Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-07-28
FOR THE HOUSEWIVES.
origlnal and re.ted Reclpe..

FOR THE HOUSEWIFE. rsa
original and Tested Recipes
The following recipes are from our
Giles county contributor, one of the best
housewives in the country: --s- -
PKAoH CORDIAL. half bushel
OF peaches, put them in a brass kettle,
cook down, strain through flannel bag
and to each gallon of juice add four
pounds crushed sugar, three quarts fine
whisky and half an ounce cinnamon. 1t
will be ready for use az soon as cool. A
delicious cordial. fasl srf ss5 r,
MINOR PUDDrEe. --Seperate the whites
and yolks of four eggs and beat to light
froth. Add one pound pulveriscd sugar,
one pint of cream, half pound butter,
four apples, pealed and grated fine, one
pine apple finely shred, four oranges
finely shred, half pint fine french brandy,
half pound each of ounce, peach, cherry
and apple preserves, half pound blanched
almonds, half pound raisins, quarter of
pound West India citron, mix well to,
gether and bake slowly for thirty minutes
in email pudding pans lined with rich
PtAolAls OOANI hOb COiNls u ulSu
for an epicure.
PUFF PUDDING Take Is eggs, IS Ia
blespoonsful of -four and Is tablespoons
full of sweet milk. Separate the whites
and yolks of the eggs, heat them to
light froth, then add the milk aud flour to
the eggs, mix well together, put in small
molds and bake in quick oven. Serve
hot with sugar and butter.
PoTAToR.-Steam IL large Irish pots-
toes, press through calender, then add
eggs, L teacup white sugar, l teacup but
ter, teacup cream, grated nutmeg,
teaspoonful of salt, do. black pepper,
pint flour, work well together, make in
balls size of a hen egg, place in baking
dish, sprinkle them with sugar and nut
meg, put in seach ball lump of butter
size of partridge egg, bake in quick
oven or brown with s red hot salamander.
Serve while hot. An excellent dish.
Coed Soups.
Soups, when properly made, are very
wholesome and an almost Indispensable
appendage to good dinner. But how
few cooks know how to make it whole
some and palstable. To prepare good
soup requires more skill and labor than
almost any other principal dish, and few
ever learn, and those who know how,
seldom go to the trouble of making it
right. In majority of families-we are
safe in saying nine out of ten-reaIy
good soup is never eaten, or soup that is
not very indigestible. They thick that
to be good it must be very yellow, and
made so by half an inch in depth of
| grease on the top. Now, the truth is,
there should he no grease, if possible,
about soup. 1t should be made of lean
meat, boiled, or rather simmered, for
long tine-F8y half dozen hOurs-then
| strained and boil,d again. A little
Drowned flour, prepared as the Germans
do their "burnt meal SOUP" gives It a
dark color. Above all things keep away
grease from soup, commonly known as
| ''fat, if you want the soup to digest in
the next six or eight hours.
A kDuckle of veal, boiled in 8 gallon
of water Town to jelly, can, when
cold, be cut into pieces and used as
''stock" for soup for several days, each
time adding as much of the stock as will
make sufficient soup for the meal. To
this vegetables of nearly all kinds cut up
fine, can be used with advantage-say
tuTnips, carrots, tomatoes, also asparagus,
aud peas, barley, rice, etc. The
older the stock gets the better the soup,
always providing that it is well boiled,
the vegetables thoroughly done, and the
whole preserved sound in warm weather.
POTATO SoUP--For one quart of milk;
boil and mash fine four medium sized
potatoes; add little butter and salt; boil
the milk with mace and piece of celery
root, turn it over the potat res; strain
through d sieve and stir through the po-
totoes; beat three eggs well, ard when
the soup boils again str in the eggs.
Serve immediately.
CHICKEN Sour. one chick
en-, three slices of lean ham, two shred
onions, one head of celery, one large car
rot, anu one turnip cut into fanciful shapes,
small lump of sugar, two ounces of but
ter, salt and pepper to taste, two quarts
of stock. Mode: Cut the chicken into
pieces, and braise them in the butter Snd
ham until quite tender; then take out the
eggs, wings and breast, and set them by.
Keep the hacks and other trimmings in
the braiaer, and add the onions ard cele-
~; and remains of cold game can be put
in, and three pints of stock; simmer
slowly for an hour, strain it, and strain
the fat off as clean as possible; put in the
pieces that were taken ont, give it one
boil, and skim sgsin to have it quite clear
and add the sugar and seasoning. Now
simmer the cut carrot and turnip in one
pint Of stock when quite tender, put
them to the chicken and serve. Time,
two hours. Sufficient for eight persons.
Ripe Tomato Sauce.
Scald and peel peck of tomatoes
Take out all the seeds you can. Add
two tablespoonfuls of salt, and two of
pepper. Put into muslin bag several
spoonfuls of mustard, powdered allspice,
celery seed, and half q dozen chopped
onions. Boil the tomatoes until well
done. One quart of vinegar and cup
of sugar must he added while boiling.
Seal up closely. ....
Cucumber and Tomato Pickles.
To PRESERVE CUCUMBER5 FOR PICKLING.
Pick your cucumbeTs from two to four
inches long, aud use half a bushel of good
dairy salt to the barrel. Take care that
the salt is pure and fr,e from lime.
Sprinkle your salt among your cucum-
bers as you put them in the barrel, but
put very little in until your barrel is half
fuU Put no salt in the bottom of VOur