New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-03-15

into the warm honey as much -four possible
Then cover and set in a COOL dry place for four
weeks. At the expiration Of that time turn 'he
dough on TO a wel-houred board Make holes IN
the dough- and in these put equal paris OF TWO
spoonfuls Of cinnamon. spoonful Of cloves. one
eighth mound OF soda dissolved in rose water isoI
and double like piecrust until these are well WORKED
in and the dough Is soft and can be pulled length
wise Make into loaves of size 10 suit your fancy
Bake in a moderate oven. To know II 1t is done
press the finger on top OF the cake Nheh thc CAhe
is baked enough the finger will leave no mark
Remove and glaze with an egg beaten In milk
The FTamands are excellent cooks and economical
as we'll This is the way they cook beef. and Amer-
cans Will find 'Ieefsteak Flamand" worth eating.
Have two pounds OF neck pieces cut In rather thick
slices Roll them in -four and season them. Melt
a spoonful Of butter in an iron pot. Lay the meat
in this and brown on both sides. Then add one
bav leaf one Glove one sliced onion. spoonful OF
nour and brown the whole Cover with boiling
water and simmer two hours Put meat on platter
and strain gravy over It. II Is often served with
potato salad and Will make good everyday meal
Potato cake is delicious and expensive and. IN
Germany only made for special occasions. Beat
twelve yolks OF eggs stiff with three-quarters OF a
mound Of sugar The cook said: Beat one half
hour" 1t is your privilege. Add the grated peel OF
one lemon with juice OF two. Mix with this ono
and a half pounds OF finely grated potato which was
cooked the previous day. Beat in the stin whites.
make richer cake add one-fourth pound OF sweet
almonds. twelve bitter almonds blanched and
grated
Choppe4l roast: Get from trustworthy butcher
one pound OF beef. pound OF veal. one pound OF
pork all finely and separately chopped These need
not be fine cuts. but must be free from slnews MIX
together and work into the meat fifteen zweiback
rolled very fine three beaten eggs cup OF water
an even tablespoonful Of salt, one-han teaspooniul
Of pepper grating OF nutmeg, and a small onion
grated Shape into loaf. Lay slices or rat pork
on the top Basic often. Bake one hour ana a
quarter IN quick oven. This roast Is gooi not or
cold.
Law IN a bakng-disi.. Cover with grated Swiss or
o,her strong cheese Sprinkle with butter salt ana
nenner Continue until dish Is full The top layer
should be OF cheese
prusseIs SPROUTS with chestnuts: Cook one quart
=, snrou,s in sailed water until soft Drain put in
. s,ewnan with big tablespoonful OF dripping pepper
and salt Add three-quarters OF pound Oh cooked
o,d hanched chestnuts cut in halves. Set back ana
stew slowly three-quarters Of an hour serve win
roast veal. l., ..,
There are few French dishes not known IN ths
country and none among its common people, pu'
this recipe for pear preserve may Please SUM ons
7, ia excellent but not unless properly maoe'
- ord ounces NAV be used In the same way,
,.hor s,ng,v or together. Choose fruit not 100
r,na Pare. put IN fresh water enough 10 cover
I-se a porcelain kettle Allow a PM Vi "usa' "
49,, o,,ad and cook very slowly for twelve hours
IN the slow and even cooking this "coni'ure, de-
| nends for its merits 1t Will be ike crys'a'''~hs
| fruit In syrup. ATT ua an,a,,v,rg
stuffed tripe English hish ana appe,IH,ns,
| Cut boiled tripe IN strips four 'hches WIZ r.
ne tabespoonu OF sweet herbs two 6 wok Of
sne salt and pepper to taste ~ee Roast one and
| An egg Roll up and TIE IN shdpe' ~ ~
| haiY hours. basting ofteh. .orbna.,on being
Celery ana che5s 50 Amer Celery Is rarely served
sc n this country Celery roots Are nd bro as
veeehDie, -. in brown sauce In Belgium celery ~
oooled like asparagus. IN cream sauce hat grow"
| good raw being OF a coarser h'"o '"a'' '""
| IN this country.