Bristol news. [volume] (Bristol, Va. & Tenn.) 1867-189?, 1879-07-15
hot water, and stir until it begins to
thicken like soft custard.

blade or two Of mace and piece Of
peel; let 1t boil not over one-quarter Of
an hour, stirring of;en; strain through a
cuurse sieve. When used sweeten to
taste; CRATE In little nutmeg and wine,
/ If you choose. II not TO he used BY
sick person, squeeze IN the Juice Of a
lemon.
HAM sALAp.-cut up small hits of
boiled ham, place in salad bowl, with
the heart and inside leaves OF cabbage
Of lettuce, mix In saucepan one pint OF
eour cresn, half pint Of good vinegar,
4 pepper salt, small tablespoonful Of
mustard; boil; add the well-beaten
yolks Of two eggs, stirring until thick.
When :Oll pour over the salad.
rRrIT CAEr.-This is not only an ex-
eelleut cake, but is light and digestibe.
Three cnpa Of sugar, FIVE Of four, two
OF m!lk, two Of butter or lard, seven
eggs, three tesspoonfuls baking powder,
one of salt, one pound raisins, one half
pound citron, or cprrants or figs, spices.
This will make thre7 cakes. Bake one
and ens-half hours,
FIsH FRiTrERs.-Talle the remains Of
any fish which has been served the pre-
ced!ng day; remove all Of the bones
and mince ane; add equal quantities Of
bread crumbs and mashed potatoes; stir
in two beaten eggs; season with pepper
and salt; add enough cream to make the
mass Of the proper consistency to mould
into little balls, and fry them in boiling
lard.
A CHEAP F1ITER.-The most impure
water may be rendered pure by altering
through charcoal. Take large flower
pot, put piece Of sponge or clean moss
over the hole in the bottom, ill three
quarters full Of equal parts clean sand
and charcoal the size of pea, over this
lay linen or wooden cloth large enough
to hang over the sides Of the pot. Pour
the water into the cloth and it will come
out pure.
MUrTov BRorH.-To one pound of
lean mutton put one quart Of water and
little chopped parsley and celery; salt
to taste; boil TO one half over a slow
fire. keeping 70 we'll skinned, add 2 lit
tie rice or pearl barley. May be given
with dry toast or the toast can be Jyok-
On in. Vegetables are not to be used in
this broth, as they are not suited to a
sick person. Beef, veal, chicken, or any
Other broth, may be made in this man
ner.
TURYIP SoUP.-This soup should be !
made, all but adding the turnips, the
day before it is required. Stew
knuckle of veil with an onion and a
bunch Of sweet herbs in six quarts of |
water; cover closely and stew gently I
five or six hours; put in cool place;
the next day remove the grease, fat and |
sediment; cut five or six turnips into /
thin slices aud stew slowly in the soup |
until tender, then add half pint Of |
cream, thickcn with a little -four and |
butter, and season to taste.
CREAM Dissatisfaction oil Ia. dis
liked in salads, the following dressing |
will be found excellent: Rub the yolks
Of two hard-boilcd eggs very fine with .
a spoon; incorporate with them des-
sertspoonlul Of mixed mustard; then
stir in tablespoonful Of melted butter,
half q teacuplul Of thick cream, Il salt
spoonful of salt, and cayenne pepper
enough TO take up on the point Of Il
small penknife blade, and q few drops
Of anchoyy or Worcester sauce, add
very carefully sufficient vinegar to re-
duce the mixture to q smooth. creamy
consistency, and pour It upon lettuce
carefully prepared for The table.
BAKED CmcKFN PE.-To make the
crust, Use one half q pound Of butter to
every pound Of flour and three teaspoon
fuls Of baking powder, chop one-half Of
the butter into tie prepared Hour until
It Is well mixed in; add little ice-cold
water and work It into stiff dough;
roll II into thin sheet aud spread on
one-half the remaining. butter; fold It !
up, butter side IN, and re.roll Il; then
spread on all the butter, fold again as
before and roll out thin; cut in the size
required for the pie. Line che bottom
and sides Of wcll-buttcrcd eauheu
cake pan pudding dish with the crust;
then to large tender chicken add al-
most half apomd Of salt pork. Have
the pork chopped fine, and lay on one
layer Of pork pepper %, using 10 salt
aud cover with pieces Of chicken; then
another layer Of pork, aud so on until |
Che chicken Is used up. Have three
bard-boilcd egg chopped up ami added
with the chicken, Before laying on the
top crust place few small Jumps of
butter about the top, and add water
enough 20 make as much gravy as may
be desired. Cuta star or other orna-
mcnt on the top, aud bake for an hour
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