The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-11-13
SFAsONABLE RECIPES.

DoUGHNUTs.-One egg, one cup sug-
ar, one teaspoonful OF butter, one cup OF
sweet milk, one teaspoonful OF sdoa,
two teaspoonfuls of cream-tartar.
CooKIEs.-Twoc cups sugar, one cup
of butter, two eggs, half cup OF sweet
milk, two teaspoonfuls of cream-tartar
and one teaspoonful OF soda.
FRIED ONIONs.-Take two large on
ions, 7cut them in rings, and fry them
quickly in butter until perfectly brown.
Serve them around steak. af
SWEET PoTAToEs.-Select those of
uniform size; parboil them with the
skins on, peel and lay in baking-pan.
Bake until soft to the grasp, glazing
with butter just before you take them
up. ~
DREADED EGG-pLANr.- Slice nearly
an Inch thick; pare each slice and lay
in salt and water one hour. Wipe dry;
dip in beaten egg, then in rolled cracker
and fry to fine brown in sailed lard or
dripping.
BAKED SQUAsH.-Boil, drain and
mash in a hot colander. Season with
pepper, salt and butter; add a few
spoonfuls of milk and two beaten eggs.
Pour into buttered dish and bake to a
light brown in a quick oven.
LAMB CHoPs.-Trim off fat, and
skin, leaving bare bit Of bone at the
end Of each; broil quickly, over clear
fire; butter, salt and pepper each, and
stand them on the larger end, just touch
ing each other, around your mound of
potato. g gss.4 ~ Is 1oaa1E Iz.'s
Poor MANS CAKE.-One egg broken
into cup and beaten little; fill up
the cup with sweet milk take one cup of
sugar, one-half of butter, one teaspoonful
of cream-tartar, and half teaspoonful of
soda. This is good cake, besides be-
ing very cheap g ss
/ SPfcE CAKE4One-half cup sugar,
two-thirds cup butter, two eggs, two
cups flour, one cup buttermilk, one cup
raisins, seeded and chopped, one cup
currants, one teaspoonful soda, one tea
spoonful of all kinds of spices. Bake
slow in one large pan or two cake bars
if preferred.
TOMATO .SAUCE.-Pare, slice and
stew the tomatoes for twenty minutes.
Strain and rub through colander, leav-
ing the hard and tough parts behind.
Put into saucepan with a little minced
onion, parsley, pepper, salt and sugar.
Bring to a boil; stir in a good spoonful
of butter rolled in flour. Boil up and
serve.
SCALLOPED ToMATOEs.--Pare and
slice ;yscatter fine, crumbs in the bottom
of bake-dish; cover with slices of to-
matoes, seasoned with sugar, pepper,
salt and butter; cover with crumbs and
then with tomatoes; fill the dish in this
order, covering all with crumbs, with
bits of butter sprinkled upon them.
Bake, covered, half an hour, and brown.
SUCcoTAsH.-Cut the corn from eight
or ten cobs; mix this with one-third the
quantity of Lima beans, and cook one
hour in just enough water to cover them.
Drain off most of the water; add cup
full of milk, with a pinch of soda stirred
in. When this boils, stir in a great
spoonful of butter rolled in flour, season
with. peppefsand salt, and simmer ten
minutes longer. bb sg
b MUSHROOM CATsuP.-Boil one peck
of mushrooms fifteen minutes in half a
pint of water; strain or rub through a
sieve, to get all the pulp; add pint Of
vinegar to the juice, two tablespoonful
of salt, half a teaspoonful of red pepper,
two tablespoonful of mustard, one OF
cinnamon and one of cloves; let it boil
twenty minutes; bottle and seal tightly.
ROAST LAMB.--Lay in the dripping
pan; dash boiling water over it and
cook fifteen minutes for each pound
Basic often with the gravy. A few min
utes before taking it up dredge with
flour and haste with butter. Pour the
Tat from the. gravy thicken with
Drowned flour and stir in a teaspoonful
Of cnrrant jelly. Boil and send up in q
gravy-boat sailing and peppering tc
taste IS Eiz4 II ls-s aszl0G4s
VEAL CUTLETs.-Slice outlets of veal
of equal size, with as many slices OF
c0rned ham, previously cooked, fatter
the outlets with a hatchet; dip in beaten
egg, then in acracker-dust, mixed with
pepper and salt and minced parsley, il
you ike fry in drippings; drain and
lay upon asdish, with, alternate slices OF
the ham, broiled, and spread with a
dressing of butter and a little French
mustard. saHuaaE IL ht,is5z4s sitf 1.YgTt
OYSTER SAUcE.-Take dozen
oysters, blanch them by putting them
in cold water and boiling them for ten
minutes!q Make a nice melted butter,
thus: Take pint of milk, let it boil,
add a little flour for thickening, put in
two ounces of butter, well stirring it to
keep it from burning. Then put in the
oysters with a pinch Of cayenne pepper, =
little salt and tablespoonful Of catsup