Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1897-02-04
HOT BOUlLLOn,

Is there any place 10 the business
centre OF our city whore ono can buy q
cup uf hot bouillon or beef tea, and il
not. would it nat nay for some onn to
start small enterprise of this kind
These can be nads Of the yGrioua heel
extracts prepared for the ptlrpus,.
but are more expensive, and mt 90
palatable or nuuri6hing aa tho freshly
mado article. Tho cheapest cut u
heel, the nticking piece, which sells
for eight cents a nuund, is tho best fur
tho purpose, and this with few bones
that the butcher would almost give
away, would furnish probably enough
Tor q days. use. II tho bullion were
well made, not, anu iaintily served,
q custom for it could certainly soon hp
cgtahlishei. Tho legsnd, Hot Bouil-
hii,h staring at one on these cold
days, from Il front window OFT Market
| street, right among tho business offices
would surely inviie within The passing
business man, delayed pcrhapa little
later Than usual down town, or TITO
| lawyer who wishes 10 be braccd for an
! argument in court. but whose wits
would only be duiiod by solid food, or
| tnuddlea by strong drink.
The editor who has 10 do night work
| would 10 better prepared for it By such
/ d drink for it has great stimulating
4 qualities, hut without tho evil effect
| IN tho nerves caused by drinking
strong coffee, for the clogging Of tho
| lirer causod by TOO much ch0coltne.
4 Returning theatre goers with Il cold
| walk before them ought also to prove
| good customers. Such an establish
inent might also do practical tenn
rcranca work and successfully rival the
saloons.
Mrs. iSprer tolls how to make hnnil.
Ion as follows: Free two mounds oil lean
bnaF from fat and gristle and chop il
fac, Tor got the butcher to chop II.
Put II 10 q porcelain kettle with
quart Of cold water, small bay leaf,
/! email onion, sprig OF parsley :
stalk Of oelary, or huff teaspoonful y
celery seed. Cover the kettle closely
aud plaue it on the back part Of hi
range for two hours. Then plare i
over good fire; skim at tho first boil
and place it again over moderate iirt
and simmer gently for four hours
strain, return it TO the Houp kabtie
add salt and pepper Beat the whit
oE one ugg with half cup OF col,
Watcr until thoroughly mi5ud Wasl
tho egg shell, masn 1t aad add 10 III
white Pour this into the hoilin
bnuillon; lei it bni hard for /
! minutes; throw in Gill OF cold winter
ana boil five minutes longer, then Htiai
all through flannel bag. It's appear
anro is improved by adding 10 ear
quart half teaspnonful of caramel
: made thus; put d cup of granulatr
, sugar in n saucepan and STIR over tn
, lire until it melts and burns As 500
: as it begins to smoke and boil, add
cup Of boiling water. Lot boil Oh
3 minute, turn in u bottle and cor
t tightly.
For beef tea, cut fine rnuud {
t lean beef into a pint of cold water; IL
it soak for three quarters of an houl
0 then put In a farina boiler, or set I'll
bowl containing it in boiinr Of waite
j aud lot the water boil around it IL
: two or three hours. Put tiny bit ,
D cayenne Pepper pod with 1t when p,
b 70 hoil, but do not salt it until it
Y done cooking. Remove the meat fro
i 1t when done, but do not strain OF
0 the iibrine as thia contains nourisl
+ mont. Mutton broth may be made
. the Same way. using the neck piece
q mutton, bones and all.