Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1902-11-02
Dcr(stic Life OF The Bulgarlans.

does not scorch. When 1t has come to
good boil 1t is set OF TO cool until JUST
lflie warmer than lukewarm-
An eighth OF cup of u.d matzoon Is theE
beaten into it thoroughly and The dish sci
aside for several bours.
II Will then be found thickened like lob
bered mix only much richer.
1t Is delicious III berry time, served with
the wild /. uit. a fairy guod imitation Of the
original a>ZoUD MAY Ue nauc III thls cuuh'
try flOm COWS nll4k, following these ulrec'
tons:
spoonful Of sugar aud one-thid u u cake Of
compressed yeast. This will NJ ke iwo SINAI!
bUl..rS. Thoroughly dissolve the yeast anu
sugar il u small quantity Of the mix, which
has been slightly heated. i'll order TO start
the yeast Working. I lie remainder Of the
mix should :heu be heated .ukewarm, and
in an hour. when the yeast begins 10 form
bubbles un top, added 10 the yeast mixture.
i'ut into bottles, and if the corhs do not
f;.>ten with spring snaps tie them hrmiy
III place. lest the gas genera ing III the fer
nenting milk may force them out Stand for
two or three hours in warm pace, then in
moderately cool place Tor TWO days. slak-
ing thoroughly three or four times day. On
the third day open the BOTTLES and pour the
c0nten.s into bowl. to allow tue ener-.
Tescence TO pass away. This Will take about
q quarter OF an hour. Pour the lnutzoon
back into the bottles and set on the ice, TO
prevent any return Of the fermentation. As
soon as 1t is chilled II is ready for use. II
may thcken slightly during It's exposure to
the air. but this makes it the more creamy.
If you do not care 10 go TO this trouble yoa
can buy the matZoou already prepared y amy
one OF the armenian or Syrian restaurants
or at mi.ly Of the druggists, and use por-
tiGu as a starter, fol.uwing the Bulgarian
rule.
4 few years ago he late Princess Marie
Louise of Bulgaria. who was anxious to elu-
cate the Bulgarian girls along housewifpiy
lines. assisted in establishing the First Do
nestle School for Females" at Sofia. the
capital OF Bulgaria. Teachers liz wing aud
cooking were brought from Austria and a
kitchen and sewing-room were fitted UP, for
the young girl pupils. who were only TOO
anxious to be taught.
Those who could afford to pay the tuition,
which amounted 10 SO year, did no: but
the Princess assumed the responsibility for
those who were unable to pay. In the
kitchen there were nosindivldual gas stoves,
as in our cooking schools, for practice work.
There was, instead. one big u1ooch of
ran.e-a perfect marvel to the people I'M
used to stoves of any Kind. Upon this altar
the culinary priesteSses. garbed In their pic
turesque ia tive costumes. managed TO evolve
triumphs in the line Of toothsome stews.
pil;Hs, cakes and the like.
AS there was no other place In Sofia where
European dishes could be obtained. the prod
ucts OF the cooking school became greatly in
demand.
Each day in the week. especially on Sun
day. regular dinner is cooked in quantity
and borne off when finished by the common
soldiers. who flag for their keep n nearly
every house of any pretension. AS the Bull
r,,;,p them nothing tEeY
are glad enough TO become the attaches Of
families. anil the carrying Of the dinner IS
one OF their prizeh prerngativeS.
EMMA PADDOCK TELFORD.