Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-11-23

WHO IUtJ M1Eb .kOLADSs NJ W4oC POlcO4 " all
boil tha came grouHds second time. You
can boil tea leaves three times If YOU Hike:
they viii always give out somestrength; but
any one who can manufacture fresh coffee
out of old grounds ought to take out
patent.
Sunday Dinners.
A Sundays dinner, DR.. Hal says, is
made the most sumptuous meal Of tho
week In great many households, and the
guests retire from the table more like gorg-
e. 3nacoHdas Ihan intellectual human be-
ings, with the result that during the whole
afternoon there is such an amount Of men
tai, physical, and religious sleepineIs, IL not
actual stupidity that no duties whatever are
performed with alarcity, efficiency and act
ceptableness. The Sunday dinner made Of
cup Of hot tea, some bread and butter,
with a silica of cold meat, and absolutely
nothing else, would be wiser and better for
all; It would give the servants more leisure;
the appetite would bs as completely salts
fed half an hour afterwards, while body;
brain and heart would be in a fitting con-
dition to perform the duties Of the SAbbtah,
with pleasure to ourselves, and greater eff
fleiepcy to others, ard doubtless with larger
acceptance to Him toward whom all our
service is due.
TO Boil COrned Beef
If the piece is very salt, let it soak over
night. If young beef and properly cured,
this IS unnecessary. For boiling, pour cold
water over il after washing eff the salt, let
ting the meat be well covered. The rule is
twenty-five minutes to pound for boiling
meats, but corned beef should never be
boiled; it should only simmer, by being
placed on part of the range where the
simmeling can be uninterrupted from four
to six hours, according to the size of the
piece. If it is to be served cold, let the
meat remain in the liquor until cold.
Though beef can be made tender by letting
it remain 10 the liquor until the next day,
and then bringing it to the boiling point
inst before serving. For rump pieces this
is superior method. A brisket or plate
piece may be simmered until the bones can
be easily removed; then fold over the brisket
piece, forming square or oblong piece; tie
over it a piece of muslin, place sufficient
weight on top to press The parts closely to-
gether, and place it where it viii become
cold. This gives us firm, solid piece,
which, eaten in slices, is a delightful relish
9teWed Beef
This is what Mrs. Gage says about stew
ing beef, and we think her receipt is an ex-
cellent one: Housewives who are in the
habit of using only steaks and rossts make
great mis- axe. a capital dish may be
made out Of the "chucks," as the butchers
call it, or the neck, when well prepared.
Select piece OF meat as large as the de-
mand of your table may require, wash it
well to remove all the blood or coil from
the outside, have your dinner pot perfectly
clean, salt and pepper the meat well, lay 1t
| IN the bottom and cover it with water, boil
| it from two to three hours, or till it is thor
! hUghiy tender; add half an onion, sprin-
| kle of sage, thyme, or summer savory. If
| the meat is fat, let the water all stew out
half hour before it is put on the table, and
! when your meat is Drowned well on the
lower side in the gravy, turn it over aud
| brown the other side. When ready take it
up, add a little flour thickening to the
| gravy, or if you have dredge box shake
the -four into the hot gravy and brown it,
then aGd boiling water and you will have
dish equal, and, to my mind superior, to The
common roast beef upon boarding house
tables. Care must be used to turn it; and
equally necessary is good Judgment in hag-
ing it thoroughly weli-cocked.