The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1878-11-21
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buttermilk to- make thick. batter Be
sure, to get the right quantity of soda
and you will have a delicious loaf.
II INDIAN STEAM, LoAF.-2 cups Indian
meal and cup wheat -FOUR cups of
sweet milk and cup of sour milk, ]
cup molasses and l teaspoon of soda;
to be steamed 8 hours; isgood hot or
cold.
PIcKLED GREEN TOMATOES. Boil
small green tomatoes in weak salt and
water until tender; take out and drain;
prepare vinegar with spice and pepper;
put the vinegar in cold, while the to-
matoes are hot.
RAIsIN, PIH--1 cdp OF raisins, chop.
ped fine, ! cup of sugar, 2 eggs, cup
of vinegar, cup of sirup, cup of wa
ter, cup of -four, / teaspoonful OF
cloves, thessafne OF cinnamon andssoda,
butter size of an egg; crusts.
ANGEL PUDDINGs.-2 ounces Of -four,
ounces of powdered sugar, 2 ounces
of butter melted sin a pint sof new
milk, 2 eggs, leaving out white; mix
and bake ] an hour in saucers, turn
them out into dish, and serve hot with
Sweet sauce.
| SOUTHERN BEEF SOUP.-Boil a soup
bone thoroughly done, the longer the
| better; l hour before serving put into
gallon of soup l teacup two-thirds full
of rice, / full of strained tomatoes, of
corn, cut very fine (be sure to get ten
der ears), or pods of okra cut fine
cross-ways Ethe pods) Some like few
slices of onions, but that depends on
their taste.
TOMATO STEAk.-Slice fresh toma
toes and let the juice drain off; have
skillet hot, and place your beefsteak in
and broil until about half done; then
! lay the sliced tomatoes over it; season.
with salt, pepper and butter Drowned.
butter is the best); cover up and let
cook until done; but if you like steak
rare done, you should season the SOON
er, so that the tomatoes will have time
to brown nicely.
SALAD SAUcE.-Put the yelks of 2
hard-boiled eggs on plate, and with a
wooden spoon mash them smooth, mix
ing with them q tablespoonful of water
4 and tablespoonfuls OF salad oil; then
! add, by. degrees, a saltspoonful of salt,a
teaspoonful of mustard and a teaspoon
full of powdered loaf sugar; when these
! are all smoothly united add gradually 3
tablespoonfuls of vinegar. =
! FURNITURE PoLIsH.-a dram shell
4 lac varnish, ] dram rosin, ounces
alcohol dissolve; add ounces cotton
! seed oil or linseed oil; use 10 drops but
ter Of anthony; shake and apply with
softrag and rub briskly. This will cost
about 25 or 80 cents, and is excellent
for soiled picture frames or vanished
furniture; but scratched varnish can
hardly be fully restored, except BY rub
bing down and reyarnishing the surface.
4 GERMAN PICKLEs.-Take 2 or 3
dozen pickles good sized ones). peck
of small grape-leayes and some dill
wash the pickles and leaves; take q
small jar and lay, in the bottom of it a
layer OF leaves and then of pickles, and
q little dill; lay in alternate layers;
make a salt water brine of very warm
water, enough to cover the pickles; do
not make it too salty; put plate in the
jar, and lay on it a heavy stone In
about week the pickles will be sour.
ENGLISH PICKLE FOR ToNGUE.-For
2 tongues, make brine of ounces of
saltpeter, pound of brown sugar,
pint OF barrel salt, teacup OF molasses,
water enough to cover them. Let them
stand in a crock, well kept under the
brine, for 10 days. When ready to use
boil 2 or hours; skin and eat cold
This brine can be used as long as it
keeps sweet, and is good to keep hams
or dried beef in.
/ VEAL AND HAM SANDwICHEs,-A
new way to make sandwiches is'to boil
a few pounds of ham, and chop livery
fine while it is yet warm-fat and lean
together with an equal quantity of lean
veal, rub dry mustard in proportion to
suit your taste. through the mass; add
as much sweet butter as is usually
spread on bread sandwiches, and mix.
Then split light biscuits in halves and
spread the mixture between.
CANNING FRUIT CODA lady in
Springfield, Mass, according to the
Union, has been making some expert
mems in putting up canned goods with
out cooking. Heating the fruit tends
more or less to the injury of the flavor,
and the lady referred to has found that
by filling the cans with fruit and then
with pure cold water, and allowing
them to stand until all the confined air
has escaped, the fruit will, if then seal
ed perfectly, keep Indefinitely without
change or loss of original flavor.
APPLE MoLD.-Range- some thin
slices of white bread round a basin or
mold that has been buttered very thick.
When this is properly done fit slice at
the bottom; then pare and core some
apples, put them in another basin with
a spoonful OF water, cover them, and
j heat them I'M Naxt nut In ahau4 q