The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1876-05-04
HOUSEHOLD HINTS.
COCoANUT CAKE.


COCOANUT CAKE.
One cup sugar, one and one-half cups
-four, One-half cup butter, one-half cup
salt; bake in three cakes. FrOsting-
Whites of two eggs, two tablespoons CO.
coanut, with sugar to make as thick as
cream. Put between and on top.
BUTTERNUT CAKE.
Four eggs beaten separately two cups
sugar, one of butter, one cup butternut
meats, One-haf cup sweet milk, two and
One-half cups flour (heaped), one tea
spoonful soda, two of cream tartar. Rub
the black scales from off the meats be-
fore putting them in the cake. Bake in
TIVE lOayes.
CENTENNIAL CAKE.
Five eggs, beaten separately and nice
ly, two cUpfuls white sugar, one Cupful
butter, one cupful Sweet milk, one and a
half teaspOonfuls cream of tartar in four
or more cupfuls -four, one-half teaspoon
full soad in One-half cupful sweet milk !;
flavor with essence of lemon. Don't
make too stiff; bake one hour.
FARINA PUDDING.
Five ounces of farina stirred gradually
and boiled in one quart of milk, then let
it cool {; separate the yOlks and whites of
five eggs beat the whites to a stiff frOth,
and stir the yolks and sugar together !;
then stir all into the cool boiled farina' /;
flavor and bake it will be light like a
sufie if made in this manner.
TO COOK SATISFY.
Scrape the root and put into cold
water Immediately; when ready to cook
cut into thin slices boil tender, make a
nice white sauce or drawn butter and
pour over, or boil to a mash mix with
butter, salt little, milk, and pepper;
add -four enough and mix as Goldfish
cakes and fry in the same manner.
MOCK CREAM.
Boil a pint and half of sweet milk,
sweeten and flavor to taste. Beat three
eggs very light; add to them three heap
ing teaspOOntuls of -four, and a tea
spoonful of salt. Stir this into the boil
ing milk. Spread this, when cold, be-
tween two layers of the cake as made for
Washington pie, and you have a nice
cream pie.
GELATINE APPLES.
Peel and core your apples and cut
them in halves put in a kettle with a
pint of water, sugar, sliced lemon and
green ginger, little whole mace, and six
whole cloves boil until they are ten
der; then remove the apples, and put
into the strip one tablespoon of CELIA
tine, and allow it TO boil down about
three minutes, then pour the sirup over
the apples.
FISH FRITTERS.
Take salt Goldfish, soak it over night.
In the morning throw the water off the
fish, put on fresh and set it on the range
until it comes to a boil. Do not let it
boil, as that will harden it. Then pick
it up very fine, season with pepper
mace, and perhaps a little salt. Make a
batter of a pint of milk and three eggs
stir in the fish, and fry in small cakes
Any kind of cold fish makes nice fritters
sTEwED BETS.
Pare the beets thinly, and cut in thiI
slices ACROSS cut up some onions, anC
put all together in a stew pan, with {
little pepper and salt; rub bit of buttel
in -four and stir it smooth in hot water
pour this over the beets Git must cove
| them well) and let it stew until the bee
is quite tender. The older the beet thu
| longer time it will require. When quite
| young one hour will be sufficient. Serve
| hot.
WORTH KNOWING.
/ To whiten flannel made yellow by age
dissolve one and half pounds of whit
soap in fifty pounds of soft water, anC
| also two thirds of an ounce spirits of am
mOnia. Immerse the flannel, stir wei
around for a short time, and wash il
pure water. When black or navy blu
linens are washed, soap should not b
used. Take instead two potatoes gratet
into tepid soft water CATER having then
washed and peeled), into which a tea
spoonful of ammonia has been put
Wash the linens in this, and rinse then
in cold blue water. They will need n
starch, and should be dried and irone
on the wrong side. An infusion of ha
will keep the natural color in buff linens
and an infusion of bran will do the sam
thing for brown linens and prints.
COUNTRY CRULLERs.
One and one-half pounds of sugar, foU
eggs, one pint milk, one large teaspoonfu
of saleratus made very fine, one ha
pound of butter, flour sufficient to rOl
Roll out in small rings and join we
with the hands, not making them yer
large, as they become larger by cooking
Have half pound of lard very hot, an
try small piece of dough to see if
browns quickly; then turn it, and whe
both sides are brown take it out. Can
must be taken to keep the lard hot, bu
it must not burn, as it would spoil til
crullers. Bake in small iron pot, five
six at a time; turn with fork take OF
} with a skinner, and lay on plate I
drain; then place on a larger plate I
cool; when sufficiently cool place
stone pot. Add more lard to cook
when necessary, and keep hot. This r
ciPe will make a large POtful, and the
will keep in a cool place week or tv
: weeks. Some warm them a little b
; placing in oven a few minutes befo
eating.
: Capt. EadS' Jetties.
, There is complaint in New Orleans TIL
, Eads' jetties are not turning out as we
A 90,