The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1880-02-26
sEASONABLE RECIPES.


CHEAP PUDDING.-Four teaspoonfuls
of milk, four tablespoonful of flour,
four eggs, six tablespOonfuls of sugar,
and any havoring. Bake half an hour,
and serve with sauce.
GINGERBREAD.=On cup each of
sugar, mOlasses, buttermilk and sour
cream, one tablespoonful of ginger, a
teaspOOnful of soda, two eggs, butter
the size of a hens egg, and flour to
make a stiff batter.
LEAON CAKE.-A pound of sugar. as
much butter stirred TO a cream, eight
eggs beaten separately, the juice of one
lemon, and the grated yellow of two
rinds, and one pound of flour sifted
gradually. This makes two cakes.
= CREAM PIE.-One cup of sugar, two
eggs, ene-half cup ofwater or milk, one-
half cup butter, two cups flour, one tea
spoonful cream-tartar, one-half tea
spoonful soda. Credns-One egg, large
cup milk, one spoonful corn-starch, two
spoonfuls sugar. HGE
ORANGE GAKE.-One pound each of
butter, flour and sugar, 10 eggs (beaten
separately, and the juice of six oranges.
Crate the yellow of the rind with the
sugar, being careful to use only the
outer surface, which contains the oil.
This makes. two cakes
RoLLs.-Knead one or two table
spoOnfuls of butter into piece of bread
dough a little larger than a pint cup
roll out and spread with butter; roll up,
and cut into pieces of the size desired ;
roll them in the hand, place in the pan,
and let it rise. The crust will be better
if rubbed with butter before baking.
ORANGE .FLoAT.-A quart of water,
the juice of two lemons, and coffee
cup of sugar; when boiling, add four
tablespoonful of cOrn-starch, mixed in
little water; let it boil, stirring fifteen
minutes, and when cool place it over
four or five sliced oranges spread the
beaten and sweetened whites of three
oranges over the top, flavor the
whole with vanilla, and eat with
cream.
TOAD IN THE HOLE.-Take one-half
pound of sausage meat and roll it into
six balls; place these in baking-dish
which has been slightly creased; make
a batter of two eggs, two heaped up ia
blespoonfuls of flour and One-half pint of
milk; pour this over the sausage, place
ia a moderately hot oven; bake one
hour;r serve at once with pork gravy
and plain boiled potatoes, and you have
a nice little dinner for two persons.
SWEET AND SOUR CABBAGE.-Takea
cabbage-head and cut it down into eight
pieces and cover it with coarse salt, let
ting it remain in jar twelve hours /;
take it out, squeeze it and chop it fine
with two onions; put it on the fire in a
china-lined vessel, covering it with vine
gar and boil for full hour; add to it
then one ounce of turmerie Ga teaspoon
full of curry win do instead of turlneric)
one teaspOonful of ground pepper, a
teaspOonful of celery seed, a tablespoon
full of allspice, two tablespoonful of
ground mustard and. half an ounce of
white mace, with One-and-a-half pounds
of brown sugar; cook one hour more. .
BATTER CAKEs.-Mix with one quart
of flour two teaspoonflls of baking pow
der, a teaspoOnful of salt, milk to make
batter, then add two eggs, whites and
yelks beaten separately. Use as little
grease as possible on the batter-pan and
have it Just hot enough. As much al
most depends on the frying of the cakes
as on the mixing of them. Batter cakes
may be raised by yeast-or by sour milk
as well as by baking powder. The best
buckwheat cakes are raised with yeast,
and little molasses is added to the bat
ter when it is mixed. Eggs should al
ways be added just before baking.
Boiled rice may be added to- batter
cakes or hominy, or bread-crumbs
soaked in milk.