The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-07-17

Almost every person, unless he sees it
done, Is afraid TO use boiling water: ana
anything short of that will not cause the
tar to adhere properly to the corn. And
some have left it in bulk and it heated
preventing termination. Your corn
will be few days longer in coming up;
but this ia a benefit in getting GOOD
growth to the roots Cor. Germantown
Telegraph.
COOkA1Es
Miss Matilda L Dddds gave her tenth
lecture at Association hall Yesterday
CURR1ED VEAB.-For curried vesI-
and l make CUTried fowl, beef or mutton
IN the same Wsy-I require one pound
OF veal from the fillet, ene>half ounce of
butter, little pepper and salt, one
uesertspOOnlul of cream, the Juice Of one
lemon, (Or half tablespoonful viDegar)
and one halt pound Of rice. First cut
Che veal into smsll. square pieces.
removing the skin and fat. Then make
very hot In stewpan half an ounce of
butter, into which put the pieces OF veal
and brown them we'll on all sides. Then
add the curry powder and stir well to-
getner; Then add small apple. grated
VIII Iith the skin on through 8 carrot crater.
sices, and little pepper and salt Mix
well together and by degrees half q pint
Of cold water and stir it all together nm,
I'll the water b0ils. In stirring curry
never use 2 wooden spoon or it will
taste OF tue wood. Then draw the stew
pan 70 one side snd let it simmer. verv
slowly, tor about two hours, stirring it
from time to time When done Che
gravy should be like paste Add the
lemon Juice and cream at the last min.
ute. Fifteen minutes Ur more bsiore
the curry Is done wash half q pound of
rice In cold water and let it boil rspidlv
niteen minutes, or until done. Each
grain OF rice should be cooked separate
anc 10 do this you must have plenty OF
water be careful OF oVercoOkipr it
for rice ia never dry il boiled too long
When the rice is cooked, strain of the
water through sieve. Pile the rice
high round q fat dish and pour the
curry into the centre
ENGLISH PLUM PUDDING make
Eng 'lsn plum pudding / T, quire one
pound bread crumbs; one bound NJ
bee suet; one teaspOonful of ground
cinnamon little grated nutmeg: our
tablespoon uis OF flour; ten eggs a little
lemon juice pinch OF salt, and s pound
sugar First stone 8 pound OF the
largest Tal-lns that you cSn ger. Grease
we'll mould having cover snd place
over the bottom OF the mould q few
rst~Ins, to make the pudding look nice
when IL is turned out. Mix well in 2
large basin the suet and bread crumb.
and odd the sugar, stoned raiaina, the
curTants (having cleaned them by rub
bling them between the folds of a clean
towel), the -four, the cinnamon, and the
ginger Put ten eggs in a separate bowl
beat them well up with a fork, add the
milk a. d lemon juice. Pour this in the
other bowl and mix all thoroughly to
gether This makes dry mixture, but
when heated the suet will begin to melt
snd make the necessary moisture. You
may put in two or three tablespOOnfuls
OF brandy or serve it with brandy SAUCE.
Press the mixture well into the mould,
put on the cover, place the mould in a
copper OF boiling water and let it boil
for fOur hours This will keep ali win
ter. You can boil it three hours, hang
it up in the mould aud then boil it one
hour when you want it for nee II in
making your pudding you find that you
have not enough to fill the mould. Law
clean pudding cloth over the. mould
This will prevent the pudding from
swelling.
PAN CAKEs.-FOr pan cakes require
one-quarter pound of -four, one ounce of
sugar, two eggs; the juice of half
lemon, one halt pint of milk and pinch
of salt. First put the flour in bowl,
drop the yOlks OF two eggs into the cen.
ire, lax in little dry -four from the
sides, sdd by degrees half pint of milk.
and mix well together. The more it is
beaten and mixed the lighter the pan
cakes viii be. Add a small pinch of salt
TO the whites of the eggs, whip them into
very stiff froth and add them to the rest
OF the mixture, mixing very carefully.
Grease slightly with butter q small ONE.
lette pan, and pour in about half q tea
cupul of the mixture. Cook very
IL 4 - L l. 4.