The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1877-08-16
HousehoId Hints


FRIED BOILED EGGs. - Slice hard
BOILED eggs, dip in raw egg and bread
crumbs, fry In butter, and serve hot.
SWEET POTATO Pr Make a rich
piecrust, lay in slices of steamed sweet
potato and thin slices of apple, spread
Lhickly with sugar, butter and grated
nutmegi cover with crust, and bake. |
To Prevent TIN RUsrIxG.- Rub |
fresh lard over every part of the dish, |
ana then put it in an oven and heat it 1
thoroughly, Thus treated, any tin-ware
may be used in water constantly. and
remain bright and free from rust indef-
initelY.
GERMAN OR FRENCH MUSTARD
Equal quantities of English or italian
mustard seed are mixed with nutmegs,
cloves, mace, cayenne pepper. salt, and
vinegar; mix and grind in a mill until
it is as fine as flour; three grindings are
necessary; use whole spices.
CURRANT SHRUB.-To a pint of
strained cUrtant Juice put 1 pound of
sugar; boil gently together for eight or
ten minutes; then set it where it will
cool; when lukewarm, add a wine-glass
of brandy TO a piut of syrup; bottle and
cork tightly and keep in a cool place.
LEMON JUICE STAINs.-Let the spot
ted part of the cloth absorb little water
without dipping, and hold the part over
a common birthstone match at a proper
distance. The sulphUrous gas which is
discharged soon causes the spots to dis
appear.
CrTRON PREsERyEs.--Peel and cut the
citron into inch spur IS; the part con-
tanning the seeds should be cut out then
TO every galieh of water, add alum as
large as & walnut; in this boil the citron
slowly till straw will easily pierce it,
| then drain well and put into the "pre-
serve syrup" allowing pound of sugar
to every pound of fruit. Also add four
sliced lemons (remove the seeds) toevery
ten pounds of citron, and pound green
| ginger root, we'll cleaned. Boil in the
| syrup till clear; then put away in closely
covered jars after it has become cold.
FRUIT CAKE.-One pound butter. one
pound sugar, ten eggs, one pound flour
/ four pounds raisins. three pounds cur
rants, one pound citron, half pint of
| brandy, half an ounce of mace, half an
| ounce of cloves, half an ounce of Gin
namon, one cupful molasses.
/
cream, one pint of new milk, one pound
OF sugar, two well-beaten eggs, five
tablespOOnfuls grated chocolate rubbed
smooth in little milk, flavor to taste
heat the milk almost to boiling, pour ii
by degrees in with the beaten egg and
sugar, and freeze.
MEAT CROQUETTEs.-Us cold roast
beet, chop 1t fine, season with pepper and
salt, add one-third the quantity Of bread
crumbs, and mOisten with little milk
have your hands Toured, rub the meal
into balls, dip it into beaten egg, ther
into hue Pulverized cracker, and fry il
butter; garnish with parsley.
APPLE EGGs.--P Pare and core a con
venient number of apples, leaving then
whole; fill with sugar, ard pour owe
water; then place the oven; when NIGEL,
baked take eggs, prepared as for omlette
pour in and over the apples, aud return
to the oven for about ten minutes; CRATE
p over them nutmeg, and serve hot.
HoMINY CRooUETTEs.-To every Gun
full of cold, boiled, fine hom1ny add 3
tablespoonful of melted butter; mix wei
together; add slowly little milk; ther
beat all TO paste; at the last one
taaspOOnlUl OF white sugar and one
beaten egg; -four your hands and rol
the homlny into balls; dip into beaten
egg, then fine cracker crumbs; fry in
hot butter, and serve with currant ieIly
MOLAssEs FRUIT CAKE. Two and
One-fourth pounds -four, one and one
fourth pounds butter, one pound sugar
SIX eggs, one Cupful milk, two pound,
raisins, one pound currants, one.hal
pound citran, two teaspoonful cinnamon
two teaspoonful cloves, one teaspoonfu
ginger, one teaspoonful mace, one nut
meg, one pint molasses. one teaspoonfu
soda, two teaspOOnfuls cream last in.
FRENCH CAKE.-Two cupfuls sugar
halt cupful butter, three eggs, on,
cupiul milk, one teaspoonful soda, tive
OF cream of tartar; take one half the bat
ter, mix two ounces of grated chOcolat,
with it, and flavor to taste; then bake i
SO you can have alternate layers, Iik,
jelly cake, of the chocolate and whit,
with cocoanut icing between. Cocoanut
lclng--One and One-half cupfuls white
sugar. one tablespoonful of corn-starcb
mixed with little water, the whites O
two eggs, without beating, eight table
sp0Onfuls grated cocoanut; boil in 3
vessel over water, and cool before using.
, BLACK FRUIT CAKE.--One pOund
) butter and one pound white sugar. beaten
to cream beat we'll the yelks oftwelve
eggs, and stir all together; add half q
pound OF flour; stir in well then one
tablespoonful Ofctnnamon, two TEASPOON.
fdls nutmeg, one teaspoonful cloves; stii
well; then the beaten whites o. the eggs
with another half-pound of -four, one
wineglassful brandy, one pound of cur.
rants well washed and drained one pound
of raisins seeded and chopped. one half
pound of citrOn cut in thin pieces: mix
all together. This will make two cakes
Bake two hours or longer; bake in deer
tins linSd with wellbuttercd paper.
RICE CR9QUETTEs. - Take half a cup.
full OF rice; let it soak two or three hour.
IN warm water, enough to cover it 4; then
drain dry; add one pint of milk; cook
this IN one pan set in another of hot
water until the rice is soft; then add one
tablespoon III of sugar, one of butter and
a little salt; let it cook slowly for a few
moments; beat well two eggs remove
the rice from the fire and slowly add the
eggs; keep constantly stirring; then
place the pan on the fire, and let the rice
thicken; turn it out to cool; when cold
flour your hands, roll the rice into balls
punch hole halfway through with
your finger, fill it up with Jelly; then
cover up the opening with the rice; dir
1t into beaten egg, then in cracker.
crumbs, aud fry in butter,
Don't Worry About Yourself.
To r, tain or recover health narsor G