Bristol news. [volume] (Bristol, Va. & Tenn.) 1867-189?, 1871-02-03

fear an explosion.
BAKERS Rolls. Put the -four IN
to a pan. make hollow in the ecu
ter, and put in the salt, soda an,
yeast. Make it into soft doug
with some warm milk work or knea,
il until it is smooth and shining. the,
cover it and set it in a warm place
for two hours. Work it again vcr
smooth, let it rise, and again knea'
and divide it in pieces twice the siz
of hens egg; roll it between you
hands to the length of your finger
hy them so as to oIch each other, q
baking tins, brush them over witt
milk, and set them in a quick oven
for fifteen or twenty minutes, unit
they are a delicate brown. Breal
one open to see if it is done. anC
serve them hot for breakfast, broke,
open. as cutting them when hot sod
dens them. To make a roll in fora
egg-shape, then not quite half lap il
over, or cut round and lap over one.
/ third. --. ,--..--.
Ok HEELS FRIED. Having boiled,
cut the heels into pieces about two
inches long. and one inch wide, dir
them into the yolk of beaten egg.
cover them with fine bread crumbs
mixed width chopped parsley, cayenne
and a little pepper and salt; fry them
il boiling fat, and arrange them neat
" on a hot dish OK heels can be
be cooked the same as pigs feet in
any of the pigs feet recipes.
Pics FEET STEwED. After they
are boiled tender cut them up, put
them into the tea kettle boiler, with
enough hot water to cover them, add
an onion or two sliced at the bottom.
Pepper, allspice. and salt to taste.-
Stew half an hour, turn off the gravy.
thicken with -four and butter, add
vinegar to taste. pour it back on the
feet Boil ten minutes and serve
hot.
PIcKIED Pres FEET. boil the
feet until tender; while hot pick of
the meat, season with Pepper. salt.
and vinegar to taste, put the meat in
pans. press it down When cold cut
in slices, dip in meal. fry until Slight
brown; to prevent it falling to pieces
dip the slices in egg, or fry in -four
batter.
Ok HEEL SoUP. Gut up the feet :;
then put them into a tea-kettle boiler
cut the carrots and onions add the
black whole pepper and about FIVE
quarts of water. let it boil and
then simmer slowly till reduced to Il
pulp and serve with vegetables.
TAPIoCA JELLY CREAM.-Soak
the tapioca from two to ten hours !;
then boil IN the tea-kettle boiler with
the milk and water until it IS in Il
Jelly; cool it with pieces of ice; beat
up the eggs, the sugar and flavor,
stir altogether, then freeze. ~
How TO Buy COFFEE.
buy it green Tor unroastedD at whole
sale, as it will keep green for a year if
kept in dry, clean place. in a good.
tight box. If bought at retail buy it
green, as you can see what you pur-
chase, and are more likely to get the
best article.
Pres FEET FRIED IN BUTTER
Make a nice batter of an egg. table
spoonful of -four, gill and a half of
milk, and pinch of salt Split the
feet in halves and dip them into the
batter. Fly them nice brown and
serve.
Pics FEET FRICAsEED. Cut the
feet in neat little pieces, and boil
them in little milk in the tea-kettle
boiler with small onion and a little
lemon peel. Before you serve them
add little butter, -four and salt.
To CLEAN AND PREPARE Ok HEELS.
Dip them in boiling water, let them
remain sufficient time to loosen the
horny parts and hair, scrape, put the
knife under the horn. and pry it off;
wash until white and clean.
Ok HEELS STEwED. Put two or
more in pot with plenty of water,
boil until the bones can be taken out
easily, season with pepper. salt. ETC.,
eat with potatoes and other gegeta-
bles. ftFt fsAEtgf
CHICKEN JELLY. Cut up an old
hen into quite small pieces; skin it,
and pour over three pints of cold
water; boil until the bones slip out
from the meat easily, then take out
all the meat, throw back the bones
to boil in the Igor longer, chop meat
with the rind of one lemon, having
S Iueezed the juice into the boiling
liquor; put the meat, well seasoned,
into a Jelly mould, and when the liqu-
or is bOi led down full one half, strain
it upon the meat in the mould next
turn it out of the mould and
cut in slices. Do not throw away the
feet of poultry, but pour boiling wa
ter over them to take off the skin,
and then put the feet into the liquor
10 boil. There is a great deal of
in their feet. and it is ex-
cellent both for the jelly and to en-
rich gravy for poultry
Fees IN WINTER. To have hers
lay in winter, feed the following kind
o. food: Boiled meat chopped fine
or chambers crackiIngs chopped fine.
md SO liked in hot water, to- cause i;
to swell before feeding; bread. .crums
soaked in ale; oatmeal mixed with
milk. The above feed is stimulating
and tends to make fowls lay. They
at the same time shouil be fed regu-
larly with corn, wheat, screenings
and barley. by feeding the above
ro.,,lo IL ,,1 l-aoo;,,f, H. f,,-I- I,.x-