The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-07-10
SEASONABLE RECIPES.

cup OF sugar, l cup OF molaSses, cup
Of butter, egg; tablespoonful each of
ginger, soda and vinegar. -a
MUFFINs-1 quart of flour, pint of
new milk, eggs, 2 spoonfuls of yeast.
Mix and beat all well together. This in
the evening; in the morning beat again
very well just before you bake them.
VEAL CUTLETs.-Get some young
veal chops, season with salt and pep
per; take some soda-crackers, pulverize
them (Which is easily done with roll
ling-pin), beat up eggs, dip the cut
lets into it then the crackers, and fry on
hot fire nice brown.
WAFFLEs.-1 quart of milk, cup
melted butter, yelks of we'll beaten
eggs, a heaped teaspoon baking-pow-
der; beat in -four to make Q thin batter;
add lastly the we'll beaten whites OF
eggs. Heat waffle iron very hot, grease
well and pour in; turn quickly to pre-
vent scorching. -..
RAISED RoLLs.-2 quarts of flour;
make hole in the center and put in a
piece of butter the size of an egg, little
salt, a tablespoon of sugar; scald and
cool l pint milk and pour in; beat
smooth and at last add J teacup of
good, lively yeast. When this sponge
is light, knead Is minutes; let rise and
cut in round cakes, thin; butter of cake
and turn over on itself; let rise again
and bake in a quick oven.
FRUIT PIEs.-Take deep dish. and
line with pastry, as for pies; invert
cup in the dish, and fill in your fruit;
season, ETC., as for any pie, and put in
plenty of water; put on an upper crust,
and bake as usual. When served, lay
off the crust, lift out the cup, and you
will have plenty of nice rich juice, which
the cup has kept for you. Grease the
top of the cup. Bake the bottom crust
first if the fruit cooks quickly.
BEAN SOUP-Take u cups of white
beans and boil in quarts of water till
soft, then pour into a colander and force
the beans through it; put into a pot a
spoonful of lard, a slice of bacon cut
into small pieces, 2 spoonfuls of flour
and an onion cut fine; stir the ingredi-
ents till the flour is brown, then add the
bean liquor and beans; boil short time,
and before sending to table toast some
bread and put into the soup.
| SLEANlNd AID uLON Eo.-1 uC olIl-
plest and most successful method of
cleaning kid gloves is,to buy pint OF
naphtha, price 10 cents, Of any dealer
in burning fluids; wash your kid gloves
in it as if it were water, rubbing the
parts soiled most. Wash two or three
times in clean fluid, according to the
needs of the soiled gloves. The usual
care should be taken, as this fluid is
highly explosive, much the same as kero-
sene. 10 fatst tts saH}
LAME oPs.-Trim off the flap from
fine loin of lamb and cut into chops
about three-quarters of an inch in thick
ness. Have ready bright, clear fire !;
lay the chops on a gridiron and broil
them to nice pale brown, turning
them when required. Season them with
pepper and salt. Serve very hot and
, quickly, and garnish with crisped
parsley, or place them on mashed po-
tatoes. Asparagus, spinach or peas are
r the favorite accompaniment to lamb
chops. ''''
STUFFED VEAL.-Get a piece of veal
from the breast; have your butcher
/. chop it open to allow of filling; put
into saucepan some lard, a handful ol
> shallots cut up fine and some stale
bread previously soaked in water ant
e squeezed as free of it as possible; sea
son with salt and pepper; keep it on th'
!, FIRE a little while, and stir to proven
o burning. When you remove the sauce
t pan from the stove break into the stuff
+ ing two eggs and mix all well together
it then fill your roast and put it in tn
( oven. Baste frequently to keep juicy
= SALAD MIxTURE.-Boil couple O
. eggs Is minutes the yelk must be col
= and hard, then rub through a sieve an
10 mix with tablespoonful of rich cream
:. 2 tablespoonfuls of oil or melted butter
u when well mixed add by degrees tes
/ spoonful of salt and the same of mustard
V and when these are smoothly united ad
= y very gradually 8 tablespoonfuls Of vine
= gar; then cut up the white of the eg
q and garnish the top with it. This is
u u good sauce for any kind of salad, and
~ delicious when mixed with minced tn,
q a key or chicken and celery.
2. EGG SoUP.-Put large tablespoon
fuls of lard into pot; when hot I'D
!. of flour and 2 onions cut up fine
y Io when the -four is brown put as muc
=, - boiling water in the pot as you desil
a. a. for soup; add salt and pepper and |
y it boil short time; break into the sou
=, =. tureen or eggs; beat them up we
ee as then gradually pour in the soup, stirrir
% the egg while doing so. Toast tn
oa eu slices of bread, cut them into SIMS
o. o. squares, fry in butter and pour into Il
.S soup. Before sending to table lit
,sa Sa vinegar may be added or not, as tas
80 dictates. a.5. .i...l
an RASPBERRY SIRUP.-1 pint OF Jul
De- and 2 pounds of sugar. Choose t
ed fruit, either white or red, mash in apa
i'd and put in warm place for 2 or 8 day
of. or until the fermentation has col
uit menced. ALI mucilaginous fruits
ul- ouire this, or the sirup would jelly all
on it is bottled. Filter the juice througt.
ne. flannel bag, add the sugar in powd
.go and stir until it is dissolved, then allt
md it to boil two or three bubbles, take
led off and let it get cold, then take off
the scum and bottle it. The addition o
.ar. few tablespoonfuls of good fruit sir