The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1872-07-26
yALUABIE REoIPFs


OF sugar; put the former into g pre-
serving pan, boil and break it; stir
constantly and let it boil very Quick
~; when the juice has boiled an hour,
add the sugar and simmer half an
hour. In this wav the jam is supe-
rior IN color and flavor to that which
IS made byputting the sugar IN at
first.
RAsPBERRY SYRUP.-What is eonsid-
cred to be an improved method of
preparing raspberry syrup, consists
IN allowing the fruit to remain crush
ed for two or three days, then press
ing out the juice and placing it in
glass jars, the necks of which are
closed by dipping into water. The
juice ferments rapidly, and after
which the syrup becomes clear, and
may be readily filtered and kept for
use.
CURRANT WNE.-Dissolve eight
pounds of honey in fifteen gallons of
boiling water, to which, when clari-
fed, add Ia juice of eight pounds of
red or white curTants; then ferment
for twenty.Gour hours; tor every two
gallons add two pounds Of sugar,
and clarity with whites of eggs.
CURRANT AND GoosEBERRY CoMPoTE
Put one quart of red cl1rrant juice
to five pounds of loaf sugar; set it on
the fire, and when the sugar is dis
solved put in eight pounds of red,
rough, ripe gooseberries, let them
boil half an hour, then put them in
to an earthon pan and leave them to
stand for two days; then boil them
again until they look clear; pat them
into pots and let them stand a week
to dry little at the top, then cover
them with brandy papers.
BLACK CURRANT VINEaAR.-To four
pounds Of fruit, very ripe, put three
pints of vinegar; let it stand three
days; stir occasionally; squeeze and
strain the fruit. After boiling ten
minutes, 10 every pint of juice add
one pound Of lump sugar. Boil for
twenty minutes.
FRUIT JAMs.-It isgenerally known
that boiling fruit for long time and
Swimming it well without the sugar
and without q cover to the preserv-
ing pan, is very economical and ex-
cellent way-ecOnomicaib because the
bulk of the scum rises from the fruit
and not from the sugar, if the latter
is good; and boiling it without Gov
or allows the evaporation of all the
watery particles thereirom; the pre-
serves keep firm and well-fiaYored
The proportions are three quarters
OF pound of sugar to pound Of
fruit. Jam made In this way of cur
rants, strawberries, raspberries OF
gooseberries, is excellent German
D1antotOn Telegraph.
SWEET PICKLE PEACHES Boil q
pickle made of one pint and half o.
cider vingar, three pounds of sugar
with mace, cloves and cinnamon
pour this boiling hot over sixpoundt
of fruit-plums require five pounds
of sugar to six pounds of fruit.
CREAM PUFFs.-One pint of water
one-haf pound of butter, three guar
ters of a pound of flour, ten eggs
Boil the water and butter together
and stir in the flour while boiling
Take it off from the stove to cool
and when cold break In the eggs anC
stir them thoroughly, but not bea
them. Then add teaspoonful o
water. Drop into a pan with a spoon
and bake in a quick oven for twent,
minutes.
To WASH CLOTHES. the clothes
IN cold water over night; in tn,
morning wiring them out, and on al
the soiled places rub soap made b,
dlssolving one ounce of borax anC
, one pound of brown bar soap in
quart OF soft water; then put then
on the stove IN cold water; whel
boiled few minutes put them int,
tub OF cold water for sudsing; the,
will be found quite clean, many o
them entirely so, and need only T.
be rinsed and hung out to dry. Thi
soap is very good for flannels.
SPIoED BAooN.-This NAV be pre-
pared of excellent quality by pursu
ing the following method: Select
side or middle of delicate pork, an
take ont all the bones. Put it in
pan of water for ten or twelve hour
to extractithe blood, changing til
water as often as it becomes coloreC
Then put the meat into pickle q
follows: Water, one gallon; con
mon salt, one pound; sal prunell
quarter OF a pound; coarse sugar, Oh
pound. Let the meat remain j
this pickle for at least fortnight
then take it out, wipe it well an
shed sage bay leaves the stalks ha,
ing been taken out) very small.
COOKED CUcUsIBERs.- SIT does No
seem to be very generally known
says an exchange, that the cucun
Der is one Of the II ost useful veg,
tables we have, and can be dresse
in a greater variety of palatable wa,
than any other except the tomatt
1t is better than squash and mol
delicate than the eggplant, prepal
ed IN the same manner; can be stew
ed, fried, or stuffed, and, above al
can be par-boiled, mashed up In ba
ter and fried as fritters, more plea
ant and easily prepared than an
other vegetable or fruit. When
cucumber becomes Just too old to
used raw or for picking, it is then
it's best for cooking, and may be use
for that purpose even until the seeC
become hard. A raw cucumber j
for most persons, an indigestib
abomination, however much tn,
may admire its flavor and odor.
There was considerable fun at
representation of Romeo and j
liet, in a wretched little theat