The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1877-01-11
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BREAD PUDDING WITHOUT Milk
Pour boiling water on a pint OF dry
bread crumbs; mel5 with it l table
spoonful of butter When soft, mix in
2 beaten eggs, pint or more OF fruit,
stewed or fresh; sweettn to taste. 1t
is better without spices. Bake 20 min
utes, and eat with or without cream.
TURKEY Sour. Save all the bones,
and break the backbone into two or
three pieces; boil these, in q little more
water than you want soup, for an hour;
then skim out the bone, aud put in the
meat, cut in very small pieces, and boil
a few moments more; then season with
a little salt and pepper.
SOFT GINGEEBREAD.- cup of
butter in l cup of molasses and l of
sugar, allowing the mixture to become
hot; then add tablespoon of ground
ginger, l teaspoon of ground CHINA
mon, l cup of sweet milk, 3 cups of
flour stirred in with full half teaspoon
of soda. Bake in fiat tin-pans or
gem-irOns.
GRAHAM PUDDING.-Take pint of
water and allow it to boil thoroughly =
not simner-then salt, and stir in very
slowly Graham four-which must be
fresh and sweet-until quite thick !;
after doing so, remove to the back part
of the stove, and let it boil slowly for
ID minutes or more; it must be stirred
at intervals to prevent burning. Serv-
ed nearly cold with strip or sugar and
cream.
BLANC-MANGE.-Dis cup of
gelatine in enough of cold water to
cover it. When all dissolved pour over
it 3 pint of milk and put it in a farina-
kettle over hot fire; add cup of fine
white sugar and a few sticks of CHINA
mon. When just ready to boil take it
from the fire, strain it, and, when cool,
add a large spoonful of vanilla or a
wine-glass of sherry wine; pour it in
molds which have been washed in very
cold water.
CALF's LIvER.-Cut long strip of
pork an inch wide, inclose it in the
middle of the liver, and lay the two
sides completely Tapped over, and tie it
around in two or three places; then take
sauce, gravy, or any drippings from
roast meat and put it in saucepan
with a short handle When the sauce
is hot place the liver in the pan and
cover tight, and let it stew over the fire
about an hour and q half; then place in
the oven for half an hour, and it is
Drowned little and very tender.
EsCALoPED OYSTERs.-Detach the
beard from the oysters and lay them on
a sieve to drain. Crate some stale ba-
ker's bread and sift the crumb-it must
be very fine. Butter well your escalop
shells, sprinkle over them some bread
crumbs, put on them layer of oysters,
over which strew little salt, white
pepper, very fine chopped parsley,
bread-crumbs, and few small bits of
butter, then another layer of oysters,
etc. Melt some butter in a pan, put in
it some flour, stirring it all the while
until it browns. Add gill of stock,
a gill of oyster liquor strained, q pinch
of salt, pinch of cayenne, a pinch of
ground mace, and the yelks of 2 eggs.
Boil for 5 minutes, stirring, so that this
sauce will be perfectly smooth. Then
pour over the oysters, sprinkle bread
crumbs on top, a little salt and white
pepper, and very few bits of butter.
Put in a hot oven, watch them-when
the oysters are plump-looking they are
done. They usually take Is or 90 min
utes.