The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-05-01

OATMEAL-To each cup of coarse ost-
meal have four of cold water and one
teaspOonful of salt; put this in an earthen
saucepan and let it simmer slowly for
one hour stir 1t often, as il burns very
easily. Should an early breakfast be
required, this can be cooked the day
before and warmed over, as it can not be
cooked quickly.
REMEDY FOR HOARsENFHs.-Hor
radish will afford instantaneous relief in
most obstinate cases of hOaTseness. The
-0ot, OF course, possesses the most virtue.
though the leaves are good till they dry,
when they lose their strength. the root
is best when il i, green. The peFson whe
viii use IL freely iEst before beginning
to speak viii not be troubled with
hoarseness.
CAKE WITHOUT EGGs.-Here is 8 good
cake without eggs: One and nC-half
cups OF milk, three and two-thirds cups
Of prepared -four, one heaping cup Of
sugar, little salt, and nutmeg Cor Gin
namon), and plenty of raisins or currants
1t preferred. When you have stewed
prunes, substitute the juice (sWeetened
to taste) for milk; it gives q delicious
flavor.
To Fry SALT PORK.-Cut into very
thin slices and freshen by letting lie for
an hour or more in cold milk or water.
Roll in -four and fry until crisp. Drain
from the fat and place the slices where
they will keep warm. Pour off most OF
the fat from the frying-pan and stir in,
while hot, r tablespoonful of f0ur-a
lit more may be added if the gravy
| be liked thick-and a half pint of new
| milk. Season with pepper and salt if not
| salt enough. Boil up and serve with the
clisped pork.
| GRAHAM BREAD.-To a pint of warm
! mot hOt) water add half s. teacupfui OF
yeast, or small yeast cake; stir ia the
! Graham meal to a pretty thick batter
! let it rise, but not too light; then add
| meal till as thick as you can stir it, add
| ing 4 spoonful of sugar or half as much
molasses; put it Immediately into the
/ baking pan, let it rise, not too light, end
| bake. The Graham souTs sooner than
| fine -four, and must not rise too light
nor too many times, nor should it be
made stiff enough to knead or il will be
too dry.
RICH BROWN SoUP.-Tske six pounds
of lean fresh beet cut from the bone,
stick it over with four dozen cloves and
season 1t with a teaspOOuiul of salt, one
of pepper, one of mace and one of ground
nutmeg slice six onions and fry in
butter spread them over the meat
after you have put it into the soup
! pot pour in five quarts of water and
let it stew slowly for six hours, skim.
ming it well; when the meat is all
boiled to shreds strain it, and return
the liquor to the pot; simmer slowly
and when reduced to three quarts it il
done and may be sent to the table.
RICE CRc QUOTES To "a half pound
OF rice, use two eggs, two ounces oil
sugar, one quart of milk, one tesspoonfUl
OF the essence of vanilla, and three ia
blespOOnfuls of bread crumbs Boil the
rice in the milk for twenty minutes
then turn it into bowl, add to it the
yOlks of two eggs, one ounce of sugar
the vanilla, and, after being well mixed
set aside to cool, roll the rice into small
balls and coat them lightly with -four
Hsving beaten the whites of the eggs
roll the balls in it, and then coat then
with bread crumbs. Fry in fat for two
minutes and serve.
SPINACH AND EGGs.-SpiDseh should
never be cooked in water says Miss Dods
After picking the leaves from the stalk
wash thoroughly in cold water. From
the cold water place the leaves in a per
fectly dry stew~psn, closely covered, and
keep on the fire until the spinach be
comes tender. When done, draw off the
water that will be found in the pan, anC
then chop the spinach finely, or rub
through sieve. To every quarter pound
of spinach use an ounce of butter, s
little pepper and salt, and q half table
spoon III of cream. Return the spinach
to the saucepan, add these ingredient;
and cook ten minutes. Break the eggs
in boiling water into which some lemon
juice and a pinch of salt has beer
dropped, and cook three minutes. WheI
done, place on the top of the spinach
and serve.