The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1878-07-11
FARM AND FIRESIDE.

JELLY CAKE.---2 eggs, cup sugar,
tablespoons sweet milk, teaspoon
tartar, teaspoon soda, l cup
flour.
NONPAREIL PUDDING.---1 pint Of
bread crumbs, l quart milk, cup of
sugar, the yelks of 4 eggs well beaten,
the rind of l lemon grated fine, piece
Of butter the size of an egg, bake until
! we'll done. Beat the whites of four
eggs to a stiff froth, adding a teacup of
pulyerized sugar in which has been pre-
viously stirred the juice of a lemon;
spread over the pudding layer of any
kind of Jelly, then pour the whites of
the eggs over and place in the oven un-
til slightly brown. Serve with cold
cream.
! SCALLoPED EGGs.-Make a force
meat of finely-chopped ham, fine bread
crumbs, pepper, salt, a little minced
parsley and some melted butter. Moisten
with cream or milk, to soft paste, and
half fill some patty-pans or scallop-
shells with the mixture. Break an egg
carefully on the top Of each; dust with
| pepper, salt and sift over them some
! finely powdered cracker. Set in the
oven and bake until the eggs arc well
set--about minutes. Eat hot. They
are very nice. Tongue can be substi-
tuted for ham if preferred.
JELLY CAKE.-lt cups of sugar, cup
of butter, ] cup of milk, l egg and the
yelks of 4; stir well; then sift in cups
of flour and 2 teaspoonfuls of baking
powder; bake in cakes This makes
a delicious cocoanut cake by spreading
between and on the top of the cake in
stead of jelly; and with the A whites of
eggs left of No. l make No. 2 cake.-1
cup of sugar, tablespoonful of butter,
cup of milk, cup of -four, cup of
corn-starch, 2 teaspoonfuls of baking
powder. This makes nice white cake.
SwEETBREADs, STEwED- Wash care
fully, remove all bits of skin and fatty
matter, cover with cold water and heat
to boil pour off the hot water and
cover with cold until the sweetbreads
are firm. If liked rich lard as for fry
ing before you put in the second water !;
stir, in a very little water the second
time. When they are tender add for
each sweetbread heaping teaspoonful
of butter, a little chopped parsley, pep
per, salt and little cream Let them
simmer in this gravy for 5 minutes.
Send to table IN a covered dish with the
gravy poured over them.
CHICKEN SOUP.--2 young fowls, or
full-grown, ] pound picked ham of
pork, gallon water, cut the fowls in
pieces, put into the pot with the ham or
pork, and quart of water, or enough
to cover them; stew for an hour, or I'M
Til you can cut easily into the breast
take out the breasts, leaving the rest of
the meat in the pot, and add the re-
mainder of the water, boiling hot; keep
the soup stirring slowly while you chop
up the breasts; rub the yelks Of hard
boiled eggs smooth, moistening to a
paste with few spoonfuls of soup; mix
with these handful of fine bread
crumbs and the chopped meat, and
make it into small balls. When the
soup has boiled in all % hours, if the
chicken be reduced to shreds, strain the
meat and bones; season with salt, pep
per, and bunch of parsley drop in the
balls of force meat, and after boiling 10
minutes incorporate the ingredients
thoroughly; add, little at time,
pint of rich milk thickened with a little
flour; boil up once and serve.