The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-06-05
SEASONABLE RECIPES

b. Fs,sfE. ES.
o : CUP . cAKE.-1a cups of sugsrlk
each OF milk and butter, 8 egSs , s's
over 2 cups of flour, a CUP 81 o. "a, lt&
teaspoon cream-tartar, teasn ulssaa y
da; spice with nutmeg, as Won po a %
LEMON AND APPLE P1E'-c ps'e'
large apples; add 2 lemons, gra,a sss :
and Juice, 2 beaten eggs, 8 Guns vi.
a little water, butter and sal, ssgs
crusts. '"eea tn
CREAM PIE CRUsT.-Tal.
quantities of Graham and wh;,, sqa
wet with thin, sweet cream r.n non
bake in a hot oven, as con n ron 1la
crust. Or take piece of bread ~ s
after 1t has risen, and roll in .
piece OF butter; roll out as pie cn saal
PORK FILLETs AND ONIor, : ~
your frying-pan thoroughly hea,.an
in bit of dripping or butter. H.. M
IN l pound OF pork fillets, ] pouna IN
onions, cut into nice rings; SEASON DS :. q
pepper and salt, and you viii bavs Nn
tender dish. '.'s i s Y 2 sNl.0alH
FRENCH MUsTARD.-Sliee an "a.
into bowl and cover witirpood S ~
gar; after two days, pour off tha y:
gar; add to it a teaspoonfnl ~ a. ~, me
teaspoonful Of sugar, egg and mu os,s
enough to thicken; set on the strv 49,, ..s
stir till it boils; when cold. If ia 8, aaa
use. - A'M
SAUCE FOR ROAST BEEF Ac,,.
horse-radish on a CRATER into a b..;s
add tablespoonful cream; with 'l NJ
tie mustard and ALT; mix we'll toos,s
er, add four tablespoonful Of tha NM
vinegar and mix the whole thorou, SS,'
The vinegar and cream are both q Z
cold. sla S'-e " "
FRICTION OF FURNITuRE.-Rl,s.
lead Is excellent to lessen friction j.
tween two pieces of work. The sl;Ss.
and rests of desks or bureau drsvsss
may be made to move easily by su,s.l
ing common stove backing evenly viii
a cloth or the finger over their surfsess
Time and patience may thus be saved
RICE FRITTERs.-2 eggs, / uint l,
milk, ] pint of boiled rice, 3 tahls
spoonfuls of yeast-powder, 1 Of ssks
tablespoonfuls of butter, sufficient fan,
to make thin batter. Beat the ecr
separately; put the butter, in the Mil
and arm until the butter melts; sN
the yelks of the eggs, rice, -four and !,
other ingredients. Drop large spoon,
full at time in boiling lard; fry brown
and serve at once.
GRAHAM PANCAKES. - Wholesome
and most palatable pancakes NAV n
made as follows: Using one-half wheat
flour AMI one-half graham, mix will
sour, or buttermilk and soda ,smaIl tea
spoon of soda to 1 quart of milky add
a pinch of salt, and, if desired, egr;
have the batter a little thinner than
when wheat flour is used alone; bake
inmedi ,tely on hot griddle.
STUFFED EGGs.-6 hard boiled egvs.
cut in 2, take out the yelks and mash
fine; then add teaspoonfuls of butter.
/ of cream, 2 or drops of onion juics,
and salt and pepper to taste; mix al
thoroughly and fill the eggs with this
put them together. Then
there will be little of the filling LEFT,
to which add 1 well beaten egg. Coy.
er the eggs with this mixture, and roll
in cracker-crumbs. Fry light brown
in boiling fat. RI
CORN CAKE pint of new milk, ]
pint of Indian meal, 1 pint of flour,
cup of sugar, 3 eggs, 1 teaspoonfuld
2 of cream-tartar, salt. Meas
IRE the meal and flour after they have
been sifted, and put into the sieve with
he saleratus, cream-tartar, sugar sud
salt. Mix we'll together and sift. Break
The eggs into the pan in which you in.
end mixing the corn cake and best
ightly; then turn in the milk and stir
u the meal. Bake in tin plates in aquick
oven. -
COCOANUT PUDDING.-Take the milk
nut of the cocoanut and put 1t in q dish;
hen break the nut, take it out OF The
shell, cut all the black skin off and put
t in water; then Crate it and put il On
he stove to boil, with the milk at TIE
bottom of the pan; cook about ! Of an
hour; to cocoanut take the yelks o.
'ggs, of pound Of sugar, the rind Of
large or 2 small lemons; teaspoon
uls of rose water; beat them together
md then pour in the boiling nut; STIR
veil to prevent burning; bake in apret
y hot oven; when brown beat your
whites of eggs to a stiff froth; add a.
'lespoonfuls of white sugar and q little
'anilla; put on the top.