The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1873-06-27
FAMILY COOKING.
BY PIERRE BLOT.

TWO OF thyme, salt, pepper, a teaspoon
lul OF pepper-corns, a bay leaf, two on
ions, three cloves, and three or four
cloves of garlic, a quarter of a pound of
nee, tablespoonful of butter, one
ounce of sugar, three slices of bread.
The tomatoes are put in boiling water
for few seconds, taken off and dropped
into cold water, and then skinned.
They are put in a saucepan, and set on
moderate fire 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 pulp
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 little butter, and put in the soup
tureen before turning the mixture there
in. Cover it for two minutes, and serve
LOBSTER SOUP, OR BIsoUE. 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 off 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 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
is turned into a strainer, all the LIQUID
is pressed out of it, aud is set back on
the fire with the toasted bread for a few
minutes. The whole is then turned into
a 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 thesonp tureen some bread cut
IN dice and fried in butter, and also the
coral part of the lobster, chopped, and
about 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
the butter and flour 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 to
make almost any sauce after two or
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 this
way When the flour is cooked, as di-
rected, with the butter and as soon as
1t turns yellOwish, pour into the pan
about pint of boiling water, little by
little, stirring briskly the while with a
wooden spoon take from the fire when
it is getting thick beat yoll1 of egg
with half a tablespoonful of cold water;
put it into the pan with salt and white
pepper, mix it we'll with the rest, an6
you have an excellent sauce. A little
grated nutmeg and vinegar, or lemon
juice, are added, if liked. Lemon juic
is better than vinegar when the sauc
is used with fisi. The cooking of tn
flour Is done on a rather sharp fire
which is had by removing the cover c
The stove or range and by putting tn
cover back to its place a good or model
ate fire is obtained. and by placing tn
pan on the corner of the range you hav
a slow fire.
BECHANIEL SAUCES. made exactl
like a white sauce, with the exceptio
that milk is used instead of water
CREAM sAUCE.-This is also made liI
white sauce, with the exception thu
cream is used instead of water.
BLONDE sAUCE.-Broth is used f,
this sauce instead of water, and the re
of the process is the same as for viii
sauce.
LOBSTER sAUCE.-Add two or thr,
tablespoonful of the flesh of boil,
lobster, chopped, to a white sauce.
SHRIMP sAUoE.-Boll and clean
quart of shrimps, remove the shell
chop the flesh, and add it to a viii
sauce.
OYSTER sAUCE.-Blanch a pint or
of oysters, mix them with white sauC
add lemon juice to suit the taste, a
the sauce is made.
MUssEL sAUoE.-.When the MUSE
are boiled and thoroughly cleaned, CHI
about pint of them, and mix with
white sauce, adding lemon juice
taste
CAPER sAUcE.-When the white sau
is made, add toit one, two, or three tab
spoonfuls of capers, either whole
chopped.
CELERY sAUCE.-Blanch few sta
of celery, chop them rather fine, a
add them to a white sauce, giving j,
one boil after the celery is in.
CUCUMBER sAUCE.-Chop fine a tab
spoonful of picked cucumber, mix tn
with white sauce, give one boil, anG
is ready.
MATTRE D'HoTEL sAUoE.-This nam,
given to the mixture used with broi