The Bossier banner., 1879-04-24
FARM AND FIRESIDE.

TEA CAKE.--1 pint OF dough, taken
from your bread, 1 teacupful of sugar,
l of buffers eggs,1 cupful of raisins, or
English currants, teaspOOnful each OF
cloves, cassia and allspice, teaspoonful
of soda. Stir till well mixed, and bake
in slow oven. 1t is an excellent cake. |
TURKISH SOURI, pint of second
stock; teacupful of rice; yelks of
2 eggs; tablespoonful of cream; lit
tie pepper and salt; wash the rice be- /
fore using; then put stock and rice in q
sauce pan, with little pepper and salt
and let them boil for 20 minutes; then
take them out, pour the stock through
sieve and rub the rice through; return
both to the saucepan; place the yelks
of eggs in basin, adding tablespoon
full Of cream; mix them well together,
but don't beat up; then add spoonful
of stock and rice to thicken it, and
afterward pour in all the stock and rice
stir it over the fire for 2 minutes.
POTATO CRoQUET.-1 pound mashed
potatoes; 1 egg; 1 tablespoonful of
milk; little pepper and salt; few
spoonfuls of bread-crumbs and cracker
dust. Potatoes must be mashed when
thoroughly dry. When mashed throw
in small quantity of salt, tablespoon
full Of milk, a little pepper and the yelk
of an egg. Stir the yelk with the po-
tatoes over the fire till thoroughly dry.
Flour the bread well; take a little of
the mashed potato and roll lightly in
the flour; make them into any shape.
When the croquet is well formed beat
well up the white of l egg; roll the
croquet in it; throw over all little
bread-crumb or cracker-dust.
FILLETs OF BEEF AND DUTCH SAUCE
III pounds hllet of beef sliced about l
inch thick; grease slightly a tiL broiler,
place the beef on it and place the broiler
under the flame, allowing beef to broil
for about Z minutes, turning it once.
For Dutch sauce take tablespoonful of
cream, / tablespoonful of water, the
yelks of 2 eggs, little pepper and salt,
an ounce of butter, and the juice of !
lemon. Put the water in small sauce
pan, and with it the yelks of eggs. After
mixing add the lemon juice, cream, but
ter, pepper and salt; place it over very
hot fire till it thickens, but don't allow
it to boil. Having taken the fillets of
beef from the broiler, after broiling sew
eral minutes, place them in dish and
pour the Dutch sauce around it ready
for use.
PUFF Paste pound of -four,
pound of butter, yelk of l egg, a pinch
of salt, few drops of lemon Juice,
gill of cold water. Place the -four on
board; put the yelk in basin and add
to it the salt and lemon-juice; to this
add tho water; then mix the -four with
it all to firm dough; when the dough
is well kneaded roll it thinly out on the
board, which must be kept well Toured
place the butter in the center of the
dough and as soon as the dough cools
fold it, roll and fold it seven times, al
ways allowing an interval after rolling
for it to cool before folding it; having
rolled the dough seven times the rounds
may be cut out of it; when cut the
dough should be half an inch thick; af-
ter cutting out the rounds or cakes,
ones already cut by merely making an
impression with smaller cutter and
leaving them to be taken out when
cooked; place them on slightly -four
ed baking tin and put them in the oven
for 10 minutes.
AMBER PUDDING.-2 pounds of raw
apples, 3 ounces of sugar, gill of cold
water, l teaspoonful of lemon juice,
yelks and whites of 4 eggs, 6 ounces of
-four, 2 ounces of butter, teaspoonful
of yeast-powder, pinch of salt. First
put ounces of the sugar in a small
saucepan, with ] gill of water; place in
the apples, pared and cored; squeeze
over them the lemon-juice; put the flour
in basin with ounces of butter; rub
the butter carefully in the flour; then
add the yeastrpowder, salt and remain
ing half gill of water; place the whole
on board and knead lightly together !;
roll the dough of an inch in thickness !;
wet the edges of a small pie-d dish with
cold water, and line the edges with some
of the dough; wet the dough with water
or milk; the dough on the board roll
thin, and with small cutter cut rounds
out of the dough and place them on the
edge OF the pie-dish, upon the dough
already covering the edge. When the
apples, which have been put in the
saucepan with the sugar, water and
lemon-juice, have become soft, rub them
through wire sieve; then drop into the
sauce, one at time, the yelks Of eggs /;
mix the eggs and the apples together
without beating the yelks, and pour
them into the pie-dish, in the hollow
formed by the dough cakes; place the
dish in the oven for 10 minutes.