The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-12-04
SEASONABLE RECIPES.

Picked WHITE CABBAGE.-Cut the
cabbage into thin slices, put it into an
earthen pan, sprinkle with salt, and let
il lay for two days; then drain and
spread it out before the fire for some
hours; put it into a stone jar and add
sufficient white vinegar to cover, with
little mace and a few white pepper
cOrns.
PRESIDENTS PUDDING TwO-thirds
of a cup of sugar, two tablespoonfuls of
butter, the yelks of four eggs well
beaten, crumb fine half a loaf of
bakers bread; add rind and juice of
one large lemon, one teaspOonful of
vanilla; mix all together, then put half
in the bottom of a pudding-dish; spread
On this a very little of preserves or fresh
fruit, then put in the remainder of the
mixture, bake half an hour Whip the
whites of the four eggs with half a cup
of fine sugar and q teaspoOnful of van
lila spread over it.
CIDER WINE.-To three gallons of
new, unfermented cider add nine pounds
of sugar; dissolve the sugar by stirring
1t well. Put it into a sweet key and let
it stand four weeks; then strain it
through cloth strainer and put it either
into bottles or jugs, cork tightly and it
viii keep for any length of time, as age
improves it. Every hOusekeeper knows
what a luxury and convenience pure
unadulterated wine is in family, either
for cooking purposes or medicinal uses.
Maple sugar is as nice for wines as any
other.
FRICAssEE CHICKEN. the
chickens and divide them into pieces /;
put them in a pot or stew-pan, with sew
eral slices of salt ham or pork, and
sprinkle each layer with salt and pepper :;
cover them with water and let them
simmer till tender, keeping them COW
cred. Then take them up and mix with
the gravy piece of butter the size of a
hens egg, and paste made of two tea
spOOnfuls of flour wet up with the gravy.
Put back the chickens and let them stew
five minutes, then spread crackers or
toasted bread on the platter, put the
chickens on it and pour the gravy over
In case it is wished to have them
Drowned, take them out when nearly
cooked and fry them in butter till brown,
or pour off the liquid and fry them.
CIDER VINEGAR.-This is almost a
necessity in housekeeping, and is easily
prepared. After cider is fermented,
draw it off into keg, and take strips of
straw paper, dipped either into West
India molasses or maple strip, put them
into the key of cider and set in a warm
place, near a stove or chimney where it
will not freeze, and in a few weeks you
will have a sharp, pure vinegar. If one
needs it to use in a shorter time, they
can fill a jug with cider, and turn into
each gallon of cider pint of molasses
and cupful of lively yeast. Have the
jug full of the liquid, let it stand I'M
cOrked back of the cook-stove where it
will keep warm. 1t will commence fer
menting in twenty-four hours, and will
not take over a week to make splendid
vinegar. 1t must be drawn off into an
other jug, leaving the dregs, and kept
in a tight corked jug or bottles, where it
will not freeze. If one has good cider,
there need be no trouble about vinegar,
as it can be made into sharp vinegar in
a short time by using a little labor, and
taking care of it. Straw paper, saturat-
ed with mOlasses, acts upon cider like
mother, and in few weeks has every
appearance of that article, only a little
firmer in consistency, and rather thicker
in texture.