The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-09-18
SEASONABLE RECIPES.

SEASONABLE RECIPES.
Corn OYSTERS. twelve ears o
sweet corn; add two eggs, beaten sep
arately, and salt to taste; drop il
hot butter and lard, and fry unit
done
KEEPING GRAPEs.-The !Southea7
California Horticulturist recommend
the following mode: Spread the care
fully cut fruit thinly on shelves or table,
for few days, to dry up the stems a lit
tie. Then cut clean, dry rye straw in !;
straw-cutter about an inch long, ant
cover literally the bottom of a suitable
tightly jointed box, on which place ;
moderate layer of fruit; then cover will
the cut straw literally, and lay on frui
again, and thus proceed. Put them il
cool, dry place, and the grapes viii
keep sound for several months.
CANNED TOMATOES not scalf
the tomatoes, but put them in bake-pans
just as they are. Wash and dry then
first. Let them bake fifteen minutes
then take them out and pour off all the
fluid which has come from them; throw
this liquor away. Peel the tomatoes
when they are cold; cook them in q
large kettle for full hour and a half
Warm the cans, and when the tomatoes
are scalding hot pour them in the cans
and solder. Put no seasoning in them.
They should be fully ripe
GREEN TOMATO SAUCE.-Two gallons
green tomatoes sliced without peeling,
twelve large onions also sliced, two
quarts best cider vinegar, one quart
brown sugar, two tablespoonful ground
mustard, two tablespoonful ground
black pepper, one tablespoonful allspice,
one tablespoonful cloves, both ground.
Mix all together and stew until tender,
stirring often to prevent scorching Put
up in small jars for convenient use. A
a nice sauce for all kinds of fish and
meat.
RHODE ISLAND SUCCoTAsH.-Go
succotash wants tender young corn.
Have a dozen ears, and remove with a
sharp knife the kernels. If your corn is
tough, do not cut too close to the cob.
String quart of young beans, and cut
them in three. Boil the beans with the
corn in half a pint of water. Boil for
of an hour. When cook
ed, cover closely, add piece of butter,
a teaspoon of salt and some pepper. If
cream is obtainable, add half pint at
the conclusion
ENGLISH MIXED PICKLEs.-One-ha
peck of small green tomatoes; three
dozen small cucumbers; two heads of
one-half peck of tender string
beans; six punches of celery; six green
peppers, and quart of small, white
onions. Chop the vegetables quite fine,
sprinkle with salt, and let stand over
night; to six or seven quarts of vinegar
add one ounce each of ground cloves,
allspice and pepper, two ounces of tur-
merle and four ounces of mustard-seed:
let the vinegar and spices come to boil,
put in the vegetables and scald until ten
Ter and little yellow.
PICKLETTE.-Tak four large. firm
,abbages chopped fine, one quart onions
chopped, two quarts vinegar, or enough
% cover the cabbage, two pounds brown
sugar, two tablespoonfuls each of ground
black pepper, cinnamon, tur-
merle and celery seed, one tablespoon
III each OF allspice, mace and alum, pull
7erized; pack the cabbage and onions
n alternate layers, with a little salt be-
ween them; let it stand twenty-four
hours; then scald the vinegar, sugar
md spices together and pour over the
'abbage and onions after draining them
veil; do this three mornings in success
ion, but on the fourth put all over the
ire and boil five minutes; pack in jars
md keep cool.
GREEN-GAGE JAM.-To every pound
Il fruit weighed before being stoned al
ow three-fourths of pound of lump
ugar. Divide the green-gages, take out
he stones, and put them into presery-
ne pan; bring the fruit to boil, then
id the sugar, and keep stirring it over
gentle fire until it is melted; remove
he scum as it rises, and just before the |
am is done boil it rapidly for five min
ties. To ascertain when it is sufficient
boiled pour little ON plate, and if
he sirup thiekens and appears firm it is
one. Pour the preserves into pots
Fhen cold cover down with oiled papers. |
nd over these tissue paper brushed /
yer on both sides with the white of an
gg.
DAMsoN CHEEsE.-To every pound of |
ruit pulp allow one-haf pound sugar. |
lex the damsons from the stalks and
ut them into preserving kettle; SIM
1er them over the fire until they are
Oft, occasionally stirring them: then
eat them through coarse sieve and /
ut the pulp and juice into the preserv
lg kettle with sugar in the above pro-
ortions, having previously weighed
lem; stir the sugar well in and simmer
he damsons slowly for two hours; skim
ell, then boil the preserves quickly for
ne-half hour, or until it looks firm and
ard In the spoon; put it quickly into
laliow pots, or very tiny earthenware
lolds, and when cold cover it with OIL
papers and the jars with tissue paper
rushed on both sides with the white of
, egg. Il