The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1873-07-18
JULY MARKETING.
BY PIERRE BLOT.

worst OF the year Tor the carnIVOrOuSlY
inclined, while the most fastidious vege-
tarians find all therein that they could
wish. Beef is and will be inferior until
October.
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 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 away some of their
flavor; this being 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
a dessert, their cooling properties chill
ling the stomach just at time when it
requires heat. If eaten at meal, they
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 a milk (BechameI or cream
sauce, or al jus 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 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 a
pan with 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.
CABBAGE STUFFED.-A stuffed cabbage
makes a 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 OF pan with the cab
bage piece of charcoal wrapped up il
a rag, and by simmering the cabbage
instead of boilingit. Clean and blanch
the cabbage in boiling water and salt
for about ten minutes take off, anC
drop it into cold water, and drain re
move n few of the centre leaves. anC
fill their place with sausage meat. tC
which you may add few yolks 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 the
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, bay leaf, and two Of
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 hou
and half; take the cabbage off care
fully, and dish it, remove the Irvine
skim off the fat from the sauce, turn
over the cabbage through a strainel
and serve warm.
CUCUNIBERs STUFFED. Proportions
-Four goOd-sized cucumbers, one mic
dling-sized onion, four ounces of bread
six sprigs of parsley, half bay leaf,
few stalks of chives, two cloves, tV
ounces of butter, a pinch of nutmeg
and a gill of broth. Soak the brea'
soft part, in water, and when thorough
soaked press the water out OF 1t spl
each cucumber in two lengthwlse, pc
them, cut off a piece, about quart
of an inch, at each end, remove ii
seed from the inside with a small spoo
slice the onion, and fry it with the bu
ter, then add it to the seeds remOvt
from the cucumbers, the bread, parsle
bay leaf, chives, cloves, nutmeg, al
broth; the cloves and piece of bay lie
should be wrapped up in a rag 81
now and then, and simmer for abo
five minutes. Have water with lit
salt boiling in another pan, and drC
the cucumbers in for two minutes tai
them off, drop them in cold water, al
drain then fill each half with the mi
ture of bread, onion, ETC., put fe
slices of fat salt pork in pan, pla
the cucumbers on them, bust wit
bread-crumbs, put on the top of eac
and apart, three pieces of butter I'll
size of a bean, put the pan In a h
oven until the cucumbers are we
baked, and serve. A little meat gray
may be poured over each just befol
serving.
CAULHLowERs.-W cleansed an