The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1872-03-15
VALUABLE RECIPES,


ounces of brown sugar, four of Zante
currants, veil cleaned and picked;
and mix altogether with half cup
of melted butter, two tablespoons of
-four, three eggs beaten very light, a
coffee cup of cream, or good rich
milk, and a whole nutmeg grated.
Boil two hours: eat with rich liquid
sauce.
CHICKEN SAbAD.-Boil till tender
three plump young chickens, take off
the skin and remove the flesh from
the bones. When this is cold, cut
it with sharp knife into half inch
pieces, do not hash it, and scatter
over it a teaspoon of salt Then
take the yolks of three hard-boiled
eggs, and with a wooden salad-spoon
rub them into creamy paste, with
six tablespOonfuls of sweet olive oil,
six of sharp vinegar, one of made
mustard, one of salt, one of pepper,
and quarter Of fine Cayenne; add
to this the yolks of three raw eggs.
we'll beaten, and cover all close till
needed. Cutyour celery in pieces
the size Of your chicken, mix iE with
the chicken in a large bowl, and on
ly mix with the dressing just before
sending to the table. Ornam emit
with green sprigs of celery, and
whites of eggs cut in rings.
BRoILED HAM.-Cut your ham a
quarter of an inch thick, lay the
1 slices in cold water at least an hour
to extract the salt, wipe them dry,
and broil over dull red Goals, till
slightly Drowned; turn, and remove
quickly, so that the ham will not be
dried.
LYoNA1sE PoTAToEs.-This dish is
a great fayorite at breakfast. Peel,
cut up, and fry in butter, with a lit
| tie salt and pepper, a fresh onion;
when lightly Drowned, throw in cold,
boiled potatoes, also cut up, and let
them cut through, browning slightly
on the under side. Serve hot.
CHARLOTTE RUssE.-This is usually
made in a scolloped oval tin mold
three inches in depth, but a quarter
tn pan can do the duty for it. Dis
solve a large tablespoonful of gela-
tine In two-thirds of tumbler of
new milk, boiling it slowly, having
first wetted the gelatine with two
tablespoonfuls of cold water, and
soak it ten minutes, and this makes
it dissolve more readily in the boil
ing milk. which can be heated as
the gelatine soaks. Add to it two
large tablespoonfuls of white sugar.
Beat three eggs well, and when the
gelatine ismelted and the milk cool
ed enough not to curdle them, stir
in carefully. Add one teaspoonful
of extract ofYanilla, or lemon; then
strain through sieve. Cut sponge
cake into slices half an inch thick,
and fit them neatly and closely into
a dish covering the bottom first.
Beat up a pint of thick cream with
the milk and eggs, already prepar-
ed, until it is well frothed. Do it
either with a whip churn or egg
beater; turn in the beaten mixture
cover it with very thin slices of cake.
Place another pan over it; set in a
cool place for three or four hours,
or as much longer as you desire, and
you will have a delicious dish at a
cheap rate.
| CHOCOLATE CREAM CUsTARDs.-Set
on to boil quart of new milk. Mix
with half cup of cold milk. 2 OF. of
grated sweet chocolate, pour some
of the boiling milk to it, and then
pour back into the pan of boiling
milk, stirring all the time. When
heated through, and just before COM
ing to the boiling point, add the
yolks of six eggs, which have been
beaten with a cup of powdered
white sugar. When these are blend
ed, add three whites beaten with q
little extract ofvanilla, reserving the
three other whites for frosting. This
is enough for ten cups.
Hickory NUT CAKE.-3 cups of
flour, 2 of sugar, half cup of butter,
tea-cup of sweet milk, 2 teaspoon
fuls of baking powder put into the
-four. One pint of hickory nuts pick
ed free from skin.
BAKED LEMON PUDDING.-Grate
finely OF. of bread, also the peel of
three lemons, add 6 OF. of sugar, 3
OF. of clarified butter, the yOlks of
three eggs and the whites of two, and
a pint of cream. Mix them all well
together, line pudding dish with
thin paste, and bake for three-quar-
ters of an hour.
VERY NICE BREAD PUDDING.-
one quart of milk, one cup of sugar,
the yolks of four eggs well beaten,
tn e grated rind of a lemon, and a
piece of butter the size of an egg, to
one pint of fine bread crumbs. Do
not bake till watery. Then whip
the whites of the eggs, with one tea
spoonful of sugar, to a stiff froth, and
put into this the juice of the lemon.
Spread layer of jelly or other
sweetmeat over the pudding, over
this spread the whites of the eggs,
and replacein the oven and bake
lightly.
ENGLISH PLUM PUDDNG.-To three
and one-half cups of flour add one
teaspoontul of soda, one cup butter
milk, little salt, one cup of suet,
and one cup of raisins. Steam the
same three hours, and serve with
sauce.
GoLD AND SILVER CAKE.-For sill
yer cake take one coffee cup of sugar;
one and one-haf cups of flour; the
whites of four eggs; one for frosting;
one half teacupiul of milk; one tea
spoonful of cream of tartar, and
one-half teaspoonful of soda. For
gold cake use the same, substitu-
ting the yolks Of the eggs for the
whites.