The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-05-22
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! To CLEAN WOODEN CLOTH.-Take
equal parts f spirits of hartshorn and
ether. Ox-gall mixed whit MAKES it
| better.
HICKORY Nut CAKE.-14 cups of sug-
ar, 8 eggs, cup of raisins, cup of
hickory nut meats, teaspoOnful OF So
da, of cream-tartar and flour enough
to make stiff batter.
GOLD AND SILVER CAKE.-1 cup of
butter, 2 of sugar, of sweet milk, of
flour. teaspoonfuls of cream-tartar, l
of soda and eggs; take the whites for
silver-cake and the yelks for gold.
ORANGE PUDDING.-Grated rind of 2
and juice and SIT pulp of 8 oranges,
pint of sugar, pint of milk, eggs, 2
B. ston crackers rolled and si'ted, or Al
abespoon us OF lied and sifted crack
er, ounce of butter Cream the but
ter, stir in the grated rind, the juice aud
sugar, the we'll beaten eggs and crack
ers add the milk, mix we'll and bake IN
pudding dish lined with paste.
SWEET RUsKs.-1 pint warm milk, j
cup of butter. cup of sugar, eggs, l
teaspoonful salt, tablespoonful of
yeast; make sponge with milk and
yeast; add -four for thin batter; rise
over night; in the morning add butter,
eggs and sugar; beat well together; add
salt and flour enough for soft dough;
mold with the hands into balls; let them
rise very light and bake; wash the tops
with soft cloth dipped in molasses and
water.
SCALLOPED PoTAToEs.-Slice cold
boiled potatoes very thin and small
put quart of them in baking-dish in
layers with 2 even teaspoonfuls of salt,
of teaspoonful of pepper and 24
ounces of bu ter; pour PINT of cream
or milk over the whole; if milk is used
more but er is required; cover the po-
tatoes with grated bread, Ii tie pepper
ard salt and smal bits of butter; bake
until thoroughly heated and Drowned.
RAMAKINs.-4 ounces of grated
cheese, 2 ounces of butter, 2 ounces If
bread (without crust), ] gill of milk, /
teaspoOnful each of salt and mustard,
a pinch of cayenne pepper, 2 eggs
Crumb the bread and boil soft in The
milk; add the butter, mustard, salt, pep
per and cheese, and the yelks of the
eggs; beat thoroughly, tten stir in the
whites of the eggs, whisked to a stiff
froth; pour in soup plate or in small
squares of stiff white paper pinched al
the corn rs, and bake Is minutes. A
delightful dish for tea.
FRUIT PUDDING.-Pour over half
loaf of dry bread boiling water enough
to cover it; let it stand until soft, then
drain off the water and add to it 8 eggs
well beaten, 2 cups of white sugar,
lump OF butter the size Of hulled wal
nut, and pint of any dried fruit you
please. Mix the ingredients thoroughly;
put in a Toured cloth, drop into boiling
water, and keep it covered and boiling
for one hour. Serve with sweet or sour
sauce, as you prefer. Good cream, we'll
sweetened, into which you have squeezed
the juice of lemon, is best.
FRUIT SPONGE.-In long baking
pan bake sponge cake, which shall be
about an inch and a half thick when
baked. Split it open while hot and
spread inside layer of thin-sliced, rich,
juicy peaches; over these spread layer
OF icing and lay the other half of the
cake on top, baked side down; on top
spread another layer of peaches and
icing, and ice the sides of the cake also
Set in cool oven and brown slightly.
Eat with cream. Any other juicy fruit
may be ed instead of peaches or can
ned fruit might be used.
THE BEST WAY TO Cook GOLDFISH.
Pick it into shreds-not too fine-re-
moving all bones. Soak in cold water
about 20 minutes, then set it on the
stove and let it heat to nearly boiling;
then pour off the water and put on fresh;
let this heat, and by this time the fish
will be fresh enough for use Pour of
most of the water, and put in enough
sweet milk to make all the gravy YOU
want over it; heat to boiling; stir in
enough flour dissolved in water to thick
en- moderately, add quite a large piece
OF butter; if too fresh, season; and last
ly, stir in two eggs we'll beaten; remove
from the fire at once, and you will have
delicious dish.
BEEF ROLLs.-Cut a large, thick
piece OF rump steak into long slices,
perhaps three eighths of an inch thick.
Roll them up, tie them with a thread or
string, and fry them brown in little
hot butter. Then make a good bro n
sauce or gravy, add to it pepper, salt,
vinegar and spices to taste with few
capers, and let the beef rolls cook in it
for few minutes until thoroughly sea-
soned. Put with these at the same time
into the gravy few olives which have
first been stoned. Take the strings off
the rolls and serve on platter with the
gravy poured around them; there must
above all be plenty of this sauce or
gravy.
APPLE PREsERvEs.-Pare, halve and
core large apples of the same size
(Newtown pippiDs ara the best). Make
a sirup of pound of granulated sugar
and pint of water When the sirup
boils, drop the apples in, with the Juice
and rind of lemon. Take the halves
out one by one as soon as they are ten
der. Care must be taken that they do
not fall to pieces. Arrange in a glass
dish with the core side up. Drop q bit
OF currant jelly into each piece. Boil
down the sirup, and when cool, pour
around the apples. This makes verv