The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1870-04-29
Them
,ted Butter, an

-Sun,led sugar. hensthe III
Dough. add six eggs, beaten
elette. Il glass of brandy anu
snte currants. Mix again,
s6le into u cloth, tie it thE
so may not escape. Put j
sding water, boil for q
hour. and take it out OF
- in Il dish. and serve iC b;l
ni;cale IN . glass of Wine
and melted butter have
RICI BALIs-NVa
pound of rice Well a water put 1t
into a saucepan vs. quart of boiling
water and a little - andfIet it simmer
till quite soft and PUPPY. then drain it
well off, and mix itNWhile warm with
sufficient butter to moisten it. Season
with half Il teaspOonfui of powdered
mace, or of curry powder, if preferred.
Flour your hands and makcit into balls
the siZe[Of walnut; drop them into
steWed chicken or veal ten minutes be-
fore it is served. take them out careful
ly. and arrange them over and around
the stewed meat, pouring the gravy
over all. These balls will be found very
nice. They may also be brushed over
with beaten yolk of egg. then dTedged
with grated Cracker, and fried in plenty
of boiling lard, to be served a. separate
dish with tTicassees. &c.
SALAD DRESSING.-Beat four eggs to Il
frOth. mix with one pint of vinegar,
pure cider or wine vinegar stir over Il
moderate fire until of thick cOusisten-
cy and ocalding hot, but remove before
it DOils; add Il large spoonful OF made
mustard. mustard mixed with water or
vinegar,) two tablespOOutulls of ground
black pepper. two teaspOOnfuiS of salt,
half u teacup of salad oil (fre>h). Boil
the caUlitlOwer i'll water. with little
salt, until nearly cooked enough for the
table. but not 50 as to fall to pieces
break it up III suitable pieces for the ta-
bic, and fill tine jar as close as may be,
and then pour i'm the dressing until the
jar is full--cOrk and set away for use.
Cabbage should be boiled longer. This
dressing is delicious will Keep any
length of time; i fine for lettuce, cold
meats. &c. After the caulitioWCr i used
out, the dressing remains good for future
use. Persons liking nice dressings and
condiments will say this Is the best OF all
O-%---
WATER PROOF BLACKING.-A CORES
pOndent of the COuntty GcRtlcmuH says
he obtained the following recipe some
years since from 4 manufacturer OF WA
er-proof boots in Liverpool England.
He has tried it on boots, both I'M salt and
fresh water. He Uses it OH harness. and
finds it makes 4 good backing: Two
days after it is applied to leather, the
leather will receive polish from Ordi-
nary backing. Take an old pair of IN
dia rubber Shoes LboOte or any-Old India
rubber; cut them up and pull off the
cloth lining; put the rubber in about a
pint OF meats foot oil, and set it OH the
stove until the rubbc is entirely melted,
stirring once i'm Il while. and don't let it
boil or burn. IL. will take about two
days to melt tho rubber. A. soon as the
rubber is melted stir in One-half pound
Of beef or mutton tallow, and One-halt
pound of beesw;lN. If it is not black
enough, you may add little lamp-black.
To apply to the boots: Wash them clean
of mud and backing; when they are
nearly dry apply the waterproof all
over them-if the weather is cold, work
near the stove. The best thing to use in
applying this backing is ones hands,
and considerable elbow-gTease, to rub it
we'll into the leather. Any one using
this application to Il pair of boots and
/ then having wet feet, had best give the
boots away and buy new pair, or send
the old ones and have the seams attend
I ed to.