The Hickman courier., 1873-07-19
JULY MARKETING.
BIZ PIERRE BLOT.

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 a bay leaf, a
pinch of thyme, a 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 aw9y some of their
flavor this being a matter of individual
taste, we shall not recommend or blame
the practice there is nothing like graf
flying ones own fancy. A woodcock is
better favored by being kept few days
than when cooked too fresh.
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.
as their diuretic properties act on the
kidneys. They should not be eaten as
dessert, their cooling properties chill
ling the stomach just at time when it
requires heat If eaten at a meal. thev
should come Immediately after the soup.
or the first thing of all if no soup is
served.
CARRoTs.-Scrape and wash them.
put them in cold water and salt, and
boil until cooked then they may be
served with milk (BecharneI or cream
sauce, or az jus with gravy
CARRoTs FNEs-HERBEs.- s.-The carrots
are boiled as above about two ounces
of butter are melted in saucepan, and
a middling-sized onion, sliced, is fried
in it when turning yellow, add about
a pint of water, boil from eight to ten
minutes put the carrots in after having
sliced them, boil 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 the carrots as
above, but take them off when not quite
done; slice them, and put them in
pan with little butter, and stir over a
good fire for two minutes; add about
tablespoonful of cold water, salt, e9ep-
per, pinch of grated nutmeg; simmer
Till the whole is thoroughly heated, and
serve. A tablespoonful of sugar may
be added, if liked.
CABBAGE ESrUFFKD.-A stuffed cabbage
makes good dish, but many who like
cabbage do not cook any on account of
the smell which it evaporates while
cooking, This is easily prevented by
putting in the pot or pan with the cab
bage piece of charcoal wrapped up in
a rag, and by simmering the cabbage
instead of boiling it. Clean and blanch
the cabbage in boiling water and salt
for about ten minutes take off, and
drop it into cold water, and drain re-
move a few of the centre leaves, and
I'LL their place with sausage meat, to
which you may add a few yolks of eggs.
Be careful not to break the leaves then
tie it with twine, giving it its original
form as nearly as possible. Put on the
bottom of a pan a few pietSs of salt
pork, the same of veal, if handy, and
also of ham, two or three onions sliced,
same of carrots, bay leaf, and two or
three cloves place the cabbage, or
cabbages, on the whole, cover with
broth or water, broth is better, add salt
and pepper to taste, simmer for an hour
and half take the cabbage off care
fully, and dish it, remove the twine,
skim off the fat from the sauce, turn it
over the cabbage through a strainer.
and serve warm.
CUCUMBERs STUFFED.
Four good-sized- cucumbers, one mid
ding g-sized onion, four ounces of bread.
six sprigs of parsley, half bay leaf. a |
few stalks OF ehives, two cloves, two |
ounces of butter, pinch of nutmeg.
md a gill of broth. Soak the bread, |
oft part, in water, and when thoroughly
Oal<ad x-aass tho ~y@te- e-.4 -.s - -t,1is
ZACH cucumber in two lengthwise, peel
hem, cut off a piece, about quarter
IF an inch, at each end, remove the |
seed from the inside with small spoon;
slice the onion, and fry it with the but |
ter, then add it to the 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 rag stir
now and then, and simmer for about |
i've minutes. Have water with a little
salt boiling in another pan, and drop
'he cucumbers in for two minutes take
hem of, drop them In cold water, and
train ; then fill each half with the mix
ure of bread, onion, etc., put a few
ices of fat salt pork in pan, place
he cucumbers on them, bust with
put on the toa of each,
nd apart, three pieces of butter the I
ize of bean, put the pan in hot
ven until the cucumbers are we'll I
aked, and serve. A little meat gravy {
lay be poured over each just before I
srving.
CAULIFLowERs. cleansed and
ashed drop them in boiling water, into :
hich you have put salt and tea !.
ooonful of -four, or slice of bread
ol till tender take OFF, drain, and :
sh them +; serve with sauce spread =
7er, and made with melted butter, =
1t, pepper, grated nutmeg, chopped y
lrsley, and vinegar. =
Another way is to make white sauce. II
we have directed in preceding num- :.
sr, and vhen they are cooked and u
shed as above, turn the white sauce
7er, and serve warm. They may also le
served in the same way With milk, h