The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1880-03-04
SEASONABLE RECIPES 1

PORK SPARE-RIB.-Baste il with az
tie butter, -four wei and snr;nt MI N
dry sage, powdered. Serve hot ls .as
apple. sauce. az All "aa
BRoILED PIGEoNs.-Split them do,,
the back, spread open, season w; N fT Nj
per and salt and broa over ! 'aa XII
clear fire. sasA'
TURKEY PATTIEs.- Mince part M.
breast fine, season with salt.sr,,ts..s.'
grated lemon, white pepper and. ! mi,
butter warmed; fiji the patties M
bake. Sl .s~s .rgY{ az. tssl y
+ VEAL SAUsAGEs.-Cho half ur.,i
of lean veal and fat bacon yery fine. "a
sage, salt, pepper and aIlspice q III
them. tV
Sort GINGERBREAp- One cun -,
iasses, one cup sugar, one-thirdg rn
butter, one spoonful ginger, one spom.
full soda, one cup boiling water: al
flour to make tin batter, ndbsie II
shallow tins. s,..ss 40 q.
SPONGE CAKE.-One cup Of sifsM
sugar, three eggs, one cup Of sba
flour; break theseggs~ into bowl tbss
add the sugar; beat these we'll together
then add the flour. a very little at siime
flavor to taste. Bake in q fiat tn.
QUAKER PLUM PUDDlSe. > hla
slices Of light bread, spread thin with
butter, and lay in a pudding dish layen
of this bread and raisins, till within n
inch of the top. Add FIVE eggs, well
beaten, and quart Of milk, and pOr
over the pudding salt and spiee to taas.
Bake in twenty-five. minutes, and sst
with liquid sauce. Before using ths
raisins, boil them in a little water NJ
put it all in. .--.f.a-
OYSTER SALAD.-Drain o quart d
oysters from their liquor and cit each
one into four pieces. Cut one ostp
heads of blanched celery into sp,l
pieces. Do not chop either eelsyW
oysters, but use sharp knife, Nha
prepared, set them in separate dishesi
a cool place, and just beforeservingmil
them carefully together and place than
ready in the dish in which they are b
remain. g CD f rsad s7sssAass
STEWED CHICKEN.--Cut 10 IM
chicken pretty fine, wash careful and
set on the stove with cold water nssfy
to cover it; skim carefully ssit tuns
to a boil;. cook till tender, and season
with salt, pepper, and butter. HsEs
ready some hot biscuits shortenodsht
tie, split them open, and lay them i
your dish, pour over your meat sad
gravy, and send to the table, ~ e
STEwED BEEF Cut thick. sicesfun
the tougher portions Of beef; lay twoor
three slices of salt pork in the bottoud
your kettle. and frystin crisp; taks oa
the pork and lay in your sliced sh.ei
season with salt, pepper, and . y h "
Glove; pour m water nearly to cover >
and cook slowly for three or four hassi
when tender, take up the beef, thlc1sa
the gravy with a little -four wet WA
water, and pour over your measssss
CANNED OYSTERS. DRAIN the QyaM
in a colahder, then put them into tlsg
hot frying-pan. Turn them ~
moment so as to cook both sides, y
soon as they puff up, which VII =
almost Immediately, turn them o..
hot platter. which should be aslQI
over a kettle Of boiling water VIA lol y
melted butter, pepper and sslf !sel a !
it. Serve Immediately, Canned Pc i,
prepared in this way have the 1ss0u
those roasted IN The shell. Z. 20
2 RUsHEs.-Melt four ounces Of Sssa
inshAh apint of new milk add %
seven eggs (wen beaten) . glld I
and three ounces Of sngarS pom y
mixture gradually into ~ much a. I j.
will make a thick batter, and let
Id q warm place half an hour;
sadd -four tilt a soft dough. ? Or, !,
knead well, form into small loayesf
them rise, and then bake ~
When cold, slice them and
them. a. .sI,sa. 4 aa.sasas.ssl5.@.,.
e TURKEY STUFFlNG.-Boil tne w.
until perfectly slender 10 ~ - ~
enough to cook them, with naa q
spoonful of salt; take the crump q
fve-cent loaf Of stale bakers g y
crumble it in tn .haad, and. mn
well chopped liver with iti go ! b
spoonful of butter, half gralsa
meg, a saltspoon Of salt, the sam. \,
white pepper, as much cayeane, N
on the end of a pocket knife oisos1 q
about gill Of milk-just enou
make it hold together.zs d
CORN LIGHT BREAD.--Take on y n
Of water, heat to boiling heal, Nc -
in corn-meal to make athinn mn y ~.
it from the fire, add one gallon Y
a teacup two-thirds full OF nex "a
one egg, and cold water enough n
thin batter (but not too .nln m
hot mush will make it aoous
enough. Set itwhere it viii keeP scoet
and Stir it every half hour lnslr.)
stirring will cause it to rise qa IN.
1t will rise in from five to seven .sssl
As soon as it rises, heat an ola-' "a ne
oven and lid, grease the oven e.. 81 bouis
Quick. but let It set and soak IVA -
before taking it from the oven,
it get cold through before cutsD 81 d
win do without the milk any I Ssirs
they improve it. It may oe 0r IN I'D
cooking.st stove by having deep P mt at
~ stnTo hot before il is put 10, wv