The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1878-03-07

bake two hours. This receipt is much |
improved with whortleberries or raisins,
and, il liked, apples. But with this
change add cup of suet cut in small
pieces, and all stringy parts removed.
Another: Oae pint scalded milk, into
which stir scant half pint of Indian
meal and one cup of molasses, stir we'll
ana leave 10 cool. When cold add six
sweet apPles chopped, one cup chopped
raisins or whortleberries. one cup suet
chopped, teaspoonful ralt, one table
spoonful of ginger, one OF cinnamon; bake
tour hours
Question How caa l bone a ham 7''
Answel.-Soak the ham all night in
tepid water. In the morning pat it into
a kettle OF warm, not hot, water, boil
till perfectfectly tender, put on 4 platter
or wooden tray, let it cool, and theE care
fully remove sll the bones. Cut it clear
round the hook, and loosen it from the
thick part with very thin sharp kDite,
and pail out all the bones, carefully.
Then press it in shape, tie it in a cloth,
return to the boiling liquor, take the pot
eff the fire end leave the ham in the
liquor till cold; cut it across like beet
tongue vixen cold.
Question:" Can you tell me how to
make the best fish ballsf'
Answer. Receipts were given for this
dish sometime since, but we gladly give
other directions. Any fish can be picked
up free from bones that has been left
over from dinner, either fresh or salt,
boiled or baked. For fresh fish use equal
parts of potatoes, season, noisten with a
little of the gravy left over, make into
neat round balls, and fry in boiling lard,
mr. ri riff I'D n - he
and with the same care you would use
in frying doughnuts. If salt fish, pre-
pare in the same way, only use two-thirds
potatoes. Dessicated goldfish found great
favor until it was spoiled by mixing all
refus, Gsh together; but shredded Goldfish
a new and entirely different article, after
fair trial and getting friends to
try it in their families we
are prepared to pronounce PER
feet. The shredded fish is made from
the very best Georges Bank Goldfish, and
is shredded by the only process that does
not destroy the fiber or affect the flavor,
and in its preparations gives none of the
disagreeable odOr in cooking usually so
troublesome. One pound of this shred
ded Goldfish is more than equal to two
pounds of fish not prepared by this pro-
cess ; and Can be ready fer the table in
fifteen minutes. We copy the directions.
For fish cakes: Wash in cold water
(never in hot water) just to remove the
salt, strain through coarse cloth, to free
| from water, add potatoes to suit the
taste, and fry in butter or in kettle of
lard as you would crullers.
For CREAM FISH Prepare as above,
then to one cup of fish add two cups OF
milk, one ounce of butter. Boil one
minute, then add one egg and half tea
| spoonful OF corn starch rubbed smooth in
milk. Serve hot. Served on toast it is
an excellent breakfast dish. If cream is
! plenty, use cream instead of milk, and
| less butter. We have tried this faith
| fully and ere confident it is worthy of all
praise From the Christian Union.
EGGs IN THE NEsr.-Six eggs, which
have been seasoned as for an omelette
pour into a buttered baking tin pour
across it, at equal distances, six spoon
iuis of cream, into each o. which drop
the yolks whole, bake, but not too briskly
and serve hot.
NEW ENGLAND BROWN BREAD -Foul
cup,uls rye meal, three of yellow IndiaI
meal, one small cupiul mOlasses, one tea
spoonful soda, one-hal, teaspoonful cream
tartar; mix very soft with sour milk Oh
buttermilk little salt; steam four hour
and bake two.
TRIFLEs-Yolk OF one egg, enough
| prepared -four to make a stiff dough roll
very thin, cat in ianciful shapes, ana fry
in hot lard turn them Immediately after
dropping them into the lard they should
not remain in more than three seconds
and should be OF light yellow color
! Ar4I n. NJ n ~,
cold sprinkle them with red sugar.
Potato PIE.-One pound of mashed
potato, rubbed through colender; one
half pound of butter rubbed to cream
with two cupfuls of white sugar; si1
eggs, toe whites and yolks beaten sepa
rately the juice of one lemon squeezed
into the potato while hot; one teaspoon
III OF nutmeg, the same of mace. Bak
in shells of paste, or in dishes lined will
good paste, without covers. To be eater
cold.
To HASH COLD TURKEY.-Cut tn
meat from the bones, put them in
saucepan and pour over them quart O
boiling water; let them simmer tw
) hours; chop the meat very fine; remov
the bones; place the meat in the sauce
! pan aud simmer a half hour longer ad,
] ONAbtCAs S6AS di'O HOBpCAy ahO
slightly with fl Iur; have ready a dis
of buttered teast; pour the hash over it
and serve very hot. Other cold meat
may be prepared in the same way.
To Boil RiCE.-Wash the rice well
put it on quick FIRE with plenty of col,
water; let it come to a boil, then pou
off the water and add fresh cold water
do this a second time and then let it boi
for tour or I've minutes until the rice
tender, but not soft then pour it into
, colender and throw over it a quart @
cold water in which you have dissolve'
one teaspoon'ul of salt; drain it thor
, oughly, and set III the colender over
saucepan of boiling water to steam III
| covered for twenty or twenty-five min
utes; each grain will be separate an
| thoroughly cooked.
5 SCRAPPLE. Take a fresh pigs hea
or other cuttings of pork; il a head, care
fully clean it, put it into a pot with
gallon OF water, let it boil until tn
, meat leaves the bone, then strain, put
2 ting the liquor back into the pot b
, careful to get all the bones out, put tn
: meat into a chopping- bowl, mince fine
E season with salt, pepper, sage
1 thyme, aRd marjOrsm stir well, and ad
T to the liquor; thicken with yellow Il
: dian meal until the spoon stands alone
i let it boil an hour, stirring occasionally
i turn into square tin pans; when wante
1 for use cut into thin slices and fry
4 light brown.