The weekly sun. (New York [N.Y.]) 1851-1869, 1861-09-07

Plain Receipts for Arm, Cooks.

Ar. fH'Or :-fccling rs dn the dcepo,t in
terest in the welfare OF my country. and apprc
ciatng the Importance Of the health Of cur SOL
hcrs, to the success Of our arms | have real
with solicitulc, the many complaints OF tho
unwhorsomc condition of the food upon which
| our army subsists; owing largely to the want
Of skill on the part of those who discharge tho
duties OF cook. Upon reflection. have thought
that few simple recipes prepared by an cx-
pcricnccd housckoopcr, aud Published in one OF
our city Journals, might reach aud benefit a
larger number Of tho,1 raw hands At tho cute,
than any other agency that could be employed.
For this purpose give below few recipe, Tor
the proper preparing Of some of the most i'm
oitant articles furnished fyr the army, AMI in
laincst terms.
To COOK CoRNrn HEHF ANp FORK.
WH,h the meat well in two or three waters.
pac' IL In the boiler, cover it with cold water,
and put 1t over a brisk fire. when it rom,, tr
boil, Keep IL boiling ono hour, then pour oil
the water, cover II again with cold water, boil
1t another hnur, aul then taste the meat anil the
| water and " J0h are not sufficiently fresh ~ b,
| plliihblo change the water again. iul continue
this process I'll the llt ia sufficiently cNtric,cl
to make II pleasant. II this rccip' Ia strictly
| followed, there Will hc no CdW OF illness from
eating sdb meat. If the meat thus cooked is
dished up aud placed in the air, (uulcr cover Of
the tcnt,) where the surface can dry oil, it will
| keep perfectly sweet, from two ~ four dlvs.
even in dog days, In case Of breaking camp, 81 a
| forced march.
lfthc meat IS i'it and thcrc is convenience for
| -s doing, the fat which hllts un tho top If the
water can h" SKINNED of before it /, thrown
out, and sci asid, to cool, 70 bo used a. 4 suh.ti-
tute Tor butter.
To COOK RICE AYD HouINY.
piyA out the bal grains and other bad p,ri-
| clc-, wash il w.ll iu coll wlt,r, twice alt ono
t.rpolu'ul ul ,lli AMI two quarts of c,.l Wtar
tu each quar-, OF uco, aul pat T. over slow
| fire. A. soon ns il hpils lll on quart Of cold
water. and when il hpls again, aid another
quut of water, and arop IL hpl,us slowly add
| m: just water cnIu IN 10 pr'.ou. % ipn dry
| in.' and being very careful lo keep II iiom
| Custns ON the bottom NJ the pot, a. IL viii
| surely burn in that cas- AMI b' spoiled. When
the grain. are so soft q. tn d.."uycr no dyuc~,
when l'ft,p. II Is then rIIN a. tI-h mp II
possible, rice or h,miuN N iull b. cpuA'i ina
dish immcr eel IN the boiling pot, a. there Is
no danger Of senrchins il.
To- MANI LIDur nHrAD VIM rAGWrR's
IEASr
Take one pint and half Of luke warm
V aler, in an iron, tin or elrhen vessel that will
l,d two quarts, one small teaspooniIl OF salt, stir
IN wheat Hour till u paste i, formed A. thick ~
can be conveniently stirred with spoon, SET il
where il will keep warm without cooking. In
fem five 10 seven hour il viii risr 10 thu top.
II the flour b. not prime. a tea spOluil ui sugar
will helm IL much. Stirring il once an hour OF
halt hour will hasten the process considerably.
When it l. risen % foam take | lbs. Oi iOdr
olauy kind into the tray, make an opening in
tie middle, pour in the ycr.t add one table
spoonful Of salt, AM warm water enough a.
make a dough, iu-' hard enough % work up with
u hands INTO lulvo,. liyou have pans 10 hakc
il in puta round lump Of dough in the middle
a each pan, about half enough 10 Gll H. cover
Il, an set ia warm place, IN from one to two
lout, twill rise 10 the edge OF tho pan, whom
u i, ready 10 bake. Have you oven already
hot, sot in your read, and nt Cr twenty min
ute, turn It ruund--in twcntg minutes more it
is done, IL not over four inches thick; n thick
cr, moro me is required, in the -ine proptr-
tion. The oven should bo just hot enough 10
bear - hold your hand Ia il thrc' or four Sec
ou! h1tior thm this viii burn before boxing.
\ J. ol yeas, like the above could b. div ldsl
among ,c, raj squads, one glll cvrh, tom,N
with another pint ml-ah0lf ot water, aH nt
tIs, and, in ono hour more, rise up like the
lirt batch, ready 10 mis- bread, This br' al
will keep four days, in August. As far soU,h
as Wt.hius ston, the heat Of the sun, whore there
!. Il, wind, will keep the yeast OF bread warm
enough 10 rise.
ROLLING FRESH MFtr.
In boiling all kinds Of fresh meat, the water
.h.ul lo'l before the mat Is put in, AMI then
II should boil till II can hr picked in -hr.ts with
o fork. II designed 20 rpls', 1t shpu.i then bo
placed To- pan in the oycn and the yrge' 1blcs
Nulyt IN the same water, and until they can
la nu,rtal easily with fork. PJtl-
t..., turuip, and cabbage should bo
cleaned or pdrclbri' re boiling. Tho addition Of
ha., pouU oi lice or bar. To- gallon O. -uah
lr h, will form a delightful soup, especially If
rnirn', and parsley are M hand 10 enrich L.
~. barley or rice should he STEPPED half an
hour beforehand and then all put IN together,
,y,oId the po,a'lcs-thcse should not ho put in
~, the pu. huls again after the rest are in
Z. ions cleaned. should be- boiled in the same
pot Bets should Lc well washed aud boiled
| lN tlcmsclNo,, with the skins on, from one 10
t,yp Lour-. till tender all through, then taken
out into cold water and th skins hastily rubbed
| ol-slcc them up and dish them in vinegar.
10 make soup for the cOnNalesCent, no veget-
allies but carrots should be employ ed, with a
lit'e wheat flour thickening, and rice or barley.
Vegetables pared, except onions, can always
| h boiled in the same pot with cornod meats, In
| tic last water.
| COFFEE.
To one pound Of ground coffee pour on ono
| gallon Of JoRiRg water; Let it steep (not bold
| half an hour; then add half q tea a-spoOnful OF
salt, "a substitute for egg, stir it WE'LL and set
It OH tho stove or embers five minutes, TO settle.
| A RATTLEsSAKE, 81 feet long, 6 Y inches In
| circumference, and with IL rattles, was shot in
Waterbury, Conn, on Saturday last. Ills
smkeship was found near hucklebeuy lot,