The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-04-17
FARM AND FIRESIDE,

JELLY CAKE cups sugar, / cup
butter, 8 of -four, 4 eggs, l cup sour milk,
teaspoonful soda.
AN "EGGLEss CAKE."-2 cups sugar,
cup butter, 2 cups milk, cup raisins,
cups -four, l teaspoon soda; spice to
taste. s....
GRAHAM GEMs.-1 large cupful of
sour milk, teaspoonful of soda, cup
full of sugar; stir thick with Graham
-four; bake in gem:cups or cup-tins.
WAFFLEs.-3 teacups milk, eggs, ]
cup butter, 2 heaping teaspoons cream
tartar, one-third the quantity of soda;
add flour to make stiff batter. If you
have cream, use one-haf cream.
SWEET POTATO CUsTARD.-Boil 2
common-sized potatoes; mash fine, with
tablespoonful of butter; put in ]
cup of sugar, ] cup of sweet milk;
mix well; break in eggs and stir thor
oughly; make a good pastry crust and
pour in; enough for two pies.
SOUTHERN Corn BREAD.-To l pint
of corn meal partly scalded, take | pint
of sour milk, teaspoonful of soda, 2
eggs, a dessertspoonful of melted lard,
and little salt; if the batter is too stiff,
add a little more milk; have oven hot
bake in shallow tin.
BREAD OMELET.-Put into a stew
pan teacupful of bread-crumbs, l tea
cupfus OF cream, 1 tablespoonful of but
ter, with salt and pepper; when the
bread has absorbed the cream, work in
beaten eggs; beat them little with
the mixture; fry in an omelet pan and
roll up. -,
ROYAL CREAM.-1 quart of milk, / of
box of gelatine, 4 tablespoonfuls of
sugar. 3 eggs, vanilla; put the gelatine
into the milk, and let it stand ] hour:
beat the yelks we'll with the sugar, and
stir into the milk; set the kettle into q
pan of hot water, and stir until it begins
to thicken like soft custard.
CRULLERs.-1 cup of sugar, 2 eggs;
beat we'll together; add 2 tablespoonfuls
OF melted lard from the kettle, I of q
cup OF sweet milk Cor cold water }, a
teaspoonful of salt, 2 heaping teaspoon
fuls of baking powder, mixed with hour,
to roll; flavor with ground cinnamon;
cut in rings, and fry in hot lard.
Snow PUDDING.-Half box of GEL
atine, pint of cold water put the gel
atine in the water, let it stand an hour /;
then add pint of boiling water; after
it is cold add the whites Of 8 eggs beat
en- to stiff froth. Scald II pints of
milk, stir in the beaten yelks of eggs,
sugar to taste; let it get cool, and pour
around the pudding. Jelly is nice with it.
FRIED MUsH.-Stir a tablespoonful Of
salt and q cup of -four mixed with /
quart of Indian meal into a quart of
boiling water; beat it well, and boil
gently for 2 hours; turn the whole into
dishes which have been dipped in cold
water, and set away to cool. In the
morning cut into slices an inch thick,
and fry brown, in pork fat. Serve slices
of pork fat with it.
SUET PUDDING.-1 cup molasses. /
cup sweet milk, l cup suet chopped very
hne, l cup raisins, teaspoon soda, !
teaspoon cloves, cinnamon, nutmeg !;
steam hours; -four to make a batter
thick enough to drop from the spoon.
Eat with liquid sauce, This pudding
may be baked if more convenient. and
a teacup Of lard or butter may be used
4
DRIED APPLE ROLL.-Take a large
cupful of dried apples, and with an old
pair OF scissors clip them up fine; pour
boiling water on, and let soak nearly an
hour; take q pint of -four, little soda,
dissolved in sour milk, tablespoonful
OF lard, and make the roll, working it
well now roll it out of an inch thick.
and spread on the apples; make rolls,
that they may cook quicker, and put
them on to boil. Eaten hot, with rich
sauce.
OATMEAL MUsH. Oatmeal, Indian
meal and hominy require two things to
make them perfect-that is, plenty of
water when first put on to boil, and a
long time to boil. Have about Q quarts
OF boiling water in q large istewpan, and
into it stir cupful of oatmeal, which
you have slready wet with cold water;
boil this an hour, stirring often, and
then add ] spoonful of salt and boil
an hour longer. If it should get too
stiff, add more boiling water, or if too
thin, boil little longer; you can not
boil it too much.
BOILED CUsTARD.-Put 2 quarts of
fresh milk on the fire and let it come
nearly to boil; while it is on the fire
beat we'll together eggs, with 81 table,
spoonfuls of sugar; pour it into the
milk while on the fire, and. stir as you
pour In; continue to stir, tasting occas-
ionally, and as soon as it has lost the
raw taste OF the egg, it is done, and
must be taken off Immediately, but do
not stop stirring, not even after you
have set it on the table, where you must
let it set few minutes before pouring
out; always stir one way, or your milk
will curdle.
USE FOR OYSTER CANs.-Open them
at the top, paint them, and they are
very convenient for house plants, as
they occupy but small space. Open