The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1873-09-05
FOR THE HOUSEWIFE.

Hop YEAST.-One and one-half pounds
of grated raw potato, one quart of boil
ing water in which a handful of hops
have been boiled, one teacup of white
sugar, coffee sugar, one-half tea-cup of
salt; when almost cold put little good
yeast to start it, say about half a pint
One pint of this yeast makes four good
sized lOaves of the most delightful bread
you ever ate.
To DRY GREEN CoRN.-On warm,
bright day take a shallow box, set
slanting where the sun will shine full
upon it. Spread clean cloths in your
box. Prepare your corn as you like,
and spread it evenly over the bottom of
the box; then cover very closely with a
window sash. The heat will be so great
no fly can live. Your corn will dry in
one day and be perfectly clean.
BREAKFAST BIsCUIT.-Take piece of
risen bread dough, and work into it one
beaten egg and a tea-spoonfuI of butter
or lard; when it is thoroughly amalga-
mated, -four your hands and make it
into balls the size of an egg rub a tin
over with milk, and set them in quick
oven for twenty minutes, and serve
them hot for breakfast. When eaten,
breah them open to cut would make
them heavy.
POTATO BREAD.-Take six good sized
potatoes, boil and mash very fine. Add
three pints boiling water. Stir -four in
till it makes a stiff batter. When luke
warm, add your yeast, set it in a
moderately warm place. In the morn
ing knead in -four and salt as stiff as
you can. Set in a warm place to rise I;
knead again, adding as little -four as
possible. Let it rise again, and then
put it into your pans making them half
full. When the lOaves have risen to
the top of the pans bake them a good
brown.
FRUIT IN THE CAUSE.-THE Boston
Journal of Chemistry says: The i'm
preston prevails among those who free
~ use fruits which are put up in tin
cans that they are injured thereby, and
this impression is in many cases cor
rect. We have long commended that all
preserved fruits and vegetables should
be stored in glass, and that no metal
of any kind should be brought in con-
tact with them. All fruits contain more
or less of vegetable acids, and others
that are highly corrosive are often form
ed by fermentation, and the metallic
vessels are considerably acted upon.
Tin cans are held together by solder,
an alloy into which lead enters largely.
This metal is easily corrected by vege-
table acids, and poisonous salts are
formed. Undoubtedly many persons
ale greatly injured by eating tomatoes,
peaches, ETC., which have been placed
in tin cans, andwe advise all our friends
who put up fruit to use only glass Jars
for the purpose.
SWEET PICKLES pounds oil
fruit, six pounds of sugar, and a quart
of cider vinegar cloves and cinnamon.
Let the fruit boil in the above until
soft ; take out, put carefully on a dish,
let the syrup boil down, then put IL
fruit again and boil few minutes fill
jars and seal with tissue paper dipped
in white of egg.
YELLOW PICKLE.-To each gallon O
vinegar take quarter of a pound O
brown mustard seed, two ounces O
long pepper, two of black pepper, tw,
of garlic. one of tumeric, quarter of Al
ounce of mace, half pound of salt, an,
a few roots horse-radish. Let the sal
and spice be we'll dried, and put the1
into the vinegar cold. Gather your veg
etables on dry day, strew over them
little salt, and let them stand two Q
three days, then put them on a hal
seive, either in the sun or by she fire t
dry. Put them in large jar with tn
vinegar, and let it stand by the fire fc
ten days it must not, however, be a
lowed to become any hotter than ne
milk.
MIXED PIOKLE.-13 gallons of cal
bage (; II gallons cucumbers l gallo
green tomatoes; l gallon onions !;
quarts green pepper chopped fine an
pressed hard to extract the water. b.
fore measuring, mix and put in a ba
the over night next morning sJuee2
and press all the water that can be go
ten from it then prepare the seasoning
II cups ginger; / cups black r-per;
quart white mustard seed; pint CRATE
horseradish; l tablespoonful cloves;
ounces celery seed; 4 grated nutmegt
mix together and then mix through tn
pickle. Take three gallons of appl
vinegar, add five pounds of sugar, DO
and pour over the mixture. Salt t
taste.
CUCUMBER PICKLES. Wash suficieI
cucumbers to fill three gallon jar; pu
on them a teacupful of salt, and cove
them with boiling water Let the1
stand over night, then pour off the W,
ter and wipe the cucumbers dry. The
put them into brass kettle and cove
them with vinegar; add piece of alul
the size of a hickory nut. Heat gentl,
do not allow them to boil, but kee
them warm for three hours, and the
pour off the vinegar, which will /
worthless Put the cucumbers into
jar and then take fresh vinegar and he,
to boiling in a brass kettle, addin
spice, mustard seed and peppers t
taste. Skim and pour it while boilin
hot on the cucumbers. Let it stand fc
twenty-four hours, then pour off an
boil and skim the vinegar for three su,
cessive days. Then pour it on the CT
cumbers, and set aside ready for us,