The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1873-01-03

let the bread dry for a few minutes. /
Make sauce by mixing two spoonsfuls |!
of sugar and one of -four with enough |
cold water to make a smooth paste, |
then pour on a pint of boiling water and
cook for ten minutes stirring frequently;
when done put in piece of butter the
size of an egg and nutmeg or other
spices for havoring. Dip the slices Of
bread into TINS gravy and lay them in a
hot dish
GRAHAM MUFFNs. three pints
of luke-warm milk, half a teacup Of
homemade hop yeast, three tablespoon
fuls of sugar, one teaspoonful of salt;
stir it into three pints OF Graham flour
and one pint of barrel -four Set in
warm place to rise over night, and next
morning pour it into "gem" pans or
mullins rings, and bake III a very hot
oven.
GRAHAKs GEMs.-Measure out one
quart of Graham -four, and sift into it
one measure of each of HOrsford's bak-
! ing powders; add one teaspoOnful of
salt, two tablespoonfuls of sugar or mo-
lasses, and one tablespoonful of melted
butter; stir into this one pint of sweet
milk, or half milk and water, and n tea
cup of wheat -four Butter small cups
! or muffin rings, and bake quickly.
! GRAHAM DODGERS. flake one pint Of
/ butter1nilk; stir into it one quart of
1 Graham -four, and teaspOOnful Of soda
dissolved in water; add to this one we'll
beaten egg and pinch of salt, with
/ bolted -four enough to make very stiff
batter. Butter fiat tins, and take out
| the batter with large spoon in small
! cakes. Bake for twenty minutes, or I'M
! TIL well Drowned, III hot oven. Break
in halves when eaten, and spread with
! BUTTER nice relish for breakfast, lunch
/ or tea.
/ BUrTEBMuLK GRAHAM CAKES. Take
! three cups of rich buttermilk; add to it
one teaspoonful of soda, dissolved in
| hot water; mix with it one large hand
| full of bolted -four and enough Graham
| flour to make it as stiff rs griddle cakes;
put in pinch of salt, and one egg thor
oughly beaten. Put n ''gem" pan on
: the stove and heat it very hot; butter
. the apertures, and turn i'll the batter.
+ Let II stand on the stove until the bub-
bIes rise in the batter; then bake in a
hot oven for twenty minutes These
are more delicious than cakes raised
with yeast.
GRAHAM BREAD.-Purchase your flour
in small quantities, and if possible pro-
! cure it at the mill where it is made
freshly, as it does not retain its sweet
ness as long as fine -four Take one
/ quart Of milk warm water, or two-thirds
milk and one-third water; stir this into a
/ pint of wheat -four, add enough Graham
-four to make stiff batter Mix with
it half pint of homemade yeast; add
| a pinch OF salt. Let it rise in warm
| place over night. In the morning add
to it a small teacup of molasses or
brown sugar, and stir III enough Ora
! ham flour to make as stiff q batter as is
possible to stir with a spoon. Put the
batter III two bread tins to rise, and let
them stand about an hour, or until the
sponge is well risen. If there is any
danger of it's becoming acid, a small
teaspoonful of soda dissolved in hot
water could be added with molasses.
Graham -four requires a thinner or soft
er sponge than wheat-four, and it can
not be moulded with the hands: it also
needs baking n little longer than Ioaves
| made of bolted flour. 1t is well to stir
! the yeast into the milk-warm water, and
! then turn that upon the Graham and
/ bolted flour. The latter is added to
/ give more gluten or consistency to the
/ dough.
JUaBLrs. Make Il dough of five
pounds of flour, one pound Of butter,
two pounds OF sugar, six eggs. Roll
out the dough. Sprinkle over with
white sugar, and fry them light brown
IN hot water.
To GLAZE SHIKTs.-To every quart
of made starch add teaspoonful of
starch and one Of white soap, scraped
fine. Boil the starch, after adding hot
water, until you have it rs thick as you
wish
The PHILOSOPHY OF FRYING.-The
true philosophy of frying is to have the
fat Mt a boiling hot heat before anything
is put into it. Being merely warm it
penetrates, and the food is greasy;
hot, it is the perfection of cooking.
A NICE FRIED CAKE.-Take one cup
of sugar, two eggs, one tablespoonful of
butter, one teasponful Of soda, two tea
spoonfuls of cream tartar, one cup of
sweet milk, and stir in flour until thick
enough Then fry quickly
FRIzzLEE BEEF-Put apiece of butter
the size of an egg into skillet; silver
up some beef and put IN, turning nearly
all the time, till done. Put the meat
in one side of the skillet, and put in a
little cream, milk or water for gravy.
! FoRcE MEAT BALL.-Chop a pound or
lwo of veal kidney or any tender meat
fine; mix with one or two eggs and IA
little butter or raw pork. some like an
| onion; season with salt and pepper
| Do them up into balls about the size of
an egg and fry brown.
Corn BREAD RUsK-Take SIX cupfuls
of corn-meal, four cupfuls of wheat
! -four, two cupfuls of molasses, two tea
! spoonfuls of soda, and little salt: mix
this well together, knead it into dough,
then make two cakes of it, and put into
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