The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-11-20
lsEAsONABLE RECIPES.

INDIAN-MEAL PANCAKEs.-Bea four
eggs, add little milk, and form into a
paste with ten spoonfuls of Indian meal (;
add nearly pint of milk and one tea
spoonful of baking-powder; work
smooth and fry, rolling them up with
butter, sugar, nutmeg and lemon juice.
BAKED EGGs.-Six eggs, half ounce
of butter, seasonings. Break the eggs
separately, put them into a dish which
can be sent to the table, season with
salt and pepper, dot the surface with
bits of butter, and bake until the dish is
of the required consistency. Serve them
hot.
BREAKFAST CAKE.-Take pint bowl
of cold oatmeal mush; stir in a half a
cupful of boiling water to moisten; add
two eggs beaten very lightly; then add
cold milk enough to make thin batter,
adding two tablespoonfuls of flour Ito
keep them from breaking) and bake on
a griddle.
MoONsHINE.-Beat the whites of two
eggs very light. Sweeten to taste.
Then slice in very thin pieces one
banana, and stir into it; or, if you
| choose, take two oranges-any kind of
| fruit will do. Do not make it until Just
before going to table 1t is a handsome
dish, and delicious for tea.
BEEFsTEAK OMELETTE. - Three
pounds raw steak and one slice salt
pork, chopped fine; then soda crackers
rolled, one egg, half a cup of milk, small
| piece of butter, two teaspOOnfuls salt,
| one teaspOOnful of pepper; mix with the
| hands; pack in a tin and bake one hour
and half. When cold slice thin.
YEAST DUMPLINGs.-Mak a light
dough of two pounds of flour, one and
One-half ounces of German yeast, a
pinch of salt, and some milk; let it rise
in a warm place. In about an hour the
dough Will be ready to use; mold them
round, as for buns, and boil fast for
about fifteen minutes in a good deal
of water; serve with melted butter plain
| sauce.
! PUFF PUDDING.-Beat three or four
eggs very light. 1t pays to beat the
whites separately, and add them the
| last thing. To the yelks add three cups
of sweet milk, a large tablespoonful of
melted butter, and three cups of sifted
| flour. Butter ten tea-cups, and make the
/ batter in these. Eat warm with pudding
! sauce or sweetened cream, maple mo-
| lasses, or stewed fruit.
| Picked MUsHROOMs.-Cle them
with water and flannel, throw them into
| boiling salt and water in a stew-pan and
| boil for few minutes. Drain them in
a cOlander, and spread out on a linen
! cloth, covering them with another. Put
into bottles with blade or two of mace,
and fill up with white vinegar, pouring
| some melted mutton fat on the top, il
intended to keep long.
STEwED MUSHRoOMS.-Sli the
mushrooms into halves. Stew ten min
utes in little butter seasoned with pep
per and salt and a very little water.
Drain; put the mushrooms into pie
dish; break enough eggs to cover them
over the top; pepper, salt and scatter
bits of butter over them; stew with
| bread-crumbs and bake until the eggs
are set. Serve in the dish.
PRESSED VEAL-Take eight pounds
of veal; hash the meat; three eggs
beaten, pepper and salt, and nutmeg to
taste; three tablespoonfuls of butter
melted. Roll eight crackers; mix hall
with the meat; the other half to beput on
the outside. After making the meat in
a form, bake two or three hours, basting
with butter. Half fill the pan, in which
the loaf is baked, with water when it is
placed in the oven.
FIG PUDDING.-Divide with a SHARP
| knife half pound of figs, and add tC
them one-fourth of a pound of brown
sugar, a tablespoonful of mOlasses, and
and half pound of sifted flour, one.
fourth of a pound of suet, the whites
and yelks of three eggs, and sift in about
the fourth of a nutmeg; butter mold,
and, having Toured it well, boil the pud-
ding four hours; eat with a sauce.
Picked ONIONs.-Peel small silver
button onions, and throw them into a
stew-pan of boiling water; as soon as
| they look clear, take them out with a
! Strainer-ladle, place them on a folded
cloth covered with another, and when
quite dry put them into a jar and cover
them with hot spiced vinegar. When
quite cold, pack them down and cover
with a tight cover.
CINNAMON BUNs.-One cupful of but
ter, two cupfuls of sugar, four eggs, one
cupful of sweet milk, four cupfuls OF
flour; three teaspoOnfuls of ba1ing-pOw-
der. Bake in two shallow pans, and
| when baked spread the top with butter,
after taking out and placing on a plat
ter; then sift cinnamon and sugar over,
while hot, and place the pans they were
baked in over them. This steams the
cinnamon in and makes them excellent.
FRUIT PUDDING PUFFs.-Make bat
ter as above, or use baking-powder and
sweet milk, with egg and shortening
| Cor without), and bake it in tea-cups,
with fruit of some kind in the middle
that is, partly fill each cup with the bat
ter (Which should be pretty stiff, put in
a spoonful of berries, or jam, or mar
malade, or other preserves, not too
juicy, and cover with more batter, leav-
ing room for it to rise. Bake immedi-
ateIv All ,0uddiOps Of this kind arc
eaten best warm.