The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1876-05-25
HOME INTERESTS,

HUME INTERESTS.
RYE AND INDIAN MusH.-Use =.
parts rather coarse corn meal and ~.
part rye meal, stirring in the corn mee1
first and cooking awhile if desired. AZ,
adding the rye meal, stirring verv car.
fully; cover close and cook SLOWLY {
hour or more.
CRANBERRY ROLL.-Stew ouart =
cranberries in sufficient water 70 Fesn
them from burning. Make il yery
sweet, strain and cool. Make q pas1:s
and when the cranberry is cold, sprss2
it on the paste about an inch thick. nm
it, tie it close in a flanael cloth, boil
hours, and serve witha sweet sauce
CHEAP CURTAINS of the mo1t
agreeable materials for curtaininc Win.
dows is coarse unbleached cotton. H.
irregularity of the thread and the rourh
ness of the surface gives its soft foI1.
much the charm of Russia crash. ~
its hue warns the light Of cool, norsS
windows almost to the glow Of a..
shine.
To Cook OATMEAL, Erc.-Tn coal.
ing oatmeal, hominy, wheaton erils.
cracked wheat, or any of those nice
breakfast dishes, cook it in q covered
tin dish set in kettle of boiling watm.
in this manner there is no danger 81
scorching. Corn-stareh pudding, -
moss, farina, and all other articles NH.
ed with milk, can be cooked in the same
way.
MEAT AND RUsK PUDDINGs.-Chon
any kind of cold meat with salt pork a.
ham, season it well with butter. pepner
and salt, and add 2 or 8 beaten ecps
Then make alternate layers Of wet rusk
crumbs with milk, or cold boiled homf.
ny or rice, and bake half or three Guar
tiers of an hour. Let the upper layer "A
crumbs, and cover with q plate RhilS
baking, and when nearly donetake itof
to brown the the top.
FRUIT CANs.-Those who have emr.
tied their fruit cans of their first contenfea
and are fortunate enough to have green
apples, may now fill them with apple
sauce for future use. Favored with
lemon or black raspberries, and put up
hot, like other fruit, this sauce Is ppes
ferable to good dried apples. Som
chop cabbage fine and pack tightly b
glass cans, covering it with cold cider
vinegar, seal them up, and ind them
an excellent resource when the warnnr
season comes on. It keeps well il til
way.
FRIED CHIcKEN.-Cut a cold chicken
into small joints and put them n ..
deep dish, covering them with solne1
chopped parsley, onion, salt, pepper,
and little salad oil; and squeeze oYet
all the juice of lemon; let the chick
en- remain in this three or four hours,
turning the pieces every now and then;
then take them out, dredge each piece
with flour and fry them. Pile high o.
dish, and pour good gravy sauce,
seasoned, and favored with sweet herbs,
around it. "
| To Cook BEANS.-When beans an
kept over q year or more they become
rather difficult to cook tender. On
way to accomplish it is to soak than
over night in soft water, and il the
morning put them to boil, putting
quarter Of teaspoonful Of soda in th!
water. The water must be turned Of
as soon as it boils, and changed two g
three times. Have teakettle of b0l
ing water ready TO cover them when thl
other is poured off, as cold water hard
ems them again. After they begin q
crack open they should be put in th
oven, with piece Of pork previousl
freshened, and water enough to kse)
them from burning, and bake q coupl
Of hours. Beans are q healthful e.
convenient dish and should often appe1
on farmers table, being as good i
better when cold than they are Whe
just cooked.