The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-07-31
SEASONABLE RECIPES

tnlck. ioa NJ
INDIAN CAkE.-2 cuptu,, !,
cupiul OF Of flour, cupful d = g. %
and 8 eggs. s1au q "
ORANGE CITRoN.-cana;.,
peel, or orange citron, is I sss;'. ea
The only difficulty is to oh,s Gaslly ",
with thick enough peel. .ba \. Neon
better. Soak the peel in So SAIL sa ssi
Gay and night, then fresheo ~ y.
length OF time; make d sirr rl y y
using a pound to each Comb Dor n = "a
and boil until nearly transpsrss,as y
CAULIFLowER WITH Dnrcr
Stir an even Tablespoonful y s salo
to an ounce of melted butss Ivy
well together, and add a teacns y
ing water. Stir this into Il. Wy
OF 4 beaten eggs, and return 81 II Y
lire for a minute; add little n ~ =
ter, cut into bits, and season !.
with salt. pepper and lemon iuios !.
the caulihower as before direcssa y
pour the sauce-ov it.
BLACKBERRY CoRp1AL-M.a
quarts of blackberries and bill AZ
2 hours with l ounce each of nn ,.sl
allspice, cinnamon and nutmss ' - ,
ounce Of cloves. Strain through ~.
and add a pound of loaf sucas 4, -
pint of juice; boil for an hour la,.'
when cool put in quart Of pure IN
and bottle for use. This corS;ss I.
sesses excellent medicinal aa.ss
Dose fer an adult, gill to a Oil y
children, a teaspoonful or more. rr,;|
ing to age.
CHERRY PUDDING.-Make 4 ~.
with a cup of sour milk or buIt.,r5|
! teaspoon of soda dissolved il NM
spoonful of hot water, q beaten IS |,
little salt, and -four enough to MI |
stiff rs cake-about a pint. Drsds. !
quart of stoned cherries with l]om N
draining off all the juice, and mir A.
with the batter. Steam in but,,,
mold for 2 hours; do not uncoyer n
do not let the water stop boiling ior I
Instant until the pudding is dops 4,
with a sauce made of the cherry ina
sweetened to taste and thickened siA,
little corn-starch. Mix the latter "A
the sugar, put it in the juice and ID
boil up once, but be sure to use ! ID
celain or enamel saucepan and sxesi
en- or silver spoon.
BROILING CHICKENs.--For hroiIv,
split q chicken down the back; IN
and wash thoroughly; twist the iii
the wing over the second joint; Vi
the body dry, inside and out, viii
clean meat cloth (never with sxipii
towel); spread it out, and with ii
ing-pin or potato masher break thsm
jecting breast-bone, so that the chicil
may lie flat on the gridiron when NJ
to broil. Set it in the ice-chest Tors
eral hours after cleaning; still bstt9
it is left there all night, and thml
sure it is well aired. About an howb
fore time to cook the chicken pull
giblets into q small skillet with ID
pepper; pour in a cup and q bait
boiling water and set it where they u
bill gently till quite tender. Then d
them; take up and chop very fine, i
ing over a little -four. When suficis
ly fine, return them to the wstu
which they were boiled, stirring %
sionaily as it thickens. Beat to snOe
paste 8 tablespoonful of butter and !
flour, ready for use when the chicken
cooked. Put the gridiron over acll
but not fierce fire. When hot rubt
bars with a clean cloth dipped in nice
clarified drippings or butter, and p
the chicken over. Sprinkle on SIN
black pepper. Turn often to prev
scorching. When of a delicate BRO
both sides, but not more than halfcol
ed, sprinkle on both sides Whist sal'
needed and q little more pepper. ~
it over the fire a moment for the seas
ing to penetrate, then put it into sstss
er or farina kettle { q steamer Is rl
the best) large enough ct the bcS'
to keep the chicken in good sna
Spread over it the butter and -four ]
has been made ready, and then covsi
smother" it in rich cream, i piea
or add more butter and cover With ~ =,
Cover very close, if farina kef1e
used, so no steam may escape, ana
it into the receiver or lower kettle,
which there should be enough Doiu
water just to touch the bottom @
upper kettle. Let it simmer or "s1o
er - in the cream and seasoning =
Is to 20 minutes according to the ~
the chicken. When about ready 70 Y
up, pour the gravy in which the ~
are simmering over it; then take
upper kettle out of the receiver; 3
over the stove; let it boil up briskiy'
Or three minutes, stirring the nq
gently, without disturbing the cnlcL
ill it all thickens; then lift it care =
to a platter on which are slices o. ny
bread, and pour the 81
about it.
These directions are long on sccO
Of the minute specifications, ~.
whole work can be done in 30 minu'
and if on a faithful trial this is nov
,eded to be vastly superior 70 Inc Y Y
mon specimens Of dried up, tough J. I.
ed chicken we shall be disappo,ua'
For those who like highly seasoned
\ very small sprinkling Of sayory 8
Or a little tomato ketchup m
thought an improvement.-Ars. q
in Christian Union.