The home journal. (Winchester, Tenn.) 1858-188?, 1873-07-24
JULY MARKETING.
BY PIERRE BLOT.

Cooks can not be too careful in roast
ing plover like canvas-back ducks and
many other birds, they must be served
rather underdone. The taste Of the
bird is improved by chopping very fine
or pounding in a mortar the liver and
heart with about the same bulk Of fat
salt pork, one-fourth OF n bay leaf, n
pinch Of thyme, n sprig OF sweet basil,
two of parsley, salt, pepper, and put
ting the mixture inside Of the bird be-
fore tying the slice Of salt pork on its
breast. Plovers may be served, thus
roasted, with water-cress around, and
lemon juice spread all over.
Some amateurs do not draw woodcock,
for fear of taking awoy some Of their
flavor; this being n matter Of individual
taste, we shall not recommend or blame
the practice there is nothing like graf
flying ones W fancy. A woodcock is
better favored by being kept n few days
bIlhI WuOu tODhtu wv lItOI.
Red radishes are becoming strong
and hollow in July, but good white and
yellow ones take their place on the
tables.
Water-melons are found in the mar
kets at the end Of the month, and al
though they are called cholera bombs,
physicians prescribe them in some cases,
aB their diuretic properties net ON the
kidneys. They should not be eaten M
n dessert, their cooling properties chill
ling the stomach Just ut II time when it
requires heat. If eaten at n meal, they
should come Immediately after the soup,
or tho first thing Of all if no soup is
served.
CARROTS. -Scrapc and wash them,
put them in cold water and salt, and
boil until cooked then they may be
served with n milk (BechamclJ or cream
sauce, or M jus with gravy.)
CARROTS FINES HERBEs. The carrots
are boiled IA above about two ounces
Of butter are melted in II saucepan, and
n middling-sized onion, sliced, is fried
in it when turning yellow, add about
II pint Of water, boil from eight TO ten
minutes put tho carrots in after having
sliced them, bod two minutes longer,
turn over the dish, spread chopped
parsley and lemon juice all over, and an
excellent dish is ready to serve.
Another way is to boil tho carrots M
above, but take them off when not quite
done; slice them, and put them in n
pm with II little butter, and stir over II
good fire for two minutes add about n
tablespoonful of cold water, salt, pep
per, n pinch Of grated nutmeg simmer
till the whole is thoroughly heated, and
serve. A Tablespoonful Of sugar may
be added, if liked.
OABBAoESTUFrHD.- A stuffed cabbage
makes n good dish, bnt many who like
cabbage do not cook any IN account Of
the smell which it cvnporatcB while
cooking. This is oasily prevented by
putting inithe pot or pan with tho cab
bage Il piece of charcoal wrapped up in
II rag, and by simmering tho cabbage
instead Of boilingit Clean and blnnch
tho cabbage in boiling water and salt
for about ten minutes take off, ind
drop it into cold water, and drain re-
move u few of the centre leaves, md
fill their place with sausage meat, to
which you may add n few yolks Of eggs.
BE careful not to break the leaves then
tie it with Irvine, giving it it's original
form IN nearly m possible. Put IN the
bottom of n pan II few pieces of sail
pork, the same Of veal, If handy, anC
also Of ham, two or three onions sliced,
same Of carrots, n bay leaf, and two OF
three cloves place tho cabbage, OF
cabbages, on tho whole, cover will
broth or water, broth is better, add sail
and pepper to taste, simmer for an houl
and n half take the cabbage off care
fully, and dish it, remove the Irvine
skim off the fat from tho sauce, turn il
over tho cabbage through II s%trainor,
and serve warm.
CUCUMBERs STUFFED Proportions
Four good-sized cucumbers, ono mid.
dling-sized onion, four ounces Of bread,
six sprigs OF parsley, half n bay leaf, a
few stalks OF chives, two cloves, two
ounces of butter, Il pinch Of nutmeg,
and II gill of broth. Soak tho bread,
soft part, in water, and when thoroughly
soaked press the water out Of it split
each cucumber in two ~lengthwise, peel
them, ont Off II piece, about n quarter
OF IN inch, at each end, remove the
seed from the inside with a small spoon;
slice the onion, and fry it with the but
ter, then add it to tho seeds removed
from the cucumbers, the bread, parsley,
bay leaf, chives, cloves, nutmeg, and
broth; the cloves and piece of bay leaf
should be wrapped up in n rag stir
now and then, and simmer for about
five minutes. Have water with a little
salt boiling in another pan, and drop
the cucumbers in for two minutes take
them of, drop them in cold water, and
drain +; then fill each half with the mix
ture of bread, onion, ETC., put a few
slices of fat salt pork in a pan, place
the cucumbers on them, bust with
bread-crumbs. mt on tho Ton NJ aach