The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1878-01-24
Usefus Receipts.

CRULI4ERS. Two cupfuls OF sugar, two
eggs, butter the size of an egg, one coffee
cup;ul of sweet milk, one and one-half
teaspoonfuls of soda and two heaping
teaspoonfuls cream tartar, nutmeg or
other spice do not mix too stiff
RUST IN TIN.-To prevent rustiug of
tin rub fresh lard over every part of the
dish and then put it in hot oven and
heat it thoroughly. Thus treated, any
tinware may be used in water constantly
and remain bright and free from rust in
definitely.
Mock CHICKEN SALAD. To every
quart of finely-chop2ed cabbage allow
one round of roasted pork tenderloins
and the whites of four hard boiled eggs.
chopped fine; to the yelks, rubbed smooth
in tablespoonful of melted butter. add
one halfcupful of vinegar salt and
pepper TO the taste.
CABBAGE SALAD.-One quart of fineIv-
chopped cabbage; salt and pepper to the
taste the yelks of three hard-boi!ed eggs
rubbed smooth, with tablespoonful OF
melted butter; one half-cupful of vinegar.
not too strong, and three tablespoonful
of catsup; chop the whites of the eggs
either with the cabbage or slice and
garnish the salad with them.
VEGETABLE SoUP.-Pass through q
hair sieve all the vegetable stock, melt a
piece OF butter IN a saucepan, add little
flour to 1T, mix it well and moisten with
as much of the stock as may be necessary.
let the soup boil, stir into it off the FIRE
the yelks OF two eggs beaten up with a
little water and strained. Serve with
sippets of bread fried in butter.
To CLEAN SILvER.-Table silver
should be cleaned once or twice a week
and can easily be kept in good order and
polished brightly. Have your dish pan
half full of boiling water; place the
silver in SO that it may become warm.
then with soft cloth dipped into the hot
water, soaped and sprinkled with pulver>
ized borax, scour we'll ; rinse in clear
hot water; dry with clean, dry cloth.
Popcorn BALLs.-To every gallon OF
popped corn, one teacupful of sugar 1.-THE
nicer the sugar the better), add four
tabiespoOnfuls of water and let it boil ten
minutes or until it will wax if dropDed
in cold water. While hot, pour over the
corn and mix well. When cool. work
into balls. Have pan of cold water and
| dip the hands in it before making each
ball to prevent the corn from sticking to
the fingers.
How To Cook PARsNIPs For stewed
parsnips, a Ia Professor Blot, scrape, clean
and set on the fire in a saucepan. with
cold water and little salt. When done.
drain them, return Immediately to the
saucepan, with salt, pepper and broth to
half cover them. Boil gently for fifteen
minutes and serve the whole as it is.
They are considered nice if simply
boiled, drained and served with Bech.
emel sauce. To szute, cut them in slices
after they are boiled, and fry in butter
till of golden color. Add salt and pepper
to taste, and sprinkle chopped parsley
over. Serve hot.
BREAD CRUAiB PUDDING.-Make 2
quantity of bread-crumbs by rubbing
the crumb of stale Loaf through a fine
wire sieve put pint of milk and one
ounce OF fresh butter into a saucepan OF
the fire with sugar to taste, and the
thin rind OF q lemon, cut if possible
in one piece; when tho milk boih
| strew bread-crumbs into it until thicI
| porridge is obtained !; turn it out into &
basin. When cold remove the lemor
rind, and stir in one by one the yelks O
four eggs, mix well, then stir in tht
whites of two eggs beaten up to a stiff
froth, and a small quantity of candieC
citron peel cut very thin. Have a plair
mold, buttered and Predetermined very
carefully, all over, pour the composition
into it and bake it about half an hour
Serve cold with compose of any fruit
round it.