Year: 1879

THE 7 !! ! HOUSE :,!l AND. FARM
's%' t g Choice aecapes. ~s'
Siss Of Ooas.-Tne smallest coal that
will not drop through the grating is usu-
ally the most economical for all'-Ares,
even for large heating furnaces. :r'': .,:
- 9aoing Ooal.-1n mild weather, much
coal may be saved in large stoves, or
furnaces, or CRATES, by covering . part of
the grating with brick, or fiat stones, or
clay even, or by Governing part of the,
coal with fine ashes, SO that the draft of
eir can only pass through . part of it.
A little skill and care in this will effect q
great saving of fuel, aud supply an
amount of heat adapted to the weather,
or to the rooms to be warmed. We pre-
fer pretty large fire box in a stove or
furnace, and in the cook stove even,
the burning portion of surface to be con.
tiacted or regulated as above; we then
have ample room for q large fre when it
is wanted in extreme cold weather, or for
an emergency. The brick or clay can
be readily removed from any part Of the
grating as desired.


2ap:oca Cream Soup.-Put a knuckle
OF veal-cracked III pieces-and two
pounds or heef from the neck) into four
quarts Of cold water, bring to boil, then
skim carefully and set the kettle on the
back of the stove, where it will simmer
until the veal is very tender, but not until
it cooks to pieces. Gu: off the meat; put
1t in dish and cover with little of the
strained LIQUOR. This, with the addition
of some seasoning, thickcning and lemon
juice, will make q very palatable side
dish for lunch or breakfast. Put the
veal bones back into the kettle and boil
them with the beef until the LIQUOR is
reduced to three pints. Three quarters
Of an hour before taking it up, season the
broth to tas:e with pepper and salt, and
put in q stalk Of celery, half of small
onion, q sprig OF parsley and two slices of
carrot. Strain the soup, when done,
! through a hair sieve or q thin cloth,
| (witt out pressing) and set it away to cool.
1t will form a firm, clear jelly and every
particle Of fat must be removed from the
surface before reheating. Pour half q
teacupful of boiling water onto two table
spoons Of tapioca, and let it soak for an
hour, then turn it into saucepan with
! the soup and set where it will boil, after
! which move to the back OF the stove and
let simmer until the tapioca looks clear.
Beat the yolks of three eggs in bowl
add four tablespoons Of sweet cream, and
when we'll mixed put in four tablespoons
of stock, first taking the saucepan from
! the FIRE Return this mixture to the
saucepan and set back on the stove to
heat, but be careful that it does not boil.
as too long or rapid cooking would cur
die it.


| Picked Sheep 1ongues.-Roil the
tongues in salted water, when done
which will be in about two hours-skin
them while still hot. For fifty tongues
put tablespoon each of whole alispice
and pepper-co1ns and half as many
cloves into small bag. Steep for fifteen
minutes in not vinegar, then pack the
tongues, with the bag of spice in the
center in stone jar; pour over the hot
vinegar and add enough more cold to
cover them. They are very good eaten
plain, or may be served with sauce
tartare


Sauce Tartare.-Best the yolk of raw
egg with a mustard spoonful of mixed
mustard; add nice salad oil cery slosola
and stir constantly until the sauce grows
thick and smooth. If put IN drop by
drop, the egg will absorb half a teacup
of oil and become go thick that tea
spoon will stand upright in it. When
thick enough put in a teasroonful OF
powdered sugar, two of lemon juice and
two OF vinegar. Many would use double
or even triple the above amount of oil
and increase the other seasonings &C.
cordingly. This is the simple anayonnaise
sauce, which can be bottled and kept for
any length of time. If too thick, thin
with vinegar, unless alread sour enough.
when sweat cream can be used instead.
This is the foundation of sauce tartnre,
which is made by the addition of some
cucumber pickles, parsley and scrap of
onion. chopped fine. and few capers.
Potato Sou61e.-Wash five or six good
sized potatoes and bake them until Just
done, and then cut each one in half, be-
ing careful not to spoil the skins. Scoop
out the inside and rub it through sieve.
Put tablespoonful of butter and halt a
teacupful of cream or milk into sauce
pan; when it boils add the sifted potato,
season to taste with salt, and stir until
smooth; take the saucepan from the fire
and add, one at time, the yolks of three
eggs, beating each one in Thoroughly.
Beat the whites of the eggs to stiff froth,
first putting in pinch ofsalt. Stir these
lightly into the mixture and fill the
empty skins with it. Stand them in a
baking-tin; brush the tops with beaten
eggs, and set them for ten or fifteen min.
utes in very hot oven when they should
be light, puffy and tine brown. Serve
immediately on warm platter with 8
folded napkin under them.