The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1880-02-05
sEAsONABLE RECIPES.

Snow CREAM.-Beat the whites of
four eggs to a stiff froth; add two table
spOonfuls of powdered sugar, a table
spoonful of lemon flavoring and rose wa
ter; beat the whole together; then add
a pint of thick cream. This is very nice
for plain boiled rice.
PEACH AND APPLE MERINGUE-Stew
and sweeten ripe, juicy apples after par
ing and shcing them; mash smooth and
season with nutmeg-stew some lemon
peel-and remove when cold. Fill the
crust and bake until just done; spread
when cold with meringue favored with
vanilla or rose water. Eat cold.
CAKE PUDDING.-Take odd bits of
cake (if two or three kinds all the bet
ter), break in small pieces, put them in
a pudding dish which has been previ-
Ously bUttered, make a rich custard;
pour over the cake; bake or steam. 1t
is made still nicer by adding cocoanut
frOstings, and setting in the oven till of
light brown.
CREAM FRITTERs.-Beat three eggs
to a froth, add half pint of cream, the
same of milk, a teaspOonful of salt, one
pint flour, two 1easpOOnfuls baking
powder; stir to a smooth batter; fry in
hot lard the same as dOughnuts. These
are good hot or cold. Serve with
sweetened cream or maple molasses.
APPLE CUsTARD PIE.-Three cups
stewed apples, nearly one cup white
sugar, six eggs, one quart milk; make
the stewed apples very sweet; let it
cool; beat the eggs lightly and mix the
yelks with the apple, seasoning with
nutmeg; then stir in the milk, beat and
add the whites; fill the crust and eat
without cover.
| LEMON CREAM PIE One teacup of
| pulverized sugar, one tablespoonful but
| ter, one egg, one lemon (remove the
| seeds), one teacup of boiling water, one
/ tablespoonful of cOrn-starch, dissolved
in cold water; stir the cOrn-starch into
| the water; cream the butter and sugar
and pour over the wet mixture. When
quite cold add the lemon and eggs.
Bake without cover.
ORANGE CAKE.-Two cupfuls white
sugar, two cupfuls flour, one-half eupful
water, two teaspOonfuls baking-powder,
pinch of salt, five eggs-all the yelks, and
whites of twO-One orange, grated rind
and half of the juice. Bake in four
sheets. Icing to spread between the
! layers-whites of three eggs, half the
juice of the orange, one cupful sugar.
SCOTCH CAKE.-Stir to a cream a
pound of sugar, three-quarters of a
pound of butter, add the grated rind and
| juice of a lemon; separate the whites
and yelks of nine eggs, and beat each to
a froth; stir into the cake and add a
pound of sifted flour; stir fifteen min,
utes, and, just before putting into cake
pans, which must be lined with buttereC
paper, add a pound of seeded raisins
spice to suit the taste. Bake one hour
Mock MINCE MEAT.-Six soda crack
ers rolled fine, two cups cold water, one
cup mOlasses, one cup brown sugar, one
cup sour cider, one and one-half cups
melted butter, one cup raisins, seeded
and chopped, one cup currants, two
eggs, beaten light, one tablespoonful
cinnamon and allspice, one teaspOOnfu
nutmeg, one teaspOOnful cloves, one tea
spoonful salt, one teaspoOnful pepper
one wineglassful boiled cider.
SWEET APPLE PUDDING.-One quar-
of milk, four eggs, one lemon, all the
juice and half the rind, three cups chop
ped apples, nutmeg and cinnamon fla
voring, one-fourth teaspoOnful of sods
dissolved in a little vinegar. Floul
enough for a stiff batter. Beat the yelk
very lightly; add milk, seasoning anC
flour; stir very hard five minutes anC
beat in the apples, whites of eggs anC
soda. Bake in two square shallow pan
one hour. Cover with paper when hal
done and eat hot with sweet sauce.
PUDDING-One quart milk, four eggs
one cup bread-crumbs, One-haf cul
jam, One-half cup sugar. Butter pud
ding-dish; sprinkle the bottom witt
bread-crumbs; pour over these one-hal
cup jam; cover this with the rest of tn,
crumbs Heat the milk till near boiling
take it from the fire and add gradual,
the beaten yel1s, whites and sugar; hea
this until it begins to thicken; put
spoonful by spoonful upon the layer o
crumbs. Bake until well set and brown
Eat cold with cream.