The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-09-04
SEAsONABLE RECIPES.

I OELL1 OAAE.-Oiic cup u sugars Ollc-
half cup of butter, three eggs, one tea
spoonful of soda, two of eream-tartar,
three tablespoonful of sweet milk, and
one cup of flour.
GREEN CORN PUDDING.-Take a dOz-
en- ears and CRATE them; add a teacup-
full of milk, a spoonful of butter, a tea
spoonful of salt, and some grated nut
meg; mix well together; put in a pan,
place in a hot oven, and bake for an
hour.
CANNED GRAPES. Squeeze the pulp
from the skin, as the seeds are objec-
itonable; boil the pulp until the seeds
begin to loosen, having the skin boiling
in little water, hard, as they are tough.
When the pulp seems tender, put it
through the sieve; then add the skins,
if tender, with the water they boil in, if
not too much. Use a large cOffeecup of
sugar for a quart can; boil until thick,
and can in the usual way.
APPLE CUsTARD PIE.-Three cupfuls
of stewed and strained apples, into
which beat one cupful of sugar-Or, if
the apples are very sour, add more
sugar; six eggs beaten very stiff, and
then beat it also with the apple, which,
by the way, must be set aside to cool be-
fore adding any thing. Season with
nutmeg and Uery little Glove, and stir
in, the last thing, slowly, one quart of
new milk. Bake Immediately. If left
to stand a few minutes the sour apples
viii curdle the milk. Only a bottom
crust will be needed.
OATMEAL MUsH.-To three quarts of
boiling water allow teaspoonful of salt
and a quart of coarse meal; stir while
the meal is poured in; let it stand where
it viii boil gently for 10 or 10 minutes,
stirring frequently; then cover the kettle
closely and set on the back of the stove
to swell and steam for an hour, not stir
ring in that time This may be eaten
with sailed milk, milk, or cream and SUI
gar, or fill a saucer nearly full of the
mush and press into it ripe blackberries,
peaches, pears, or any fruit, and eat
with cream and sugar. This makes
very nice dessert.
MANGO PICKLES Gather the small
cantaloupes and melons, that win not
ripen before frost, for this purpose.
Take the seeds out, clean, and put them
into strong, cold brine. Let them stay
in the brine a week or ten days. Then
take the same brine and heat it. Pour
it on the fruit every other day five or six
times. Afterward wash them in cold
water, and lay them on dishes to dry.
| Then put them in a bell-metal kettle,
covering them with strong vinegar and
| a thick layer of grape leaves. just
bring the vinegar to boil; then take
them out to cool Stuff them when cold,
and drop them into the spiced vinegar
previously prepared.
SALAD DRESSING Put one teaspoon
full made mustard in the salad bowl and
one teaspOOnful of sugar, add two table
spOonfuls of salad oil, drop by drop,
stirring it we'll together as the oil is adj
ded, or three tablespOOnfuls of the thick
est, richest sweet cream instead of the
oil, then, when well mixed, if oil is used,
add four tablepOOnfuls of milk (if
cream is used three tablepOonfuls of
milk viii answer) and two of vinegar
the vinegar TO be added after the milk
very gradually, stirring all the time, else
the sauce viii curdle and be spoiled.
When well mixed and as smooth as
cream, add cayenne pepper and salt to
suit the taste. The ingredients can not
be added too carefully, or beaten too
much.
STUFFING FOR MANGOES.-T n two
gallon jar of vinegar allow one pint of
black mustard seed a good deal beaten,
one pint of white mustard seed, four
ounces of white ginger, three ounces of
long black pepper, three ounces of all
spice, one ounce of cloves, one ounce of
mace, two ounces of turmeric, a large
double-handful of horse-radish, a hand
full of garlic cloves, one quart of chop
ped silver-skinned onions, two pounds
of brown sugar, half pint of celery
| seed, six pods of red pepper seeded and
cut into thin slips, and three lemons
sliced and the seeds carefully removed.
Fill the mangOes with these spices, etc,
replace neatly the piece of rind removed
to admit them, and sew up with needle
large enough to carry quite stout Irvine
string. These pickles are troublesome
and expensive, yet they improve with
age, and are so much admired that they
are worth the care and time bestowed
upon them by the hOusekeeper.
CANNING TOMATOES The most
thorough and reliable mode of canning
tomatoes is as follows: They are just
sufficiently steamed, not cooked, to scald
or loosen the skin, and are then poured
upon tables and the skin removed, care
being taken to preserve the tomato in as
solid state as possible. After being
peeled, they are placed in large pans,
with false bottoms perforated with holes,
so as to strain off the liquid that ema-
mates from them. From these pans they
are carefully placed by hand into the
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