The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1878-12-19
FARM AND FIREsrnp

bak;ng.nomd nn'-i cup OF sugar
OF butter Inside-4 eun u ,alls
OF Q new milk, egg, / i tss sassr
hour; flavor with rose-wa,e a.p ''ai
SUET PUDDING.-l e..
crumbs. l quart of milk. ! ~. =
4 eggs, 4 tablespoonful of ". 9
Ter SIZE OF an egg, salt and Ie =
BAKE three-quarters Of an ho hon ~
eaten with cream or sauce 'u'
CLEANING CIsTERN Wars,
ounces powdered alumni and !
oorax to a 20-barrel cistern ~, !, g
that IS blackened or DIV. saa 'a y
hours the sediment will set,l s :, Y
water be clarified and tit a. =. saa
and even for cooking purposes
vIcToRrAs.- i cupful SUGAR
teaspoonful of soda dissolved |.
OF water; beat butter and suo a ].
er, add the water, stir II aSr. .
~ naAe INN batter; bake On
grlddle without turning over.
each one the instant it i dam
for lunch. Z p0's'
ScOTCH BRoTH.-Take 49,.
ley and 4 quarts cold water. III, "
the boil and skim. put in nor ~ :
of mutton and boil again i, !,
skim well the sides also Of The - ! \
ready 2 carrots, large onion. ! l
head cabbage; | bunch Of !, paus
sprig OF celery tops; chop ali H. H.
add your chopped vegetables: I
and salt to taste; take 2 hours Is
GINGERBREAD.-2 cups New II,
molasses, 2 cups boiling water I
scant teaspoonfuls soda. i cun :
lard, ! cup sugar, | teaspooniul I
teaspoonfuls ginger, 2 teaspooaIsl,'
cloves, cinnamon, and allsvica n
flour. This will make two ~ i
loaves, and should bake yery II.
With the addition Of a cup each i
sins and currants good min
cake is made that will keep ior II
To Fry EGG -PLANT.-Cut III
plant in thin slices, removing II
pie rim; sprinkle salt betEes
slices and pile on q dish; put / \;
on top; (this is to extract IA II;
Gus liquor from IT'D roll nice fras
ter crackers very fine, beat up 4 I
take each slice of eggplant, wiDsa
dry, dip in the beaten egg, thea /
powdered cracker, and fry III III /
ter for a good time, as it requireg n
deal of cooking.
WASHING CoLoRED HosR
they should never be soaped o. 81.
If not too soiled, wash in slmos
water; make a lather Of good bu,
white is best-and in ii dis,ca
small piece of alum. Use this disdl
soap in the water, and rub the n
with the hands as far as possible +
through two waters, and rinse ii n
more. A handful OF salt or 4 spoo
of vinegar in the rinsing water ksr1
brighten and hold the colors.
only one article at a time, and thax
quickly. This is good for cologsdn
Inns, calicos, linens and silk hand
chiefs.
SoUP.-Take about 4 pounds II \
lean meat, and boil in about quanl
water; pare about 6 small onion
the same quantity Of celery, u
pieces an inch long; / yellow n
cut in small pieces, and the saneq
tity of potatoes; boil in d separstss
pan until half done, as that lib
vegetables of a part Of the unpla
smell when the meat is tender IN
it from the broth, and add The NJ
bles-not the water they were boikd
then beat we'll | egg, and tesspa
milk, thicken with prepared flour
in in small quantities to soak tAel
is ready to be taken up, as itmuf
boil more than 5 minutes, Of I
make it too thick; if the meat !
ed to remain in the soup after ith
der the soup will be full OF fraens
it. This soup is excellent, and y
the next day.
ENGLISH PLUM PUDDING.-ip
flour, pound suet, / dozen sg
pounds raisins, l pound curfM4
pound citron, + pound oranges
grated nutmeg, ounce ground alls
l gill of best brandy, and ! pinto.
ry wine. Shred and chop the susll
ly, then rub it in the flour W.
hands till well mixed; have well =
the yelks and whites Of the e
add the yelks gradually
ring well all the time; then add
of the best bright brown sugar snas n
the whites of the eggs, till the VIZ
quite smooth; the raisins hsyiug
stoned, and the currants well V
picked and dried, may now ne e. n
with the citron and peel CUT y
strips; beat all well together, as
the brandy and wine and SPECS
ready a stout linen cloth o1 D.
well damped and sprinklea
-four, spread the cloth in = aes
and pour the mixture in; tle y
that there may be plenty q no9
the pudding to swell ; put i 2 7 I! |. !.
pot of boiling water and lst Y ogp II
" for 4 hours; turn it into dls1 II, y