The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1880-03-11

C1nsAMon coo.s -

-
cIssAMos Coo 1fi
eupfui ct sugar, three-ousrte.s q
full OF sour cream, threa. s =.
teaspoonful Of saleratus m 49,. !. =!
stir very stiff and drop Il ~, ! w. 3
the molding board on xnei'
few spoonfuls Of ground !:
Roll the cakes separately !, nm "
der; lay on a well buttered n !. 4
TAPIocA CusrARD.- Soals.
tablespoonfuls of tapiocs ~, !: | =
pint of cold water; the nes 3 $! q
add one quart Of milk, ! lat. 81
boil four eggs, one-hah cuufrs 8
flavor with lemon or vanilla .
can be made from the Wits 4 W. N
by adding a little powdered ~, ss|
browning it in the oven.
APPLE SHoRTcAKR.-Eu
bread-tin three-quarters fun :
sour apples; make q thicl ~
half a cupful Of sour cream. hs Js
full of buttermilk. one, feasnso e, g
saleratus, a little salt, and tlon, : = \
quite stiff-a little sitter th.s &
Turn this over the apples; III. =, ~
minutes, and serve with same J. 4!
and sugar favored with nutmss
LUNCHEON CAKE.-One nossa J,
half OF flour, half a pound 81 bnss.. Il
same of sugar, one ounca 4 -.
yeast, six ounces of currants. ! u.s..
OF a pound Of mixed peel cut a. -
little lemon zest; proceed az d, ~
buns; put the mixture into ! nla;n IS
buttered cake-tin. Seed cake M y.
emitting the fruits and addius n
caraway seed; bake in modersss. a.
TAPIOCA PUDDING.-Two rnni,,' }
tapioca, soaked an hour or ~. 4;
put in a double saucepan, oria / /, "
set in an iron pot Of hot Eatsr s
cooked till soft, with three Or iOs, :.
fuls of milk. When thoroushlv A.
putin baking-dish; add three q /.
eggs, a little butter, and sugar Il -
Grated lemon-peel improves / !,
much. Bake half an hour 81 No, \
POTATO SALAD.-Never inahA 4,
cold potatoes. Boil six large pOt,i.
peel them while still hot, and s6cs 4.
thin, no matter If they break: p
your dressing of the best swest ojl r
per and salt to taste, an onion che1
very fine, a large spoonful q a.
vinegar enough to have It MD /
| inh1Si9sYq Igh; mix this well through i
Pu."'o1S, end you will have ] sa5 \
put palatable dish. n &, 49,. n A
CARROT, SoUP.-The d.y b w, 1
soup is required boil three mrrh'
good soup beef in a gallon q W. .
til reduced one-half; strain; m \
skim off all fat. The next a. y
tablespoonful Of salt and replacs s s
tire. Scrape your carrots and eattI'
into small dice; put these in tI1s'
with cayenne pepper, 4 tabl1spouI
each OF burned sugar, sharp vineer 7
grated carrot. Boil till the esfmI \
tender and serve. ~snY,A
Nut CAKES Heat one GUAR Il !
milk, but do not letit boil i'd rs Y
cupfuls Of lard, and three cupfasi
same size of sugar, either white q 4
brown; when well melted stif ( \
cupful of yeast and enousA I'm /
form a thick sponge. Beat hne /
well, and when the mass sesais p
and full of bubbles, stir into It thsx1
beaten yelk and white of a. I
When light, work we'll and et n
again; then roll and cut into iIn
boil in hot lard until brown.
BIsCUIT.-For this ratherindiesGal
though really palatable compound, u
two cupfuls of buttermilk anl sssl
thick sour cream, one teaspoQnfl
salt, and enough saleratus 10 com
the acidity-about one large tsalpou
full, though the quantity should v
according to the sourness Of. The an
and milk. Stir together with the ~
as quickly as possible, and Nhsa Y
enough to handle, pat smooth b !
bottom of the mixing-pan, or Mne
holding board, and to save time p
smooth instead of using the rol6nsli
cut out with a biscuit-cutter, q
sssence of this a gem can-rihg ~
without crowding inla fuu!
pan, and put into q quick oven. 7 7
light quantity Of saleratus has n
lsed, and the mixing has not ~. I
lard or protracted, the oontents =
wen, after fifteen minutes hare pal1
will be pronounced a success,