The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1876-01-27
HOME INTERESTS.

| hUME lNTEkESISs
To STUFF A FILLET OF vEAL.-Tak,
slice or two of the fillet and a few
slices OF pork, chop these very fine, ado
sweet herbs, pepper and salt; if The
pork does not makeitsoft enough, moist
ell 1t with an egg. ilteiti aF.u /
| CHICKEN CELERY. Boil Q chickens
when cold, take the meat from the bones
chop it fine with the yelks of nine eggs
boiled hard, two heads of celery chopped
add sweet oil, mustard, cayenne, a little
salt; mix it well together. s,''
CHOCOLATE FOR THE S1cK.-When
an invalid uses chocolate it should be
made in the ordinary way and then ,ssuf-
fered to stand until cold. The oily part
collected onlthe surface should be taken
off. Then boil the .iliqqid again, and
sugar and milk as usual. ss ~. h
COOP RoLLs.-2l quarts of -four, and
OF sugar, lard and yeast half a cup each.
A pint boiled milk. In winter make
up at night; in summer, in the morning.
At noon roll it out, cut with goblet
and roll up; let them rise till tea time.
Put good many in the pan So theyswill
not spread.
BOILED CABBAGE SALAD.-Boil a Sa-
voy cabbage until tender; then drain
and chop it. Serve with salad dress
ing made out of 2 hard-boiled eggs
mashed very. fine, teaspoonfuls Of
thick, sour cream, teaspoonful of mix
ed mustard, teaspoonful of salt, 2 ta-
blespoonfuls of vinegar. Stir till per-
fectiy smooth and turn over the cab
bage. '''' 's :
PoTTED MEATs.-It sometimes hap
penssto the ladies, from some unforeseen
circumstances, that large quantities of
cooked meats, prepared for a party
which did not come off, perhaps, re-
main son hand, which are snieasureably
ilost,l Such should be potted. Cut the
meat from the bone and chop fine. and
season high with salt and pepper, cloves
and cinnamon. Moisten with vinegar,
wine, brandy, cider and Worcestershire
sauce, or melted butter, according to
the kind OF meat Or to suit your own
taste. Then pack it tight into stone
jar, and cover with about a quarter Of
an inchsof melted butter.g twill keep
months and always afford a. ready and
excellent dish for the table.
THE QUEEN OF ALL PUDDINGs.
Soak a teacup of tapioca and q tea
spoonful of salt in 8 tumblerfuls of
warm (not hot water for an hour or
two, till softeHed. Take away the skin
and cores of apples without dividing
them, put them in the dish with sugar
in the holes, and spice if the apples are
without flavor, not otherwise. Add a
cup of water, and bake till, the apples
are softened, turning them to prevent
drying, and then pour over the tapioca,
and bake long time, till all looks a
brownish yellow. Eat with hard
sauce. De not fail to bake long time.
'fhis can be extensively varied by mix
ing chopped apples, sor ounces, or.
oranges, or peaches, or any kind of
berries. with the tapioca;, and then
sugar must be added according to. the
acid of the fruit, though some would
prefer it omitted when the sauce is used.
The beauty may be increased by cover
OF sugar beaten into the white Of eggs,
and then turned to a yellow in the oven.
Several such puddings can be made at
once, kept in q cool place, and, when
wanted, warmed over; many relish itl
better when very cold. Sage can be
used instead of tapioca.