The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-08-28
SEASONABLE RECIPES.

ROAST LA8IB.-Take the loin, put it
in the pan, dredge with egg, crumbs,
parsley, pepper and salt; fill pan half
full of water; haste often; roast one
hour and a half
An Ice POCKET.-AIaIe a double
pocket of any kind of thick wooden cloth.
with a space of two inches or so between
the inner and outer pockets, fill the out
side one with clean feathers. One thus
made and kept closed at the top will
keep ice for many days.
MIXED PICKLEs.-Boil the beans I'M
til they are tender, then pour them into
boiling vinegar; scald the cucumbers
and put them in; slice the onions and
the caulifiOwers and scald them; tie two
ounces of allSpice, two of cloves and a
quarter pound cinnamon bark in a BAG
and put in.
MUFFINs. pint raised dough,
three eggs, three tablespoons butter, half
a cup white sugar. When your bread
has passed its second rising, work into
the above named quantity the melted
butter, then the eggs and sugar, beaten
together till very light Bake about
twenty minutes in muffin rings.
PEACH PICKLES.-Pare the peaches,
stick Glove in each, or, if preferred.
put them in the sirup; fill an earthen
jar with peaches, packed; fill up with
sirup made of white or brown sugar,
and iii a short time you viii have pickles
fit to tempt the fastidious taste of the
gods. To keep well seal air tight
BAKED MACARONI.-LaY a quart bowl
full of macaroni in cold water and let 1t
soak half an hour, then put it into
deep baking-dish; add one pint of rich
milk, One-quarter of q pound of butter,
one teaSpOonful salt. Cut the macaroni
in small pieces and CRATE plenty of
cheese over the top. Bake a light
brown.
MARMALADE OF MINED FRUITS.-
Pare equal quantities of apples. pears.
peaches and ounces; cut them fine and
put them to boil with pint of water to
six pounds of fruit; let them cook thor
OUghly; take out and mash well; clean
the kettle and put them back with half
their weight in sugar and cook slowly
two hours.
TO PICKLE BEANs.-Prepare them
the same as to cook for the table; that
Is, string and break between each bean:
wash, put on to boil, cook till they be-
gin to burst open, take off, cool them,
then salt as to use fresh, pack away in a
stone jar or nice tub, add tolerable
weight; then prepare a weak brine and
pour over; cover, and in few weeks
they will be sour.
SPICED APPLEs.-Eight pounds Of
apples, pared and quartered; four
pounds sugar, one quart vinegar, one
ounce of stick cinnamon, One-half ounce
cloves. Boil the vinegar, sugar and
spice together; put in the apples while
boiling and let them remain until tender
(about twenty minutes) then put the
apples in Il jar; boil down the sirup I'M
til thick and pour over them.
ENGLISH PICKLE.-Two quarts vIne-
gar, two ounces curry powder, two
ounces mustard. Rub curry powder
and mustard together with half pint
salad oil; add the vinegar, one ounce
turmeric, half pound sugar and boil
together five minutes. To prepare the
pickles take small cucumbers, nastur-
tiums, caulihowers, onions, etc Let
them stand in brine thirty-six hours
Then drain, put in jars and pour over
them the above mixture boiling hot
Ready for use in a month.