The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1880-01-29
SEASONABLE RECIPES.

RAGOUT OF MUTTON.-Mako rich
pie paste of a cupful of flour, roll it
quarter of an inch thick, cut into dia-
snionds an inchA long and half an inch
broad and bake. From a side of NUT
ton cut two pounds. Put tablespoon
full of lard or drippings into saucepan,
and when hot fry in it till half done the
pieces of mutton. Then put them in
kettle. Add heaping tablespoonful of
flour to the drippings in the saucepan;
when the flour is well Drowned, add
gradually pint of hot water; pour this
over the meat in the kettle, add three
small onions, two sprigs of parsley, three
cloves, "a Glove of garlic, pepper and
salt. Cover closely and simmer for an
hour, occasionally skimming off all
the fat. Five minutes before serving
add the diamonds of crust. At the mo-
ment of serving take out the meat,
crust and onions and arrange them on a
hot platter. Pass the gravy through a
sieve and skim off every particle of fat,
! taste to see if it is properly seasoned.
and then pour it over the meat. This
recipe, from Mrs. Henderson's book, is
|. good also for veal, beef, or almost any
kind of meat. The quantity given above
is sufficient for four persons.
CRoUsrADEs OF CHICKEN the
| crumb of a loaf of bread into slices two
| inches thick, and then with a round
| paste cutter, about two inches in dame
ter, cut out of each slice as many pieces
as possible. With another paste cutter,
about one and half inches in diameter,
make a mark on one side of each cylin-
| der of bread-crumB. when an are
ready, fry them a golden color in very
hot lard. A deep frying-pan should be
used, and plenty of lard, so that the
croustades fairly swim in the fat. When
| done, lay them on q sieve in front of the
| fire TO drain, and afterward remove the
4 cover (marked with the smaller paste
cutter), and with the handle of a tea
] spoon scoop out all the inside of each
croustade. Mince finely some remnants
of roast or boiled chicken, free from
skin, etc. add an equal quantity of ham
or tongue, as well as a small quantity OF
| truffles or mushrooms, also finely
minced. Toss the whole in sauce
pan with piece of butter, mixed with
Il pinch of -four; add white pepper, salt
and powdered spice to taste; moisten il
necessary with a little white stock. Stil
in, off the fire, the yelk of an egg, beat
en- up with the juice of half a lemon; fill
the croustades with this mince, put &
button mushroom on the top of each
cover them with a sheet of oiled paper
put them into the oven to get thorough
ly hot, and serve.
DELICIOUS BATTER PUDDING.-Thi,
is the most difficult of all buildings t.
make; but its difficulty lies not in it
combination of many materials, fOl
those are few and simple. The trouble
is in mixing and bringing it to the table
in the light and feathery condition tina
makes of it a food fit for fairies. Bea
up four eggs thoroughly; add to them {
pint of milk and a reasonable pinch O
salt. Sift teacupful of flour and ado
it gradually to the milk and eggs, beat
ing lightly the while. Then pour tn,
whole mixture through a fine wire
strainer into the tin in which it is to b.
boiled. This straining is imperative
The tin must be perfectly plain anC
must have a tight-ftting cover; tn,
least bit of steam getting at the pudding
would spoil it. Now comes the grea
secret of a boiled batter pudding: tn,
potful of boiling water in which tn,
pudding-pan is placed must not b.
touched or moved until the pudding i
done. 1t takes exactly an hour to cook
If moved or Jared so that the pudding
can oscillates against the side of thu
pot, the pudding inevitably falls anC
comes out as heavy as lead. The pc
must be put on the spot on the stove o.
range on which it can stay until the ex
piration of the hour; and sufficient watel
must be put in it at the start so that i
need not be refilled or added to. These
directions erdctlg followed, you have
batter pudding of all buildings the mos
delicate and delicious. Slip it out o
the can on hot dish and serve will
wine sauce.