The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1880-01-29
SEAS0NABLE RECIPES


YEIlow cAkr.--one cpDt,,
butter half the size of buts p,ui ss
thirds cupful sweet milk ous 10
half cupfuls flour, good o N,.e ana ons
half teaspoonfuls bakinc-no,ss., and one
OF three eggs. one teaspoonsu se,, ysh
This is nice for jelly cake L oas , aala
RAGOUT OF MUTroN-M.
pie paste of a cupful ii ao ars :, "a ~
quarter Of an inch thick. en-. g. naf
monds an inch long and hsH Az lu'o d.
broad and bake. Froma s;Sa e a
ton cut two pounds. Put = ss., y nt
full OF lard or drippings into ! sses
and when hot fry in it till hall a Az.
pieces OF mutton. Then put tS Svns Y
kettle. Add a heaping tablss s yen "a
hour to the drippings in the ss ANN
when the flour is well brovr nsps,i
gradually a pint Of hot water. 49,. ~
over the meat in the kettle IA IN! w
small onions, two sprigs Of psrs Jss =. az
cloves, Glove Of garlic, pencss .e Z,
salt. Cover closely and sim rnsps y "
hour, occasionally skimminr - Y
the fat. Five minutes beias,. :. y.
add the diamonds of crust. Attss 'as
ment OF serving take out ths =, ~.
crust and onions and arrange ths,. VI
hot platter. Pass the gravy th,oa1
sieve and skim Off every particle .S y 3
taste to see if it is properly see, \, y
and then pour it over the mast IS
recipe, from Mrs. Henderson, III
good also for veal, beef, or almoss s.
kind OF meat. The quantity given sl !!
is sufficient for four persons. Z '''''
CRoUsTADEs OF chicken I.
crumb of a loaf of bread, into slcss g
inches thick, and then with ! rs y
paste cutter, about two inches Il d;,r.
ter, cut out of each slice as manv -
az possible. With another paste c s
about one and a half inches n diamsss.
make a mark on one side Of each IN
der of bread-crumb. When ii !
ready, fry them golden color 4 - !,
hot lard. A deep frying-pan sho u M Z
used, and plenty Of lard, % Aa i.
croustades fairly swim in the fst Win
done, lay them on a sieve in front Il 4
fire TO drain, and afterward remOys 4.
cover (marked with the smaller ~
CUTTER and with the handle Of I n
spoon scoop out all the insideof 81
croustade. Mince finely some rema..b
of roast or boiled chicken, free I'M
skin, etc.; add an equal quau6H q N
or tongue, as well as q small quantitv 4
truffles or mushrooms, also 6sd,
minced. Toss the whole in ~.
pan with piece of butter, mixed nj
a pinch of flour; add white pepper, III
and powdered spice to taste; inaoiasni
necessary with a little white stock. %
in, off the fire, the yelk Of an eer, III
en- up with the Juice of half q lemon; 4
the croustades with this mince, uut /
button mushroom on the top q ia
cover them with a sheet Of oiled psvu
put them into the oven to get thofush
~ hot, and serve.
DELICIOUS BATTER PUDDmo. III
is the most difficult Of all puddhpb|
make; but its difficulty lies not infl
combination of many materiak ir|
those are few and simple. The tuih|
is in mixing and bringing It to The tsll
in the light and feathery conditioA Asl
makes of it a food fit for fairies. Bs|
up four eggs thoroughly; add " tlsus|
pint of milk and reasonable pinch
salt. Sift a teacupful Of -four and N
it gradually to the milk and eggh bxt
ing lightly the while. Then pom y
whole mixture through fine xh|
strainer into the tin in which It htekl
boiled. This straining is impersix
The tin must be perfectly plain n
must have a tight-fitting cover; y
least bitof steam getting at the pudd
would spoil it. Now comes tho gul|
secret of a boiled batter pudding Y
potful of boiling water in whicl Y
pudding-pan is placed must nj Y
touched or moved until the puddisg !
done. 1t takes exactly an hour 70 coeE
If moved or Jared so that the puddle
can osciliates against the side q g
pot, the pudding inevitably talls y
comes out as heavy as lead. IhF
must be put on the spot on the aess
range on which it can stay until ~ g
piration of the hour; and sufficient W.
must be put in it at the start @ ~
need not be refilled or added 70. ~
directions eractlu followed, you hassa
batter pudding of all puddings ~ ns
delicate and delicious. Slip y 0@ \,
the can on hot dish and serve WI