The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-12-11
THANKSGIVING RECIPES.

OYSTER PIE.-Cover a deepp plate with
puff Pastej lay an extra layer around
the edge Of the 5llate3and bake nicely.
tiers season with pepper, salt, and but
ter, dust over a. little flour, and cover
with thin crust of puff paste. Bake
quickly. When the top crust, is done
the oysters should be. Serve as soon as
baked, or the crust will absorb the
gravy.
To NULL CIBER.-Ify your cider is
hard, reduce it with water to a paIata-
BILE strength, and set it on the fire to
boil, with the addition of a few grains of
allspice. To each quart of cider take
eight eggs and, beat them in large
pitcher, with as much sugar as yoa may
deem sufficient. By the time the cider
boils the eggs viii be lights then pour.
over them the boiling liquid, and con-
tfnue to pour it from one pitcher to an
other until it has a fine frOth on it.
/ When you put the cider into glasses,
CRATE nutmeg over the top.r 1900
| FRIED OYsTERs.@Get the largest and
finest oysters, rinse them inclearwater.
and dry them quite dry in cloth. Beat
up the yelks of two eggs, and thin with
| half a gill of milk. Dip each oyster in
\ to the egg and milk, and then into very
! finely powdered cracker-crumbs. Let
them lie an hour, and dip them in the
egg and cracker again, and then fry
them in plenty of melted butter and lard,
which must be so hot that it will brown
them at once They must be turned
over in the boiling fat, and the whole
operratipnsnlIgt not take over five min
|. To MAKE A NICE PUMPKIN PIE.-Cut
a solid pumpkin in quarters, remove the
see DIS, then bake until soft Pumpkin is
much -sweeter- baked than ,stewed, > and
not SO watery.. When done, serape out
al the meat and rub through a cofahder.
| To every quart of the pumpkin put one
quart of rich milk and a cup of rich
sweet cream, two tablespoonfuls of mo-
lasses and sugar to sweeten to your taste
/ Mix in a 'teaspoonful of salt, half a tea
IispOonful of cinnamon, one .teaspOonful
iInutmeg, two teaspoonfuls of ginger, and
/ the yelks of three well beaten eggs
Beat all well tegether,i LEAKING no Jumps
of spice, and lastly add theswhites of
the three eggs beaten very stiff. Line a
deep plate with rich paste, wet the
edge and lay two strips of the paste
around, then fill with the pumpkin and
bake till you can put a knife-blade In
the center without its running.
THANKSGIVING PLUM PUDDING
/ Open and soak about ga dozen large
crackers in new milk the night before it
is made, Or use the same quantity of
sliced bread. Some good cooks butter
each half cracker. Use a tin or iron
kettle that holds about gallon This
should be previously swabbed inside
with fat s that the pudding may turn out
in good shape. Mix 'feur beaten eggs
with two cups of sugar eqHalfto a.pint
"a teasp0onful Of salt, a teaspoon each
of ground cloves, allspice, and CHINA
mon, and one grated nutmeg. Half fill
the kettle with alternate layers of crack
ers or bread, the egg mixture; and good
Muscatel or box raisins, using a pound
of the latter. Make the kettle three
fourths full with milk, if to be baked in
a stove oven, as it swells and runs over ;
| butt may be filed to bake in a brick
oven. It requires three hours to bake
in brick oven and some less in stove.
(The baking capacities of stoves differ. }
Cover it while baking if likely to burn.
1t is better cold than hot, but nice either
way, and II may be served with or with
out sauce
| ROAST TURKEY, WITH OYSTER DRESS
ING.-Dress and rub turkey thoroughly
inside and out with salt and pepper,
| steam two hours, or until 1T begins tC
grow tender, lifting the cover occasion
ally, and sprinIling lightly with
salt. Then take out loosen the legs
and rub the insides again with salt and
/ pepper, and stuff with q dressing pre-.
pared as follows: Take loaf of stale
bread, cut off crust, and soften by plae-
/. ing in a pan, pouring on boiling water
II draining off Immediately and covering
! closely; crumbleT the bread fine, ado
half pound melted butter, or more i
to be very rich, and teaspoon each o.
salt. and pepper, or enough to season
1 quart of oysters, bring 10 a boil, skim
and ApOufsover-- the bread-erumbs, add.
| ing the soaked crusts and one or two
eggs; mix all thoroughly with the hands
[ and, if rather dry, mOisten with a little
sweet milk; lastly, add the oysters, be-
ing careful not to, break them or frs
put in a spoonful of dressing, and then
three or four oysters, and so on, unit
the turkey is filed; stuff the breast first
Flour a cloth, and place over the open
ingS, tieing it down with Irvine; spread
the turkey over with butter, salt and
pepper, kept in a tin for this purpose
and placed on the back of the range OF
stove, a swab, nadeiof a stick, with Z
cloth tied on the end, is better than 3
spoon to haste with. Turn until nicely
Drowned sensaH sides, and, about half an
hour before it is done, haste with but
terg and dredge withsa little flour; thi.
win give it frothy appearance. Wher
you dish the turkey, nthere is much fai
, IN the pan, pour off most of it, and ado
the chopped. giblets, previously cooked
until TENDER and the water in.whicE
they were cooked now stewed down te
about one pint; place one or two heap
ing tablespoons flour Gt is better to have
half of it browned), in pint bowl, miy
smooth with a little cream, fill up bow
with cream or rich milk, and add to the
gravy in the pan; boil several minutes
stirring constantly, and pour into tn,
gravy tureen; serve with currant or ap
pie Jelly. A turkey steamed in this wa!
does not look so well on the table, but i
very tender and palatable. It is an ex
, cellent way to cook a large turkey.