The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1878-06-20
FARM AND FIRESrn,

; s,s. :. t ~ AND fIRISIDR.
'elRianitas:.s p pi..EfAs d
rhubarb, l cup raisins cbon 4, poae|
fine; add 3 cups. sugar. TIL; nm
pies. NV MS nst|
BAcHELoR'se CAKE. q ess. !.
sugar, J pint butter, 1 tahlsssssss.
ing-powder, flour TO make ,p;ss
ter. Pour into baking pans An |
in quick oven. s aa0a
Potato PIE.-Scald lou.v. ],
| CRATE in 4 large potatoes vsS NJ !
when cold add four we'll be ssss
and four ounces of butter. a..
sweeten to taste; bake ! hour. W
Corn CAKE.-1 cupful Of rna,..
| cupful flour, l teaspooniul - y
tartar, ! teaspoonful salerasn.1
of butter the size of an eOc
cupful of milk, and less than an, ! INV
sugar.
hAIsED MUFFINs.-1 quart M
eggs, l small teacup yeast. hu,,..
of an egg, flour to make 4 IN. 8
in the morning add 1 teaspoon r.
the dough is turned. This mi. 81
dozen mullins.
VINEGAR PIE.-4 cup Of vim.
crackers, pounded fine, / p;nt ~ y
l cup sugar, 1 cup molasses
chopped suet or butter, cin,,.
cloves, nutmeg-a little Of each n
spice you prefer. ,si.
GINGER-sNAPs.- Take / Mint ],
lasses, l teacup Of butter, i sDoos,
ginger. and l teaspoopfnll Of ~
and boil all the ingredients thoros'
when nearly cold add as much A.
can be rolled into the mixture,
BAKERS GINGERBREAp.-T,l.|
piece of alum as large as q nutn.s1
pour upon it l cup OF boiling w.s|
it cool, then add / cup of buttsr, N
molasses, teaspoonful soda al /
ginger, flour to roll out smooth n
and bake quick.
CHARLOTTE RUssE.--Soak Hi n
of gelatine in a half cup Of warn
beat a pint of cream, to . stiff INV
whites of 8 eggs; add a cup Il +
powdered is best), to the cream
the beaten whites of eggs, the s1,s
flavor, and pour over lady fneu
sponge cake.
BUNs.-2 cups white sugar, 2drI
large 1 cup butter, cup Of yesk !
rants. Make a thin dough, III,
over night, then add more an /
mold as long as you would bred
it rise again, then cut of, mske /
buns.' let it rise again, then "
white OF an egg, spread oyerths |
bake. 4
CREAM CAKE.-1 cup sugss, / 1
| cup flour, 8 heaping teaspoouiahs
ing-pOwder. Measure the -four u
sitting, and beat the whites Of epI
arate. Cream pint mill, 81
spoonfuls corn-starch, small PIN
butter, 4 cup sugar, flavor with VI
When cold, spread cake; bake insl
ers.
OMELETTE.-6 eggs, l cupswestI
l teaspoonful -four, half tesspeu
salt. Beat the whites and yelks I
rately, mix the flour, milk and III
then add the yelks; beat up III
the beaten whites. Have your =
hot on the stove, butter it well. p
the mixture, set it in q quick d
Bake from 5 to minutes. Tuf
you wish a sweet omelette pun
large spoons of sugar with ths !
while beating them. ..,e ..
PUDDING FOR LUNCH.-S pintir
boiling hot; 6 eggs; 4 even tabl1l|
fuls corn-starch; ! cup sugar. w
calf. Beat the starch, yelks and !
well together, and add to thebl
milk. Let them boilup, stirring Y
time, in a vessel set in boiling Y
When it thickens pour into 1 a.
cover with the whites of the egg
to a stiff froth, and mix with ! =
full Of powdered sugar. Btowhl
oven; flavor with lemon or ~ !
you choose. To be eaten cold.
ORANGE CUsrARD.-Boil tie 4
half a good orange very tandsl'
beat it till it, is fine \ add to ite ~!
Of the best brandy, the id1cs 4
orange, I pound Of loaf stgtf, =
yelks of 4 eggs; beat well fpE y "
utes, then pour in by degreesA Z
boiling cream; keep beating asyal
into your cups. Set the fnpEss J.
earthen dish Of hot water; letthenl
till they are set; then take them .
spread preserved orange-peel ~
top of each cup, and serve hot g
according to taste. III.
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