The Panola weekly star. (Sardis, Miss.) 1882-18??, 1882-02-18
BouiIlon.

In oldcu times bouillon meant "becf
tea used for feeble persons, and
scarcely known ont Of the sick room.
But fashion makes strange innovations.
Erc long we may expect to learn that
" griels,' "sage teas aud "gingcr
tea are the only suitable drinks or re-.
freshments for lunches. "high teas or
k%ettledrums. with no spoons from which
10 sip u, hut 10 be drank from the prop
er kind Of bouillon bowls When this
has run It's course. shall we have the
genieel homeopathic little pills as n
" relish" and the high-iilntion tinciurcs
for n beverage? We think even Fash
Ion, all-supnme and often supromely
ridiculous rs she can be. can never so
fully snbjugaie her v~otarics as 10 bring
such Injuries in allopathic form into a
prominent place In bathrooms or stylish
suppers. That would be the hast
straw and downright rebellion would
b. the result unless more skillfullv dis.
guiscd than the numerous compounds
our mothers used to give.
Sick people may sip b%ouillon with n
spoon, and not boiling hot, when hidden
from fashionable eyes. But when Il be-
comes n " Fashions servants, no
spoons; take il hot, and no wry faces il
u scalds the mouth. Be gentecl, what
ever suffering may come with Il.
But perhaps, after all, this last freak
Of fashion i more sensible than most
that come before us. Bouillon when
properly prepared Is verg palatablc. and
certainly nutritious and harmless: Onc
Of tho best modes II preparing Il i rs
follows: Chop raw lean beef very fine
and IN every pound put \ quart Of cold
water. In chopping raw meat Il win
become matted very closely. and IN put
ting Il into the soup-digesier with the
water II Is best To pull il 10 pieces. sepa.
rating IL a. thoroughly as possible, 80
that the water may penetrate every part
without obstruction. This done. cover
closely and set Il where Il win become
barely lukewam in nm hour time. AM
close-coycrcd kettle will do. but the reg.
ular soup-digester is, we think. better,
because the valve a, the top Is moved b,
the steam sufficiently 10 prevent the con.
tents 81 the kettle from boiling over
wasting the bouillon and filing III,
house with the smell.
Increase the heat slowly after IN,
first hour till Il begins to simmer. AM
hsn shortly comes 10 q gentle boiling
Keep Il In that state six hours. stirring
now and then with n strong woodcf
spoon. aud break up 10 meat whicl
viii be by this time closely packed 90
grthcr. Turn all into an carthen pan
II you have one, NJ tin or iron Otter
! gives an unpleasant taste. Salt To sui
the taste; cover to keep all dust away
and let the liquor cool before remoyin,
the meat Squeeze the meat very har'
A. you take Il from the liquor. II vii
he utterly ias,elcss and good for moth
Ing. skim OF all the fat from IN
| liquor when perfectly cold. Throw 4
the shell and white 81 a raw egg. with
out the yelk. put the liquor over the hr
z In a clean saucepan or kettle aud brinI
Il quickly TO the boiling point BoI
rapidly ten minutes. Esch quart q
water put 60 the raw beef should hay
simmered down 30 n pint Then layin
= = cloan thick cloth kept for this spcci;
purpose into n fine sieve or soup strair
; or. pour the bouillon into u. and let
hlier through into a large bowl lcisnn
", without an effort 10 hurry H. u, n
. means squeeze the cloth. When All b.
filtered through the liquor should be
pure. clear amber color. without n pa
q ticle % sediment
Some Ike TO give the bouillon = dseI
y er. richer color. which can be eAil
z done by burning \ little sugar In q d
cup on the range. A Goa a. the hrI
: has dissolved the sugar. - that II Il on
. big brown pun or bubble. stir In thr
tablespoonfuls of boiling water.
very small quantity yin suffice 70 give
r rich tint IN tho bouillon. 70 small IN
The safest war Is 10 drop In half q te
g spoonful At q time. stir well. then iasi
: Ne very sure that moi enough l. add
I. 10 change the flavor or give The lea
:. swreiish taste 10 a. n this small qua
q tity docs not give the desired color. a,
to a few drups more. little by little. tsstil
g each tims til u Is satisfactory. Ia
is ing oHce learurd. BY experimenting.
v. will be no trouble aftcrwari
Il Bouillon for parties. or other ent.
tsinments. should be served very b
for family use. or sickness. II 4
Vi used hot or cold, ~ preferred. n I
"A quart % water put d each pound =
We daeed 20 : plat n will when cold. h
"A clear rulden or amher-culnrrd lei