The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1881-06-16
FARM AND FIRESIDE.


White clover is better for sheep
than the red, as it is shorter and makes
better grazing.
"A thin coat of varnish applied to
straw mating will make it much more
durable and keep the mating looking
fresh and new. White varnish should
be used on white mating.
TO destroy currant and gooseberry
caterpillars, a correspondent recon-
mends the application of solution of
common salt in eight gallons of water
to the bushes with a syringe.
TO many persons, mint-sauce is es-
sential to the completeness of their en-
joyment of spring lamb. To make it,
take two tablespoonful of green mint,
cut it fine, add to it half teacupful of
vinegar and two tablespoonful of
sugar.
Vinegar Pie.--Three eggs, two
tablespoonful of corn starch and two
cupfuls OF sugar. Beat all well together;
add three tablespoonful of sharp cider
vinegar and two cupfuls of cold water.
Flavor with nutmeg; bake with two
crusts. This makes two pies.
Preserved Rhubarb.- Peel and cut
up the rhubarb, boil till reduced to a
pulp with very little water; allow one
pound sugar, one ounce sweet almonds,
blanched and chopped, and half lemon
lcut IN slices) to every pound of pulp;
boil for three-quarters of an hour; re-
move the lemon-peel and put it into
pots. 50
-Graftingwax for out of door work,
we have found best when made as fol-
lows: Rosin, five parts; beeswax, two
parts; raw linseed oil, one and half
parts; heat all together in a large kettle
until itquits foaming, then pour out into
cold water, and when cool enough work
it by pulling like taffy" until light in
color.-EGchange.
Baked Bread Omelet.-Six ounces
OF stale bread, without hard crust, five
eggs; soften the bread thoroughly in a
dish with a little boiling water, cover
ing it over, and let it soak for an hour;
then mash it up with a-fork, picking
out the hard pieces and adding salt and
pepper as seasoning; beat the eggs well,
mix them intimately with the other in
gradients and bake in buttered dish
(buttered cold) for about forty minutes;
turn it out of the dish and serve with
brown sauce.
in an article on " Summer Soups''
Mrs. Beecher gives the following as
recipe for Ga most delicious pea
soup" Put half pound of butter into
soup kettle over the fire and add to
it quart of green peas. Shake them
round constantly for fifteen minutes to
prevent their browning. Then take out
half the peas and set aside; then pour
IN two quarts of vegetable stock, or
some prefer boiling water. Cut fine
about pinch of spinach, half a dozen
green onions, little mint if agreeable
and head of celery. Set the kettle
where this will stew slowly two hours
till the materials are reduced to ielly.
then add the pint of peas reserved.
three tablespoontuls of salt and one of
black pepper. Let it just boil up, then
pour into a hot soup tureen and serve
Immediately. : = -
"A rich loaf cake is made from this |
recipe. Ii baked in an oven where the |
heat is even you cannot fail to have
very nice cake. Use two cups of sugar,
one cup of butter, three cups and half |
OF flour (sifted, of course), one scant
cup of sweet milk, heaping teaspoon
ful of baking powder and five eggs; beat
the whites and yelks separately, mix
the baking powder with the flour, and |
after beating the butter and sugar to-
gether, add the other ingredients, put
ting the -four in last. For the frostino
save out the whites of two eggs, beat
still, add one-half cup of pnlverized
sugar, six tablespoonful of grated
chocolate, two teaspoonfuls Of vanilla;
when spread over the top of the cake
set it in the oven for few moments
TO harden. Buy the chocolate which is
not sweetened: The frosting is not to
be put on until the cake is baked and
is cool. .....-.-