The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1878-01-10
FARM AND FIRRSIDE.


MUFFINs.-Warm / pint Of mill 4.
add 2 eggs, piece of butter the ~ !.
an egg, cup yeast; then maks ! y
thick as you can stir it with flour. ~.
add a little salt. - q 'la
RELIEF FOR DYsPEPsrA.--Burr al.
until the moisture in it is eyapors.s sl
then take as much as you can INT = !
dime, about hour before 5 ess.s
Three or four days probable win y
swer; but take it until cured. 3
BUCKwHEAT CAKEs.-Take / cn =.
warm water, teaspoonful salt. i -
cup yeast; stir quite thick and lets
stand by the stove overnight For \.
dip out and save a little batter ~ vsss
every time. Before baking, add / =
spoon soda, dissolved in & little wan
water. 40
SPONGE CAKE.-2 cupfuls sifted aou
2 of powdered sugar, we'll beaten frss
eggs, whites and yelks beaten separsh
~, 4 veaspoonful cold water, / teasuoO.
full cream-tartar sifted in the flour. /
teaspoonful soda dissolved in yery MI
hot water; flavor with the Juice N
grated rind of half lemon: bake 4
minutes in shallow tins. Y W
% FARMERS PIE.-Fill common nj.
plate, or tin, nearly half full Of stera
apples, or green apples sliced; then tals
l quart of flour, l Tablespoonful d
shortening, teaspoonful of soda, ~
sour milk enough to make . stiff batter
Spread over the top of the dish and bah
until no dough will stick to . fork, tin
turn bottom side up and put butter and
sugar on. Eat warm.
CHICKEN Por PIE.-Divide the child.
en- into pieces at the joints; boil uuta
part done, or about 20 minutes, tea
take it out, Then fry 2 ,or )
slices of fat salt pork, and put ID Tie
bottom, then place the chicken on i
with 3 pints of water, 2 ounces Il
butter, a teaspoonful Of pepper, sad
cover up the top with a light cnk
made the same as for biscuit. Cod
l hour. ..s.s FL. & sz
KEEPING CoRNED-BEEF.-Cut up tn
meat in suitable pieces, pack ia . cst
or vessel, then make q brine as follow
To gallon of water add II pounds eli
and ! ounce saltpeter; bring the briE
to a boil, and then, while boiling hot
pour on to the meat; it will keep d
much as it will cover. The meat mus
be kept entirely under the brine. Iuth
spring again boil, skim, and pour It o.
the meat while hot. Some add pounl
sugar and l ounce saleratus to ~
pounds corned-beef. A8 EisSgg i
STEAMED APPLE DUMPLINeS.-
pound of suet, l pound of four, heaping
teaspoonful of salt; chop the suet IL !
little of the flour to prevent its caking
chop very fine-as fine as meal Thea
add cold water enough to make . paste
roll as thin as pie-crust; peel, . dosa
large apples, quarter and core then
keeping each apple by itself, place u
quarters together again, and cover esti
apple with a square of the paste; thd
butter slightly the bottom Of stean.!,
and lay in your dumplings. They WI
cook in an hour. Serve with han
sauce.
AN ECONOMICAL CHRISTMAS PUP
DING.-Soak some dried apples y
night; in the morning chop them veg
line. Put a cupful of them into plls
IF molasses and put them upon the ostf
Of the stove, where they will keep slight
y warm for an hour or two. Az
hat add to them / cup of chopped asL
cup of water, 1 cup of chopped rslslns
pinch of salt, a teaspoonful OF cinbs
non, 8 half-pints of flour, and 2 yer
'poonfuls of baking-powder. Pul las
1our in last and stir all together taol.
'ughly. Boil % hours in q bowl o. ~ =.
oudding-mold. This may be eaten WIN
vine sauce, and is a very good imitsu0n
If a genuine plum-pudding.
To BONE A TURKEY.-Cut down ne
kin through the center of the back ~ ~
'aise the flesh carefully on either ~ y
With the point of a sharp knife unui us
ockets of the. thighs and wings -
cached; till a little practice has pc.
!sed it will, perhaps, be better 70 -.
hese joints before proceeding mrsas.,
nut after they are once detached nv I.
the whole of the body may easlly :
eparated from the flesh and taken -
ntire; only the neck bones and meI.
bought will then remain to be refnovSsl
there are two ways Of preparing y
'ird; one by filling the legs and W. X
With force-meat and the body WIZ ,.
ivers of several fowls, mixed with sl.ss
ate layers of parboiled tongue I IT. )
rom the rind), fine sausage-mes1,. 4.
cal force-meat, or thin slices o.
icest bacon, or aught else OF ~
avor that will give marbled aPt ~
nee to the fowl when carved, ana 'i'4
n couoI ,,,~ onI tv,ccod a q uSl1aI.