Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-04-27

water a tablespoonful of powdered b0rax.
This makes them very stiff. When wet,
! spread on sheet either on the floor or bed,
and pin down firmly every two or three
inches. Let them dry for several days
and they will look very nicely.
Soups.
A housekeeper writes as follows for the
Rural Ne1g Yorker: l am glad to find peo-
pie inquiring about soups. They are deli
/ cious, wholesome and economical, but
majority of housekeepers seldom put them
upon the table. | never buy soup meat.
Bits of cold steak, the bones of a roast,
veal scraps, any remnants of cold meat
which comes from the table, are collected
for week, and then in the morning put
into an iron pot with cold water; as soon as
it comes to q boil, skim carefully, then let it
simmer all dag, filling up as the water boils
away; towards evening season with salt,
pepper, and very little sage; take one
onion, one turnip, and two or three pOta-
tees, chop them fine and add to the soup
with a small teacup of raw tomatoes; let
the whole boil an hour longer, then strain
through a cOlander, and add a spoonful of
flour to thicken it slightly, and you viii
have a soup of elegant color and delicious
should be served hot. Of course, when
people live in a rational way, and eat their
dinners at noon instead of night, your soup
must be at least partially prepared the day
beforehand. The above vegetables will be
sufficient for three quarts of soup, and l
venture to say there are few farmers fami-
lies where enough scraps Of meat to furnish
the stock are not wasted every week or at
loocf cpr.xro1 in, taIl
you have much meat with your bones, it is
nice to take it out before adding the vege-
tables, and serve it on slices of toast, sea-
soned with butter and mOistened with the
broth.
BROWN VEGETABLE SOUP.-Cut I'D
in small pieces four leeks, the
green part of three heads of celery and a
turnip or carrot. Put them into a stewpau
in which quarter of a pound of butter is
melted, and let them fry till quite brown,
taking care they do not scorch. Pour on
them gallon of boiling water, and let it
boil up fast, then skim it clear, and put in
a dozen grains Of pepper, a large tablespoon
full Of salt, and if you like few grains Of
allSpice; two or three blades Of mace are
always great improvement to soup. Let
the whole simmer very slowly for about
two hours; then take it off the fire, and let
it stand, closely covered, for a quarter Of an
hour to settle, then strain off carefully, so
as not to disturb the sediment. When the
soup has become quite cold, pour it gently
into a clean stewpan, without dis
turbing the sediment that may re-
main at the bottom, and put it to boil.
Have ready sliced and parboiled in
another pan, two large carrots, three tur-
nips, a small white head of cabbage, and
two or three onions. When the soup boils,
put these in, having first drained them well;
put in also the white part of the celery, cut
in inch pieces, a tablespoonful of thick cat
sup, QomatO is best), or Of picked nastur-
tiums drained from the vinegar; if you have
neither Of these tablespoonful of sweet
muiOram leaves or chopped parsley will an
swer very well. Keep the soup at a slow
simmer until al the vegetable are tender,
which will take nearly an hour. Before add
ing the vegetables, add, if you wish the
soup thickened, one or two tablespoonfuls
Of Drowned flour, miSed to a smooth paste
in little water. Instead of the sliced veg
etables, rice or vsrmiceli may be boiled in
the stock.
CABBAGE SOUP.-Having washed a large
firm head Of white cabbage, take off the
outside leaves, cut it in quarters and lay for
q while in pan Of cold water. Have large
boiler nearly fun Of boiling water, slightly
sailed, put in the cabbage, and boil it until
2 fork viii pierce it easily, skimming it as
often as needed. Drain it and put It in
pan Of cold water, until it is quite cold.
Then cut it in thin slices, or into shreds,
and having q quart or more milk boiling in
q stewpan, put in the shred cabbage, with a
teaspoOnful Of butter cut in small bits and
rolled lightly in -four, half teaspOonful Of
salt, little white pepper, and bunch Of
sweet herbs, or a tablespoonful of celery
seed tied in a bit Of thin muslin. Boil !
slowly till the cabbage is quite tender. Cur |
~ balls are a great addition to this soup; |
or egg balls, or little butter dumplings, bat |
it is very good without.
SCOTCH BROTH-Dry q Cupful of Oat- !
meal in a stewpan over a slow fire, turning |
and stirring it about till lightly Drowned all |
through. Take the water in which eels, |
fresh cod or founders have been boiled,and !
stir gradually, boiling hot into the oatmeal, |
ill it is like very thick batter. Add pepper |
and salt, and if liked a little of any kind Of |
pickle, or favored vinegar. These should |
be put into the tureen, and the broth added |
little by little at first, stirring it we'll Barley |
meal or ground rice is nicer than oatmeal. |
kALE BEOTH.-It is the same as above, |
except that kale, Or any other kind Ofgeens |
is cut up small and boiled in the fish liquor |
which is to be used for the broth.
TIE claimant in the Tichborne case seems |
to have great faculty for resembling peo-
pie. His likeness to Sir Roger was so stri-
king as to convince many people that he |
was Sir Roger, and now a Mr.. Neterville |
complains that the butcher resembles him in |
a most announcement degree. He says that |
wherever he went he was pointed at, |
stared at, and sometimes grossly insulted |
as "the claimant" until the annoyance be- |
came so unbearable that he had been |
obliged to leave London. The fact that |
Orion is in Newgate, doesn't help the mat
ter. for when people see the counterfait |