The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1880-03-18
SEASONABLE RECIPES.


SPONGE PUDDING.-One cup sugar,
one egg, one cup milk, three cups flour,
three teaspoons baking-powder; half
teaspoon salt; steam two and half
hours.
CORNsFARCH PIE.-One quart milk,
two tablespoons cornstarch, two eggs, a
pinch of salt. Sweeten and flavor TO
taste; line pie-plate and bake like
custard.
! TRANSPARENT PIE.-One egg and
the yelks of two; lump of butter size of
half an egg, one cup of sweet milk, one
cup sugar; half of a nutmeg. Bake
with one crust and frost.
LEMON PIE.-Take one tablespoonful
| of cOrnstarch mOistened with a little
cold water, then add one cup of boiling
water, one cup of sugar, one egg, one
tablespoonful of butter, juice and grated
rind of one lemon.
GRAHAM BIsCUIT.-Three cups Ora
ham flour, one cup white do, three
cups of milk, two tabiespOonfuls of laTe
or butter, one heaping large spoonful of
white sugar, one saltspOOnful of salt,
one teaspoonful of soda, two teaspoon
fuls cream-taTtar; mix and bake as
ordinary soda. They are good cold.
MILK BIsCUIT.-TwO pounds flour,
one-fourth pound OF lard or butter, one
teacup of yeast, one teaspOonful of salt,
one pint of milk; make a soft dough and
set at 10 O'Clock; stir at 3 and mold into
biscuits, adding more flour if necessary.
Let them rise until nearly tea time and
!, bake twenty minutes.
To CURE HAMs.-Take coarse salt,
with a sprinkle of saltpeter, pepper and
sugar; powder, mix; rub this in well a
few times; smoke and wrap closely in
paper of four folds or more; pack in dry
ashes four inches thick around each
ham. They will keep through the hot
test of weather and be as good as new.
CREAM HAsH.-Mince any nice, cold,
, fresh meat or ham, place in a spider,
/ and cover with sweet cream or milk
add butter, pepper and salt to taste
let it come to a boil, and pour over nice
+ ly Drowned toast, if wished for tea or
, breakfast; if wished for dinner serve by
itself to be eaten with mashed potatoes.
r PRESERVED APPLES FOR TEA.-Make
nice strip of sugar and water, and put
} in some small pieces of ginger root OF
/ the yellow of Orange-peel; have some
good firm apples pared and halved-
= pippins are best-and when the sirur
| Has DOllGu up ItlICC VI lOuI IllllGS dliO
r been skinned drop in the apples and
f cook until transparent, but they must
? not 90 to pieces. Let them be quite
r cold before eaten, and good cream
greatly improves them.
u FAMILY PIE.-Take a deep dish
l butter it, and put in it layer of mashed
potatoes, season with butter, salt, and
minced onions. Take slices of beef
: season them with pepper and salt, and
! lay them with pieces of salt pork over
. the potatoes, then fill the dish with
{ alternate layers of potatoes and meat
! having the upper one potatoes. Bake
4 | about an hour and fifteen minutes.
: FoNDU-A CANADIAN RELIsH.-TwC
/ ounces of butter, four ounces of bread
crumbs, eight ounces of rich cheese, ont
cup of sweet milk, three eggs. Cut the
butter and cheese into small pieces anC
put into large bowl with the bread
e crumbs, and pour on them the milk
a scalding hot, after which add the yelk
f of the eggs, well beaten, and pinch o
a salt; mix well together, cover and Sc
S back on the stove or range, stirring oc
2 casiOnally, until all are dissolved, wheI
T add the whites beaten to a stiff frOth
e Place in buttered dish or pie-plate
t and bake in quick oven for twentl
G minutes. Serve the moment it is out o
i the oven. A nice dish for supper, which
5 some prefer to eat with mustard.