The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-12-11
SEASONABLE RECIPES.

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tiers; season with pepper, salt, and but
ter, dust over little flour, and cover
with thin crust of puff paste. Bake
quickly. When the top crust is done
the oysters should be. Serve as soon as
baked, or the crust will absorb the
gravy.
To NULL CIDER.-If your cider is
hard, reduce it with water to palata-
BILE strength, and set it on the fire to
boil, with the addition of few grains of
allspice. To each quart of cider take
eight eggs and beat them in large
pitcher, with as much sugar as you may
deem sufficient. By the time the cider
boils the eggs will be light; then pour
over them the boiling liquid, and con-
tinue to pour it from one pitcher to an
other until it has fine froth on it.
When you put the cider into glasses,
CRATE nutmeg over the top.
FRIED OYsTERs.-Get the largest and
finest oysters, rinse them in clear water,
and dry them quite dry in a cloth. Beat
up the yelks of two eggs, and thin with
half a gill of milk. Dip each oyster in
to the egg and milk, and then into very
finely powdered cracker-crumbs. Let
them lie an hour, and dip them in the
egg and cracker again, and then fry
them in plenty of melted butter and lard,
which must be so hot that it will brown
them at once. They must be turned
over in the boiling fat, and the whole
operation must not take over five min
utes.
To MAKE A NICE PUMPKIN PIE.-Cut
a solid pumpkin in quarters, remove the
sec DIS, then bake until soft. Pumpkin is
much sweeter baked than stewed, and
not so watery. When done, scrape out
all the meat and rub through colander.
To every quart of the pumpkin put one
quart of rich milk and a cup of rich
sweet cream, two tablespoonful of mo-
lasses and sugar to sweeten to your taste.
Mix in teaspoonful of salt, half a tea
spoonful of cinnamon, one teaspoonful
nutmeg, two teaspoonfuls of ginger, and
the yelks of three well beaten eggs.
Beat all well together, leaving no Jumps
of spice, and lastly add the whites of
the three eggs beaten very stiff. Line
deep plate with rich paste, wet the
edge and lay two strips of the paste
around, then fill with the pumpkin and
bake till you can put knife-blade in
the center without its running.
THANKSGIVING PLUM PUDDING
Open and soak about dozen large
crackers in new milk the night before it
is made, or use the same quantity of
sliced bread. Some good cooks butter
each half cracker. Use a tin or iron
kettle that holds about gallon. This
should be previously swabbed inside
with fat, that the pudding may turn out
in good shape. Mix four beaten eggs
with two cups of sugar-equal to pint
"a teaspoonful of salt, a teaspoon each
of ground cloves, allspice, and CHINA
mon, and one grated nutmeg. Half fill
the kettle with alternate layers of crack
ers or bread, the egg mixture, and good
Muscatel or box raisins, using a pound
of the latter. Make the kettle three
fourths full with milk, if to be baked in
a stove oven, as it swells and runs over;
but it may be filed to bake in brick
oven. 1t requires three hours to bake
in brick oven and some less in stove
(The baking capacities of stoves differ
Cover it while baking if likely to burn.
1t is better cold than hot, but.nice either
way, and may be served with or with
out sauce.
ROAST TURKEY WITH OYSTER DRESS
ING.-Dress and rub turkey thoroughly
inside and out with salt and pepper,
steam two hours, or until it begins to
grow tender, lifting the cover occasion
ally, and sprinkling lightly with
salt. Then take out, loosen the legs,
and rub the insides again with salt and
pepper, and stuff with dressing pre-
pared as follows: Take loaf of stale
bread, cut off crust, and soften by plac-
ing in pan, pouring on boiling water,
| draining off Immediately and covering
closely; crumble the bread fine, add
half a pound melted butter, or more il
| to be very rich, and teaspoon each of
salt and pepper, or enough to season
rather highly; drain off liquor from a
quart of oysters, bring to a boil, skim,
and pour over the bread-crumbs, add
ing the soaked crusts and one or two
eggs; mix all thoroughly with the hands,
and, if rather dry, moisten with a little
sweet milk; lastly, add the oysters, be-
ing careful not to break them; or first
put in a spoonful of dressing, and then
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the turkey is filled; stuff the breast first.
Flour cloth, and place over the OPEN
ings, tieing it down with Irvine; spread
the turkey over with butter, salt and
pepper, kept in tin for this purpose,
and placed on the back of the range or
stove. A swab, made of stick, with
cloth tied on the end, is better than
spoon to haste with. Turn until nicely
Drowned on all sides, and, about half an
hour before it is done, haste with but
ter, and dredge with a little flour; this
will give it frothy appearance. When
you dish the turkey, if there is much fat
in the pan, pour off most of it, and add
the chopped giblets, previously cooked
until tender, and the water in which
they were cooked now stewed down to
about one pint; place one or two heap
ing tablespoons flour Gt is better to have
half OF it brownedD, in pint bowl, mix
smooth with little cream, fill up bowl
with cream or rich milk, and add to the
GRAVY in tho NON. ho;1 coxyo,oJ