The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-07-17
SEASONABLE RECIPES,

To REMOVE RUST FROM IRoN.-The
easiest method of removing rust from
iron is rubbing it with a rag dipped in oil
of tartar. The rust will disappear i'm
mediately.
RICE CREDIBLE CAKEs.-1 cup cold
boiled rice, pint -four, teaspoonful
salt, 2 eggs beaten very light, milk to
make tolerably thick batter. Beat all
together well and bake.
ICED FRUIT.-Take nice punches of
currants or grapes, dip them in the
white of eggs well beaten, lay them to
dry on a sieve, sift pounded loaf sugar
over them and suspend them in a warm
place to dry.
HAM OMELET.-Chop up fine pound
of cold boiled ham; add to it eggs,
well beaten, with little salt and pep
per; then place in pan a small piece
of butter, and then turn in the eggs and
ham, and brown.
FRIED BREAD.-Beat 8 eggs very
light; stir into pint of sweet milk;
slice some bread; dip into the milk and
eggs and fry light brown in butter and
lard. Sprinkle over the top with pow
dered sugar and cinnamon.
RISEN WAFFLEs Il quart milk, /
neaping quart of flour, tablespoonfuls
yeast, 2 eggs, tablespoonful melted
butter, teaspoonful salt; set the mix
ture-witbout the eggs and butter owe,
night as a sponge, add these in the
morning and bake in waffle-irons.
MOON-sHINEs.-Roll a coffeecup of
pale yellow sugar; then add the yelks
OF 6 eggs and pinch of salt; beat we'll
and pour into the -four tray and work
into soft dough; roll very thin and cut
out with tumbler, drop into frying
pan of hot lard and cook quickly. When
done sift white sugar over them.
Eco BREAD.-4 cup bread crumbs
soaked in a pint of milk, eggs, 2 cups
Indian meal, l tablespoonful lard or
butter, teaspoonful salt. Beat bread
crumbs to smooth batter; beat eggs
very light, melt the shortening and stir
all together very hard. Bake in shallow
tins very quickly. Eat hot.
HAMBURG PICKLE.-Take gallon of
boiling water, pound of common salt,
Ia pounds of brown sugar, and table,
spoonfuls of saltpeter. Add to this
pint of vinegar. Simmer until all the
Ingredients are dissolved. Pour over
the meat boiling hot. In two or three
hours it will be ready to smoke.
BEEF BALLs.-Chop very fine 2
pounds of raw beef (off the round is
best) and 1 pound of suet; mix with it
q handful OF flour; season to taste with
salt, black pepper and cloves; mold in
to balls or cakes Ga little thicker than
Goldfish cakes) and fry in suet or drip
pings until nice brown on both sides,
keeping the cover on all the time.
ENGLISH CRUMPErs.-3 cups warm
milk, / cup yeast, 2 tablespoons melt
ed butter, saltspoon salt, the same of
soda dissolved in warm water, -four to
make agood batter. Set these ingredi-
ents, leaving out the butter and soda, as
a sponge; when very light beat in the
melted butter with very little -four to
prevent the butter from thinning the
batter too much; stir in the soda hard;
fill patty-pans or muffin rings with the
mixture and let them stand Is minutes
before baking.
BACHELOR BUTTONS These delicate
little cakes are prepared by rubbing 2
Dances of butter into ounces of -four;
add 5 ounces of white sugar; beat an
egg with half the sugar; then put in the
other ingredients; add almond flavor
ing according to taste; roll them in the
hand about the size of walnut; sprin-
kle them with white sugar and place
them on tins with buttered paper. They
should be slightly baked. DO not fiat.
ten them out.
ASPARAGUS IN AMBUsH.-Have ready
8 or 10 small rolls. Cut off the tops and
remove the crumbs from the lower por-
tions, leaving only shell. Set the two
parts of each roll side by side in the
oven to crisp. When ready to serve,
cut tho tender portions of cooked as
paragus into small pieces; mix it with
the sauce made as above directed; fill
each roll with the mixture and cover it
with its own particular top, which may
be further ornamented by a point of
asparagus inserted in it. Serve imme-
diately.
PEACH DUMPLINGS.-Into l pound
of -four roll ! pound of fresh, sweet but
ter; add teaspoonful of salt, and when
butter is thoroughly mixed with the
flour, wet with cupful of new milk,
into which has been dissolved / tea
spoonful of soda, and roll out into crust
an inch thick; take canned peaches,
drain off the juice carefully, take two
of largest pieces of peach for each
dumping and lay together with heap
ing teaspoonful of sugar, and butter
size OF hickory nut, and bake or steam.
A rich sauce for these may be made of
l teacup..of peach-juice, cup of sweet
cream, l cup of sugar, l fresh egg well
beaten, / of grated nutmeg.
SWEET PICKLEs.-Take good, sound
fruit, apples, peaches or pears, and pare
them; stick into each one or more
cloves; fill three-gallon jar full of
fruit; take l gallon Of good apple vine
gar, 6 pounds sugar, pulverize a table
spoonful of spice, of cinnamon, / Of
mace and or nutmegs; tie this in
muslin and put it into the vinegar and
sugar; boil and skim; pour into the jar
Of fr,1if. 1ok -