The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-04-10
49,
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q III 100 7 4 T /
.JBAKEp INDIAN PUDDING!EScaM one
quart of skinned milk, and stir in one
pint of Indian meal, cooking till well
thickened. Then take from the fire
and add one gill of cold milk, one and
one-half gills best molasses, salt. and
spioete TASTE, Sand LAST Of all, one egg.
Turn intorta deep pudding. dish and
bake about four hours.-Foote's Health
Monthly for March. y
SCOTCH SHORT BREAD pounds
flour, 2 pounds shortening (half lard
and half butter), egg, and as much
milk as would fill an egg shell; beat
well together, and add to the flour and
butter, with pound fine sugar; then
with your hands work the whole until it
is soft enough to roll out on your baking
board about half an inch thick; cut in
to any form you may wish; pinch the
bdge with your finger and thumb and
cake. .'"' 1'- -- S+
To DESTROY INSECTS ON PLANTS.
Take of quassia chips 81 ounces, lark
spur-seed 5drams;. boil these together
in pints water until the decoction is
reduced to pints. When the liquid is
cooled it is to be strained, and used with
a watering-pot or syringe, as may be
mostconyenient. This is most excel
lent method of destroying insects on
plants, without injury to the latter. 1t
is recommended BY the highest author
tiles. ~
To KEEP RBEF srRAKs.THave the
steaks cut about the usual thickness.
Mix together some salt, sugar, and some
finely powdered saltpeter. In an earth
en- jar lay steak, and sprinkle it with
this mixture; put on another, and
sprinkle the same as before, and oyer
all turn a plate with heavy weightEon
it. This will form a brine of its own,
and the meat will keep sweet in this
way for long time. You can take it
out to boil in the usual way. This is
very good receipt for people who live
away from cities. Do not let it freeze.
BAKED. FIsH.-Take any nice fish,
boil it, remove the bones, and chop con-
siderable parsley very fine, with one
small onion. Have about as much
bread-crumbs as fish. Take pudding
dish and butter it., then lay in layer of
bread-crumbs, then layer of fish, end
ing with the bread-crumbs. Mix your
parsley and onion with salt and pepper
through your bread-crumbs. Put Jumps
of butter over the top, very slight
grating of nutmeg, and pour over it all
sweet cream or very rich milk, till it
rises nearly to the top. Bake in quick
oven till it has nice, rich brown crust. /
Brown SoUP.-Take cold roast beef
or fowl, cover it with cold water, let
this simmer for 2 hours, then take out
the meat and strain the liquid. Have
chopped fine equal parts of celery-root
and cabbage. Add 70 each quart of
liquid ri cupful, tablespoonfuls of
pearl barley, tablespoonful of chop.
ped parsley, small carrot cut fine, 2
small potatoes sliced fine Let this boil
] hour. Then add 1 we'll beaten egg
and, 2 tablespoonfuls of sweet milk
thickened with Drowned -four. Make
this in small dumplings and drop in.
This should boil 5 minutes more. When
ready to serve add l onion fried brown
in butter and tablespoonful of tomato
catsup. +. -. '"a'l.t~s
CLEANING. A. BRUSSELS CARPET.-As
the season is now approaching when
carpets must be handled, the following
Will prove OF interest: First have the
carpet well shaken, then tack ID dow, 4
IN the room where it is to remain; sweep
it as thoroughly as possible; take pail
of hot water, put in 2 TABLESPOONFUL Of I
pulverized borax; wash the carpet all
over the surface, using flannel cloth.
For grease spots or very dirty places,
use scrub-brush freely and very little
soap, taking care to rinse the soap of |
well after scrubbing; change the water
quite often; rub the carpet well with a
dry cloth after washing, and open doors
and windows so as to dry the carpet as
quickly as possible. .al 4
SUPERIOR STARCH PoL1sH.-Take of
white wax ounce, spermaceti 2 ounces.
and "a. good pinch of salt. <Mix.and.,
melt them together, and when cold it
will be hard, white cakeSthat will not
mold or sour even in hot weather. Put
q piece the size of pea in the hot
starch that is intended for every three
or four shirts. When ironing 90 over
it second time quickly, which in
creases the gloss or polish. The best
kind OF polishing-iron is the one with
bulge at both ends-a kind that costs
dollar at the hardware store. Iron If
we'll once, then dampen with perfect
y clean, soft, white, damp cloth, then
rub with the polishing-iron until it is so
glossy you can see your face in it. The
ron must not be- too hot or it will
sc9reh; fit il little tooceof the polish
viii be longer coming. =.
The Commerce of ALI Nations.
Professor Spollart, of Vienna, has
been to the trouble of compiling statis-
,lcs OF the commerce of all nations for