The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1875-04-02
HOUSEHOLD HINTS.


white sugar sufficient to sweeten, and a
little cinnamon when reduced nearly |
to a pulp, turn into a dish. Make a
soft custard of a quart of milk, the
yelks of four eggs, little sugar, and
extract of lemon. When it is cold, lay |
it over the apples. and whip up the /
whites of the eggs with a quarter Of a |
pound of powdered sugar, and heap I.
lightly on the top.
FRENCH COFFEE. French coffee is |
much talked of and the general suppo- |
sition is that the peculiar French quail |
ty is in some fiItering process, or in the |
way the element is extracted from the |
berry. But any intelligent housewife |
knows how to extract the element from
| the berry, without any peculiar appa-
ratus. Unless she sews it up as the
| French do, she will have nothing that
| will appear like French coffee. The
/ French make their coffee so strong that
one part of liquor requires the addition
| of two parts to reduce it to the proper
| strength. This addition is made with
hot milk. This large proportion of hot
milk, in the place of so much warm
water, gives the coffee a richness like
unto that made by the addition of cream
| in the ordinary way. By this means
hotels, and any body that will go to
the expense OF buying good milk, can
have good coffee without cream.
RICE CAKEs.-To one teacupfuI of
cold boiled rice put one of flour, one
egg, one tablespoonful of cOrn-starch,
tesspoOnful of salt, and sour milk or
buttermilk enough to make batter
mix smoothly, and at the last add tea
spoonful of soda and a little melted
butter bake Immediately. If sweet
milk is used put in rather less soda and
double the quantity of cream Of tar
tar. Cold boiled hominy can be used
in the same way. These are an eX-
ceIIent substitute for bUckwheat cakes.
RICE SoUFFLE.-Pick and wash
teacupful of rice. Put it into sauce
pan with pint of milk sweetened to
taste, and a pod Of vanilla let the
milk boil till the rice is thoroughly
done. When cold, remove the stick of
vanilla and work in the yelks OF six
eggs one by one then stir in the whites
of eight eggs whipped to a stiff froth.
Pour the mixture into a plain cake
mold put it into the oven at once
bake for about half an hour, and serve
in the mold, with a napkin pinned
round it.
pound of butter into a quart of dried
-four, then beat up two eggs with two
teaspoonfuls of sifted sugar and two
teaspOonfuls of yeast; pour this mix
ture into the middle of the -four, adding
pint of warm milk as you mix it. Beat
up with the hand until it comes off
without sticking, and set it to rise be-
fore the fire, covered with q cloth !;
after an hour, make it up into cakes
| about an inch thick, set them on tin
plates to rise before the fire for ten
= minutes, and then bake IN slow oven.
E MACCARONI WITH CHEEsE.-Take half
a pound of large mRccarOni, cut it into
a convenient lengths, and place it into a
. saucepan with plenty of fast boiling
, water, add salt to taste, and let it boil
I rather less than half an hour. Drain
\ off the water, place the maccaroni in a
deep dish, pour over it a couple OF
=, ounces of butter melted till it Just be-
2 gins to color, and plenty of grated Par
mesan cheese, turn over the maccarOni
+, with two forks as salad is mixed, then
: put on a final layer of Parnesan, place
4 the dish in brisk oven for few min
r utes, and serve.
e ROLLS CFRENCH). Take half a pint
of Yeast and a pint and a half of warm
|
/ thickness of batter put into a pan
Il cover over, and keep warm. When il
} has risen to it's utmost height, add 6
Il quarter of a pint of warm water anC
half an ounce of salt mix all together
Rub into it a little -four, two ounces Of
butter, then make the dough not quite
l, so stiff as for bread let it stand three
il quarters of an hour, when it viii be
/ ready to form into rolls then let then
e stand until they have risen. and bake
Il In quick oven.
4 MUFFINs. into pan a pint Of
g warm milk and quarter of a pint o.
e thick yeast, add sufficient -four to make
q it into q batter; cover it over, and LEI
h it stand in a warm place until it has
s risen add quarter of a pint of warn
# milk and an ounce of butter rubbed IL
q some -four quite fine mix them well to
o. gether, then add sufficient -four to make
n IL into dough; cover it over, and let L
l. stand for half an hour then work it W
! again, and break it into small pieces
Y roll them for a quarter of an hour
e Next begin baking when laid on the
Is iron watch them carefully, and whel
o one side changes color turn the other
is Be careful that the iron does not ge
# too hot.
Il
l. Cut some rump steak in slices half al
r inch thick, trim them all to the SAM
e size in the shape of cruets, and larC
them finely and thickly with fat bacon
lay them out the larded side uppermos
10 into a baking dish, and put In as mucl
= rich stock of gravy as viii come up to
a. but not cover, the larding; cove
p the dish, and place it in the oven t.
n braise gently for half an hour, thel
y remove the cover, haste the fIlets witt
a the gravy, and let them remain uncov
% cred in the oven for the Iarding to TAX
! color. Take equal quantities of car
Ia rots and turnlps, cut them into tn
= shape of small olives, parboiI them
% then toss them in butter separately I'm
=, til done. Melt piece of butter in
= saucepan, add little -four, mix well
= and put in as much of the gravy i
n which the filIets have praised as vii
4 make enough sauce +; stir well, add tn
"a vegetables and when quite hot al
,s range them, and serve.