The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1874-09-18
HINTS AND RECIPES

nVUSEhOLD HINTS AND BECIRES
A Coon SAnAD.-A correspondent of
the Gardeners Chronicle says Here
is a salad that viii delight those who
eat cucumber with bread and cheese
Take tomato, not over-ripe, and cut it
into slices, as you would @ cucumber
take q small onion, and cut it up as fine /
as you can, sprinkle it over the tomato |
slices, add salt, pepper and vinegar at |
discretion, and you viii have a salad /
which, as relish, puts the cucumber to |
shame.
BAKED APPLE DUMP1INGs.-RolI out /
some dough thicker than pie-crust, and |
inclose handful of sliced ripe apples |
we'll covered with sugar and butter. |
Bring the edges together as IN any other |
dumplings. When as many are made as
are desired, place them side by side in
pudding pan, spread butter and sugar
over them, and pour boiling water TO
about half cover the dumplings. Put
them In the stove and cook moderately
fast until they are nicely Drowned. The
butter, sugar and water make a nice
sauce. which can be enriched with more
butter, and favored with nutmeg if
desired.
CREAM CHEEsB.-To make this take
one quart of fresh cream, not scalded.
III not desired very rich, add one pint
of new milk, warm it by letting it stand
In hot water until it is about the heat of
milk from the COW. Add tablespoon
full of rennet, let it stand until it is
thick, then break it slightly with a
spoon, and place it In a frame eight
inches square and four inches deep, in
which previously place a fine canvas
cloth. Press it slightly with a weight
on a loose board, to slip inside the
frame. Let 1t stand twelve hours, then
put finer cloth in the frame. A little
powdered salt should be put over the
cloth leave it without the weight
will be fit for use in day or two.
BATH CHEEsE.-To one gallon of new
milk add two quarts of cold spring
water, and two tablespoonful of rennet.
This milk and water should be made
about as warm as new milk from the
COW. When it is turned thick, take it
gently out of the vessel with the skim
ming dish, and lay it in a small vat of
suitable size for the cheese to be about
three inches thick. A canvas cloth must
be placed in the vat apply dry cloths
every twelve hours for two days, when
1T should be turned out on plate with
turned occasionally and it will be fit Tor
use In about ten days. All these pro-
ducts of the dairy are particularly CRATE
full food during the hot days of summer.
WAsHTNG LIGHT CoLoRED CALICoEs. -
Take tablespoonful of alum, and dis
solve it in enough lukewarm water to
rinse a print dress. Dip the soiled
dress into it, taking care TO wet thor
Oughly every part of 1t, and then wiring
1T out. Have warm soap suds all ready
(but only pleasantly warm to the hand
hot Wat0r always fades caliCOes) and
wash out the dress quickly then rinse
it in cold water. Have the starch ready
but not too hot, only warm-rinse the
dress in it, wiring it out, and hang it out
to dry, but not in the sun. Always
place your line where the wind will
strike it rather than the sun. When
dryoenough to iron, bring in and iron
directly. Prints should never be sprin-
kled, but if allowed to become rough
dry, they should be ironed under a
damp cloth. It is better to wash them
some day by themselves, when washing
and ironing can be done at once.
DEvoNsH1Rn CREAM. The "clotted
cream" of Devonshire is another famous
English delicaey, the manufacture OF
which is described by the same author
ity thus: "Set up the milk in tin OF
copper vessels, and if possible on the
stove on which it is to be heated. II
should stand twelve hours and be very
gently placed on the stove if needful tc
be moved; it should there be made
gradually made scalding hot, so thai
the cream just rises in blisters; on nc
account whatever allow it to boil. i
oh hn III To IL,
and the cream remains twelve hour,
longer on the milk, when the Who'll,
should be skinned and lifted off. TC
make butter from this scalded cream al
In Devonshire, it should be gently beat
en- by the hand or a large wooden spooI
for a few minutes and it will become
butter. Two or three days cream ma,
be kept to be made up into butter /
more convenient to do SO"