The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-10-23
sEAsONABLE RECIPES.


BRoILED SQUIRREL Clean and soak
in cold water to draw out the blood;
wipe dry and broil on a gridiron over
clear, hot fire, turning often when done
Law in a hot dish and dress with plenty
of melted butter, pepper and salt and let
it lie between two hot dishes for five
minutes before eating.
LEMON SPONGE ounce of ISM
glass, one pint of cold water; dissolve
over the fire; add rind of two lemons,
three-quarters of pound of lump sugar,
and the Juice of three lemons; boil two
minutes; strain; when nearly cold add
the whites of two eggs; whisk till it be-
comes the consistency of sponge. Serve
in rough Jumps as rocky as possible.
PRUNE the prunes through
several waters; put in a preserving ket-
tie in the proportion of two pounds of
fruit to one pound of sugar; pour
quantity of boiling water over them, and
let them boil at least two hours. When
they are thoroughly done and the sirup
thickens, take them from the fire and
pour into tin plates lined with paste.
Add one teaspOonful of butter and cover
with a rich paste.
BEEF STEAK OMELETTE.-Three
pounds raw steak, and one slice salt
pork, chopped fine, then soda crackers
rolled, one egg, half cup of milk, small
piece of butter, two teaspOonfuls salt,
one teaspOonful each of summer savOry
and sage, half teaspoOnful of pepper;
mix with the hands; pack in a tin and
bake one hour and half. When cold
slice thin.
WEsTPHALIA CROQUETTEs. -MiX four
ounces of very finely chopped ham with
one pound of mashed potatoes, well
beaten with one-half gill sweet cream,
two ounces of butter, One-half teaspoon
full of pepper, make this into round or
oval balls, dip in beaten eggs, roll in
bread-crumbs, lay in frying-basket and
fry brown in deep lard. Serve on plat
ter, garnish with parsley.
FRENCH TAPIOCA PUDDING.
two ounces of tapioca and boil it in half
pint of water until it begins to soften,
then add half pint of milk by degrees,
and boil until the tapiOca becomes very
thick; add a well beaten egg, sugar and
flavor to taste, and bake gently for
three-quarters of an hour. This prep
aration of tapioca is superior TO any
other, is nourishing, and suitable for
delicate children.
! HUNTINGTON PUDDING. pint of
milk and One-haf cup rice put into a
! tin and set in pot nearly half fun of
boiling water; keep the water boiling
until the rice is steamed enough to yield
when pressed with thumb and finger (;
then add yelks of two eggs, little lump
of butter and the grated rind of Il
/ lemon; turn into a pudding-dish, beat
the whites to a stiff frOth and stir in
/ half cup of sugar and the juice of the
lemon; spread this frosting on the pud-
ding and put into the oven to brown.
PRESERVED CITRON.-Cut them in
any shape you wish; remove the seeds
and rind, and boil them in water in
which a very little alum has been dis
| solved. Let them cook until clear and
! soft; then put them in cOlander and
let them drain until next day, then slice
a few lemons and boil until soft. Weigh
your citron, and if you only wish to can
it, half or three quarters of pound
of sugar is enough to o pound of fruit.
Some like it very sweet, others not. If
you wish to preserve it, use one pound
of sugar to each pound of fruit. Dis
solve the sugar Coffee sugar) in water
in which your lemon was cooked; when
the sirup comes to 4 boil, put in yOu
fruit and cook fifteen or twenty minutes
then can as you would any thing else
Citron put up this way can be kept seve-
raj years, and viii be found just as nice
when opened as when first put up.
FRENCH OMELET.-Melt a heaping
teaspOonful of butter in half a cup OF
hot milk and turn it over half a cup oil
very light bread-crumbs-b bakers bread
is best-add salt, pepper, and the yelks
of three eggs beaten to a foam. Cut
the whites of the three eggs to a stiff
froth, lay them over the yelks and mix
lightly together. Melt two teaspoonfuls
of butter in a smooth hot frying pan
and be careful not to burn it; put in the
Omelet, as soon as it is ready, and cook
until well done (but not until tough and
leathery), then turn it together in the
shape of half moon, and slip or toss
it onto hot platter. A very nice vari-
ETY. may be made by emitting the bread
crumbs, milk and butter, and simply
beating the eggs separately as before
directed. In both these preparations
the whites must be put over the yelk>
and mixed only lightly together, and
the omelet must be cooked in hot spi-
der as soon as ready, with butter enough
to prevent sticking.