The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1877-10-04
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Corn PtbDIKe.-To | ousn u !
add l pint of good milk or cre,s
tablespoonful of butter, RAIL-
quick oven.
FRIED CoRN--A BREAKFAsr nj
Cut sweet corn off the cob. and
nice brown in hot beef drippinyS
is really better than either Sns]
lard.
CORN OYSTERS Crate the cor,
ears; add the well-beaten Whit.
eggs, 1 tablespoonful of cream
spoonful -four, l teaspoonful Of s,ll
fry in hot lard and butter mixed
hot.
BUG POIsON.-Take | pint nj
tine, ! pint alcohol, and / oune|
camphor; dissolve the campb0,l
alcohol, and then ada the turn
shaking well before using; u.s.
size sewing-machine oiler to pu !
with; fill every crack and creyjs|
it before taking the bedstead au,n
it will remove both the ver,i]
their eggs.
TOMATO PREsERyEs.--T
scalded or peeled, tomatoes, Bp1
nice, scaldihg hot molasses, i 4
pour the molasses upon them, lei
IL hours, then toH until they are
erly cooked; now skim out the
toes, but continue boiling the sir|
til quite thick, then p6af o. 'on 4
matoes, and put away az otha
serves; season with lemon il u d
TOMATO CATsUp.-A peck ofnI
matoes; mash them down in a lam.
in layers, sprinkling fine salt b,
each layer. Let it stand over h
then rub it all through sieve
down to about .one-half, skim
while boiling; then add The d
chopped very fine, and vinegr
mustard; boil about |, hour, I'D
spices, boil a few minutes. When
add the nutmeg, bottle and seal 70,
APPLE-BREAD.-A very Light,
ant, and healthy bread is mad
France by mixture Of spples and
in the proportion Of one-third !.
pulp to two-thirds flour. The
quantity of yeast is beaten VII
flour and the warm pulp Of the AZ
salt, and a little water. II the !
are sour, a little sugar may BET
before putting in the flour. 1t ri
rather longer time to rise than ord
bread, and should be eaten fresh.
APPLE SOUFFLE.-Ingredienh,
large apples, ] pound sugar, 6 g!
pint milk, l lemon, I tablesa
powdered sugar. Mode: pare and
the apples; stew them with the |
peel till quite soft; press thrdu!
sieve; make a custard, with theyd
the eggs and the milk. Half fill,
dish with the apples; cover WI
custard. Beat the whites ofihe q
a stiff froth and lay on the custsd
the loaf sugar over all, and bake
moderate oven for 10 minutes.
CHILDREN's PUDDING.-Filla ns
en- baking-dish with finely chops
pies, season with sugar and nntmes
a little water, set it on the back !
range until the apples are tender
make a crust of one teacup Of !
milk, l tablespoonful of butterrl I
salt, / teaspoonful of baking.po'
-four enough to roll out; lay the.
on top of the apples and bake.
eaten hot with sweet sauce, fs'
with lemon or vanilla. Other sla
fruit may be used in the same 10
SCOTCH SAGO CREAM SoUP-Z
a strong stock by boiling an Old
till all the strength is taken try
meat. While boiling add some
white pepper and a small piece o. I
Strain and skim the stock. Set .
to cool. When quite cold remd'
cry particle of fat that has ny
hardened on top. For every ]
stock take 3 ounces sage or
wash in hot water, and boil 1t,
stock hour. Then break the y
2 eggs in a basin, add to them
cream or milk. Beat them 70
and while beating pour in graau
little of the hot stock; then "
back into the stock or soup,
heat after putting in the cold nl
just up to the boiling, point, y o.
care it does not boil, lest the ~
die. Then dish and send o. 2.
Veal, rabbit or fowl answers Y
stock, or all three put together