The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-08-28
SEASONABLE RECIPES.

BAKED TOMArOEs.-Wash we'll, sea-
son with pepper and salt and dust flour
over them. Put lump of butter in the
pan and bake slowly until brown and
well done.
BREAKFAST RELIsH.-Pct bread
crumbs into a saucepan with cream,
salt and pepper; when the bread has
absorbed the cream break in few eggs,
beat well and fry as an omelet.
ICED TEA.-Make the tea in the same
way, only without the milk. Some peo-
pie pour hot tea on lump OF ice and
think they have an excellent tea, but
there is great difference between the
two.
ICED CoFFEE.-Make more coffee
than usual at breakfast-time, land strong
er. Add one-third as much hot milk as
you have coffee, and set away. When
cold, put upon ice. Serve as dessert,
with cracked ice in each tumbler.
SP1CED PLUMs. Take pint of vine
gar and add 8 pounds of sugar, table
spoonful each of cloves, CHM anon and
allspice; boil all together; have ready
4 quarts of plums; repeat the boiling
of the liquor each day for nine days and
each time while hot pour over the
plums.
CHICKEN SALAD.-Boil or roast a
nice fowl. When cold cut off all the
meat and chop it a little, not very small
cut up large bunch of celery and mix
with the chicken; boil 4 eggs hard,
mash and mix them with olive oil, pep
per, salt, mustard and a gill of vinegar.
Beat this mixture together, and
just before serving pour it over the
chicken.
Glow CHow.-Take l peck of green
tomatoes and Is small onions; slice
both onions and tomatoes; add ] pint
white mustard seed, ] ounce allspice, !
ounce cloves (the spices whole), ]
dozen bell peppers (ripe) or a table
spoonful OF cayenne, salt enough to
season. Cover the whole with vinegar
and boil hours.
PEACH PREsERvEs.-To every pound
of peaches that have had the stones and
pealing removed, add 4 pound loaf sug-
ar, and let them remain over night.
The next morning pour off the sirup
that has been formed and let it cook for
an hour; then put the peaches in, cook
until the fruit is thoroughly done, but
not cooked to pieces; put in an air.
tight jar and it is ready for use at any
time. aa.tEAf M
TAPIOCA CREAMS tablespoonful
of tapioca soaked over night in quart
of milk. Beat the yelks of 8 eggs with
l cup sugar and add to the tapioca and
milk, and boil all together in vessel
set into kettle of boiling water. Stir
it constantly until it is like thick cream.
Beat the whites of the eggs to stiff
froth and stir into the custard while hot.
Flavor to the taste and set it on ice until
ready 10 be eaten.
FROSTED FRUIT.-Take large, ripe
cherries, apricots, plums or grapes; if
cherries, cut off half the stem; have in
one dish some whites of eggs, well
beaten, and in another some powdered
sugar; take the fruit, one at time, and
roll them first in the egg and then in the
sugar; lay them on sheet of white pa
per, in a sieve, and set it on top of the
stove, or near the fire until the icing
hardens.
and cucumbers in salt and water 10 days
q pint of barrel salt to ] bushel of
pickles.; cabbage, caulihower and
string beans, "a hours in the brine. To
gallons of the best vinegar put pint
of sirup or molasses, red pepper,
spices and mustard seed if you like;
scald all together, and pour on the
pickles while hot; rinse the pickles after
the brine. They will keep the year
round.
Drowned TOMATOES.-Take large,
round tomatoes and halve them; place
them, the thin skin down, in a frying
pan in which q small portion of butter
has been previously melted; sprinkle
them with salt and pepper and dredge
them well with flour place the pan on a
hot part of the fire and let them brown
thoroughly; then stir them and let them
brown again and so on until they are
quite done. They lose their acidity and
the flavor is superior to stewed toma-
toes.
CHOw-CHow.-1 peck green toma-
toes, well chopped; sprinkle handful
Eof salt and let remain over night; in
the morning drain off the water and
add l cabbage chopped fine, cauli-
flower picked fine from the stalk, red
peppers, 2 green peppers, 2 onions,
cup salt, 2 tablespoons celery seed, 4
ounces white mustard seed, teaspoon
fuls whole cloves, teaspoonfuls all
spice, 2 sticks cinnamon. Boil the cab
bage and cauliflower in little vinegar
20 minutes; then put the rest of the in
gradients together and boil 10 minutes
longer. Cover with cold vinegar and
set away. The chow-chow made in
this way keeps exccllently well.
Five Lizards Taken from WOman,s
Stomach.
At 243 Prince Street, Newark, lives,