The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1880-03-04
sEAsONABLE RECIPES.

PORK SPARE-RIB.- Basic it with a lit
tie butter, flour well and sprinkle with
dry sage, powdered. Serve hot with
apple sauce.
BRoILED PIGEoNs.-Split them down
the back, spread open, season with pep
per and salt and brol over quick,
clear fire.
TURKEY PATTIEs. Mince part of the
breast fine, season with salt, nutmeg,
grated lemon, white pepper and a little
butter warmed; fill the patties and
bake.
VEAL SAUsAGEs.-Choph half a pound
of lean veal and fat bacon very fine; add
sage, salt, pepper and allspiee to taste :;
beat well, roll into balls, fiatten and fry
them.
BRoILED VENIsoN-Cut thin slices,
mix stale crumbs of bread with pepper
and salt, egg the slices, dip into the
seasoned bread; broil over a clear fire.
Serve with gravy sauce.
SOFT GINGERBREAD.-O cup mo-
Iasses, one cup sugar, one-third cup
butter, one spoonful ginger, one spoon
full soda, one cup boiling water; add
flour to make tin batter, and bake in
shallow tins.
SPONGE CAKE.-One cup of sifted
sugar, three eggs, one cup of sifted
flour; break the eggs into bowl, then
add the sugar; beat these well together,
then add the flour, very little at a time
flavor to taste. Bake in a fiat tin.
QUAKER PLUM PUDDING. - Take
slices of light bread, spread thin with
butter, and lay in a pudding dish layers
of this bread and raisins, till within an
inch of the top. Add five eggs, well
beaten, and a quart of milk, and pour
over the pudding salt and spice to taste.
Bake in twenty-five minutes, and eat
with liquid sauce. Before using the
raisins, boil them in little water and
put it all in.
OYSTER SALAD.-Drain a quart OF
| oysters from their liquor and cut each
one into four pieces. Cut one or two
heads of blanched celery into small
/ pieces. Do not chop either celery OF
oysters, but use a sharp knife. When
prepared, set them in separate dishes in
a cool place, and just before serving nniz
them carefully together and place then
ready in the dish in which they are t.
remain.
STEwED CHICKEN.-Cut up YOU
| chicken pretty fine, wash careful anC
set on the stove with cold water nearl,
to cover it; skim carefully as it comes
to boil; cook till tender, and season
with salt, pepper, and butter. Hav,
ready some hot biscuits shortened a lit
tie, split them open, and lay them il
your dish, pour over your meat anC
! gravy, and send to the table.
STEwED BEEF.-Cut thick slices from
the tougher portions of beef; lay two o.
three slices of salt pork in the bottom o
your kettle, and fry till crisp; take on
the pork and lay in your sliced beef
season with salt, pepper, and a littl'
Glove; pour in water nearly to cover it
and cook slowly for three or four hours
when tender, take up the beef, thicker
the gravy with a little flour wet witt
water, and pour over your meat.
CANNED OYSTERS. the oyster
in colander, then put them into yer,
hot frying-pan. Turn them over in
moment so as to cook both sides. A
soon as they puff up, which will b,
almost Immediately, turn them onto
hot platter, which should be standin.
over a kettle of boiling water with SOM
melted butter, pepper and salt ready il
it. Serve Immediately. Canned oyster
prepared in this way have the flavor o
| those roasted in the shell.
TURKEY STUFFING.-Boil the liver
until perfectly tender in just waite
enough to cook them, with half a salt
spoonful of salt; take the crumb of
five-cent loaf of stale bakers bread
crumble it in the hand, and mix tn
well chopped liver with it; add a table
spoonful of butter, half grated nut
meg, a saltspoon of salt, the same 0
white pepper, as much cayenne as Q
on the end of a pocket-knife blade, an,
about a gill of milk-just enough t
make it hold together.
CORN LIGHT BREAD.-TakeO one quar-
of water, heat to boiling heat, then sti
in corn-meal to make thin mush. TAX
it from the fire, add one gallon of meal
a teacup two-thirds full of new milk
one egg, and cold water enough to max
a thin batter (but not too thin). TIL
hot mush will make it about warn
enough. Set it where it will keep warm
and stir it every half hour (frequen
stirring will cause it to rise quicker.
1t will rise in from five to seven hours
AS soon as it rises, heat an Old-fashione
oven and lid, grease the oven and bak
quick, but let it set and soak two hour
before taking it from the oven, then lie
it get cold through before cutting it.
will do without the milk and egg, bu
they improve it. 1t may be baked in
cOOking-stove by having deep pans an
the stove hot before it is put in, but it
not as good as when baked in an oven.