The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-06-19

cook antl tender turn of the water
pat in acup of milk, pepper, butter and
more salt, if needed; return to slse stove
until the milk is heated.
TOAST WATER.-Brown slices of toast
without burning, and pour over them
enough boiling water to cover. Cover
closely and let them steep until cold.
Strain the water put IN q little lemon
juice and sweeten to taste. Serve in 2
small glass with q piece OF Ice In It.
BRoMA.-To make brohna, powder in
E mortar two ounces OF arrowroot, half
pound OF loaf sugar and pound of pure
chocolate. Sift care Hlly through hair
seive. To two tegspOontuls o. this pow
der put twO teaspoOnfuls of cream. Stir
till well mixed, pour on half pint of
boiling milk, and boil all for ten
minutes.
BEEF TEA.-Scrape one pound of lean
beet into fibers on g board place the
scraped meat in q saucepan and pour
half a pint of boiling water over 1t I;
cover closely and set on the fire for ten
minutes; strain into a teacup place the
| teacup in a basin of ice-cold water !;
remove the fat by means Of immersing a
| piece OF blOtting paper or by skimming !;
| pour into warm cup and serve. This
is quick way of making beef tea.
! FRENCH MUsTARD.-Slice an onion
into bowl and cover with good vinegar;
alter two days pour off the vinegar add
to it teaspaontul of cayenne pepper, q
teaspOonful of salt, a teaspoOnful of
sugar, one egg, and mustard enough to
buItermilk, our cups -four, one teaspoon
full cinnamon, one.half teaspoOniul cloves;
use fruit il you like; one teaspOOnful OF
soda.
TIE Boil AsPARAGUs.-Clean the
stalks of grit, wash in cold water, and
be sure to tie up the asparagus in bun
dies of fifteen or twenty when you go to
boil them. Have your water on the
full boil, in which there should be a good
tablespoonful of salt cook twenty min
utes outside drain thoroughly, steamine
them slightly when they are cooked
Serve on toast, with a sauce of melted
butter. Asparagus boiled plain and
eaten cold, with a plain oil and vinegar
dressing, is excellent.
DUTF.-Any kind of sweet thing OF
board ship is called duff, but there il
, duff and duff mostly it is a rather sticky
and sickening kind of thing, and 81
heavy as lead, but then, you know, you
can't kill a sailor. They do say thai
many a good seaman has owed his life tx
! duff, because, when it blew hard and be
! was furling sail after eating q lot of it
he was so ballasted that the tearin'est
mo- -wester couldn't bulge him. The
story of the American privateer thai
; was short of ammunition and loaded the
, gun with Dutch cheese is contrary t.
tradition. The true version is that the
cook put duff pudding in the mouth O.
, the gun and that it did awful execution
just raking the enemy's deck and carry
ing away his main-mast. Now, here il
: duff which amt very fancy, but it's res
! good. You take ship-biscuit and soal
'em in water and put 'em in towel anC
dry 'em, and if they amt soft enough
mash 'em smooth. Quantity, about 1
pound. If you can get to a butcher
along shore, buy about a quarter of 1
pound of suet and cut it up fine mil
that with your soaked biscuit. TAX
half pound of raisins and pick out tn,
. stones. Picking raisins is blessed job
|; Ii there are any women on board, insis
on their doing that. Mix your raisin
! with your stuff add half teaspoonfu
of salt; add to that half tumbler o
: molasses, and CRATE a whole orange pee
: into it. Stir it all up, and tie IL a towe
and boil her for two hours. Don't for
get to have your water in the full bOi
when you pUt her in.