The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1882-02-16
BOuiIIOn.


tea," used for feeble persons, and
scarcely known out of the sick room.
But fashion makes strange innovations.
Ere long we may expect to learn that
g gruels,' - - sage teas'' and q ginger
tea" are the only suitable drinks or re-
freshments for lunches, " high teas or
kettledrums, with no spoons from which
to sip it, but to be drank from the prop
er kind of bOuillOn bowls. When this
has run its course, shall we have the
genteel homeopathic little pills as
g relish y and the high dilution tinctures
for a beverage? We think even Fash
ion, an-supreme and often Supremacy
ridiculous as she can be, can never so
fully subjugate her vOtaries as to bring
such luxuries in allOpathic form into a
prominent place in bathrooms or stylish
suppers. That would be the & last
straw" and downright rebellion would
be the result unless more skillfulIy dis
guised than the numerous compounds
our mothers used to give.
Sick people may sip bouillon with
spoon, and not boiling hot, when hidden
from fashionable eyes. But when it be-
comes one of Fashions servants, no
spoons; take it hot, and no wry faces if
it scalds the mouth. Be genteel, what
ever suffering may come with it.
But perhaps, after all, this last freak
of fashion is more sensible than most
that come before us. Bouillon when
properly prepared is very palatable, and
certainly nutritious and harmless. One
of the best modes of preparing it is as
| follows: Chop raw lean beef very fine
and to every pound put a quart of cold
water. In chopping raw meat it will
become matted very closely, and in put
ting it into the sOup-digester with the
water it is best to pull it to pieces, sepa-
rating it as thoroughly as possible, so
| that the water may penetrate every part
! without obstruction. This done, cover
closely and set it where it viii become
barely lukewarm in an hour time ANY
close-cOvered kettle will do, but the reg
ular soup-digester is, we think, better,
| because the valve at the top is moved by
the steam sufficiently to prevent the con-
| tents of the kettle from boiling over,
wasting the bouillon and filling the
house with the smell.
Increase the heat slowly after the
first hour till it begins to simmer, and
then shortly comes to a gentle boiling
| Keep it in that state six hours, stirring
now and then with strong wooden
spoon, and break up to meat, which
will be by this time closely packed to-
| gether. Turn all into an earthen pan,
| if you have one, as tin or iron often
| gives an unpleasant taste. Salt to suit
| the taste; cover to keep all dust away,
and let the liquor cool before removing
the meat Squeeze the meat very hard
as you take it from the liquor It will
be utterly tasteless and good for moth
| ing. Skim off all the fat from the
liquor when perfectly cold. Throw in
the shell and white of a raw egg, with
out the yelk, put the liquor over the fire
in a clean saucepan or kettle and bring
it quickly to the boiling point. Boil
rapidly ten minutes. Each quart of
water put to the raw beef should have
simmered down to pint. Then laying
a clean thick cloth kept for this special
purpose into a fine sieve or soup strain
er, pour the bouillon into it, and let it
| filter through into a large bowl leisure
w, without an effort to hurry it. BY no
means squeeze the cloth. When all has
| filtered through the liquor should be a
pure, clear amber color, without a par
ticle of sediment.
Some like to give the bouillon a deep
er. richer color, which can be easily
done bv burning a little sugar in a tin
| cup on the range. As soon as the heat
has dissolved the sugar, SO that it is one
bio brown puff or bubble, stir in three
tabIespoonfuls of boiling water. A
very small quantity viii suffice to give a
rich tint to the bOuillOn, so small that
the safest way is to drop in hall a tea
spoonful at time; stir well, then taste.
Be very sure that not enough is added
to change the flavor or give the least
| sweetish taste to it. If this small guam
tity does not give the desired color, add
a few drops more, little by little, tasting
each time till it is satisfactory. Hav-
ing once learned. by experimenting, it
win be no trouble afterward.
Bouillon for parties, or other enter
tainments, should be served very hot;
for family use, or sickness, it can be
used hot or cold, as preferred. If the
quart of water put to each pound is re-
duced to a pint it will, when cold, be a
clear golden or amber-colored jelly.
This is excellent for weak, feeble peo-
pie, used ice-cold, or, if better liked,
heated 10 a liquid form again. If this
rule is strictly followed success is sure.
Mrs. Beecker, IN Christian Union,