86 
AMERICAN AGRICULTURIST. 
[March, 
Bouilli, or Pot-au-Feu.—A French Na¬ 
tional Dish. 
The inquiry in our last has called forth responds 
from several correspondents who will please ac¬ 
cept our thanks. They are. somewhat alike, and we 
have only room for the following—just as written: 
1. A condensed translation made for the Agricultur¬ 
al by Mrs. Elizabeth Bagg, from a work by a noted 
French Chemist (Raspail), entitled “ Manuel Annu¬ 
al re de la Sante,” (Annual Manual of Health,) un¬ 
der the chapter headed “ Cuisine Hygienique,” or 
hygiene of the Kitchen : “ Choose meat of the best 
quality that can be procured, whether beef or mut¬ 
ton. Place your meat in twice its bulk of water, 
add a handful of salt, and let it boil very gently, re¬ 
moving all the scum. Then add an onion stuck 
with three or four cloves, a handful of celery and 
chervil, three cloves of garlic, a pinch of pepper, a 
laurel leaf, and a burnt onion, with a very few car¬ 
rots and turnips. Keep up a gentle ebullition for 
3 or 4 hours. Such a bouilli will alone suffice to 
cure indigestion. To be eaten with toasted bread, 
or better still, boiled rice or vermicelli, and other 
Italian pastes.” 
2. Contributed by S. L. Urmston, Beaver Grove, 
Ill.: “ Take a brown earthen crock—a kettle will 
answer. Put in 6 lbs. of beef, and 4 quarts of wa¬ 
ter, set near the fire, and skim. When nearly boil¬ 
ing, add 1)4 spoonfuls of salt, % lb. of liver, 2 car¬ 
rots, 4 turnips, 8 young or 2 old leeks, 1 head of cel¬ 
ery, 2 onions, and 1 burnt onion, with a clove in 
each, and a piece of parsnep. Skim again, and let it 
simmer 4 or 5 hours, adding a little cold water now 
and' then. Take off part of the fat, put slices of 
bread into the soup dish; lay half the vegetables 
over and half the broth, and serve the meat sepa¬ 
rate with the vegetables around.” 
3. From a subscriber at Germantown, Pa.: “ Two 
or three pounds of beef from neck or breast, after 
being well washed, put it in a pot twice the size of 
the meat, and fill up with cold water; let it simmer 
at least an hour, skimming all the time. Then add 
2 large spoonfuls of salt, 1 large onion in which you 
will stick 4 cloves, a bunch of green onions, celery, 
chervil, a little garlic, a leaf of the bay laurel tree, 1 
large or 2 small carrots, 2 or 3 turnips, a little pars¬ 
ley. A small teaspoonful of brown sugar gives a 
nice taste and a pretty color to the soup. Let it 
simmer for 5 hours ; then put in what you please— 
bread cut up in blocks which you put in just before 
sending to the table, or boil in the broth tapioca, 
vermicelli, macaroni or dumplings made quite 
small. No pepper until on the table.-The above 
recipe was given by a Parisienne, but American 
cooks can adapt it to American palates.” [All the 
above would need some “ adaptation ” to suit our 
taste.—From N. M. Root of Hillsborough Co., 
N. H.,we received a recipe, the same as No. 2, which 
is accredited to Soyer.— Ed.] 
To Cook a Beefs Heart. 
We stated in the February Agriculturist, (page 37) 
that owing to want of knowledge of the value of 
beeves’ hearts, or of the method of cooking them, 
theN. Y. City butchers find slow sale for hearts 
weighing 6 lbs. each, at 10 cents a piece. Several 
correspondents from the country write that they 
consider this part of the animal quite a delicacy. 
The following are some of the directions sent to 
the Agriculturist : 
1. “H.” of Genesee Co., Mich., says it is excellent 
cooked thus : “ Gash it, and fill it with stuffing, the 
same as a turkey; then boil it in water enough to 
cook it, so that when done there will be just enough 
to form a gravy.” 
2. f Langdon, Vinton Co., O., recommends (for 
stuffing we suppose) X lb. beef suet, 1 lb. bread, 
4 eggs, a little parsley, nutmeg, pepper, and salt. 
3. L. E. Kimberly, Litchfield Co., Conn., writes : 
“ Take the heart and skirts, soak over night in cold 
water. Boil until tender; when cold, chop all to¬ 
gether very fine, and sprinkle in a little salt. When 
wanted for use, take what will be sufficient for a 
meal, put it in a frying pan over a slow fire and sea¬ 
son with butter, pepper, salt and sage. A little flour 
and water is thought an improvement by some, as 
the heart itself is very dry.” 
4. T. B., near Moorestown, N. J., writes: “Makea 
good dressing of wheat-bread, pepper, salt, and a 
little piece of butter; wet it with cream, or milk, 
(if you have neither cream nor milk,, a little water 
will do); fill the heart with it; skewer it well; put 
.it in a pot with plenty of water, and stew it down 
so as to make a good gravy. It makes a good and 
cheap meal; my family think it as good as any part 
of the beef.” 
5. S. S. Barstow, of Sullivan Co., N. H., gives the 
following simple directions : “ Boil the heart ten¬ 
der. Then chop, but not as fine as for mince meat; 
add a little boiling water, a piece of butter, salt, 
pepper, enough wheat bread crumbs to thicken it 
a little, and simmer all together. Very palatable.” 
Note.—A. friend at our elbow says a beef’s heart is 
the very best of meat for mince pies. If so, it is 
strange that our city pie-men have not found it out 
ere this.— Ed.] [Dog-meat is cheaper.— Printer .] 
Well Tried Becipes for Good Things—but 
not very Cheap. 
CoiTee Ice Cream.— Brown 2 gills of cof¬ 
fee; put it hot and unground into a quart of sweet 
rich milk, boil it, adding the yolks of 8 eggs, strain 
it through a sieve, sweeten and freeze it, giving fre¬ 
quent and thorough agitation. If properly done it 
will not be discolored. 
Light Calce for Breakfast or Tea. 
—One cup of sugar, 2 eggs, % cup of melted but¬ 
ter, 1)4 cupfuls milk, 2 teaspoonfuls cream of tar¬ 
tar mixed with the flour, 1 teaspoonful of soda, 
flour enough to make a stiff batter. It wifi bake in 
20 minutes if the oven is hot. 
Coffee Cake.—One cupful of butter, 1 cupful 
of sugar, 1 cupful of molasses, 1 cupful of liquid 
coffee, 1 teaspoonful of soda, 2 teaspoonfuls cream 
of tartar, flour enough to stiffen it, cloves cinna¬ 
mon and nutmeg to taste—add fruit if you please. 
Windsor Cake. —Two cupfuls Indian meal, 
4 cupfuls flour, 4 cupfuls milk, X cupful molasses, 
1 teaspoonful of soda, bake in pound cake tins. 
Half the quantity may be used. 
Two Ways of using cold boiled 
Fisk. —(1) Take 2 lbs of cold fish, cut it into very 
small pieces, scald 1 pint of milk in a sauce pan, 
mix in enough flour to make a paste, and )4 lb. but¬ 
ter ; season with pepper and salt, and then whip in 
the yolks of 4 eggs, one by one; butter a dish, lay 
in first a layer of fish, then of the paste, and so on 
to fill the dish. Bake % hour in moderate oven. 
(2) Cut up a fish in convenient pieces, and put in 
ajar a layer of fish and then spices, (peppei’, cloves, 
allspice and mace to taste,) until the jar is filled; 
then put in vinegar enough to cover thoroughly. 
Tie a paper tightly over the jar; then spread a 
paste of flour and water over the paper, set it in the 
oven for 8 hours. Blue fish is good, but shad is 
better. If rightly done, the bones will be entirely 
absorbed. It is excellent. 
Crullers. —Dissolve 1 teaspoonful of salera- 
tus in 4 spoonfuls of milk, or in 3 of milk and 1 
of wine; strain it on a tumblerful of flour, adding 
4 spoonfuls of melted lard or butter, and a tea¬ 
spoonful of salt; beat 4 eggs with 7 spoonfuls of 
rolled sugar; work all together with a grated nut¬ 
meg, and add flour to make it roll out easily. Cut 
out and fry as usual in plenty of hot lard. 
Savoy Cake.— Half lb. of fine sugar, X lb. of 
flour, 4 eggs, half the grated rind and juice of a 
lemon. Beat the whites of the eggs to a froth, add 
the sugar gradually; when the oven is ready, stir in 
the lemon and yolks well beaten ; sift in the flour 
as light as possible; drop by half spoonful on but¬ 
tered tins. Sift on a little white sugar and bake 
immediately. 
Finale of the Corn Bread Exhibition- 
Balance of 100 Recipes. 
Below we give forty more of the recipes or direc¬ 
tions, accompanying the loaves of Corn Bread and 
Corn Cake, at the recent exhibition at the Agricul¬ 
turist office, with the epitomized notes of the Com¬ 
mittee. These will be found not less interesting 
than those given in our previous two numbers. It 
is almost remarkable that in all of the hundred re¬ 
cipes published, no two appear to be exactly alike; 
and the same would be the case, should we give the 
120 others which we have on hand. We would be 
glad to do this, but probably our lady readers gen¬ 
erally, will find all they desire in those so far print¬ 
ed, and we can not spare any more room—at pre¬ 
sent at least. We therefore close the subject, with 
again returning our thanks to the public spirited 
ladies, who contributed the works of their fair 
hands to the enterprise, which, we humbly trust, 
will be the means of inciting a much greater in¬ 
terest in a subject of so much importance as that 
of promoting the more general use of our own na¬ 
tive and abundant cereal crop. 
In printing the “ Prize Recipes ” for Corn Bread, 
a typographical error occurred, and we reprint 
two here, in the exact words of the contributors. 
34. (1st prize.)—Two quarts meal, one pint light bread 
sponge, half pint flou 1 -, tablespoonful of salt, and warm 
water sufficient to wet the whole ; work well, and let it 
rise ; theflSvork over, put in the pan, let it rise again, bake 
one hour and a haif in a brisk oven ; this is good steamed 
or toasted, at a week old.—Mrs. Jane J. O’Brien, Carrick, 
Alleghany Co., Pa.” 
24. (2d prize.)—Mix 2 quarts of new corn meal with 
3 pints of warm water ; add 1 teaspoonful of salt, 2 tea¬ 
spoonfuls sugar, 1 large tablespoonful hop yeast. Let it 
stand in a warm place 5 hours to rise ; then add X pint, 
or IK cupfuls of wheat flour, K pint warm water; let it 
rise again IK hours; have a pan well greased with sweet 
lard, into which pour it, and let it rise a few minutes, then 
bake in a moderately hot oven 1 hour and 20 minutes. 
This is much better hot.—Mrs. Lott Cornelius, Locust 
Valley, Queens Co., L. I.” [The chief error in printing 
this at first was in recommending a tablespoonful of salt, 
instead of a teaspoonful, a rather important error, to be 
made by two bits of type-metal.— Ed.] 
No. 2. Corn Bread with Cost.—By Mrs. 
Louis C. d’Homergue, Middlesex Co., N. J. One lb. 
corn meal, 2 c.; 1 lb. wheat flour, 3K c.; 1 pint rising or 
yeast, K c.; 1 tablespoonful salt, A c.—total OX cts.; scald 
the meal in 1 quart boiling water, let it get lukewarm; 
put in rising, knead in the flour; add salt, let it rise ; bake 
1 hour in moderate oven. (Com. Notes: “ Cheap ; good.”) 
No. 5. Corn Bread.—By Mrs. H. C. Compton, 
Essex Co., N. J. One quart corn meal, 1 quart butter¬ 
milk, 1 teaspoonful soda, 2 eggs; bake 30 minutes. (Com. 
Notes: “ Light, well baked, very white, good.”) 
No. 14. Molasses Corn Cake.—By Mrs. J. H. 
Anner, Rockland Co., N. Y. Two cups corn meal, 1 cup 
wheat flour, 2 cups molasses, 1 cup sweet milk, 1 egg, 1 
teaspoonful salt, 1 teaspoonful soda, 2 teaspoonfuls cream 
tartar, a lump of butter size of egg. Bake 2 hours. 
(Com. Notes: “ Very light and good.”) 
No. 27. Corn Bread.—By Mrs. S. S. Jessup, Har¬ 
lem, New-York Co., N. Y. Take 1 lb. corn meal; rub 
into it X teaspoonful salt, and 1 teaspoonful soda, 1 egg, 
and a tablespoonful of lard or drippings ; mix with IK 
pints of sour milk; pour the mixture into a buttered pan, 
and bake X hour. Cost a little less than 5 cents. (Com. 
Notes: ,l A very good loaf.”) No. 28, a wheat and Indian 
loaf, by the same, was very excellent. Recipe lost, pro¬ 
bably taken away by some admirer of the loaf. 
No. 40. Corn Meal Bread.—By Mrs. Mary J. 
Davis, Kent Co., Md. Two gallons warm water, 2 gal¬ 
lons white corn meal, 3 quarts fine wheat bran, (sifted 
through acorn meal sieve from wheat bran,) 2 tablespoon¬ 
fuls salt; mix well together; set in a warm place 6 hours 
in an earthen jar ; then stir well again and bake. (Com. 
Notes: “A monster loaf, good quality, wholesome.”) 
No. 43. Corn Bread.—By Mrs. S. J. Pine, Suf¬ 
folk Co., N. Y. One and a half pints Indian meal, X pint 
wheat flour, K pint good emptyings, and a little salt; add 
warm skim milk, sufficient to make a batter .stiff enough 
for a spoon to stand in; raise 4 hours ; bake X hour in 
slow oven. (Com. Notes: “Well baked, light, very good.” 
