Butte record., 1854-09-02


comts saturated, and after the third
glass yields but an abtuse sensation.
IA A dessert without cheese is like
beautiful young lady who has lost an
eve.
Is. A cook may be TAUGHT, but man
who can roast, is born with the faculty.
l6. The most indispensable quality of
good cook is promptness. 1t should
also be that OF the guests
II. To wait toe long for dilatory
guest, shows disrespect to those who are
punctual.
/ IS. He who receives friends and paws
no attention to the repast prepard for
them, is not fit to have friends.
49, The mistress of The house should
always be certain that the cofe, be e1-
cellent; the master that his Liquors be OF
the first quality
%. To invite person to your house
is to take charge of hiss happiness as
long as he be beneath your roof.
Here is -omethlng worth reading
about boui5lon 6oasiili and potage:
POt-aH fea is piece OF beef, intended
to be cooked in boiling water, slightly
salted so as to extract all the soluble
parts.
Bouilo1. is the fluid which remains af-
ter the operation
Bouiili is the flesh after it has under
gone The operation.
Water dlssolv,s at first portion of
! the usmazome, then the albumen coag-
ulaies at 30 degrees Reaumur, and forms
the foam We see. The rest OF the osma-
ZONE, with the extractive part Of juice,
and finally portion Of the wrapping Of
he tiberes detached by the continuity
of ebullition.
To have good bouiion the water must
be heated slowly, aud the ebullition must
be scarcely Pefceptibie, so that the va
rious PARTICLES necessarily dissolved, may
unite ultimately and without trouble
1t Is the custom to add to boulllon
vegs table or roots, to enhance the taste,
and bread or pates to make it more nour-
,-hlng. Thsn it Is what it is called po-
tage
Potage is h althy food. very nour-
lshing and suits ever, body it pleases
the stomach, and prepares it for recep-
iion and digestion. Persons threatened
with obes.ty should take bouillon alone.
All agree that nowhere is potage mad
81 well as IN france, and in my travels |
have been able to confirm thus assertion.
Poiage is the basis Of French national
diet, and the experience of centuries has
perfected IT.
BoailIi is healthy food, which salts
mes hunger readily, is easily digested.
but which, hen eaten alone, restores
strength to a very small degree, because
/ IN ebuliition the meat has lost much of
is anlmqllza6ie Juices
We include IN ioar categories the
pcfso uho eat bouilii
l Men Of routine, who eat it because
thei f,Ihers did. and who, following
This practice implicitly, expect to be imi-
lated by their children
2. Impatient N. n, who abhorring in
ACTIVITY at the table, have contracted
he habit Of attacking at once whatever
i placed before them
8. The inaitentlve, who eat whatev-
er IS put before til m, and look upon
heir meals as a labor they have To I'M
dergo. All that will sustain them they
pu, on the same level, and sit the Ia
| bic as the oyster docs in his bed
j. The voracious, who. gifted with
an appetite " uhich they seek to diminish,
seek The first victim they can find to ap-
pease the gastric JUICE, which devonrs
! them, and wish TO make 1t serve as u ba-
SIS to the different earels they wish TO
send to the same destination.
Professors of gastronomy never eat
bouilli, from respect to the principle
previously announced, that bouilli is
flesh without the juices.
The Professor says, that there Is
privileged cass, which organic and ma
terial organization invites to the enjoy
ment of the taste.n On this subject be
remarks -
@The persons predestined to gour-
mandize are in general of medium stat
ure. their faces are either round or
square. and small, their noses short, and
their chins rounded. The wenen arc
rather pretty than beautiful, and they
have a sli hit Tendency to obesity