Bristol news. [volume] (Bristol, Va. & Tenn.) 1867-189?, 1870-11-11

KEEPING FISH FRESH. very eX-
cellent mode of causing fish to per-
fectly retain its freshness for a con-
siderable time, during the hottest
weather and very long carriage,
consists in making with bread crumbs
and suiiicicn. amount of strong spir-
its Of wine. paste of moderate con-
sistence filling the mouth and the
gills of the fish with it. then wrap
ping the whole in fresh nettlcs and
rlacing outside an envelope Of straw.
Fish treated this way has bceu car
ried very great distance during the
hottest summer in France.
CoRN FRITTERs.-Takc one dozen
cars of CREAM sweet corn. Cut the
grains down the centre and scrape all
the corn OF the cob. Stir in gradu-
ally two tablespoonful offlour. three
eggs well beaten, salt and pepper to
the taste. Mix we'll together. Al
low one tablespoonful to each fritter.
Fry in boiling lard. and send to the
table hot. They are very nice for
breakfast, and may be prepared the
right previous.
Mock OYSTERS Ono dozen raw
cars of corn grated; after grating
scrape or wiring all the milk from the
cob half tablespoonful flour, sea.
son with pepper and salt; beat the
yolks of three eggs very thick and
stir into the grated cora whisk the
whites to stif iroth and add tie
last thing. Drop 4 desertspoonful at
n time on hot buttercd griddle, and
fry of a light brown on both sides.
LEMON CAKE.-Three cups Of loaf
sugar. one cup OF butter, five eggs.
Stir the butter and sugar to cream.
Add the beaten yolks. One teaspoon
full Of soda, dissolved in n cup Of
sweet milk. Ada the white. beaten
to stiff froth, with four cups of -four
the grated rind of one large lemon.
the juice squeezed in instead of cream
tartar. This will make two large
cakes,
SovP WITHOUT MEAT.-Pare and
slice four onions and eight potatoes.
and put them in n kettle with siy
quarts Of water While they are
boiling toast n few slices or bread,
which, when toasted. butter and lay
in n soup dish. When the potatoes
and onions are we'll cooked, season
well with salt and pepper. pour over
the toast and serve hot.
EGG CRAcKER.-Four eggs, one
half cup of butter. one coffee cup OF
sweet milk. Mix quite stiff, Pound
the dough ten or fifteen minutes. -
Have all the ingredients cold. Bake
three quarters of IN hour in an o. or
nearly as hot as for bread. Cut them
into small cakes one-half inch thick.
INDIAN PUDDINa.-One quart Of
new milk, one egg, one cup of In
dian meal, one cup of molasses, one
half tablespoonful of saleratus. a lit
tie salt. Stir three or iour times when
it first commences to bake. Eat
with butter while warm.
CALIFORNIA CAKE Seven ounces
of sugar. four ounces of butter, and
yolks of three eggs; three tablespoons
iul Of milk, half a teaspoonlul of So
da, one teaspoonful of lemon. six
ounces Of -four, teaSpoonful of cream
tartar, and the three beaten.
WASHINGTON PIE. One cup Of su.
gar, one cup of sweet milk. one-fourth
cup of butter, two cups of -four, one
egg, one teaspoonful Of cream tartar,
one-half teaspoonful of soda. Bake
like jelly cake, and spread on the
cream COLI.
ToM>To FIoS. SC Nd and remove
the skins Of eight pounds OF tomatoes.
cook them Ia three pounds OF sugar.
tin they arc clear Take them out
with n spoon, with as little Juice as
possible) on dishes. to be dried in the
sun. or a cool oven, occasionally turn
ing thenk When dry. pack them in n
box, spriaSling sugar between the