The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1880-01-22
sEAsONABLE RECIPES.

RICE BATTER CAKEs.-Beat well to-
gether one cup cold boiled rice, one pint
-four, one teaspoonful salt, two eggs
previously beaten light and milk suffi-
oient to make a tolerably thick batter.
PURGE OF POTAToEs.-Mash them
and mix while hot with some fine white
gravy drawn from veal, together with
butter and cream. The puree should
be rather thin and seasoned with salt
and pepper.
FORSTER CAKE-HaH a pound of
butter, one pound of sugar, three eggs
well beaten, one lemon or nutmeg, one
teaspOonful of soda dissolved in the
lemon, flour enough to make a soft bat
ter, about three pounds; roll very thin
and bake brown.
FRIED PARsNIPs.-BoiI until tender
in hot water slightly sailed let them get
almost cold, scrape off the skin, and cut
in thick, long slices; dredge with -four
and fry in hot dripping, turning as they
brown; drain very dry in a hot colan-
der; pepper and salt to serve
FRIED MUsH-Make little thicker
than for use while warm; put in a deep
pan; when cold cut in broad slices an
inch thick; cut out like biscuits sprinkle
with cOrn-meal and fry a nice brown in
butter and lard equal parts of each) !;
serve hot. This from sn old house
keeper.
SPANISH CUsTARD.-If your family
number six take eight yelks of eggs,
eight teaspoonfuls Of sugar, beaten very
| light, adding flavor if you like; put over
slow fire, stirring all the time until
/ quite thick; then have small saucers
either of glass or china and pour some
on each saucer; to be served in this
way cold; powdered almonds are very
/ delicious on it.
POTATO SALAD.-Bon mealy white
potatoes; mash fine; season highly with
bntter, pepper, salt, and a little sweet
/ cream. Prepare a salad dressing as
follows: Mash perfectly smooth, with a
little water, the hard boiled yelks OF
three eggs; add half a teaspoonful oil
mustard, whole teaspoonful of salt, a
saltspOOnful each of celery seed and
cayenne pepper, all mixed to a paste
with olive oil, or richest cream if you
are prejudiced against oil; also table
spoonful of vinegar. Now spread the
ereamed potatoes over the bottom of 8
baking-dish, and add the dressing in
spots with spoon, then another layer
of potatoes and more dressing, and sc
on, ending with layer of potatoes
Set in the stove to brown.
! CHICKEN SHoRTCAKE.-Cut a young
chicken in pieces, put on to boil with 8
small onion, thin piece of salt pork
and Just enough cold water to cover it;
let it simmer gently till done; then take
up the pieces of chicken. slip out the
larger bones and take off the skin; make
a gravy of the liquor by thickening il
with corn starch dissolved in a cup o.
milk; put the pieces of chicken back in
to the gravy to keep hot; half an hOul
before the chicken is done take a quar-
of sifted flour, a teaspoonful of salt, two
full teaspoOnfuls of cream-tartar, anC
one, not very full, of soda; mix all to
gether very thoroughly, then rub il
a small cup of butter, and mix witt
enough sweet milk to make it a thicl
dough the same as for biscuit Mix
very gently with the hands without using
a roller, and bake in square bread-pal
: in hot oven. Twenty minutes will b
as long as it will need to bake. Whe
it is done, split it open and butter
plentifully while hot; lay the halve
5 with the crust downward, and upon
2 fiat dish. Cover them with the chicke
: and pour over all the gravy, which mus
t be thick enough not to run off and leav
2 the chicken dry. Garnish with waite
| crosses or parsley.