The news and herald. (Winnsboro, S.C.) 1877-1900, 1879-12-02
DOMESTIC.


Chicken Broth.---Cut young fowl in
to several pieces, put in u stew-pan
with three pints offspring water, set on
tho stove to boil skim well and add
little salt; take two tablespoonfuls of
pearl barley, wash 1t In several watera,
and add 1t to the broth, together with
an ounce Of marsh mallpw roots cut in
to shreds, for the purpose Of better ex-
tracing its healing properties. The
broth should then boil an hour, and be
passed. through napkin into basin to
be kept ready for use, Here is a recipe
for another good broth: Take three
pounds Of tho scrag-end ola fresh neck
of mutton, cut 1t into several pieces,
wash them in cold water and put them
into a stew-pan with TWO quarts Of
cold spring water; place the stew-pan
on the fire to boil; skim we'll, and then
add couple of turnips cut into slices,
few bunches Of parsley, q sprIg of
green thyme and little salt. When it
has boiled gently by the side of the
stove for an hour and half, skim off
the fat from the surface, and then let 1t
he strained through lawn sleeve
into u basin, and kept until needed.
VEAL OUTLETS AND PEAS.-'rakc u
small neck OF veal, divide 1t into cut
lets with bone to each, trim them all
neatly In the same manner ~ mutton
outlets. Take u piece Of rather clean
bacon, cut 1t into slices one eighth Of
an Inch thick, and trim each slice TO
the size OF the outlets, sprinkle the
veal outlets with pepper und salt, and
fry them on both sides n butter till
well done. Fry the bacon separately.
Have some parsley and Il very small
quantity OF thyme finely minced to-
gether. Arrange the outlets and bacon
alternately In circle on dish, sprin-
kIc them freely with the minced pars-
ley and thyme, and in the middle place
the peas cooked as follows: Put them
with small bundle Of mint In plenty
Of water, saltcd TO taste, and let them
boil rs fast as possible, keeping the
saucepan uncovered; when done, re-
move the mint, strain off the water,
give the peas a toss or two In u sauce
pan with pieco of butter.
NooDLEs.-When Yermicelli cannot
be bad, noodles make an excellent sub
stitute. /. Take two eggs, separate
yolks from whites, only using yolks.
2. Beat up yolks thoroughly. 3, Stir
eggs into 4 pound of best siftcd flour,
making a stiff paste. 4. Flour q board
and roll out the paste into thin pieces
not moro than one eighth of All inch
thick. 8. AS each piece Is made set II
aside to dry; this will take about twen-
ty minutes. 6. Fold over the cakes I'm
one roll, aud with a very sharp knife
cut through the roll at all angles, max
Ing fine shreds. Shake them, so rs to
divide them. They can be used in
any clear soup that Is ready for sery-
Ing, and arc all cooked when the SOUP
Is on thcboil. If they must be kept they
shouldbo Tut away in Il cool place.
They arc better when fresh.
The reason that cooking vc yeLables
renders them more dlgcstible is be-
cause the heat separates and dissolves
the tlbres, drives out tho water they
contain, and bursts their starch cells,
so that their ultimate atoms arc more
readily brought under the action oc tho
stomach.
OLD potatoes may be freshened up
by plunging them into cold water be-
fore cooking them,
BOILED fowl with sauce over which
glate the yolk of eggs, /, Il magn 6cent
dish for lInCt CON