The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1873-07-03
FAMILY COOKING.
By PIERRE BLOT.

middlmg-slzed tomatoes, three pints Of
broth, four or five stalks OF parsley,
two of thyme, salt, pepper, a teaspoon
full of pepper-corns, bay leaf, two on
ions, three cloves, and three or four
cloves of garlic, a quarter of pound of
rice, tablespoonful of butter, one
ounce Of sugar, three slices of bread.
The tomatoes are put in boiling water
for few seconds, taken of and dropped
into cold water, and then skinned.
They are put in a saucepan, and set on
moderate IRE with the broth, parsley.
salt, pepper, and the following spices
tied in a linen rag: thyme, pepper
corns, bay leaf, onions, and cloves.
When cooked, the whole is turned into
colander with the exception of the
spices in the rag) and forced through
with potato-masher, except the tomato
seeds then the strained Juice and puIp
are mixed with the rice after it has
been boiled the butter and sugar are
added. The whole is simmered for
about half an hour, and turned into the
soup dish. While. it is simmer1ng the
slices of bread are cut in dice and fried
with a little butter, and put in the soup
tureen before turning the mixture there
in. Cover it for two minutes, and serve.
LOBSTER SOUP, OR BIsoUR.-This
makes an excellent soup. The proper
tions are, two three-pound Holsters,
three ounces Of butter, two quarts Of
broth, and eight ounces of bread. Boil
the Holsters, and after having removed
the dark blush vein and the stomach.
cut the head of about an inch back Of
the eyes put the flesh of the tail aside
and pound the rest well, shell, small
and large claws, and all that Is In the
body shell. 1t is then put in a sauce
pan with the butter, and stirred until
the butter is melted; then a quart of
broth is added, and the whole simmered
for about fifteen minutes. The mixture
rs turned into a strainer, all the LIQUID
is pressed out of it, and is set back on
the fire with the toasted bread for n few
minutes. The whole is then turned into
colander, and forced through with a
potato-masher. About another quart
OF broth is added, few minutes' boil-
ing are given, and it is ready to use.
Put IN the soup tureen some bread cut
IN dice and fried in butter, and also the
coral part OF the lobster, chopped, and
about a quarter of a pound of the flesh
of the Holsters, also cut in dice. Turn
the above mixture on the whole. and
serve. What is left of the flesh is made
into lobster-salad.
SAUcEs.-The majority of sauces are
All commenced in the same way. When
she butter and -four are thoroughly
mixed and cooked the sauce is more
than half made the rest of the work is
comparatively easy. The most inexpe-
rienced housekeeper will be able 70
make almost any sauce after two OF
three experiments.
WHITE sAUcE.-The proportions for
this sauce are, two ounces of butter
one Tablespoonful of flour, yolk OF
egg, salt, and white pepper. A white
sauce is the basis Of several others. as
will be seen below. It is made in tbi,
way When the -four is cooked. as di
rected, with the butter, and as soon a.
1t turns yellowish, pour into the par
about pint of boiling water, little b,
little, stirring brisl1ly the while with /
wooden spoon; take from the fire whe1
1T is getting thick beat yolk of co,
with half tablespoonful of cold water
put 1T into the pan with salt and whit,
pepper, mix it well with the rest. an,
you have an excellent sauce. A littl
grated nutmeg and vinegar, or lemo,
juice, are added, if liked. Lemon iuio
Is better than vinegar when the sauc
is used with fish. The cooking of tn
Hour is done on q rather sharp fire
which is had by removing the cover o
the stove or range and by putting tn
cover back to it's place a good or moder
ate fire is obtained. and by placing th
FSn on the corner Of the range you hav
slow FIRE.
BEoHAArEL sAUoE.-Is made exactl
like a white sauce, with the exceptio
that milk is used instead of water.
CREAM sAUoE.--This is also made lik
white sauce, with the exception ths
cream Is used instead of water.
BLoNDH sAUoE.-Broth. is used 70
this sauce instead of water, and the re.
OF the process is the same as for whit
sauce.
LOBSTER sAUoE.--Add two or thre
table-spoonfuls of the flesh of boile
lobster, chopped, to a white sauce.
SHRIMP sAUoE.--Boil and clean
quart of shrimps, remove the. she'll
chop the flesh, and add it to whit
sauce.
0YsrEn sKuuz.--lDIanoh pint or s
OF oyssv.s, mix them with white sauc,
add lemon juice TO suit the taste, an
the sauce is made.
MussEI, slUcR.-When the musse
sre boiled sfdthoroughly cleaned, che
N-a.opt q pint Of them, and mix with
white seiac, adding lemon juice
taste.
CAPIiR slfoE. When the white san,
is made, addtoitone, two, or three tal,l
spoonfuls 4 capers, either whole
N1ShpS4.
OELERV sAVCE. -Blanch few stall
of celery, chop them rathev fine. a,
add thew 60 q white sauce, giN;no ;u
oSs-ooh after the celery is in.
CUouAnER sAUoE.-Chop fine aAabl
spoonful Of picked cucumber, mix tx
with white sauce. give one boil, and
as ready.
mATRE D HOTEL sAUcE.-This name
given to the mixture used with broil
fish or broiled meat, and is compos
OF butter, chopped parsley, and lem,
juice when for ish, but vinegar instel
of lemon juice may be used when il
to be served with meat
Foo sAuoE.-ChOp two or more har
boiled eggs. mix them with a viii
sauce, and serve.
MUsHRooN sAUoE.--It is made wi
either fresh or preserved mushroom