The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-03-27
PUDDING AND PuFFs.
MIas DOds' Rev DIshss-TurksEh soup,
Amber Padding. etc.
PniIndaInhia Tins

and young. Notebooks and pencils
fourished abundantly, and as she talked
they wrote. The dishes she made were
puff paste, Turkish soup. smber pudding,
halibut q Ia creme and fillets of beef, with
Dutch sauce. Some lady asked her what
fillets were. Miss Dods, holding up
thin, circular piece of beef, said they
were pieces cut from the under part OF
The roast.
First in the order of making was put
paste. Here is the recipe:
a quarter pound of flour; quarter
pound OF butter; yolk of one egg
pinch of salt ; few drops of lemon JUICE !;
a gill of cold water. Place t re -four on
hoard put the yolk in basin and add
to it the salt and the lemon juice; to
this add the water then mix the -four
with it all to firm dough when the
dough is well kDeaded roll it thinly out
on the board, which must be kept well
Toured place the butter In the center
of the dough and as soon as the dough
cools fold it; roll and fold it seven times,
always allowing an interval after rolling
for it to cool before folding it; having
rolled the dough seven times the rounds
may be cut out of it when cut the dough
should be half an inch thick; after cuts
ting out the rounds or cakes, smaller
rounds may be cut out of the rounds
already cut by merely making an i'm
preston with s smaller castor and leav-
ing them to be taken out when cooked /;
place them on q slightly Toured baking
tin and put them in the oven for ten
minutes.
Miss Dods next announced a Turkish
soup. This was really begun before the
lesson of the puff paste was finished, for
in making the latter intervals of waiting
were necessary to let the dough cool
between the rolling and folding, and to
economic time and still conduct each
separate dish step by step to the finishing
point; reserving the explanations ill
they would come in suitably with the
work. She is constantly going ahead and
starting new dishes and coming back
again to finish the ones already started.
TURKISH SOUP.
For Turkish soup she gave the recipe,
and proceeded to carry il out, as follows:
One pint of second stock; one-half
teacupful of rice; yoiks OF two eggs;
q tablespoonful OF cream little pepper
and salt; wash the rice before using /;
then put stock and rice in saucepan,
with a little pepper and salt, and let
them boil for twenty minutes; then
sieve and rub the rice through; reIuin
both to the saucepan place the yolks of
eggs in a basin, adding 8 tablespoonful
Of cream mix them well topether. but
don't beat up; then add a spoonful OF
stock and rice to thicken it, and after
wards pour in all the stock and rice stir
| it over the fire for two minutes.
During the making OF these dishes,
questions would come from the ladies in
| the gallery and from those below in re-
| lation to them. Miss Dods always
announces to her audiences beforehand
that she will be glad to answer questions.
6" If am asked anything l can not
answer I shall honestly tell you So" she
said the other night.
Amber pudding was the next dish.
/ The recipe is as follows;
AMBER PUDDING.
Two pounds of raw apples; three
! ounces OF sugar one gill Of cold water
q teasFoOnful Of lemon juice, yOlks and
whites OF four eggs; six ounces of flour
two ounces of butter; half teaspoOnful
of yeast powder; a pinch OF salt; first
put two ounces of the. sugar in small
saucepan, with half a gill OF water
place the pan on the ire; when the
water boils place in the apples, pared
and cored squeeze over them the lemon
juice; put the -four in q basin with two
ounces of butter; rub the butter care-
fully in the -four; then add the yeast
powder, salt, and remaining half gill OF
water; place the whole on a board and
kuead lightly together roll the dough 2
third OF an inch in thickness wet the
edges OF small pie-dish with cold water,
and line the edges with some of the
dough; wet the dough with water OF
milk; the dough on the board roll thin,
and with a small cutter cut rounds out
OF the dough and place them on the
edge of the pie-disb, upon the dough
already covering the edge.
When the apples, which have been put
in the saucepan with the sugar, water,
and lemon juice, have become soft, rub
them through a wire sieve; then drop
into the sauce, one time, the yolks OF
four eggs; mix the eggs and apples to-
gether without beating the yolks, and
pour them into the pie-dish, in the holu
low formed by the dough cakes place
the dish in the oven for ten minutes.
Having done as above described, Miss
Dods took the whites or the tour eggs,
and, placing them in q dish, added g
little salt, and with g knife best them
into a froth until they became as stiff
I
apples and yOiks in the center of the pie
dish had been cooked, she took the dish
out, placed it on q table and poured the
whites over them, smoothing and shaping
the latter nicely till they rose on the top
of the pudding in the form of q cone
over it she sprinkled the rest OF the
sugar. Then she explained that If she
wss to allow the pudding to stand that
way the white upper story would fall.
To prevent this she returned it to the
stove for about one minute, not longer,
for the whites are easily burned. When
she took the dish out again the white
eone-like top showed the faintest shade
of brown and the pudding was complete.
1t may be eaten hot or cold. Before
| placing 1t IN the stove the last time she
garnished it with little white angelica
| But this is optional.
HALIBUT 4 La CREME AND OTHER DISHES
The next dish made was hslibut a Ia
| creme. She took this recipe:
One pound boiled halibut or any sort
/ of cold fish; two ounces of butter two
ounces of -four, one ounce of grated
| cheese One.hslf pint Of milk one gill
| of cream. First melt the butter in q
saucepan; add the -four. Mix thor
oughly; then add half a pint of cold
/ milk; stir until 1t bOlls then add the
gill of cream, q little pepper and salt,
and let it cook two minutes. Take the
halibut and remove from it bone and
skin; break it into rough pieces and
| throw into the mixture. Allow the
whole to remain on the fire long enough
/ to warm, then add a tablespoonful of
! vinegar. For an ordinary cut Of halibut
twenty minutes cooking is long enough
some may require thirty minutes.
| After it has cooked, turn the whole out
] on, Q L. diah snrinkla over IL an nnnce