The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1873-07-24
JULY MARKETING.
BIZ PIERRE BLOT.

October.
Cooks can not be too careful in roast
ing ployer; like canvas-back ducks and
many other birds, they must be served
rather UNDERGONE. The taste of the
bird is improved by chopping very fine
or pounding in a mortar the Ever and
heart with about the same bulk of fat
salt pork, one-fourth of a bay leaf. a
pinch of thyme, 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. Flowers may be served, thus
roasted, with water-cress around, and
lemon juice spread all over.
Some amateurs do not draw woodcock.
Tor fear of taking away some of their
flavor; this being matter of Individual
taste, we shall not recommend or blame
Che practice there is nothing like graf
flying ones own fancy. woodcock is
better favored by being kept few days
than when cooked too fresh. rt-i
Red radishes are becoming strong
and hollow in July, but good white and
yellow ones take their place on. the
tables. f..lr
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 MS
a dessert, their cooling properties chill
ling the stomach just at time when il
requires heat. If eaten at meal. thev
should come Immediately after the SCUM.
OF the first thing of all if no soup is
served.
OARRoTs.-Scrape and wash them.
put them in cold water and salt, and
boil until cooked then they may be
served with milk (BechameD or cream
sauce, or ar jsls with gravy
CARROTS FINEs-HERBEs. 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 F; 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 unite
done; slice them, and put them in a
pan with a little butter, and stir over a
good fire for two minutes add about a
Tablespoonful of cold water, salt, pep
per, pinch of grated nutmeg simmer
till the whole is thoroughly heated, and
serve. A Tablespoonful of sugar may
be added, if liked. :
GARBAGE STUFFED.-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 an the pot or pan with the cab
bage piece of charcoal wrapped up in
a rag, and by simmering the cabbage
instead of boiling il. 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 q few Of the centre leaves, ant
I'LL their place with sausage meat, t.
which you may add a few yoIks of eggs
BE careful not to break the leaves ther
tie it with Irvine; giving it its Original
form as nearly as possible. Put on tn,
bottom of pan few pieces of sail
pork, the same of veal, if handy, anG
also of ham, two or three onions sliced
same of carrots, hay leaf, and two OIL
three cloves place the cabbage, OF
cabbages, on the whole, cover will
broth or water, broth is better, add sal
and pepper to taste, simmer for an houi
and half take the cabbage off care
fully, and dish it, remove the twine
skim Off the fat from the sauce, turn i
over the cabbage through a strainer
and serve warm.
CUoUAtBERs STUFFED.-Proportions
-Four good-sized cucumbers, one mid
dling-sized onion, four ounces of bread
six sprigs of parsley, half bay leaf,
few stalks of ohives, two cloves. tw,
ounces of butter, a pinch of nutmeg
and gill of broth. Soak the bread
soft part, in water, and when taorouehl,
soaked press the water out of It spill
each cucumber in two lengthwise, pee
them, out off a piece, about a auarte
of IN inch, at each end, rem6ve tn
seed from the inside with a small spoon
slice the onion, and fry it with the but
ter, then add IL to the seeds remove,
from the cucumbers, the bread, uarsfey
bay leaf, chives, cloves, nutmeg. an,
broth; the cloves and piece of bay lea
should be wrapped up in a rag; sti
now and then, and simmer for abou
five minutes. Have water with littl
salt boiling in another pan, and dro
the cucumbers in for two minutes tax
them OF, drop them in cold water, an
drain then fill each half with the mis-
ture of bread, onion, etc, put a FEY
slices of fat salt pork in pan, plac
the cuoumbers on them, bust wit
bread-crumbs, put on the top OF eaol
and apart, three pieces of butter th
size Of a bean. put the pan in he
oven until the eucumbers are vel
baked, and serve. A little meat gray,
may be poured over each just befor
serving.
CAULTLowERs.-When oleansed an,
washed drop them in boiling water. int
which you have put salt and tea
spoonful of flour, or slice of bread
sboil till tender; take of, drain, an,
dish them serve with a sauce sprea,
over, and made with melted butter
salt, pepper, grated nutmeg, ohoppe
parsley, and vinegar.
Another way is to make a white sauce
as we have directed in apreceding nun
Der, and when they are cooked an
dished as above, turn the white sauc
over, and serve warm. They may ais
be served in the same way with a milk