The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-09-18
SRASONABLE RRCIPKS.


FRIED EGG PLANT.-Slice the egg
plant half an inch thick; pare carefully
and lay in salt and water; let them lie
in this about an hour; take out, wipe,
roll in cracker-crumbs, and fry quickly
IN hot butter to nice brown.
BUTTERED APPLEs.-Peela dozen ap-
pies, first taking out the cores with tin
scoop. Butter the bottom of a nappy
or tin dish thickly. Then put the ap-
pies into it. Fill up the cores with pow
dered sugar. Sift powdered cinnamon
over them or grated lemon peels. Pour
little melted butter over them, and
bake twenty minutes. Serve with cream
sauce.
To PICKLE FRUIT. following ex-
cellent mode is practiced in many fami-
lies: To each peck of fruit allow four
pounds of sugar, pint of sharp vine
gar, and spice to taste; boil the vinegar
and sugar together for few minutes,
then drop in the fruit and boil until
moderately soft; when done, pour the
vinegar over them and let them stand
until cold before covering. Plums,
peaches, pears, etc, can be done in this
way.
LEMON TARTLETS.-Rub ten Jumps
sugar over the rind of a large fresh lem
on so as to absorb the essential oil.
Squeeze the juice of the lemon over the
sugar and crush it fine. Add to it two
well beaten raw eggs and two table
spoonfuls OF butter, partly warmed. Stir
it to a cream. Make a rich puff paste
and line patty-pans with it. Stir up the
mixture for a minute; then put it into
the paste and bake in hot oven fifteen
minutes.
BARON BRIssE's RICE PUDDING
Wash a teacupful of rice, and boil it in
as little milk and water, mixed half and
half, as will swell it soft. When cooked,
/ add six eggs (leaving out the whites of
fOur), we'll beaten, three tablespOonfuls
of butter, and a little salt. Butter a tin
baking mold; sprinkle over it crumbs
of bread thickly. Whip the four whites
! of egg left from the yelks to Il stiff froth,
and stir them in the last minute. Pour
into the mold and bake for half an hour.
/ Then turn out on dish and serve as if
/ it were n loaf of cake.
! GRAPE JAM.-ChoOse dead-ripe, ten
! der-skinned grapes; stem them, then
weigh and allow half pound of sugar
! to each pound of fruit. Push the pulp
| from the skins and stew it in a porcelain
kettle until it can be separated from the
! seeds by Straining through a sieve. Put
I
/ with the Juice, into n preserving kettle
| and cook, closely covered, until the skins
are tender, after which put in the sugar
and stir until well dissolved. When the
! jam Is just ready to boil again, put it in
to glass jars and screw down the tops
tight. Be sure that the rubbers are close
and firm. Set the jars on wet towel
and put a silver spoon in each while fill
! ing, to prevent their cracking. Tighten
the tops as the fruit cools until they can
be moved no further. Keep in dark,
| cool place.
EsCALLOPED FISH-Take any kind
of cold, boiled, baked or fried fish, and
! pick it from the bones. Dip a yellow
happy (Of a suitable size for the quaint
ty of fish on HANDY into boiling water,
and smear it over with butter on the
bottom and sides, and sprinkle bread
crumbs grated finely at the bottom; ;
then layer of fish with little salt and
| pepper. Another layer of bread-crumbs,
over which pour little drawn butter
gravy or sprinkle bits of butter over it.
/ Continue these layers until the dish is
full, making the last layer of bread
crumbs with bits of butter dotted over
| it. Bake for 20 minutes in hot oven.
A little chopped onion on the layers of
fish add to the flavor of the dish for
many persons. 1t will make a nice
breakfast or supper dish, and a good
side dish at dinner.
| DELICATE Butter the in
side of a tin pudding-dish and place
! closely over it some stoned raisins or
dried cherries. At the bottom throw in
half a dozen macaroons. Then line the
sides with slices of sponge cake an inch
thick, and fill up the space with bits of
dried cake of any kind. If there is no
plum cake to mix with it, add a few
raisins and currants. Mix together and
beat to froth one pint of milk and
three eggs; flavor it with lemon or va
nilla, and turn it over the cake and let
it soak for half an hour. Then cover
/ the top with a buttered paper, and tie
/ down closely with. cloth and boil for
an hour. Put it into boiling water and
/ do not let it cease to boil, but take care
! that it does not boil over the top of the
! pudding. Cream SdUce.-Beat half a
| pint of cream with the whites of three
! eggs to a stiff foam: SWeeten to taste