Bristol news. [volume] (Bristol, Va. & Tenn.) 1867-189?, 1870-09-09

Slide 4 Co. Baltimore, Y. II. STARK
nd Watt a. Knight, Richmond, and
}. Bidipis. Norfolk Va.
-. ,.---=---. .-=--ss-
RECIPES.
Soup a Ia Minute: Add to two
uuarts Of water (boiling) any cooked
at hand. few fried onion
salt and pepper. and two tcespoonfu'
of extract. Boil for FIVE iuutes and
,erve'
Brown Oyster Sauce: wash two
dozen oysters, and put them IN stew
pan, with some butter, a little brown
ed -Four, pint of water. and hall.
teaspoonful of extract. with salt and
pepper to taste, and cook.
y vermicelli Soup: Wash a quarter
o. pound Of vermicelli. boil it in !
water for three minutes, and drain
as dry as possible. Then add two
quarts of water, teaspoonful and q
half Of extract. and pot of butter.
Season with salt and pepper, and cook
Cor ten minutes.
y PURGE Of Feas: To quart Of peas
add quarter of ham, some celery.
an onion, and four cloves. Boil in
three quarts Of water until thoroughly
cooked. Rub the whole through a
fine sieve, add teaepoonful and
half Of extract, a bit OF butter. and
salt and pepper to tast and simmer
until ready to serve.
Peach-leathcr: Peel and stone
ripe and highly favored peaches.
mash them to pulp, mix with them
half their weight Of sugar, and spread
thin upon plates. Dry in the hot sun
under mosquito-nettIng, to keep the
flies away. When dry sprinkle with
pulverized sugar, roll up and put away
In paper bags in dry closet. To be
used like candied fruit.
Sauce Financiere: Put into stew
pan with few minced mushrooms or
tablespoonful of mushroom catsup,
one glass Of sherry. some cayenne,
four cloves, teaspoonful of extract,
and pint of water thickened with
Drowned -four. Season with salt and
pepper, and boil for five minutes As
sauce for venison and game this
concoction is what sauce piquante is
to cold meats.
Indian Curry Sauce, Take two
large onions and sprig of celery,
and fry gently in two tablespoonfuls
of butter, and do not brown them.
Put the whole in stcwpan, with two
tablespoonfuls of Indian curry pow
der, pint Of water. two tablespoon
fuls Of -four, and the yolks Of two
eggs stir the mixture until about to
boil, when add teaspoonful Of ex-
tract, and season to taste.
Salmis Of Game: To couple of
fried onions. a little thyme, parsley.
md tablespoonful fsalid oil Or but
ter, add a wineg!ass of whit, or red
vine, little Drowned flour, pint OF
water, and teaspoonful of extsact.
Affer boiling for five minutes, put the
rmnants Of any kind Of game, left
yer from days diner, and keep
iamering until thoroughly warmed.
Sauce Piquante: Fry gently until
rown. few small onions finely min
ed, with sufficient parsley or little
celery and thyme. to which add, after
frying, blade of mace, four cloves,
teaspoonful of Drowned -four, the
juice Of half a lemon, some salt, pep
per, and cayenne, aud pint Of water.
In which have been mixed teaspoon
full Of extract. two tablespoonfuls of
Honey or Worcestershire sauce, and a
little mushroom catspp. Cook for
Eve minutes and serve.
Came Soupa Take the carcasses
Of thy kind 81 game, hash in small
pieces. and fry them for few minu-
ties. with hashed onions. carrots and
turnips, also little thyme and pars-
ley. until quite brown. Add two
quarts OF water and teaspoonful and
q half Of extract, and boil for half an
hour. Season and strain over few
pieces Of buttercd toast.
Soup Julienne Cut in small pie
ces three carrots. nm onion. little
celery. three cloves. and a few cab
bage leaves. Add little butter,
with two quarts Of water. and boil
until done :. Then add teaspoonfnl
Of sugar, two teaspoonfuls Of est a, {,
and season to taste with salt and pep
per. A handful Of green peas or
beans forms desirable addition, II
conveniently at hand. To brown the
soup, add little sugar which has
been Drowned or toasted.
Barley Soups: Take pound Of
pcarled barley. and. having washed
II in cold water, stew it gently for
three hours in three quarts Of water.
Add three teaspoonfnls Of extract,
and season with salt and pepper.
Ten minutes before serving. add a
pint OF boiling milk. For rice soup
the formula IS the same, but care
must be taken to use only half the
quantity of rice, that is, half pound
to three quarts Of water.
How to Make Peach Jelly Cut
dozen peaches in halves. peel them
and take out the stones. Into clear
boiling syrup, made of pound of
white sugar, put che peaches and kerr
nels. Boil very gently for ten minu-
ties, lay half the peaches ON a plate.
boil the rest ten minutes longer. -
Then mix with the liquor of the peach
es the strained juice of three lemons.
and an ounce Of isinglass dissolved
and strained, Fill the mould half