The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1876-03-31
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WATER SPoNsE CAKE.-1 hb ,,,yhk
of sugar, into which rub the veIEs
2 eggs. Beat the whites bv tFjemss
and add them the last thing. l tnmns
flour, 1 tumbler cold water, and ~
spoon of baking powder Bake Is .
tin pie plsses about Is or 90 minus wv
PLAIN STEAMED PuDD1xa.-I ~.
buttermilk or sour milk ! pint of sr.s
milk, teaspoonful salt, and i -
spoonful of soda or saleratus. Tb;cs.
with flour to y stiff batter; add RAM.
or fruit; place in pudding dish -,
steam hour. Serve with sweet sapss \
KIDNEYS VIM MAcARer1.-r,ool /
ounces of macaroni, brokers into ~.
venient pieces, in boiling water: sIs
2 or 3 mutton kidneys, remove Tho :.
and cut them into thin slices: se.s.,
with salt, cayenne and fine3y-m;ross
herbs !; fry them on both sides IN hnttss
then stew them in 1 pint of gravy, wall
favored with fresh or canned tcmatoss.
dish with layer Of the macar,ni ~,
them, the gravy poured over; add nan
per, salt and some grated cheese; brow,
with a salamander. 1888. - 'e'a
CHICKEN TERRAIN (nice for te.A
Boil until perfectly tender yonn,
chicken, pick into small pieces, and ~,
in porcelain stew-pan with .. teacnn
full OF boiling water. Cream well i
gether, until perfectly smooth, 4 pound
OF butter and a teaspoonful of flour.
when light, beat in the yelks Of 2 eppa
When the chicken is boiling hot, al al
this, little at a time to prevent lumpa
Boil a minute or two, stirring constant.
ly. Add salt and pepper to taEe
Take off the fire, and stir in ! sill d
Madeira wine.hi .tt G4,f III
GRILLEDa SLICES OF MUrroN.-en.
some rather thick slices of underdcne
cold mutton, score them well, and rub
in plentifully, some common mustard
salt and cayenne pepper; then brol
them over q clear fire, and serve with
the following sauce: Take / OH q
good gravy, mix with it I Tablespoonful
of mushroom catsup, / OF French mus.
tard, a few chopped capers, little
grated lemon-peel; add a thickeninp of
butter and flour and few drops Of
lemon-juice; simmer till quite hot pour
over the grill and serve. lFit3el'tt IL
BANBURY CAKES. -Set a sponge with
2 tablespoonful of thick yeast, a sill Of
warm milk, and . pound of flour; when
it has worked a little, mix. whit
pound OF curraAts, washed and picked.
! pound of candied orange and lenon,
peel cut small, l ounce of mixed spice,
cinnamon, allspice, ginger and grted
nutmeg !: mix the whole together with
! pound of honey; roll out puff paste !
quarter of an inch thick, cut inta
rounds with cutter about inches 4
diameter, hay on+each withssa spsoa 4
small quantity of the mixture; close i
round with the fingers in the form Of
an oval, sift sugar over, and bake them
on a plate d quarter of an hour.
CHOCOLATE PUDD1NG.-a cupfuljd
chocolate grated to l. quart Of min
which has not been Skinned =, let L
boil then set TO cool. Beat uhtl ven
light and thick the yelks of eggs, ID
serving the same number of whites
with which to make mefingue
Sweeten with ! pound of white sugar
and flavor delicately with vanilla, Tn
chocolate being cool, gradually stir il
the sweetened eggs, put it into xbak.
ing dish, and let It bake slowly, but mol
till overdone. To nlakesthe meringue
beat up the whites until they viii stand
alone; add by degrees tablespoonful
OF sifted palyerized sugar, apd, aayl
with little vanilla or lemon Juice
Whenaths chocolates portionis agail
cool, heap up the meripgue upon it,an(
brown slightly by holding over it TIL
red-hot lid of an oven, or something d
the sort. This quantity Of pudding sdi
fees for about six persons.
| 80 III