The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1878-07-25

OMELET.-Take 8 fresh eggs, l table
spoonful of four, and 4 cuptul milk.
Mix the -four and milk together, add a
pinch OF salt; beat up the eg,s only IN
til the white and yolks are assimilated
and stir them into the milk. A little
minced parsely added to this is a very
great addition.
CLEAR STAROHING.-After you have
starched your collars in a thick starch
and dried thoroughly, dip them in
cold starch made by dissOlving tea
spOOnfuls of raw starch in a quart OF
water, mixed with a teaspOOnful of gum
arabic water. This Is made by dis-Olving
cents worth of gum arabic in sufficient
water, aud letting it stand until it Is
clear.
QUEEN OF PUDDINGs.-1 pint OF stale
bre d-crumbs; quart of milk; yOlks OF
eggs; cuptul OF sugar, and when cold,
spread with Jelly, jam or preserves, and
pile on the stiff whites of the eggs, with
} cup III Of sugar and few drops of va
nj | return t. quicd oven Tor moment
to delicately brown the frOsting.
SIMPLE CUsTARD Take tablespoon
fuls of corn-sJarch, wet smooth in little
milk; 3 eggs, beaten with tablespoonful
of sugar all stirred together in a quart
Of nearly boiling milk and stir till it
/ thickens Flavor with l teaspoonful OF
vanilla, when taken up. Always boil
/ the milk in pail set in a pot of water.
| If want richer custards, I use part
cream and 6 eggs, with no corn-starch.
WHIPPED CREAM.-Take pint of very
/ thick cream, sweeten it with very fine
sugar and orange flower water boil it
Baet the whites OF 10 eggs with little
c Id cream, strain it, and, when the
cream is upon the boil, pour in the eggs
stirring it we'll till it comes to q thick
curd then take it up and strain i
again through hair sieve. Beat it vel
witt spoon till it is cold. Then place
it in a dish in which you wish to serve it
Corn BREAD 2 heaping cups corn
meal, l cup o. -four, eggs, q cups o
sweet milk, tablespoonful of lard,
tablespoOnfuls of cream-tartar, tea
spoonful of soda, teaspoonful CT salt
beat the eggs thoroughly, yolks an
whites separately; melt the lard; sii
soda and cream tartar into the -four an
meal while dry, and stir in last; the
beat all very thoroughly; bake quick
in a buttered mold less than a hOu
will usually suffice.
+ PEA PANCAKEs-COOk pint of pea
! more than you would require for dinner
y | while hot put them in a wooden bowl,
e lump of butter and little pepper wit
f them, and mash to a salve with potato
pestle or 'masher;" in the morning mai
i batter of either wheat, -four or corr
7 meal, with eggs and soda, as for ritter
# stir in the pea jam until it is thorough
v incorporated with the batter, and coo
II like any other griddle- cake. They mai
Is a beautiful and palatable breakfast dis
a GRAPE WINE-Rjpe, fresh picked d.
/ mestic grapes, 20 pounds; put in stoI
y jar; pour over them six quarts of boiliI
e soft water; when cool enough for tt
X hands, squeeze well, after which let
d stand three days on the pomace, with
y cloth thrown over the jar; then squee
Is out the Juice; add 10 pounds of nj
n crushed sugar; let it stand a we K long
d in the Jar; then take of the scum, strai
RS and bottle, leaving a vent until dol
y 'ermenting; then strain again; bott
10 tight; lay the bottles on their sides in
'e cool place.
r. THE faint, or unpleasant and peculii
hs taste which so much butter possess
Va can be avoided when necessary preca
tiOns are taken to prevent the access
any kind of odOrous vapors to the mi
or cream. Nothing it 80 strongly a
sOrptive of odors or volatile of favors
butter. Il absorbs and retains the vapC
an from cheese, from meat, and especial
from every kind of decaying Yepetal
90 or animal matter. II proper or strong
: favored food has been given to COWS,
- ia the butter made from milk that t
Il taste of that food will be most clear
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