The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1878-03-21
FARM AND FIRESIDE.

mixed, eggs, 2 tablespoonfuls of cir
ger, the same amount of saleratus. Ia
make Them brittle, use small piece Of
alum dissolved in hot water.
OMELET.-6 eggs, i cup of milk.
tablespoon flour, pinch of salt; best
the whites and yelks separately; NH
the flour, milk, and salt, add the yelkS
then add beaten whites; have butterej
spider very hot; pour in. Bake ina
quick oven 5 minutes.
PANCAKE. Enough flour is added h
a quart of sour milk to make rather
thick batter. Let it stand over night
Next morning add 2 well beaten esgs
salt, and ! teaspoonful of soda dissolved
in tablespoonful Of hot water. Bake
Immediately. If the milk is quite sour
they may need more soda.
BRowN-BREAD.-2I cups Indian
meal, d cups Graham flour, pint sour
milk, 2 teaspoonfuls cooking-soda, i
cup molasses, and nearly l Of warn
water; add a little salt. The who'll
success depends upon the baking, which
should be done in covered dish. Bah
two hours. 1t steams beautifully.
LEMON SAUCE.-Cream 2 ounces d
butter, stir in pint of powdered sugar
the juice and hall the grated rind of
lemon, tablespoonful of flour, and /
egg; beat well together, until veu
light, then add a gill of boiling water
If not as thick as liked, it may be stirred
over the fire for a short time.
BIsCUITs.-Into q quart of sifted aour
put heaping teaspoonfuls of baking
powder and a pinch of salt. Alixte
gether while dry; then rub into it II
piece of lard little larger than an egg
Mix with cold sweet milk; rol |
thin; cut out with tin cutter, and BAH
light brown in hot oven. Send il I
the table Immediately.
ORANGE CAKE cups -Four, 1 II
corn-starch, teaspoons of bakingtpoE
der, l Of lemon extract; to one-half th /
above add l cup of milk, then liz
whites of 5 eggs well beaten; mix Il |
together and bake in jelly-tins. Ta /
filling take the whites of 2 eggs, | ea
of sugar, juice and grated pulp Of 2@
anges. This makes real nice cake.
MUsH FOR FRYING.-Put a quart Il +
water on the fire to boil; stir pintOi
cold milk with l pint of corn-neal anl !
l teaspoonful of salt. When the water
boils, pour in the mixture gradually,
stirring all well together. Let it boiI6rI
half an hour, stirring it often topreveu
it from burning. 1t browns better when
made in this way.
GELATINE CHARLOTTE Russo. Il pnsI
of cream whipped light, OF, gelatasI
dissolved in gill of hot milk; whiH|
of 2 eggs beaten to a stiff froth, tel
cup powdered sugar. Flavor with nj
nilla. Mix the cream, eggs, sugar ald
flavoring together, beat in the gelstiRI
and milk last. Line a mold with sica
of sponge cake and fill with the mn
ture. Set upon the ice to cool.
I Pres FEET. Boil the feet until ven.
tender; take them from the liquor, %
while hot remove all the bones seaa
with salt and pepper; add pint
good vinegar to two dozen feet. y
them hot into baking-dishes or shalb
pans, and they will keep for weak
When wanted for use, slice; dip in On
meal and fry few minutes in ~
hot lard or nice drippings.
FRICAsEED CHICKEN.-Having
up your chickens, dry them in a toN
/ season them with pepper and salt, =
dredge them with flour; fry then
lard and butter; they should be .
fine brown on both sides; when theIA
quite done take them out of the fr!aA
pan, cover them up and set them bTn I
fire to keep warm; skim the gravI
the frying pan, and stir into it q i
pint of cream, season with n1iDA
mace, and cayenne, and thicken Eha
small bit of butter rolled in flour
it boil and pour around the cbess !
which must be hot; put some lard y y i
pan, and fry some parsley in it to ~
the pieces of chicken; it must be @
green and crisp.
| oGATEAUi DE RIz.-S ounces ues
1 quart milk, yelk of 5 eggs, peela i
large lemon, A ounces butter, QUE u
sugar, bread crumbs; wash the rlcs ! I
and put into farina kettle WIN n
milk and the lemon-peel grated y 4
cook slowly till the rice is very lss II
and all the milk absorbed; if 1t becos1 =
too dry add little more milk; w
quite cooked add the butter, sugar,
yelks of eggs; stir for one mlnusr 4
move it from the fire, and let u y IL
| five minutes. Butter plain mola N
pan, thickly strew over the sides y
bottom thick layer of bread-cra. u
made by drying bread in the oven y
then pounding it in mortar; pou Y
rice into it, and bake in a moderse u
one-half hour, then turn it gu, W. q
flat dish; lay around it any KIND - .,
served fruit, and serve it with Z,
custard sauce. Y
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