The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1880-01-01
SEASONABLE RECIPES.

WHITE EGG MUFFINs.-One pint of
flour, whites of eight eggs beaten to a
stiff frOth Add enough milk to make
it into thin batter. Put in a little salt.
OUNCE SNow.-One-third pound
ounce marmalade to whites of two eggs
and 8 quarter-pound sugar; pile in a
pyramid in dish and bake pale yell
low
MINT SAUCE FOR ROAST LANB.-Put
four tablespoonful of chopped mint in
to half a cup of vinegar; sweeten to taste
and let stand for two hours before serv-
ing.
CUP CAKE.-One cup of white sugar,
one-half cup of butter, two eggs, two
cups of -four, one teaspoonful cream
tartar, half teaspOonful soda, half cup
milk. Beat the butter and sugar to-
gether and the eggs separately.
FRUIT PUDDING.-Stew currants or
any small fruit, fresh or dried, with
sugar to taste, and pour hot water over
thin slices of buttered bakers bread with
crust cut off, making alternate layers of
fruit and bread. Serve warm, with rich,
hot sauce.
STUFFED ONIONs.-Parboil some
good sized onions; take out the middies
and fill with force meat; put them side
by side in a casserole, with butter;
! sprinkle little salt and little sugar on
/ them; cover the onions with thin slices
of bacon; cook thoroughly and serve
/ with their own sauce.
| RICE BLANC MANGE.-MiX four ia
| blcspoonfuls of rice flour in little cold
water; add a pinch of salt; stir this
| into a quart of boiling milk, and boil and
! stir for ten minutes; when partly cool
/ add the whites of three eggs beaten to a
/ froth, and cook again until almost boil
| ing; then tnrn into a wet mold. Serve
| with cream sweetened and favored to
the taste. Farina or arrOwroot may be
prepared in the same way, emitting the
eggs and second boiling.
To ROAST \ FILLET OF VEAL.--Take
out the bone, fill the space with fine
forcemeat, and let the fat be skewered
quite round; stuff it also well under the
| skin with bread, sage, chopped onions
and parsley, as much depends on the
quantity and flavor of the stutfing.
Cover the fat with buttered paper and
roast at distance from the fire, or if ii
is baked in an oven bake slowly, basting
often until it is thoroughly done. Serve
with melted butter.
DOUGNUTs.-One cut of soft yeast,
one of cup of warm sweet milk, one cup
of shortening-ha butter and half lard
one cup of sugar, two we'll beaten eggs,
one-half teaspoOnful of salt; flavor with
nutmeg, allspice and cinnamon. knead
all together; set in a warm place al
night; in the morning, if light, knead
again; roll about twO-thirds of an inch
thick; cut out in cakes a little larger
than q silver dollar; let them rise, theT
fry in lard and roll in pulverized sugar
New WAY TO Cook CHICKENS.
the chicken up, put it in pan and Gov
er it over with water; let it stew as
usual, and when done make a thicken
ing of cream and flour, adding piece
of butter and pepper and salt; have
made and bake a pair of shortcakes
made as for pie-crust, but roll thin anC
cut in small squares. This is much
better than chicken pie and more sim
pie to make. The crusts should be laiC
on dish and the chicken gravy poured
over while both are hot.
INDIAN LIGHT 'BIsCUIT.-One quar-
of sifted Indian meal, pint of siftel
wheat flour, a very small teaspOOnful Of
salt, three pints of milk, four eggs
: small deep tins; nearly fill them viii
the batter and set them Immediately in
to hot oven and bake them quickly
; Turn them out of the cups, send then
warm to the table, pull them open anC
eat with butter. They will puff up fine
ly if at the last you stir in a level tea
spoonful of soda, melted in q little warn
water.