The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1880-06-03
FARM AND FIRESIDE.

gar, each three parts; dissolve in water
bath then add alcohol, one part. An
excellent cement.
To extract grease from papered
walls.-Dip piece of flannel in spirits
of wine, rub the greasy spots once or
twice and the grease will disappear.
Recipe for making the hands white.
Take some dry Indian meal, wet your
hands and rub them with it; then wash
them with soap and tepid water.
Fly Poison-Boil one-quarter ounce
small chips of quassia in one pint of
water; add four ounces molasses. Flies
drink this with avidity, and are soon de-
stroyed.
To Keep Dried Beef.-Do up in thick
brown paper each piece separate; take
a box, put in layer of dry ashes, then
q layer of beef, then alternate; cover
the top with dry ashes; set in cool, dry
place.
Stair carpets can be made to last
long time by having a yard more than
the length needed to cover the stairs,
for then you can change it so that the
same place in the carpet will not come
upon the edge of the stairs every time it
is put down.
The digestibiiity of bread depends
in great measure upon its being porous.
If it is compact and heavy, the digestive
juices are unable to act upon it, and it
remains in the alimentary canal undi-
gested, giving rise to those disagreeable
sensations all know as indigestion.
TO restore Grape, thoroughly brush
all dust from the material, sprinkle with
alcohol, and roll in newspapers, COM
mencing with the paper and Grape to-
gether, that the paper may be between
every portion of the material. Allow it
to remain in the roll until perfectly dry.
When making cake or omelette,
take your discarded egg shells, crush
them into small bits, put them into your
decanters three parts filled with cold
water, and thoroughly shake them.
The glass will look like new, and all
kinds of glass washed in the same water
will look equally well.
Rice Custard.-One quart of milk,
one-half cup of rice, boil the milk and
rice one and one-half hours; beat to-
gether the yelks of four eggs, one-half
cup of sugar, salt to flavor, and stir it
in the thickened rice hot. For frosting,
the whites of the eggs and four table,
spoonfuls of sugar.
Potatoes for early use can be
brought forward by sprouting in shall
low hot-bed, and then transplanting in
the open field when all danger from
frost has passed, but it is much better
to simply warm up the seed in a warm,
light room, as the labor is much less
and the yield more satisfactory.
Capital fern-baskets may be made
with old corks, which are broken into
rough pieces and strung on wire which
is nodded into the shape required.
The corks sometimes are threaded
whole and then cut with a very sharp
knife to resemble carving. Again,
the pieces of cork threaded on wire
may be wound around big wire bas-
ket, the handle being formed in the
same way.
Rice Blanc Mange.-Four table,
spoonfuls of ground rice and little salt,
wet with cold milk and stirred into
one quart of boiling milk. Rub the
rind of a lemon hard with lump sugar
and sweeten with the sugar thus flavor
ed. Boil, stirring all the time, for eight
minutes; then cool it and add the whites
OF three eggs beaten to froth. Place
over the fire again and stir constantly
until boiling hot, then turn into molds
to harden.
jelly Cake.-One and one-half cups
of sugar, one-half cup of butter, one
half cup of milk, two and one-half cups
OF flour, three eggs. well beaten, two
-teaspoonfuls of cream of tartar and one
teaspoonful of soda. Cook in pans
bought for the purpose, using six
When done, turn out on cloth to cool
Now take your jelly, and with q knife
stir it up and spread it on your cake
the thickness you desire, not putting it
on the top of them. This will make two
cakes of three layers.
"A good liquid yeast is made as fol-
lows: Peel and slice six medium sized
potatoes, and boil them in two quarts
OF water with a handful of hops tied up
IN bag. When the potatoes are soft
mash and strain; raise with little good
yeast. When light add two tablespoon
sfuls OF salt and one-half cup of sugar,
and bottle it. This will Keep good a
month in summer, if placed on ice on in
a cool cellar, and is better after it has
been made week.
Tapioea Pudding.-One cup of tap
ioca, one quart of milk, four eggs, whites
and yelks separate. two tahlespoonfuls
OF melted butter and two tablespoonful
OF sugar. Soak the tapioca two hours
In cold water and two more in warm
milk; beat butter and sugar together,
add the yelks and milk and tapioca, then
the whites, stir well, and put into the
oven. Sauce.-One cup of sugar, nearly
one-half cup of butter, one egg, all the
juice and half the grated peel of one
lemon, one teaspoonful of nutmeg and
three tablespoonfuls of boiling water
Cream the butter and sugar, beat in the
egg. whipped light, the lemon and nut
meg, beat hard, and add spoonful at
time of the boiling water Set in the
top OF the teakettle until the steam
heats it very hot, but not boiling.
Evil Effects Of Too Much Study.