New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-08-07

urn Cr-pRANT WlNE.-For every
,o,,r quarts Of fruit Use one sal0'
~, -. cold water FIVE pounds OF sugar
,,a,, MINI Of good brandy. Remove
49, o,rrarts from the stalks ana pu'
.to,, i,,o \ big earthen bowl nfulSe
thern With a wooden spoon ana VI IA" =,
,ba Juice Set the juice ASIDE anu 60
A., ,.o,er N the currants, letting u s'a"n
a.. ,,.o or three hours. stirring oCcasio
III, A. the end OF this time strain ."o
,,.t, ,ror, tho currauts into the Juice
Add three-quarters Of the suso' "'ia
o,co sionallv until dissolved; then pour Wv
uhole into the cask. filing IL ''reo pa
,ru Rune II closely but place.
,oc ne.r the top Of the cask' anu ~ VIZ
-. .o,,,,,, for whole month where
-, ,ornerature OF about 50 degrees
49, maintained Dissolve the re-
,,,inde- Of the sugar i'm the shahes' p'
s,h,e o,antity Of warm water "",
~. ujne and mix II well. Hep'ec'
A., I'm, and allow the cask 70 remain
.,,,,,,rhod for SIX weeks longer. NO"
i..,,, 80, tho wine into n clean. dry cssS'
s1 49,, brandy. and let it stand for about
six months IN a NY "a. -, =.
hottie and cork tightly. Though 'iis I''o
NAV be used at once, 1t VIII Oe oe'''' AO'
heirc kept full year
no1-Rt.E FRUIT OMELET.-Ims Is Ill
reality ono fruit omclet folded ihsiue All
o,bcr frui, omolet. Prepare stna'i WV
oo,. ornoIct Spread It with some atrac-
-, IAN, ar cooked fruit and fold. Fre-
- rotber omelct OF larger proper
80 ,,d snread II also with Jam or
,ooloI fruit. but not with the same kihd
as WAS used in the smaller ono Hi.e'
s,roading the second omelet place inc
email onclet over onc-half OF II ana Io'u'
s,r,nltIe with powdered sugar ana glaze
,.h rod hot shovel or salamanca.
Will tho fruits used should be different
u,o,. shoulJ ue such as will make a pleas
ing combination. In sweet otheIe' Oh
his kind only half or less than hait the
,sual amount of salt is used. and DIT
-, sugar takes the place of pepper.
POTATO SALAD \ LA PAR1SlENNE.
potato salad a la Parisienne. as given
Ia, .scoffier. calls for a liberal sprlnklinB
., ,,bite wine. The potatoes, AFTER DOLL
,,', r,,u tender. are cut into the shape OF
onrks and then sliced. Il Will be less
.,,,,lIc fnr the housewife to cut them
into small dice after sprinkling thcm with
a.. vino. a seasoning Of oil, vinegar
cheryil and parsley should be added Inc
chorvi, and parsley should be chopped
ard the salad should be stirred as little
ne noss,b,. TO prevent the pieces OF potato
from crumblng.
pr-RNT ALMOND CHARLOTTE
pr,ssr Select AS ingredients half
nound NJ chopped Jordan almonds quar-
,or of =, pound OF pounded sugar. the
,,o,,s of eight eggs, three-quarters or
,ourd Of ordinary sugar, one quart or
Ill ,rbinned cream. a quart OF boiling
oroam enough lady fingers TO line
r,o,,d holding little over two quarts
aa q, ounce box or envelope OF Sela-
,,n,, or enough 10 stiffen, but not harden
,bo cream. Let the pounded sugar melt
4, nan on the stove and then let II be-
80 n rod brown. Add the almonds I'M
,,odia,etv and cook them In the brown
-, Cor moment or two. Do not allow
hem 70 blacken. Stir In little OF the
h,u,ro cream. and then mix the whole
NTH the rest Of the cream. The cream
,rrs, be boiling hot In order to absorb
the syrup properly. Cold cream, like any