The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1874-10-30


over carefully, false grains removed,
aud cooked IN a stew-plan clean to
nicely.
OYSTER Sour, No. Take two quarts
OF oysters, and drain them with fork
from their liquor wash them in one
water to free them of grit. Take two thin
slices of the lean of ham, and cut in
small pieces; some parsley, thyme, and
onion tied IN bunch as thick as your
thumb; strain the oyster liquor put
all in together, with pepper and salt.
When almost done, add lump of but
ter as big as an egg, rolled In -four,
with gill Of good cream.
FRIED OYSTERS are delicious but in
digestible, and viii therefore seldom be
brought to table by those who value the
health of their family. Select the very
largest aud finest oyster for this pur-
pose. Have ready skillet of boiling
lard. Dip your oysters, one at a time,
in beaten yolk Of egg. then in grated
bread-crumbs, lastly in sifted meal, and
then drop into the lard. Turn, and
allow them TO become only slightly
Drowned. Drain upon sieve, and send
to table hot.
OYSTER Sour, No. 2.-Take three
quarts of oysters, and strain the liquor
from them. Put the liquor on to boil
with half pint of chopped celery, one
onion, two or three blades of mace,
pepper, and salt. When it boils, add
the oysters. Just before taking it of,
the thickening must be added, viz, one
spoonful of -four creamed into the we'll
beaten yolks of three eggs. Pour a
little a hot
the eggs and -four, stirring ali the while,
and as soon as we'll mixed, with little
cream, pour into the soup. Then add
one quart of rich unskimmed milk let
all come to a boil, and pour into
tureen over some small squares of cold
bread. Serve it very hot.
To CLEAN MARBLE.-MarbIe of any
kline, alabaster, any hard stone, or glass,
may be repolished by rubbing it with
linen cloth dressed with oxide of tin
(sold under the name of putty POWDER.
For this purpose a couple or more folds
of linen should be fastened tight over
piece of wood, fiat or otherwise, &C
cording to the form of the stone. To
repolish a mantle-piece, it should first
be perfectly cleansed. This is best
done by making paste of lime, soda
and water, wetting well the marble, and
applying the paste. Then let it remain
for day or SO. keeping it moist during
the interval. When this paste has been
removed, the polishing may begin.
Chips in the marble should be rubbed
out first with emery and water. At
every stage of polishing, the linen and
putty powder must be kept constantly
wet. Glass, such as jewelers. show
counter-cases, which become scratched,
may be polished in the same way.
little sweet milk and piece of white or
brown soap. Fold clean towel three
or four times, spread it over your dress,
and spread out the glove smoothly upon
it. Take large piece of white flannel,
dip it into the milk, then rub it upon
the soap, and rub the glove downward
toward the fingers, holding the wrist of
it by the left hand. Continue this pro-
cess until the glove, if white, looks of a
dingy yellow, but If colored, looks
dark and entirely spoiled. Now let it
dry, and then put IL on your hand, and
it will be soft, smooth, glossy and clean.
Take care, however, to omit no part of
the glove in rubbing it, and see that all
the soiled parts are thoroughly cleansed.
This process applies only to white and
colored kid gloves. For black gloves
that are soiled, turned white and other
wise injured, take a teaspoonful of
salad oil, drop few drops of ink into
it, and rub it all over the gloves with
the tip of feather then let them dry in
the sun. White kid boots and slip
pers can be restored to their pristine
gloss by the latter method.
seo1norED OYSTERS. This name, at
first given 90 oysters cooked in their
own shells or small scolloped tins, is
now applied in general TO all baked oys
tsrs, and is one of the most delicious
ways in which they can be PREPARED.
Have ready your baking dish, large
plate of grated or finely crumbled stale
bread, a generous provision of butter,
pspper, and salt. Proceed then as fol
lows: Cover the bottom of the disI
with q laver of fresh oysters, drained
from their liquor, dot thickly all over
with smell bits of butter, then cover
with bread crumbs, and sprinkle witt
pepper and salt. Continue to add the
component parts of the dish in this order
until it ia full, taking care that the
bread and butter form a top layer
which, when nicely Drowned in prop
erly heated oven, gives a most inviting
appearance to the whole. This dish il
frequently spoiled by too large pro
portion of bread, as if the cooks under
stood as perfectly the relative value o
oysters and bread as market-meD d,
that of butter and salt. Always remem
Der that neither Your family nor you
guests will relish this ruse, and try t.
guard against its preparation.
Painting OF FnooRs.- Having haC
s,me experience with both oiled an,
plinted floors, I unhesitatinglY recon
mend the former. If some uniform
dark tint is wanted, like black-walnut
mix burnt lumber with boiled Hnsee,
oil. and rub it in thoroughly with
wooden cloth. The umber can b
bought IN boxes containing a poun
aud upward, already ground IN OIL
which is most convenient, as that sol
in dry state is apt TO be coarse an
rough. The depth of tint is varied D
usinc more or less of the color, Wh1l
the tone may be warmed, as desired, D.
aiding burnt sienna. If an limitation
OF the handsome ash and walnut floor
i preferred, rub every alternate boar
with pure boiled oil, and use pain
brush TO apply the dark staining, takin
care not TO have enough in the brush +
spread on the part intended to be light
leave the floor for day or two to dry
though the only harm done by usin
Immediately is that the oil /
able 60 be tracked over the other part
OF the house. The great advantage a.
OIL floor possesses over a painted one /
that when marked or scratched som
oil rubbed over the spots removes them
aud 1T is never necessary to repeat tn
whole process again. All that is neede,