The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1879-09-25
sEAsoNABLE RECIPES.


= WHEATEN GEMs.-One pint of milk.
one piut of flour, one egg beaten thor
oughly, white and yelk apart, a little
salt. Bake in a quick oven in gem pans.
SOFT GINGERBREAD.- teacup of
sirup, teacup sour cream, 1 egg, I tea
spoonful saleratus, half teaspOOnfUl of
ginger, enough -four to make it a little
thicker than jelly-cake; not too stiff.
PoTTED BEEF.-Boil a round of beef
well, and cut very fine, as fine as for
mince pies; season with sage. allspice,
salt and pepper; melt butter enough to
knead 1t all together, pack it closely in
bowls, and pour melted butter over it.
1t viii keep a week in cool weather.
MAKING TEA "A given quantity of
tea is, like malt, able to impart its
strength to a given amount of water,
and an additional quantity is thrown
away in the leaves. Two small tea
spoOnfuls of good black tea, and one
three parts full of green tea, will make
three large cups of strong tea. Put in
all the water at once, but take care to
have it Just on the boil. Water that has
been boiling ten minutes loses all its
freshness, and gives an insipid flavor to
the tea. When the water has been
poured over the tea, do not let it boil
again, but set the pot where it viii be
kept just below the boiling point for
eight or ten minutes.
KEEPING BUTTER COOL.-There is a
/ simple little continuance which will keep
/ plate of butter perfectly firm in the
4 hottest weather. Place the roll or pot
\ of butter on a soup plate, and for COW
er take a large sized red fiower-pot.
] l. Il
hours. Then wrap large piece Cat
least a yard square, of thick flannel,
which has been soaked in water an hour,
all around the outside of the pot, and tie
it on tightly with Irvine, and turn it over
the butter plate. The flOwer-pot should
be larger than the rim of the plate, so as
to cover it completely. If the plate is
set on cool cellar floor, it will Keep the
butter fresh and cool while it lasts. All
the care that is needed is to wet the
flannel so as to keep the fower-pot
moist.
GOOD VEGETABLE SOUP.-Put three
pounds of beef into three quarts of cold
water. Set it over the fire. Skim off
all the scum as fast as it rises. When ii
has been over half an hour, add two
thirds of a tablespoonful of salt As soon
as it begins to boil, add half a cup OF
cold water to stop the boiling for a few
minutes, and the scum will rise to the
surface. This must be skinned off
carefully. When no more scum rises,
add one small turnip, sliced, one carrot
cut in dice, two cloves, one small onion
a stalk of celery, and, if the flavor is
liked, a leek and Glove of garlic. Let
it simmer constantly for from six to eight
minutes, but not boil. Then add a ia.
blespOonful of brown sugar, and serve
PRESERVED CITRoN OR WATER-MEL.
ON RIND.-First pare off the green skin
and the soft, white inner rind. Allow &
pound and quarter of sugar to each
pound of rind. Line a kettle with clean
grapevine leaves and fill it up with. the
rind, previously cut into strips or fanci
full shapes, scattering a little pulverizeC
alum over each layer; cover with vine
leaves three thick; pour on water enough
to reach and wet them; cover the kettle
closely; let all steam together for three
hours do not let the water bOill Take
out the rind, which should be vel
greened by this process, and throw into
very cold water. Let it lie and soak fol-
four hours, changing the water every
hour. In the meantime prepare the
sirup. Allow two cups of water to eacl
pound and quarter of sugar; boil anC
| skill uIlUu Inc Skli1n ceases 10 come up
put in the rind and simmer gently abou
three quarters of an hour, take out anC
spread upon dishes in the sun until firm
and almost cool; simmer in the strip fO
half an hour, spread out again, anC
when firm put into a large earthen disl
and pour over it the scalding sirup. TIL,
next day place the sirup over the fire
add the juice of lemon and small
piece of ginger-rOOt for every pound o
rind; boil down until thick; pack tn,
rind in jars and pour over it the sirup
Tie up when cool, or put away in porce
lain covered jars