The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1873-07-25
HOUSEHOLD HINTS.


Mrs. PRAY's CAKE.-Two-thirds of
cup of butter, two cups of sugar, three
eggs, one cup of milk, soda, cream of
tartar, one scant quart of -four, essence,
and fruit if you choose.
CREAM FOR CoFFEE.-One egg well
beaten, and onespoonful of sugar pour
over this one pint of scalding hot milk,
stirring briskly. Make over night for
use in the morning.
PoTATo YEAsT.-Peel and CRATE four
good sized potatoes, pour boiling water
upon it until it thickens like starch, add
One-third of cup of salt, and nearly
cup of sugar when cool stir in a cup of
yeast.
CREAM CAKE.-Two cups of -four, one
and one-half cups of sugar, one-half cup
OF butter, and one-half cup of sour
cream, one and one-half teaspoonfuIs of
soda, dissolved in little cold water, a
little nutmeg, lemon, or vanilla.
COFFEE CAKE.-Five cups of -four,
one cup of butter, one cup of coffee pre-
pared as for the table, one cup of mo-
lasses, one cup of sugar, one cup of
chopped raisins, or one cup of cur
rants, one teaspoonful of soda, spice
with one teaspoonful each of cloves and
cinnamon.
NICE CAKE WITHOUT EGGs.-To one
half cup of butter and one cup of sugar
beaten together, add one-half cup of
molasses, three and one-haIf cups of
flour, one teaspoonful of cream of tar
tar, one-half teaspoonfuI of soda, chop
ped raisins, one cup of milk, spice, and
citron if desired.
CREAM ToAsT.-Boil the milk in the
tea-kettle boiler when hot, mix the
flour in cold milk, strain through a
sieve, and stir in rapidly; add the but
ter and salt to taste let it boil five
minutes. Toast the bread, pour the
cream over it, and serve.
GRAHAM GEMs.-One pint of sour
. milk, one teaspoonful of soda, one tea
spoonful of salt, spoonful of cream if
you wish, two parts of Graham and one
of fine flour, stir it as thick as you can
conveniently with a spoon, bake thor
Oughly, and eat as soon as done. Bake
it in roll tins.
PUDDING WITHOUT EGGs.-One-half
cup of suet, chopped fine, one-haIf cup
of molasses, One-half cup of milk, one
cup of chopped raisins, one-half tea
spoonful of cloves, one teaspoonful of
cinnamon, nutmeg, one teaspoonful of
cream of tartar, one-half teaspoonfuI of
soda, and a little salt. Boil three
hours.
AUNT JERUsHA's TURNOVER Flour.
two pounds; lard, one pound salt,
half teaspoonful water enough to
make paste roll thin to about the size
OF tin plate; take any berries you
like, and lay them insshe center of the
crust; lap the edges together; lay in
pie-pans and bake or, if you prefer it,
in a clean brick oven.
BIRD's-NEsT PUDDNG.-Take tart
mellow apples; pare and slice them
spread in buttered, deep tin. Make
the batter as follows One cup of sweet
cream, half a cup sweet milk, little
salt, one teaspoon cream tartar, hal
teaspoon soda; pour over the apples
and bake. It is excellent eaten will
sweet cream and sugar.
STEAMED INDIAN PUDDNG.-Take ont
teacup sweet milk, half teacup butter
milk, half teacup molasses, two teacupl
Indian meal, one of -four, one of Eng
lish currants, one teaspoon saleratu
and little salt put it in a basin, Sc
in a steamer over boiling water for tive
hours serve with a sauce made of but
ter and sugar or sweetened cream.
FRUIT CAKE-VERY NIoE-Put ont
teaspoonful of soda in coffee-cup, add
five teaspoonfuls of hot water, four do
of melted butter, and fill the cup will
molasses. Make it sitter with fou
than if eggs were used. Stir into thi
mixture all it will hold of stoned anC
chopped raisins, currants and citron il
slices, one teaspoonful each of pow
dered nutmeg and cinnamon, and
pinch of cloves.
CURRANT JELLY AND JANA write
in Hearth and Home says Currant
are swelling rapidly, and jellying tim
will soon be here. This year I shall
try new recipe for jelly and jam. Pic
the currants from the stem, press tn
Juice out of them-I should use a port
able cider mill for the purpose if ha
one-boil the juice twenty minute.
then add a pound of coarse-grainet
granulated sugar to every pint of juice
boil three minutes, and dip into tun
blers. The crushed currants will |
good canned.
A COOP OAELET. five or s
eggs, one tablespoonful of -four, one
melted butter, and tablespoonful
milk to each egg. Beat the whites
the eggs to a stiff froth. Mix the yell
we'll beaten with the other ingredient
whites last, and atd salt after it is
the pan. Grease the frying-pan, al
pour the mixture in thin layer; tul
one half over upon the other as it thic
ems, or roll it up. Cook to delica
brown-it requires close attentio
Finely-minced or grated meat stirrC
into this omelet varies the dish.
How TO Cook BEANs.-Very mar
people fail in cooking beans. Put Il
beans in cold water, soft, and let the
soak three or four hours. Then p'
these beans in cold water, two quarts
water to one quart of beans, adding
tablespoonful of salt, bring them to
J,oiI and LET them simmer until tende