The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1876-05-04

ILAlN CAAE.-AscSSs sugar l Gun
butter cip, sweet milk cup, 5 tea
spoonfuls baking powder in 4 cups
flour. Mix sugar and butter; beat t6a
egg thoroughly add it to the sugar and
butter, and stir it well, with lemon 4
flavor it; add lastly the flour, i. e., sd6
the milk to the egg, sugar, butter, ana
lemon, and lastly the flour, and bakein
a quick oven.
To MAKE A Cur OF TEA.-Have the
teapot perfectly clean and dry. Nhen
time to make the tea set the Dot on thu
stove and heat it hot. Then Tor 2 cun
OF the infusion put in a heapine tea
spoonful of tea, cover it up, and heas
the dry tea through; then pour oyerS
cups OF boiling water, leave the pot On
the stove just a second for one good bon
up, remove Immediately, and serve.
FRENCH RAREBIT. Take 8 ounces ~
cheese, cut in small, square pieces, ana
set it to fry with a small pieceof butter.
Have 8 eggs beaten up with salt ana
pepper, and when the cheese begins Y.
melt pour the eggs over it; stir and roll
it into a sort Of muff, and take II "a.
2 minutes time should cover the whola.
operation of cooking.
STUFFED CoRNED BEEF.-Take 4 pieee.
of well corned rump or round, weighing
9 or 10 pounds; make several deep cuts
in it; fill with q handful OF soaked bread.
squeezed dry, a little fat or butter. I
good pinch of cloves, allspice, pepper.
and finely chopped onion and q littls
marjorum or thyme; then tie il up
tightly in a cloth and saturate it With
vinegar; boil about hours.
OATMEAL PORRIDGE.-Stir the meal
in some cold water, sailing to taste:
then turn into a porcelian-lined kettle
Of boiling water, stirring it well at Art
and letting it boil slowly for one hour.
| when it is turned into tnreen and al
lowed to stand in cool place until
sufficiently cool to be eaten. 1t is then
served to ones liking. Some prefer
with milk, some with sugar sprinkled
on it, but like it best served with cream
slightly sweetened. l gill Of meal Is
sufficient for six or eight persons.
CoRN-SrARcH CAKE Whites Of s:
eggs, Q cups powdered white sugar, Il
| cups butter, / cup sweet milk, cups
flour, cup corn starch, 2 teaspooufhlE
baking-powder; favoriDg to suit .tasts.
Rub the butter and sugar, whisk tie
| whites of the eggs, mix the milk with
the corn-starch, and with the butter
and sugar; then add to the butter, su-
gar, and milk, first the -four mixed with
the baking powder, next the whites 81
the eggs and the favoring; lastly tho
corn-starch and milk. Put Immediately
into the oven, and bake 40 minutes, or
till it is done. This makes ? loayes, and
will keep well. The oven should be hot
enough to bake biscuit.
BAKED BREAD PUDDING House.
keepers often have sundry scraps
crusts of bread left in the bread-tin,
and if they are not musty or moldy, no
matter how dry they may be, . good
pudding can be made from them. Break
them up into small bits, and turn over
them enough boiling hot milk not only
to cover them when dry, but to let them
soak out well. Chop fine 3tablespoonr
fuls OF suet, and add to the milk; put ~
q pinch of salt and sugar to taste. Pt9
the pan on the back Of the stove, ana
let it stand until the bread is soft then
mix it up with spoon, and add 2weN
beaten eggs to each quart Of mill. snd
a cupful Of currants and raisins mixed.
Turn it into pudding dish; put Z few
bits of butter over the top, and 40
some raisins, and bake for 20 minufes
or until the milk becomes set. II g
4 eggs are added, and tablespo onfpn
Of wheat flour, it can be boiled in apuds
ding mold, and served with the fol.
lowing sauce: Take the whites Of !
eggs, well beaten; add to them the juice
Of lemon, with the peel grated, ana
tablespoonful of boiling milk. STR y
/ tablespoonful of pulverized sugar.