The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-01-30

NICE BREAKFAST DIsH.-Cold mashed
potatoes, made into little balls, and
slightly fattened; dip them into an egg
slightly, so as to mix the yolk and white;
roll them in cracker crumbs. Fry them
IN hot lard or butter. Send to table hot.
MEAT RoLLs-Boil some Irish potas
toes until quite done, mash them smooth
and add an equal quantity of salt meat
chopped fine. Mix with this several well
beaten eggs, one spoonful of butter,
some pepper and salt. Bake in little
cakes like potato cakes.
CRANBERRY SAUCE-Pour hot water
on the berries and let it stand until
cold, then to one quart of them add l
pint of sugar, pin5 of water after add
ing the water, let boil 20 minutes, then
add sugar and boil 10 minutes more stir
the berries often and mash evenly. When
done the sauce may be strained in a
bowl. When cold, serve in slices.
MoLAssEs LEMON PIE. Peel and
take the nice of six lemons, four cups
molasses, two cups sugar, four table,
spoonfuls -four, two cups water, (boiling);
take the peel of three of the lemons, put
in cold water, set on the FIRE till it comes
to boil change the water three times :;
this will remove the bitterness chop
this peel with the pulp of the six lemons
after they have been squeezed, put all
together.
ROAST FOwL.--Truss the fowl for
roasting, stuff the breast with veal stuff
ting, and fill the body with chestnuts
boiled tender, peeled and roasted spit it,
and put 1T to roast at brisk fire have
dozen more roasted chestnuts peeled,
stew them in pint of gravy, season with
pepper and salt, and thicken it with
piece of butter rolled in -four toil until
it is smooth; fry half q dozen sausages,
pour the sauce into the dish, place the
fowl mo it, and the sausages around the
fowl garnish with slices of lemon.
DATE CAKE.-TTo cupfuls of graz Us
lated sugar, rubbed to cream with one
cupful OF butter; one cupful OF sweet
milk fOur cuPiUls of -four and four
eggs; half 8 grated nutmeg; q quarter
of a spoonful of ground mace; the
grated rind Of one lemon, and one pound
OF dates, stoned. chopped, and rubbed
through flour. If prepared -four is not
used, add to the flour three teaspoOnfuls
of any good baking powder, or one
spoonful OF soda and two OF cream Of
tartar.
To WASH SILK SToCKINGs.-Tbe best
way to wash all silk stockings Is to make
a good Iather of cured soap and rain
water; use it nearly cold, and then
wash, rubbing as little as possible and
doing each stocking separately. Rinse
in clear, soft water; squeeze out the wet
as much as possible in a soft cloth do
not wiring the stocs ings; wrap each one
IN dry cloth, and when almost dry rub
them with piece of flannel, always the
! same way. a small quantity of LIQUID
ammonia should be added to the Iather.
when black stockings are to be washed.
GRAHAM BIsCUIT.-Three cupfuls Of
! graham flour, one cupful of white -four,
one teaspoon ul Of soda, two Of cream of
tartar rub the soda and cream of tartar
into the -four, and silt all together be-
fore they are wet; then add one salt
| spoonful Of salt; next, two tablespOOnfuis
of lard, rubbed into the prepared flour
quickly and lightly; lastly three cupfuls
sweet milk, containing one tablespoonful
Ofwhite sugar. Work the dough rapidly.
as handling too much Injuries the biscuit.
! The dough should have rough surface
and the biscuit be faky. Roll out
lightly, cut into cakes about half an inch
thick, and bake in a quick oven.
COLD BRAIZED BEEF.--Take q piece O.
rump or round of beef, about 8 or TO
pounds, tie it up with string and put
1t into a stew pan just large enough to
hold it, with the following ingredients
| One quarter pound of ham or bacon
sliced, a Calls foot cut up into small
! pieces, an onion and two carrots sliced, q
Glove OF garlic, bundle of sweet herbs,
half head of celery (when in season., a
few cloves, whole pepper and salt to
taste. Add hslf q tumbler of white
wine, and about a pint of cold stock OF
water. Place piece of buttered paper
over all, put en- the lid close and simmer
| gently for four OF FIVE hours. If practi~
cable, few hot cindeFs should be kept
on the lid. When done take out the
piece of beef and put it under a weight
till quite cold, then trim the joint neatly,
glaze 1t with some of the gravy reduced
for the purpose, and garnish it with the
rest, which will be a stiff Jelly.