The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1878-10-31
FARM AND PRESIDE.

MUTTON CHoPs.-Sprinkle with vim
egar, pepper and salt; dip them in egg,
sprinkle with cracker or bread crumbs
and fry.
To RENOvATE GILT FRAMEs.-Take
sufficient flour Of sulphur to give gold
en- tinge to about pint and half of
water, and in this boil 4 or 5 bruised
onions; strain off the liquid, and with
it, when cold, wash with soft brush
any gliding which requires restoring.
WILD PLUM JAM.-Take the pull p left
after you drained off the water for your
jelly. and for every pound add pound
of sweetening, equal proportion of sug-
ar and .naolasses, or all sugar, if YOU
prefer; cook until reduced to jam. This
makes most delightful tart for winter.
FRENCH CAKE.-1 cupful of sugar, /
cupful of butter, cupful of milk, eggs
we'll beaten, II cupfuls of flour, tea
spoonful of tartar, ! teaspoonful
of soda, cupful of Zante currants, or a
few slices of citron, and teaspoonful of
mace. Bake in thin sheet, frost and
cut in square slices.
WILD PLUM JELLY.-Fill your pre-
serving-kettle with the plums, and COW
er them with water; let come to a boil,
and as soon as they begin to burst drain
off the water and throw it away, not fit
for use on account of its extreme bitter
ness; fill up your kettle again with wa
ter, and let boil till the plums have
cooked to pieces; drain off, and to ev-
cry pint add one-half pint Of sugar and
cook until it jells.
TOMATO CATsUP.- bushel or more
OF tomatoes; wash, cut out stems, break
up and put over the fire in brass ket-
tie; 10 green peppers, or ripe ones,
6 medium-sAed onions, 8 large pieces
of horseradish root; cook together for
3 hours until it becomes thick, then
strain through a coarse sieve into a
large milk-pan, set on stove and add a
teacupful salt, 2 tablespoonful cloves,
3 of cinnamon, l each cayenne and
black pepper; cook hour longer and
then bottle. Do not let the tomatoes
scorch.
PIccALILLI.-1 peck green tomatoes,
peck sliced onions; slice and salt over
night; handful scraped horseradish, l
ounce turmeric powder, ounce each of
cloves and cinnamon, ! pound whole
| pepper, pound each of mustard seed
and flour-mustard; put in large pre-
serving-kettle, alternate layers OF toma
toes, onions, caulifower, some sliced
green pickles which have been cut up
and sailed over night, also l or green
| peppers, with all the other ingredients !;
cover the whole with vinegar; boil Is
or 20 minutes, stirring carefully. Pour
off all the water that forms on the pickle
when they lay in the salt.
PRESERVED OUNCES. Pare, quarter
and core the fruit, saving the skins and
cores. Put the ounces over the fire
with just enough water to cover them,
and simmer until perfectly tender, but
do not let them break. Take out the
fruit and spread on dishes to cool; add
the parings and cores to the water in
which the ounces were boiled, and cook
one hour; then strain through jelly
bag, and to each pint of this liquor al
low pound of sugar. Boil and skim
this, then put in the fruit aud boil Is
minutes. Take it off the fire and let il
stand in a deep dish "a hours, then
drain off the strip and let it boil again
put in the ounces and cool Is minutes
Take out the fruit and spread on dishes
to cool; boil down the strip thick; put
the fruit in your jars until two-thirds
full, then cover with the strip.
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