glossy
/, surface, should you desire It. An ordinary nat
brush kept for the purpose (the kind painters use)
serves very well FOR eggbrush. 1t Is very mucn
better 10 q brush than q knife or anything else
| for eggng pastry croQuettes Or any dish re-
| quiring to be coated in this way.
Most housekeepers have at Il mes been compelled
to welcome the unexpected guest. What inward mis-
vings the hostess experiences on such occasions she
alone knows. II 1t Is in the country 10 may be that
the butcher seldom that way and at his Pc
riodlc visits she must the whole supply for her
family for half week. The cook In the kitchen may
be In perturbed state IN hourly danger OF CIV
Ing warning Yet 1t is the business OF the hostess 70
be mistress OF herself though China fan. She has
still rise to the occasion and welcome her guest as
cordially II all Were we'll
great deal can be done with very little In the
house, II few canned goods kept In the house
| for such emergencies. For simple soup that may
| be made hours warning nothing is better than
OF cream OF onions We will take It for granted
that some stock Is on hand. But II not simple water
| may take It's place. To make this SOUP cook two
large onions frying pan in two tablespoonfuls Of
| butter TIL they slightly brown. Add table
spoonful OF four and moisen the whole with quart
| OF white stock. Let the stock and onions, simmer
together for about fifteen minutes Strain the whole
through a sieve and serve II with cupfnl OF croutone
| OF dried bread fried 10 a golden brown in butter.
box of croutons already dried should be In every
house They should be cut IN round, square or any
fancy shapes, about the size OF pennies They should
be cut from soft bread and dried I'm slow oven OF
| gone, and stored away In boxes for emergencies
IL there IS any cold beef or any other cold meat in
| the house Of any kind you may make very accept
able stew with the aid OF can OF tomatoes an onion
and little macaroni Fry the onion In butter until
It is a nice brown. Add a heapng teaspoonful Of
-four every tablespoonful OF butter and stir in the
tomatoes. Let all stew til the tomatoes are done.
Add q cup OF macaroni, which has been cooked sep
arately and the cold beef other meat cut In small
pieces II there Is any bone with the meat II should
be sewed with the tomatoes, but removed from the
stew before the pieces Of meat are put In The gravy
accompnn wing the meat II added will make the stew
richer and better Do not cook the meat In the stew
over three four minuesmerely enough to heat It
through not 10 cook II. 1t has already been cooked,
and will DO merely toughened You may garnish this
dish with potato chips IL you wish to give It air Of
the town.
Fruit fritters are very easily made and are
novelty to many people, and the matenals-fruit.
milk eggs and aour-shoud certainly 70 always Oh
hand easily obtaInabe in the most remote dis
ricts in the country. II there is meat in the house
except ham, few slices OF IT, cut thin and broiled
| over a sharp fire for about three minutes each
side will be acceptable to the most fastldious diner.
II II IS cured ham and served with daintness.
| Even al omelct with a mince OF ham frizzled for
three four minutes IN butter before 1t Is mixed
with the will be very acceptable as luncheon
to tired guest II served with the best Of bread
| and butter and good coffee.
| Wheat and Indian meal make a coarse. wholesome
bread which has q peasan; pastoral flavor This
old fashioned bread used 10 be common enough, but 1t
Is mr~y seen now. when the majority Of households
| depend wholly on fine boed wheat for their bread
| Sweet white bread Is undoubtedly the best de-
pendcnceT for general use, but II Is foolish not to
vary the bill OF fare by Introducing occasionally some
the various coarse sweet bread made OF unbolted
-four, wheat and indian; bolted rye -four
and uuboted rye and Indian. eift into o pan
for wheat and indian bread, four quarts OF Indian
| meal stir IN enough boiling water 10 make very
stlh batter, still enough to hold a spoon upright.
Let the batter cool till 1t is bloodwarm. then STIR In
two quarts Of sed wheat -four. tablespoonful Of
salt and two spoonuls Of molasses. Finally add
La hraad