Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-05-05

era1 which he'd been sent Us &c preeenls
from an English friend. ! don't wish to
,lisuaraqe Westphalias or the Westpha-
hans, but ] must say Westphalian stock
sank below par on that occasion.
The best way to get these hams IN their
perfection is to send an order to first
class Richmond grocer, aud have them
forwarded. An averaAe size, say twelve
FOUNDER, requires to be boiled over good
fire from two and hals to three hours.
Then remove the ham from the pot, peel
off the skin, sprinkle it thickly over with
stale bread crumbs, and clots of black
pepper here and there, place it in the
oven and let it remain till it becomes a
rich brown. A suspicion of old Madeira
or champagne in the juice which runs
into the dish is not bad. -
+ Fried chicken is, / believe, Southern
delicacy also. Among all the luxurious
banquets of the North, do not remem-
Der to have seen it. Let me give you
recipe. Having thoroughly washed your
chicken, divide it into parts, as if for
fricasse; roll the pieces in -four until
they are thickly covered. Take a few
thin slices of middling bacon or sweet
pork, fry them into q gravy, then remove
them, and put your chicken into this
gravy. For one chicken take a gill
of pure cream, thicken it with -four, q
small lump of sweet butter, aud pepper
and salt to your taste. Pour this over
the chicken as it fries. Let the gravy
and the chicken be cooked rich light
golden brown. The chicken protected
and its juices kept in by the light crust
of flour is more delicate than when
broiled. Don't fry the chicken in batter
now, and call it my way, and be sure
your chickens are veTy young and tender.
Standing with reluctant feet,
Who're the brook and river meet.
Now then, ''gude Wife" place your
chicken, hot crisp, and tempting, in its
bed of delicious cream gravy, with the
addition of fresh, COOL green salad, q
few Saratoga potatoes, perhaps, and
cup of genuine French coffee; place this
simple, inexpensive little dinner on your
table, and then fold your hands meekly
and watch John eat it. If he don't beam
all over, and call you 'fhe dearest little
woman in the world" why, then he
isn't worth having, and the sooner you
get an Indiana divorce, and proceed to
hunt up yosr "afflnity!" the better.
Did you ever taste pickles. / don't
mean those denominations they thrust at
you for pickles in the New York market,
but our pickles, made from pure old cider
vinegar, sof,ened by dash of brown SUI
gar, and favored with all the spices of
Araby the blest. Appetizing9 Why, the
mere smell of them makes the very blood
in your veins tingle.
And old Virginia peach brandy, oily
and pure, and favored with honey. Did
John ever taste that He never did.
Then,he has got something veto live for,
and, as it goes trickling down his throat,
aud his eyes fill with tears, and his heart
with thanksgiving, hope he will remem-
Der to be grateful TO me.
Ihave always thought the morning cup,
presented by the fair hands of Hebe to
the lips of lone, and supposed by ancient
| poets to be
"Eewpressed by Bscchus from oIympisn grapes,
was nothing in the world but old Virgin
ia peach brandy.
l have scarcely begun to enumerate
the delicscies of our Virginia cuisine, but
time and space alike forbid more just now.
You now and then get deer from our
magnificent West Virginia forests, trout
from our mountain fisheries, canvas-backs
from our noble rivers, and oysters from
our bays, but we have yet many tempting
things formerly kept almost entirely for
tho ia hlae Of uealthv pIanfers and almost
unknown here. However, it will not be
long thus. Northern tourists will soon
learn now to throng amid our magnificent
mountains and dine al freScO on our
choicest dainties, and artist and poet will
find that we have land of golden sun
shine, and bluest skies, and glorious sunset
splendOr-a land of more than Italian
beauty and richness, right here in the very
heart Of this great country of ours.