The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-09-25
SEASONABLE RECIPES.

FRIED EGG PLANT.-Slice the egg
plant half an inch thick; pare carefully
and lay in salt and water; let them lie
in this about an hour; take out, wipe,
roll in cracker-crumbs, and fry quickly
in hot butter to a nice brown.
BUTTERED APPLEs.-Peel dozen ap-
pies, first taking out the cores with tin
scoop. Butter the bottom of nappy
or tin dish thickly. Then put the ap-
Piles into it, Fill up the cores with pow
dered sugar. Sift powdered cinnamon
over them or grated lemon peels. Pour
little melted butter over them, and
bake twenty minutes. Serve with cream
sauce. .l'
To PICKLE FRUIT.-The following ex-
cellent mode is practiced in many fami-
lies: To each peck of fruit allow four
pounds of sugar, pint OF sharp vlne-
Gar, and spice to taste; boil the vinegar
and sugar together for a few minutes,
then drop in the fruit and boil until
moderately soft; when done, pour the
vinegar over them and let them stand
until cold before covering. Plums,
peaches, pears, ETC., can be done in this
way. rCE-sa ro@S0S
LEMON TARTLETS.- ten humps
sugar over the rind of a large fresh lem
on so as to absorb the essential Oil.
Squeeze the Juice of the lemon over the
sugar and crush it fine. Add to it two
well beaten raw eggs and two table,
spoonfuls of butter, partly warmed. Stir
it to cream. Make a rich puff paste
and line patty-pans with it. Stir up the
mixture for a minute; then put it into
the paste and bake in hot oven fifteen
minutes.
GRAPE JAM.-Choose dead-ripe, ten
der-skinned grapes; stem them, then
weigh and allow half pound of sugar
to each pound of fruit. Push the pulp
from the skins and stew it in a porcelain
kettle until it can be separated from the
seeds by straining through sieve. Put
the strained pulp and skins, together
with the juice, into a preserving kettle
and cook closely covered, until the skins
are tender, after which put in the sugar
and stir until well dissolved. When the
jam is just ready to boil again, put it in
to glass jars and screw down the tops
tight. Be sure that the rubbers are close
and firm. Set the jars on wet towel
and put silver spoon in each while fill
ing, to prevent their cracking. Tighten
the tops as the fruit eools until they can
be moved no further. Keep in a dark,
cool place.
EsCALLoPED FIsH.-Take any kind
of cold, boiled, baked or fried fish, and
pick it from the bones. Dip yellow
nappy (of suitable size for the quanti-
ty of fish on HANDY into boiling water,
and smear it over with butter on the
bottom and sides, and sprinkle bread
crumbs grated finely at the bottom;
then q layer of fish with a little salt and
pepper. Another layer of bread-crumbs,
over which pour a little drawn butter
gravy or sprinkle bits of butter over it.
Continue these layers until the dish is
full, making the last layer of bread
crumbs with bits of butter dotted over
it. Bake for 20 minutes in hot oven.
A little chopped onion on the layers of
fish add to the flavor of the dish for
many persons. 1t will make nice
breakfast or supper dish, and good
side dish at dinner.
DELICATE PUDDING Butter the in
side of tin pudding-dish and place
closely over it some stoned raisins or
dried cherries. At the bottom throw in
half a dozen macaroons. Then line the
sides with slices Of sponge cake an inch
thick, and fill up the space with bits of
dried cake Of any kind. If there is no
plum cake to mix with it, add few
raisins and currants. Mix together and
beat to froth one pint of milk and
three eggs; flavor it with lemon or va
nilla, and turn it over the cake and let
it soak for half an hour. Then cover
the top with a buttered paper, and tie
down closely with a cloth and boil for
an hour. Put it into boiling water and
do not let it cease to boil, but take care
that it does not boil over the top of the
pudding. Cream SGuce.-Beat half a
pint of cream with the whites of three
eggs to stiff foam; sweeten to taste
with fine sugar. Add a glass of white
wine and serve in sauce boat.
TOMATO CATsUP.-Wash bushel of
ripe tomatoes, cut them in pieces and re-
move all green portions as they injure |
he color. Cook until soft, then strain
through sieve pressing well to obtain the |
pulp. For this quantity, allow half an
ounce of cayenne pepper, one ounce
ground cinnamon and q scant teacupfnl |
If salt. Stir these into the catsup. The |
balance of the spices being dark would
njure the color if put in loose and
ground. To avoid this, bluise an ounce
Zach of Cloves allspiee, mace, celery
seed, and half as much black pepper;
lie them securely in thin muslin bag, |
md when the strained tomatoes have |
boiled an hour and a halt add the spices
md boil as much longer. Last of all |
out in quart of good cider-vinegar,
boil for half an hour and turn into q |
tone jar to cool. Next day put in half |
! pint of brandy OF pure spirits, mix
thoroughly and bottle, putting strip of
root in each. Use new corks |
o fit the bottles, soak them in hot water,
hen pound in as tight as possible, and
nut the top of the cork off even with the
'ottle. Make cement by melting to-
,ether two ounces of resin and one each
+ beeswax and gum-shellac. Invert
ach bottle into the hot cement and |
vhen cold dip again keep in cool, dark