The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-11-27
sEASONABLE RECIPES.


chicken, dip in your eggs and milk, then
IN grated cracker. Fry in butter until
brown.
STALE BREAD GRRIDDIE CAKES
Take stale bread. Soak in water until
soft Strain off the water through
colander; beat the bread-crumbs light
" with fork. To one quart of soaked
crumbs add one quart of milk, three
eggs, and flour to make stiff batter
Bake on a griddle.
SPONGE PUDDING a mold
thickly and fill it three parts full with
small sponge cakes, soaked through
with wine; fill up the mold with rich
cold custard. Butter paper and put
on the mold then tie a flour cloth over
it quite close, and boil it an hour. Turn
out the pudding carefully and pour
some cold custard over it. Or bake it
and serve with wine sauce instead of
custard.
OYSTERS BAKED IN THE SHELL
Make a thick batter of flour, milk, and
butter, cook it well in a saucepan; scald
few small oysters, and wash them af-
terward in cold water. Drain off the
water, and mix the oysters with the
batter, season with nutmeg, pepper and
salt, and put in clam-shells. Sprinkle
piece of butter, and bake until brown.
BIRDS NEST PUDDING.-Pare the ap-
pies, leave them whole, take out the
core, fill the place with sugar and lemon,
put them in a square pan, make thick
batter of flour, milk and saleratus, pour
upon them, and bake slowly for an hour
and half; serve with sauce. Instead
of a batter of flour, etc, a nice custard
may be poured over the apples, and
bake half an hour.
CHICKEN CRoQUETTEs.- roast
or boiled chicken as fine as mince-meat,
pound it with a potato masher; take
sauce of milk or cream thickened with
| flour and butter, half an onion, chopped
! fine; scald piece of celery in the sauce,
(and then remove it, season with pep
! per and salt, mix together very soft,
make into the form of sausages; put
them on ice for several hours. When
wanted for serving, dip them in beaten
| eggs and bread-crumbs, and fry in lard
until brown A little parsley improves
them.
| Protecting THE THUMB.-A house
| keeper writes: When peeiing a guam
tity of apples, peaches or potatoes this
is very essential. Without protection
it will be slightly cut in a score of
! places, making dish-washing, sewing
or any thing else, almost impossible for
a number of days. keep scraps of
new muslin at hand and wrap a strip
about an inch wide around my thumb,
fastening it with short pin. OF course
people have much sport about my eau
ton, but it is so much more comfortable
that l do not notice them.
A VALUABLE PAsTE.-Herr o. Helm
| no fol n
good, durable paste: He takes twenty
grammes of wheat starch and makes If
into a stiff paste with little cold water,
then he pour 100 C. C. of boiling water
all at once not gradually-into this
paste and stirs it gradually; a little car
bOlic acid or salicylic acid is then stirred
in, and paste is obtained which will
keep until it dries up. Care must be
taken to have the best starch, as good
paste can not be made with inferior
kinds.
CHEESE PAsTRY.-In the preparation
of this pastry use two ounces of flour
two ounces of butter, the yelk of one
egg, few drops of leniOn-juice, little
pepper and salt and grain of cayenne
Mix the flour, cheese and butter well to-
gether; add the pepper and salt, the
yellow of one egg and a few drops o.
| l6lHOH-lulC6- hllOdu together WITHOUT
using any water. Roll it out thinly or
a Toured board and cut it into small
biscuits. This can be made in large
quantities, as it will keep for month a
a time. Always heat before serving
Bake when rolled out and put in a hot
oven for four minutes.
PLUM CAKE.-Take two pounds Of
large fresh raisins, one pound of citron
eight fresh eggs, two cups of powdered
sugar, one of butter, four OF
flour, one of sweet milk, hal
a teaspOOnful of soda, one nutmeg
grated, and half a teaspoOnful of ground
cloves; sift the flour and put in the over
to brown, as you would coffee; cut the
raisins in half and seed them, cut the
citron in strips a half inch wide, ther
slice as thin as possible, and bake in 6
six-quart basin two hours. Icing for it
The whites of four eggs, two cups OF
powdered sugar, two tablespoonful OF
cOrn-starch, the juice of one lemon
and one ounce OfsrOse-water.
ROAST DUCK.-Take pair of fine fat
ducks, put them for a few minutes into
boiling water to loosen the skin, which
must be peeled entirely off, in order to
be nice and tender. Wash them thor
oughly inside, wipe the outside all of
with a dry cloth, fill the body and craw
with a seasoning of sage and onions, as
for a goose. Roast them well, haste
them all the time, make a gravy, mixed
with what has been made of the neck
liver, heart and gizzard; stew in a small
saucepan, with lump of butter dredged
with flour. Skim the fat off, pour over
the ducks. The fishy taste of wild ducks
is entirely destroyed by an onion dress
ing.
APPLE AND RICE PUDDING.-Boi
three tablespoonful of rice, after wash.
ing it in three waters, in half a pint OF
water and three tablespoonfuls of milk
When nearly soft add two tablespoon.
fuls of sugar, the grated peel of lemon
and the beaten yelks of two eggs. StiI
rapidly until it is quite cooked. Then
pile it up as a wall around a platter OF
plate. Pare tart apples, take out the
cores, and stew them in the juice of the
lemon, three tablespOonfuls of sugar
and little water. Cover closely, stew
until soft, but not so much as to break
to pieces. Place the apples and strip
inside of the rice. Beat the whites OF
the eggs to stiff frOth, lay it over the
apples, sift sugar over it and brown
lightly in hot oven. Serve with sweet
cream.
CHARLES AR SHOVE, a Chinaman,
became tea merchant in Boston sc
years ago, married an American wife,
| grew wealthy. and mixed in cultivated