The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1890-11-27
FIREsIDE FRAGMENTS.

Three parts Of sand, two of soft
soap and one of lime make an excellent
securing mixture for all closets and
boards.
Meat Balls: Chop fine the meat
taken from boiled shin of beef; season
with salt, pepper and little powdered
sage; mix with we'll beaten egg; roll
in cracker meal or bread crumbs and
fry in hot lard.
Picked Beef: Cut in very fine pieces
the meat from boiled shin bonej season
with spices to taste; add little well=re-
duced stock and some good, strong vim
egar; pack in deep dish and slice when
cold.
For Warts: Here is d new remedy.
Make saturated solution of washing
soda. Apply on bit of cotton. Leave
on over night. A few applications are
said to soften the wart and cause its dis
appearance. Good Health.
Use for Stale Cake: Cut a stale
pound cake into slices one and one-h t
inches in thickness, pour over them
little cream, and fry them slightly in
fresh butter. When done, place over
each cake layer of strawberry or any
other preserve. Budget.
Grease may be removed from white
marble by applying mixture of two
parts washing soda, one part ground
pumice stone, and one part chalk, all
first finely powdered and made into
paste with water; rub we'll over the
marble and finally wash off with soap
and water.
Apple Custard: Pare and CRATE two
large, tart apples; add four tablespoon
fhls melted butter, eight of sugar, juice
and grated rind Of one lemon, yelks and
white of six eggs, separately beaten.
Line dish with puff paste, fill and bake
like custard. Ladies' Home Journal
Rice Fritters: Two teacupfuls of
cold boiled rice mixed with sweet milk
and the yelk. of one well-beaten egg.
Add little salt and about four table,
spoonfuls of sifted flour. Now stir in
the white of the egg beaten to stiff
froth. Drop from the spoon the batter
into hot lard or drippings, and fry
brown.-Boston Globe.
Rice and Cheese: Take cupful of
cold boiled rice and put it in an earth
ern dish. with alternate layers of grated
cheese. Season generously with salt
and butter. Put over the top small
cup of grated bread crumbs, little
more cheese and bits of butter, and
cover all with cup of milk. Bake one
half hour.-Christian at Work.
! "A Fruit Pudding: Line pudding
1snI, LII -
layer of berries or peaches, add sugar
according to the acidity of fruit used;
strew over bitso butter, then layer of
/ bread, more fruit ETC., until the dish is
/ full. Cover closely and bake two hours.
Sweetened or whipped cream can be
served with it.-Orange Judd Farmer.
| Goldfish with Egg Sauce: Chop two
or three hard boilel eggs fine. Put
lump of butter as large as an egg in a
saucepan on the fire. When melted,
add little lemon juice and the chopped
egg. After stirring a little turn this
over the fish. Always put fish in cold
/ water when it boils; let two-pound
: fish cook two or three minutes; a six
pound six or eight minutes. House
keeper.
Here is good way for distinguish
/ ing muskmelon from a canteloupe. 1t
has usually nine ridges and these are
, separated by narrow strips of smooth
skin. Look at the latter. If they are
green the melon is unripe. If they are
/ greenish yellow and the rough skin on
/ the edges is brownish gray the melon is
all right. If it is quite ripe all over it
is overripe. If it has no odor tbs fit
for cattle and you don't want it. The
/ stronger the musk odor the better. 1t
/ should be smelled at the star end' or
on the end opposite the stalk.