The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-02-20
DOMESTIC RECIPES.

FRIED CAKES.-sOGe teacup Of cream,
one egg, well b. aUen, piece of saleratus
the size Of hickory nut, tesspoonful of
salt, ana -four enough TO make them roll
out thin. Fry in hot lard until OF q
light brown.
CHAPPED HAEDs.-A correspondent
writes us that simple mixture or equal
quantities Of rich cream and strong vIn~
egar will make a compound which, il
used on the hands after washing them,
will cure chap.
POVERTY OAKE.-One pint Of milk,
one teaspOOnfuI of saleratus, two eggs
Make them just stiff enopgh with Indian
meal to work into balls, and boil them
in hot fat. To be split open and eaten
with butter.
TART PAsTR.-One pound each of loa
sugar, -four aud butter mix thoroughly,
then beat well with the roIlinS-pin
(withOut rolling) for half an hour, told~
ing it up and beating it out again then
roll out the pieces in any shape you want
tor the tarts.
APPLE TARTs.-Stew and strain tart
apples; add cinnamon, rose water, boiled
cider and sugar to tasbs lay this in the
above paste squeeze thereon orange
juice. Raspberry, currant and plum
tarts may be made of preserves. Lay
bars OF paste across the top of the dish
CORN CAKE One cup sugar, two
eggs, tour tablespoOntuls of sweet cream
two cups sweet milk, two teaspOsnfIls
saeratus, four teaspOOnguls cream tartar,
two cups corn meal and one OF fOur
Let lt set In the warming closet of YOUR
stove five minutes, then bake ten min
utes III hot oven.
SCOTCH SHORT BREAD.-Four pounds
four; two pounds shortening. I take
hall lard and half butter; one egg, and
as much milk as would fill an egg~shelI {;
best we'll together, and add t. the -four
and butter, with one pound fine sugar ;
then with your hands work the whole
until 1t Is soft enough to roll cut on
your baking board about half an inch
thick; cut into any form you may wish ;
pinch the edge with your finger and
thumb and bake.
MIECE PIE Get a young beefs head
(head Is better than any other part) :
remove the brains and soak the remains
| der in tub of water over mig bit in the
morning remove the bones and wash the
meat IN two or three waters boil in s-lt
and water and chop very fine. 10 every
| pound of meat put the fol owing: On-
| pound suet, one pound chopped apples,
| one p und sugar, one ha pound rau.ins,
! une~half pound cuTTanUs one des-It
! spoonful each of maze, cloves, cinnamou
! nd allspice; one half pound black pep.
! per, One~halI cup coff-e Mix and M Is.
! ten we'll with good white wine vine gar
FRENCH BEEF KIDNEY 5 ice the
| kidney rather JhIn, q ter having stripped
of the skin and removed the tat; SEASON
! I with p-pper, s1lC and grated nutme.
and sprinkle over it plainly IF minceC
| parsley and eschallOts chopped very
| small. Fry the slices over q brisk fir,
and when nicely Drowned on both side,
~tir among them q tsaspOOutul of f au
and pour in by degrees a cup of gravy
and glass of white wine; bring tn,
sauce to the point OF boiling, add
morsel of fresh butter snd Tablespoonful
OF lemon juice, and pour the whole int
a hot dish garnished with Tried bread
Brown SoUP.--Take old roast beet O
fowl, cover it with cold water, let thi
simmer for two hours, then take out tn
meat and strain the liquid. Have chop
ped fine equal parts OF celery-roOt anC
cabbage. Add to each quart of lisuit
one cupful, two tablespOOufuls of pear
barley, lone tablespoonful of chopped
parsley, one small carrot cut fine, twt
small potatoes cut fine. Let this bOi
one-half hour. Then add one well beate
egg and two tablesPooniuIs of weeI
mlk thiCkened with Drowned -four
Make this IN small dumpiings and drol
ia. This should boil five minutes more
When resdy to serve add one onion frieC
brown in butter and two tablespoonful
of tomato catsup.
CHICKEN SALAD. Take equal bulk
of cut Chicken and celery, and make TIT
following dressing for two chickens
Mash the yolks OF eight hard boiled eggs
and mix with them one and Que hal
tablespOonfuls of good, dry mustard; sti
in the yOlks ST two or three raw eggs
then add slowly, stirring all the while
one quart bottle o salad oil, cayenn,
pepper, salt and vinegar to taste, at thu
last. If the dressing separates" tina
IS, looks curdled, at any time dunng TIT
process, add little vinegar, and il tina
does not bring it together, little raw
white Of egg. After the oil is in. and be
fore the vinegar is added the dressing
should be stiff enough to hold q spOOl
upright. Salt the chicken and celer7
previous to mixing the dressing witt
them. Save little of the dressing t
sprea Il top, and garnish the edge Q
the di celery tops.