The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-12-04
sEAsONABLE REc1prs

PIcKLED WHITE Cam.
cabbage into thin slices, pat !, ca
e y pan, sprinkle With b's =. !. into
it lay for two DAYS. thu, san, and
spread it out before the sae q. dram d
hours; put it into a stone i ;as l0r sa
S sufficient white vinegar to s ,"r and ID
little mace and a few w vJsef' viii
cOrns. "iLlte penn
FRIED CHIcKEN.-Havo
very hot; sprinkle the pieces y sone
Wei with -four; put them Il = I, she
tightly for a while; cook a. an aad ests
sibi !e without burning. Ai ~. ars
while take off the lid: seas ma'tr afts |
and pepper, and if brown with s "
pieces and brown again as a.. an u
bic: We think the meat Is ny, ma. y posi-
and much more juicy than i f'S alIa ,eaaa |
long time over slow fire. : a'iosed
PRESIDENTS PuDDrse n 1,
OF a cup of sugar, two tabla.n nsO-ihldi
butter, the yelks of four r ssaa Z
beaten, crumb fine half VII
bakers bread; add rind and ! -; Ga 4
one large lemon, one teasno1, a'ss q
vanilla; mix all together, the rV, n,'a 4
in the bottom of a pudding-dish p ~ ~
en- this a very little of preserves s \ s /,
fruit, then put in the remain5a = j ~
mixture, bake half an hour Wh 4 y
whites of the four eggs with hali y ] y
OF line sugar and a teaspoonfu] II ! J.
lila spread over it. " 'ai
FRICAssEE CHIcKEN.--W..h
chickens and divide them into n.y. :
put them in a pot or stew-pan wl XIV
eral slices of salt ham or porI 4 :. 4,
sprinkle each layer with salt and I'M ns,n y
cover them with water and IL asl KIT
simmer till tender, keeping them ' ssa
cred. Then take them up and mr ~ y.
the gravy piece of butter the 81, ,s " "Ia 7
hens egg, and a paste made Of two !.
spoonfuls of flour wet up with the y. s,, 70
Put back the chickens and let them ' y.
five minutes, then spread craekpr !
toasted bread on the platter, mi ~ \
chickens on it and pour the gray t NJ, !,
In case it is wished to have ,s I'M,
Drowned, take them out when ue t,s
cooked and fry them in butter tillbm mn,
or pour off the liquid and fry them.
CIDER VINEGAR.-This is almo,t !.
necessity in housekeeping, and Is esS,
prepared. After cider is fermenss
draw it off into a key, and take str;m !
straw paper, dipped either into WI
India molasses or maple strip, put thsn
into the key of cider and set III vam
place, near a stove or chimney where
will not freeze, and in few weeks yop
will have sharp, pure vinegar. Ifer
needs it to use in a shorter time. tbs
can fill a jug with cider, and turn mi int
each gallon of cider a pint Of molsssg
and a cupful of lively yeast. Haveih
jug full of the liquid, let it stand M
corked back of the cook-stove wherei
will keep warm. 1t will commence itr
menting in twenty-four hours, and viii
not take over week to make splendid
vinegar. 1t must be drawn off into AZ
other jug, leaving the dregs, and kept
in a tight corked jug or bottles, wheni
will not freeze. If one has good cider,
there need be no trouble about yinegH,
as it can be made into sharp vinegWn
a short time by using a little labor, and
taking care oft. Straw paper, satust
ed with molasses, acts upon cider Ike
mother, and in a few weeks has ever
of that article, only a LITTLE
firmer in consistency, and rather thieaa
in texture.