The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1880-03-11
sEAsONABLE RECIPES.

TAPIoCA CUSTARD.+Soakth three large
tablespoonfals of Iapioca over night in
pint of cold water; the next morning
add one quart of milk, a little salt, and
boil four eggs, one-half cupful of sugar;
flavor with lemon or vanilla; q meringue
can be made from the whites of the eggs
by adding little powdered sugar, and
browning it in the oven.
z LUNcHBoN GAKE.7One pound and a
half eff flour, half a pound of butter, the
same of sugar, one ounce of German
Yeast, six ounces of currants, a quarter
of pound of mixed peel cut fine and
little lemon zest; proceed as for plain
buns; put the mixture into plain round
buttered cake-tin Seed cake the same,
emitting the fruits and adding few
caraway seed; bake in moderate oven.
TAPIoCA PUDDING.-Two cupfuIs of
tapioca, soaked an hour or two; then
put in a double saucepan, or in a tin pail
set in an iron pot of hot water, and
cooked till soft, with three or four cup
fuls of milk. When thoroughly done,
put in baking dish; add three or four
eggs, a little butter, and sugar to taste.
Grateda lemon-peel improves it very
much. Bake half an hour or more.
cold potatoes. Boil six large potatoes,
peel them while still hot, and slice them
thin, no matter if they break; make
your dressing of the best sweet oil, pep
per and salt 10. taste, an onion chopped
very, fine, a large spoonful of capers,
vinegar enough to have it moist all
through mix this wen through your
potatoes, and you will have a very plain
but palatable dish.
CARROT SOUP.-The day before this
soup is required boil three pounds of
good soup beef in a gallon of water I'M
til reduced one-half; strain; when cold
skim off all fat. The next day add a
| tablespoonful of salt and replace on the
fire. Scrape your carrots and cut them
| into small dice; put these in the soup
1 with cayenne pepper, a tablespoonful
each of burned sugar, sharp vinegar and
grated carrot. Boil till the carrots are
! tender and serve. .Ff
Nut CAKES Heat one quart of new
milk, but do not let it boil; add two tea
1 cupfuls of lard, and three cupfuls the
same size of sugar, either white or light
brown; when well melted stir in one
cupful of yeast and enough flour to
form a thick sponge. Beat long and
well, and when the mass seems light
and full Of bubbles, stir into it the web.
beaten yelk and white of one egg
When light, work well and let it rise
again; then roll and cut into shape.
boil in hot lard until brown.
BIsCUIT.-For this rather indigestible
though really palatable compound, take
/ two cupfuls of b1ttermilk and one Of
thick sour cream, one teaspoonful Of
! salt, and enough saleratus to eorrect
the acidity- about one large teaspoon
full, though the quantity should vary
according to the sourness of the cream
and milk. Stir together with the fingers
as quickly as possible, and when stiff
enough to handle, pat smooth in tn,
bottom of the mixing-pan, or lift to th'
molding-board, and to save time pres
smooth instead of using the rolling pin
cut out with biscuit cutter, or il
absence of this a gem can-ring; place
/ together without crowding in floureC
pan, and put into a quick oven. If the
right quantity of saleratus has beer
FUSED, and the mixing has not been too
hard or protracted, the contents of tn,
oven, after fifteen minutes have passed
! will he pronounced a Success