The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-09-11
SEASONABLE RECIPES.

CORN OYSTERS. Crate twelve ears of
sweet corn; add two eggs, beaten sep
arately, and salt to taste; drop in
hot butter and lard, and fry until
done
KEEPING GRAPEs.-The Southern
California Horticulturist recommends
the following mode: Spread the care
fully cut fruit thinly on shelves or tables
for few days, to dry up the stems a lit
tie. Then cut clean, dry rye straw in a
straw-cutter about an inch long, and
cover literally the bottom of a suitable
tightly jointed box, on which place a
moderate layer of fruit; then cover with
the cut straw literally, and lay on fruit
again, and thus proceed. Put them in
a cool, dry place, and the grapes viii
keep sound for several months.
CANNED TOMATOEs.-DO not scald
the tomatoes, but put them in balle-pans
just as they are. Wash and dry them
first. Let them bake fifteen minutes,
then take them out and pour off all the
fluid which has come from them; throw
this liquor away. Peel the tomatoes
when they are cold; cook them in a
large kettle for full hour and half
Warm the cans, and when the tomatoes
are scalding hot pour them in the cans
and solder. Put no seasoning in them.
They should be fully ripe.
GREEN TOMATO SAUCE.-Twoga gallons
green tomatoes sliced without peeling,
twelve large onions also sliced, two
quarts best cider vinegar, one quart
brown sugar, two tablespoonfuls ground
mustard, two tablespoonfuls ground
black pepper, one tablespoonful allspice,
one tablespoonful cloves, both ground.
Mix all together and stew until tender,
stirring often to prevent scOrching. Put
up in small jars for convenient use. A
a nice sauce for all kinds of fish and
meat.
ENGLISH MIXED PICKLES.
peck of small green tomatoes; three
dozen small cucumbers two heads OF
califiOwer; one-half peck of tender string
beans; six punches of celery; six green
peppers, and a quart of small, white
onions. Chop the vegetables quite fine,
sprinkle with salt, and let stand over
night; to six or seven quarts of vinegar
add one ounce each of ground cloves,
allspice and pepper, two ounces of tur-
merle and four ounces of mustard-seed
let the vinegar and spices come to a boil,
put in the vegetables and scald until ten
der and a little yellow.
CATsUP.-Take half peck of ripe to-
matOes cut fine; one small cup of grated
hOrse-radish, and the same of salt and
| black and white mustard seeds mixed
/ two tablespoonful of black pepper; two
red peppers, without the seeds, anG
three celery stalks all chopped fine. Il
| celery seed is preferred it can be substi
! tuted; one cupful of naSturtiums and
onions, mixed and chopped; one tea
| spoonful of ground cloves; two tea
! spOOnfulS cinnamon; one teaSpOOnfu
mace; one teacup brown sugar; one
! quart best cider vinegar; mix well anC
| put in air-tight jars; not to be heated.
PICKLETTE. four large, firm
cabbages chopped fine, one quart onions
! chopped, two quarts vinegar, or enough
| to cover the cabbage, two pounds brown
! sugar, two tablespoonful each of ground
mustard, black pepper, cinnamon, tur
merle and celery seed, one tablespoon
| full each of allspice, mace and alum, pull
/ verified; pack the cabbage and onion:
| in alternate layers, with little salt be
| tween them; let it stand twenty-fOm
! hours; then scald the vinegar, sugar
and spices together and pour over the
| cabbage and onions after draining then
well; do this three mornings in success
sion, but on the fourth put all over the
fire and boil five minutes; pack in jar:
and keep cool.
GREEN-GAGE JAM.-TO every pound
of fruit weighed before being stoned al
low three-fourths of pound of lump
sugar. Divide the green-gageS, take on
the stones, and put them into a presery
ing pan; bring the fruit to a boil, ther
add the sugar, and keep stirring it Owe
a gentle fire until it is melted; remove
the scum as it rises, and just before tn,
jam is done boil it rapidly for five min
utes. To ascertain when it is sufficient
/ ly boiled pour little on plate, and /
the sirup thickens and appears firm it i
done. Pour the preserves into pots
when cold cover down with oiled papers
and over these tissue paper brushed
over on both sides with the white of al
egg.
DAMsON CHEEsE.-To every pound o
fruit pulp allow One-half pound sugar
Pick the damsons from the stalks anC
put them into a preserving kettle; sim
mer them over the fire until they art
soft, occasionally stirring them; ther
beat them through a coarse sieve anC
put the pulp and juice into the preserv
ing kettle with sugar in the above pro
portions, having previously weighed
them; stir the sugar well in and simmer
the damsOns slowly for two hours skin
| well, then boil the preserves quickly fOl
One-half hour, or until it looks firm anC
hard in the spoon; put it quickly int,
shallow pots, or very tiny earthenwar,
molds, and when cold cover it with oil
ed papers and the jars with tissue pape
brushed on both sides with the white o
an egg.