The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1872-05-31
VALUABLE RECIPES.

pound OF hne white sugar; mix them
together until the sugar is dissolved;
then put it In jars; seal them and
expose them to not sun for two or
three days.
SPRING CLEANING Simple salt and
water cleans and preserves mating
more effectually than any other ne
thod. Tepid tea cleans grain wood. Oil
cloth should be frightened, after
with soap and water, with
skim milk Salt and water washing
prevents bedsteads from being infect
ed with yermin; also mattresses
Kerosine oil is the best furniture oil;
it cleanses, adds a fine polish, and
preserves from the ravages of insects.
To get rid of moths, reaches, ETC.,
from closet and bureau drawers,
sprinkle powdered borax over and
around the shelves and cover with
white PAPER.
a RELISH FOR BREAKFAsT.-Takea
quarter Of a pound of good, fresh
cheese; cut up III thin slices and put
it in q spider, turning over it large
cupful Of sweet milk; add quarter
of a teaspsoonful OF dry mustard,
dash of pepper, a little salt, and a
piece Of butter as large as butter
nut; stir the mixture all the tim e.
Have at hand three Boston crackers
finely powdered Ct rolled; sprinkle
them in gradually; as soon as they
are stirred in turn the contents into a
warm dish and serve
HONE MADE CORNER ETAGERE.-A
simple etagere can be made by fit
ting in an angle of the room a set of
shelves, a little rounding in front,
and decreasing a little in size and in
distance apart as they rise to a height
of about five feet from the floor
Each shelf should be covered by
repe, or cloth, of a color to CORES
pond with the curtains or other up
hoIstering Of the room, and trimmed
on the edge with wooden. fringe Of
the same shade, put on with invisi-
bic furniture tacks. If the shelves
are used as a book rack, this fringe,
which can be easily brushed, serves
q useful as well as ornamental pur-
porse. The dust collects on the
fringe. which thus protects the tops
of the books beneath.
INEXPENSIVE ORNAMENTs.-There is
no ornament inside or out of our
houses so cheap and tasteful as flow
ers and shrubbery. Few pause to
regard the architecture of your rooms
or your house, but the beauty of
Towering shrubs, or the living ara
basque of "a thrifty creeper over your
door, are the lessons of taste and
beauty. Indeed, suburban resi-
dences are sadly deficient without
these simple yet beautiful accessories,
always within the reach IF taste and
refinement, no matter how empty tn
purse. AS the real necessities OF
life require the expenditure of time
and money, so the objects which
tend truly TO satisfy the love Of the
beautiful IN nature are within the
reach of our children.
PoTAro SERD.-Any one who has
eaten potato salad at a Parasian no.
tel will be glad to try it after he gets
home. The following is a good form
ula for the simple but delicious prep,
aratiOn: Cut ten or twelve cold boiled
potatoes in slices from q quarter to
a half inch thick; put into salad
bowl with four tablespoonful or far
ragon or plain vinegar six table
spoonsful of best salad oil, one spoon
full of minced parsley, and pepper and
salt to taste; stir well that all will be
thoroughly mixed. 1t should be
made two or three hours before need
ed on the table. Anchovies, olives,
or any pickles may be added to this
salad; as also bits of cold beef, chick,
en-, or turkey, if desired; but it is ex-
cellent without these.
SoUPs.-A housekeeper writes as
follows to the Rural Ncl0 Yorker
am glad to find some people inqui.
ring about soups. They are deli
cious, wholesome and economical
but q majority of housekeepers sci
dom put them upon the table.
never buy soup meat. Bits of cold
steak, the bones of q roast, YEA
scraps, any remnants of cold meat
which comes from the table are col
Iected for q week, and then in the
morning put into an iron pot with
Geld water; as soon SO it comes to q
boil, skim carefully, then let it sim.
mer all day, filing up as the water
boIls away; toward evening season
with salt, pepper, and a little sage
take one onion, one turnip, and tFt
| or three potatoes, chop themS Very
fine and add to the soup with g
small tea-cup of raw tomatoes; LEI
the whole boil for an hour longer
then strain through a colander, anC
add n spoonful of flour to thicken il
slightly, and you viii have a soup o
elegant color and delicious enough
to tempt an epicure. All soups
should be served hot. Of course
when people live in a rational way
and eat their dinners at noon instead
of at night, your soup must be al
least partially prepared the day be.
forehand. The above vegetables vii
be sufficient for three quarts Of soup,
and I venture to say there are few
! farmers families where enough
scraps of meat to furnish the stock
are wasted every weak or at least
served up in unpalatable ways. 1
you have much meat with your bones
it is nice to take it out before add.
ling the vegetables, and serve Oh
slices Of toast, seasoned with butter
and mOistened with broth.
GLYCERISE AND NITRo-GLYCRRIEK -
GIycerine Is the sweet principle Of
oils and fats. It Is made by boiling