The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-08-14
SEASONABLE RECIPES

VINEGAR FROM Brown Sue,. :,
gallons OF rainwater and Al woa., le
sugar. Add ! quart of good vi nUr.a q
this, and set it in warm place d[ .
or 4 weeks you will have first-Clo,, u u
gar. ''ass Vlne
PUFF CAKE.-3 eggs, z eun OIL.
2 cups of sugar; beat we'll IT. toa uu,ie',
then add l cup of sweet mill ss'aer,
spoonfuls of cream tartar, / tessnoa' Ies.
of soda and 8 teacups of fiour eppoo b.,
soda in the milk, and the creo ;, !. u 10
in the flour. '''sftr
STUFFED ONIONS. Parbo;,
good sized onions. Take ont n. sOne
dies and fill with forcemeat p DUO y. md
side by side in a casserole. with s. 'aea
Sprinkle a little salt and a it'll It'll 's ssa
on them. Cover the onions MIN 4:
slices OF bacon. Cook thorouOhIs, -. .l1
serve with their own sauce. na
FLoAT.-Take the whites a, y
and beat to a stiff froth; add n ,s M
pint of crushed sugar and tsblo.s .as
full of lemon, then take the yelks , II n.
same and make quart of custard Z ca y
on a stove in a pan till just dona s ~
ring all the time till done; then adj 's y.
whites on top and serve. N wy
Cold SLAw.-Cut a solid ,.,a.
head of cabbage very fine, sprinlls , -
and pepper over it, and set in refr;ss -
tor or some place where il will Ess
cool till needed. Beat up 5 ey.s !
spoonfuls of good cider vinegar. a. ~.
tablespoonful of sugar, I Of !. b.
spoonful Of made mustard, i teasnoo.
full of butter. Set this over the 6re -
until it becomes a smooth pasta ~
aside to cool, and mix with The ,ols
cabbage when needed. It is excslLs.
to eat with fried oysters.
LEMON SIRUP.-Take dozen lamo,,
slice them thin with silver knife ~
proceed as follows: Put them IN =
earthenware pan, and cover them v;A N
10 pounds of the best white powderS
sugar; let them remain hours; IN int
time the sugar will have extracted IN
juice; now add very clear water s,s
enough of it to make a thick sirup. and
heat the whole in the earthenwsre nan
which must be big one, until the s u
is all melted. In heating never bripsa
up to the boil, or you will lose the All h
cate flavor. Strain and bottle. INV
kept strip made in this way year.
MARMALADE.-Take Q pounds eschd
plums, pears, apples and cheriu
Pare, core, remove the pits, and stev
together till perfectly tender, using
little water as possible-none at sna
the fruit is very juicy. 1t should h
cooked slowly in an earthen or pore
lain kettle. Wien tender, rub throurI
a sieve, add pound of sugar to even
pound of the pulp, then boil steadily i'll
quite stiff, taking great care that it doa
not scorch. When quite stiff, taksfruu
the fire, let it cool a little-enough b
harden partially-then cut in disnOM
shape an inch or two long, and set miA
All oOooOl uSCSs
GREEN TOMATO SAUcE.-l gallon
green but full-grown tomatoes, pintd|
fresh onions chopped very fine, Il pint
of sugar, if liked rather sweet-it not Il
pint will suffice, 2 even tablespoons
of salt, of ground black pepper, IN
blespoonful of ground cloves, d|
ground cinnamon, II tablespoonful
ground mustard, / even, rather scaas
tablespoonful of red pepper, and pint
of vinegar. The ground spice sioux
be tied in muslin bag, but Q few vhah
cloves and bits of cinnamon may h
thrown in with the tomatoes. Boil n |
together in a porcelain lined kettle u |
quite tender. Put up into air-tight in /
and closely. This is much Liked b
some to eat with fresh meats.
CHICKENS STEwED WH0LE.-Cn
a chicken as for roasting-a large on
if plump and tender makes the 6na !
looking dish. See that it is very thor |
oughly washed, rinsing it in sewers
waters, and watch very closely thath |
gall has not been broken or any impnf
ty left inside. Then wipe dry with,
clean napkin, and rub pepper and ~
inside and out. Take from their hqaa
as many fine, large oysters IS the ciix
en- will hold, remove every partclsa
shell that may have adhered, drain ~
dry in a colander and fill the chcSr
quite plump with the oysters. Ss.4
and skewer it tightly. Then put hla
a pail, without any water, large enoe
to hold it without crowding or spdu4
the shape. See that the cover fu y
fectly. Put this pail in which the chla
en- is into large pot of boiling W.
and let it boil till the chicken .
tender. Then remove to hot plsM'
cover closely as soon as out Of the
so that the air need not touch II, ana
it into the oven, with the door opes.
some place where it will keep hot. ~
turn out the gravy that has been " VI
from steaming into small pan' ~
tablespoonful of butter and tessup
rich, thick cream, the yelks o. :
boiled eggs, chopped or mashed Y
fine, a little finely minced parsley:
a tablespoonful of corn-starcn. als
smooth, like cream, in cold mllk.
this boil up once thoroughly, tnen E
over the chicken and send TO tns
very hot. This is a very nice onp1
not troublesome to prepare.