The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-11-20
EEASONABLE RRcrpps !

eggs, add a little milk, and for neat ias
paste with ten spoonfuls Of Ind;.nl latoa
add nearly pint Of milk ANA man lleal;
spoonful of baking-pow,diao.o one ta
s. and fry, rolling them :, vol
outter' sugar, nutmeg and lemon " I, "
BAKED EeGs.-Six eggs. hsM p'es
of butter, seasonings. BreaI Ia u 0uas
separately, put them into d;s Sas s ssse
can be sent to the table, sea eau Wlel
SAT- ana pepper, dot the surface a w w
bits OF butter, and bake until tha IN sa
OF the required consistency. Ser Il, a,sas
BREAKFAST CAKE.-Take .
OF cold oatmeal mush; stir Il a y 0osl
cupful of boiling water to moist. naf
two eggs beaten very lightly: tSas y
cold milk enough to make a Til; ,' sas sdd
adding two tablespoonful Of ao aae'
keep them from breakingl ana n hsa
a griddle. . 4 JAKE %
MooNsIIINE.-Beat the whitas :.
eggs very light. Sweeten = = . .NO
Then slice in very thin n;s - as's
banana, and stir into It 3 ~ one
choose, take two oranges-any l; : ie
fruit will do. Do not make Il un ME- II;
before going to table. It is h.nd a M
dish, and delicious for tea. '"'ae
BEEFsTEAK OMELETTr M
pounds raw steak and one slea ~ -
pork, chopped fine; then soda crsst ~
rolled, one egg, half cup Of milk s,,.s
piece of butter, two teaspoonfuI 's, ~
one teaspoonful ofpepper; mix w;thss EN-
hands; pack in tin and bake one se ~
and a half. When cold slice thin wv
YEAST DUMpLINGs.-Make ! III.
dough of two pounds of flour. one 81
one-half ounces of German vcasi
pinch OF salt, and some milk; iet i Il,
in a warm place. In about an hour a.
dough will be ready to use; mold tssr y
round, as for buns, and boil fast ~
about fifteen minutes in rood ds.l
OF water; serve with melted butter iii.
sauce.
= PUFF PUDDING.-Beat three or IN,
eggs very light. 1t pays to, beat Al
whites separately, and add them H.
last thing. To the yelks add three ems
of sweet milk, a large tablespoonful
melted butter, and three cups ii sillS
flour, Butter ten tea-cups, and make tke
batter in these. Eat warm with pudding
sauce or sweetened cream, mapIe "a
lasses, or stewed fruit.
Picked MUSHROOMS. Clean them
with water and flannel, throw them ~
boiling salt and water in stew-pan M
boil for few minutes. Drain theu1n
a colander, and spread out on q lipeu
cloth, covering them with another. hi
into bottles with a blade or twoof mnce
and fill up with white vinegar, pouring
some melted mutton fat on the toni
intended to keep long.
SrEwED MusHRooMs.-Slice In
into halves. Stew ten mis-
utes in little butter seasoned with pep
per and salt and very little wskr
Drain; put the mushrooms into are
dish; break enough eggs to cover ten
over the top; pepper, salt and sssasr
bits of butter over them; stew With
bread-crlmbs and bake until tie Ill
are set. Serve in the dish. &
PRESSED VEAL Take eight pounds
Of veal; hash the meat; three -
beaten, pepper and salt, and nutmegia
taste; three tablespoonful Of batter
melted. Roll eight crackers; mix haE
with the meat the other half tobeputon
the outside. After making the meath
. form, bake two or three hours, blasting
with butter. Half fill the pan, in xhieh
The loaf is baked, with water when ith
placed in the oven.
FIG PUDDING.-Divide with . sharp
Knife half a pound of figs, and sdd@
hem one-fourth of pound Of brpsn
sugar, a tablespoonful OF molasses, and
md half a pound of sifted -four, one
ourth of a pound of suet, the whites
md yelks of three eggs, and sift in sbat
he fourth of a nutmeg; butter mol9
md, having Toured it well, boil the pud'
ling four hours; eat with a sauces
PICKED ONIoNs.-Peel small slF9
,utton onions, and throw them into
tew-pan of boiling water; as soenw
hey look clear, take them out with ;
trainer-ladle, place them on fdlaea
10th covered with another, and Fh@
quite dry put them into jar and cove
hem with hot spiced vinegar Nikf
quite cold, pack them down and eosa
With tight cover.
CINNAMON BUNs.-One cupful Of bdp
er, two cupfuls of sugar, four egg AZ
upful of sweet milk, four cupflls
lour; three teaspoonfuls Of baklng-pok
Ter. Bake in two shallow pans, eng
When baked spread the top with eeae
.fter taking out and placing on Pl&
er; then sift cinnamon and sugar csu,
While hot, and place the pans they W.
'aked in over them. This steam -
innamon in and makes them excelleM
FRUIT PUDDING PUFFs.-Make Z pa@s
er as above, or use baking powdef -
weet milk, with egg and shortening
or without), and bake it in faa.e ~
nth fruit of some kind in the mlea's
hat is, partly fill each cup with ING ~
er (Which should be pretty sih), pps.
spoonful of berries, or jam, or nv
or other preserves, nos y
licy, and cover with more batter, ks
1g room for it to rise. Bake ilne
tely. All buildings Of this hna 81
aten best warm.