The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1875-10-14
HOME INTERESTS.

HOME INTERESTS.
BACON.-To you that have to eat ba-
con instead of beef las do) would
suggest when it is half done pour off the
grease, turn it, and pour over it half
teacupful of sweet cream, and let it I'm
ish frying slow, Qboil it five minutes be-
fore trying Cor. E1.
GREEN PEA SoUP.-Take quarts OF
green peas, small onion, and a sprig
of parsley cut fine; add 2 quarts OF hot
water, and boil slowly for 4 hour, then
add pint of small new potatoes which
have been peeled and laid in cold water
an hour; put in tablespoonful OF SUI
gar and little salt; boil till the pota-
toes are done; now add a teacup Of
cream or pint of milk, boil a minute
or two, and serve with small slices Of
toasted bread or gems cut in halves.
CAULIFLowER.-A lady writing to the
Germantown Telegraph, instructs to
cook the caulifower with the outer line
of leaves on, clipped of course down to
the head. Let it soak in cold water for
] or whole hour, and then boil it stead
ily for an hour or until it is perfectly
tender, drain and dish, and send to the
table just as it is, with some drawn but
ter for those who prefer this sauce. l
like a little good oil, but pepper and
salt only bring out the good qualities of
the vegetable much better than any
sauce.
TRANSPARENT PUDDING.-Beat8 eggs
well; put them into a stew-pan with
pound of finely powdered sugar,
pound of fresh butter, the grated outer
rind of l lemon, and the juice of 3. Stir
it over the fire till it thickens, then pour
it into basin to cool. Line the edge
of buttered pudding dish with thin
puff paste, pour in the pudding, and
bake for 1 of an hour in moderately
hot oven. 1t is clear, light, and very
nice, either cold or hot.
CANNING CoRN-Dissolve II ozs. OF
tartaric-acid in a ] pint of water; cut
the corn from the cob, and add sufi-
Gent water to cook it properly. When
cooked, add tablespoonful Of the acid
solution to every quart of corn. Can it
Immediately; seal securely, and set in a
cool, dry place. When opened, stir !
teaspoonful of soda through 2 quarts of
corn, and let it stand 2 or hours. This
will remove all taste of the acid.
CURRANr JELLY.-There is no jelly
that excels that prepared from currants
if it is rightly made; and yet it is sell
dom seen of a superior quality, because
housekeepers are either apt to add water
to the currant juice, or else they take
over-ripe or too green fruit, while the
constituent of the fruit which causes
the juice to become jelly is mos
abundant when the berries are fairly
ripe. Gather the currants the night be.
fore they are to be used, and, after
cleansing them from all leaves and dust
squeeze them through small piece O.
flannel, without removing their stems
Let the juice stand on ice over night
and the following morning add to i
1pound of loaf sugar to each pint o.
juice. Turn it into preserving kettle
and boil it twenty minutes after it com
mences to boil. Pour cold water intt
the jelly -tumblers, and then turn it ou
at once, and strain the jelly through {
jelly-sieve into them When it ha.
hardened well, cover it with pieces O
white paper dipped into pure spirit o.
whisky, and then paste brown paper al
over the tops and sides of the tumblers
and write the date of the month ant
year and kind of jelly.