The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-05-15
SEASONABLE RECIPES.

SEASONABLE RECIPES.
FEATHER CAKE cup butter, ) OF
flour, 2 of sugar, of milk, eggs,
little grated lemon, teaspoons baking
powder. ...-..
CoDFIsH.-Shred it fine; rinse and
put in cold water; let it just boil up;
drain off the water; add good piece OF
butter, milk and flour to make it rather
thick: let it scald just long enough to
cook the -four; pour on platter. spread
with bits of butter, little pepper, and
garnish with two or more hard boiled
eggs, sliced thin.
ITALIAN FRIED LIvER.-Have the
liver cut in slices of an inch thick;
put on frying pan, with little butter,
and fry the liver minute on each side,
or Just long enough to glaze it so as to
retain the juices; then take a can OF
tomatoes, and when it has come to
boil put on the meat with the tomatoes
and boil 20 minutes. Serve hot either
alone or with macaroni.
SgET PUDDING.-1 Id. of suet, chop
ped fine, 8 eggs, coffeecupful of sweet
milk, heaping teaspoonfuls Of baking.
powder, ] nutmeg, / small cupful Of
sugar, Id. of raisins, cut and stoned, l
wineglassful of brandy (his can be dis
pensed with if one does not wish it),
and -four to make thick batter. Sift
the -four and baking powder together.
Put into boiling water and boil steadily
for 2 hours. Turn once during the
time. This is an excellent pudding and
very easily made.
TAPIoCA REAM.-Soak cup tapio-
ca over night; in the morning put the
tapioca in quart of milk; as soon as
the milk comes to the boiling point have
ready the yelks of eggs well beaten
into cup of sugar, and stir in; let this
cook just long enough to thicken; if
cooked too much it will whey and be
spoiled. Have the whites ready beaten
to stiff froth and stir just as you re-
move the cream from the fire; or, after,
the tapioca custard is put into the dish
the whites may be placed on top irregu-
larry and just Drowned.
, A CAPITAL DEssERT.-Take pint of
thick sweet cream, teacupful of milk,
il wineglassfuls of white wine, table
spoonsful of sifted white sugar and the
grated rind of lemon; whisk these
together until the froth begins to rise
let it stand few minutes, then remove
the froth with large spoon and lay il
on hair sieve; whisk it again, repeat
ing until all the liquid is used up. That
which drips through the sieve into q
dish set underneath to catch it must be
mixed with preserves and placed in the
bottom of wine or jelly glasses. The
froth is placed on top of the preserves
, in sufficient quantity to fill the glasses
COOKING SPINACH.-Pick over care.
fully, rejecting all decayed leaves, and
wash in large pail three times, then
put it into an iron pot with no water
, except what adheres to it; as you drain
E it from the last rinsing sprinkle over 8
little salt, cover closely, set where il
will cook without scorching. Let il
cook 20 or 80 minutes, till quite tender
;, can not give the exact time, as that de
9 ponds on the juiciness of the stalks ani
= leaves. When done add butter and pep
= per, take it out in a perforated mold, i
: you have one, if not in colander, anl
place over the pot to drain; cover close
ly to keep it hot while draining. Hav,
Q 2 tablespoonful of cream put where
will get hot and some hard boiled eggs
. ready sliced. When well drained pu
: into hot vegetable dish, stir in the no
cream, place the slices of egg over tn
= top and serve hot.
MACARONI WITH TOMATO SAUCE
Melt 2 tablespoonful of butter in
!, saucepan, put to it l medium sized oniol
9 chopped fine, small piece of celer,
J and little parsley. Let it cook slowly
= but carefully, lest it scorch, which woul,
spoil all. When the onion is delicatel
y brown put in pint of canned tomatoes
|, If in the winter, or quart of fresh to
matOes in their season, and boil for 81
hour; then strain through fine siev
" into a clean saucepan; cook until a
n thick as catsup; season with salt, pep
e per and butter. This should be al
l. ready before cooking the macaroni, bu
b keep gently simmering to keep hot til
II the macaroni is done. Put pound G
u well washed macaroni into boiling sal
water, cook 20 minutes, then drain it i
O colander. Place layer of macaror
,. in a hot dish, then place over it a laye
" of the tomato sauce, then another laye
of macaroni, then layer of sauce, hay
r ing the sauce on the last thing. Set i
q the oven for minutes and then serv
!. very hot. .,.