The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1866-01-06
Recipes for Making Good Things.

Ho10 to Make Soup.-Liebig, in his Re
searches on Food says q When one
pound of lean beef, free from fat IN the
finely chopped state in which it is used -
beef sausage or mince-meat, uniformly Nj
ed with its own weight of cold water eIoTTIv |
heated to boiling and the liquid, 81 .o. 49,.
boiled briskly minute or fIqo. - stro;-aS
through a towel from the CO ,.,,io4oJ H.,
men and the hbrine, nov .ooo7oo Io.5 ord
horny, we obtain an e nal yZaie,bt IF the
most arOmatiee soup II Sr,oE' siFronortb %
cannot be obtaine( . even hv boiIi6g for
;tL ~ I'm q Pie e Of flesh When mixed
wlvI ?.iU anu ,5her usual additions by which
81 - y lily seasoned and tinged some
80. .er by means of roasted onions or
49, DJLaY agar, It forms the very best soup
", 49, a can in any way be prepared from one
pO md Of flesh
Flour P,sddjag Beat two eggs and
little milk, and stir in five table spoonsful
Of Hour, making a batter Boil one quart
Of milk and when it boils, pour in the halter
stlrnng well While it is poured in. Let It
Doll slowly for few minutes. Eat it with
I-sWeeGened cream or milk, or whatever sauce
SUITS pesF your palate. 1t Is a cheap, Quick
way OF making very pleasant and whole
some. dessert
heat meal-unboltad four can be used
L lIS' cad OF Hour, which to our taste is still
PPSI5eT. This IS a home dish we prize much.
3 Il we coGId introduce it into general use we
should almost esteem ourselves a bene-
FACTOR.
, Sugar Iceilg for Cake.-Beat two pounds
1 of double refined sugar with two ounces of
: fine starch, sift the whole through a gauze
sieve then beat the whites of FIVE eggs with
| knife upon pewter dish for half an hour );
beat in your sugar little at a time, or it
: will make the eggs fall and iDjure the color;
when all the sugar is put in, beat it half an
? hour longer, and then lay on your almond
5 iceing, spreading it over with knife. If
put on as soon as the cake comes from the
!, oven, it viii be hardened by the time the
2 cake is cold.
Ounce Marn1azade.-Pare and quarter
the fruit, put it in layers in a stone jar with
sugar sprinkled between each, add a tea
! spoonful of water and bake in a cool oven.
: Have a, quantity 0S sugar equal in weight to
the fruit allow one quart of water to every
four pounds boil the sugar and water to-
! gether, skiming it we'll When the ounces
are soft add them with quart of the juice
which will be found in the jar; boil them in
the syrup beating it with a spoon until the
marmalade is quite smooth.
! Sally LunR.-Sift into pan one and
half pounds of -four make a hole in the
middle and put into it two ounces of butter,
warmed In a pan Of milk, a saltSpoon Of
salt, three weIl-beaten eggs, and two table,
, spoons of the best fresh yeast. Mix the
. -four well into the other Ingredients, and put
, the whole into square tin pan that has been
! we'll buttered cover it, set it in a warm
place, and when it is quite light, bake it IN
a moderate oven Send it to the table hot,
and eat with butter
: Potato Cakes-Take two pounds of mea-
J " boiled potatoes. mash them very fine with
/ little salt mix them with two pounds of
Hour, and milk enough to make this into
! dough, beating it up with a spoon, and put
in a little yeast Set il before the fire to
, rise, and when it has risen divide it into
, cakes the size of a muffin, and bake them
These cakes may be cut open and buttered
i hot
CIoUe Cake-One-third Of cup of butter,
one cup brown sugar, two eggs, half cup
I milk, half teaspoonful soda, two cups -four,
J half pound chopped raisins, one dessert
spoon cloves, one dessertspOOn cinnamon,
half a nutmeg.
: Marble Cake-By preparing batter for
{ the two foregoing cakes at the same time,
beautiful marble cake can be made by dip
; ping a spoonful of batter from each alter
! nately into the same tin
Bethel Cake-Half cup butter, two
cups white sugar, two eggs, one cup milk,
half a teaspoonfal Of soda pli2 Of cream
tarteri four cups -four