The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1890-11-13
FIREsIDE FRAGMENTS.


To make labels adhere to tin use
freshly made solution of gum tragacanth
in water.
Wheat Cakes: One cup of butter
milk, one-half teaspoonful of soda,
little SALT and flour to make batter
Household.
Add tablespoonful of borax to
pan of hot soapsuds, put the table silver
in it, and let it stand two hours. Then
rinse it with clear water and polish with
a soft cloth or chamois skin.
Baked Bananas: Select large, ripe
bananas and bake them in the oven as
you woul.t potatoes. When the skin be.
gins to split at the seams they are done.
Take them out and serve one to each
person, as a vegetable. They should
be pealed, and eaten with butter and a
little salt.-Boston Budget.
legged Bread: Bread, fresh or stale,
is cut in long strips, or in squares or
rounds with cake cutter. Let them
soak till soft, but not broken, in one
pint Of sailed milk into which two eggs
have been beaten. Bake nice brown,
or fry on griddle in half suet half blu t.
ter. MAY be made with one egg).-N.
Y. Observer.
Tomato Jelly: Break ripe tomatoes
into pieces and stew them until done,
in as little water as will keep them
from burning. Pour all the pulp into
the jelly bag. and when the juice has
trickled through add a pound of loaf
sugar to each pound OF the juice. Re-
turn it to the stove and let it boil rapid
ly until it jellies. This is very nice
with roast meat.-Farm, Field and
| Stockman.
Sweet Picked Grapes: Either ripe
or green grapes may be made and put
up in the same way by using a strip Of
one quart of the best cider vinegar and
three pounds of sugar to seven pounds
of fruit boiling such spices as seem de-
sirable in the strip. Or, take fine full
stems and dip them in the boiling syrup
| long enough to become thoroughly
heated, then place them in jars and pour
! the syrup over them scattering whole
spices among them if liked. House
keeper.
| Chocolate Marble Cake.-One heap
ing cup sugar, one third cup butter, one
T egg, one small cup milk, two small cups
-four, one and one-half teaspoons yeast
| powder. Take one-half of the mixture
out into another dish and mix one cake
| of melted chocolate with it; flavor the
| light with vanilla; put one spoonful Of
the light, then one of the dark, into the
pan until used up Frosting-One cup
! powdered sugar, one and one-half table,
spoons milk, one-half teaspoon straw
berry havoring. Globe.
Cabbage Salad, with French Dres-
! sing: Shave a medium-sized cabbage
fine. sprinkling with salt and pepper,
pour over it the following dressing: Heat
one-half cup milk to boil, beat together
one egg, one-half cup sugar, a piece OF
butter size of walnut; stir in the boil
ing milk; let come to boil; then add
one-half cup vinegar; pour over the cab
bage; let cool; stir occasionally. Quick
graham bread: one and a-half pints sour
milk, one-half cupful molasses, two tea
spoonfuls of soda, little salt, stir thick
with graham flour; bake slowly.--De-
troit Free Press
Sweet Corn Soup: One pint OF
chopped corn, two-thirds of a quart OF
milk, two teaspoonfuls of butter, one
tablespoonful of -four, two eggs, one
half teaspoonful of salt, one teaspoonful
of sugar, one small onion chopped, one
half a tablespoonful of pepper; after
cutting the corn from hecobs, put them
on to boil in water enough to cover, let
them boil twenty minutes; then remove
them; add the corn, after chopping 1t
quite fine, and the onion; cook fifteen
minutes; then add the milk and the rest
of the seasoning; thicken with the flour,
which should be mixed smooth in milk;
cook about five minutes after the thick.
ening is in; beat the eggs we'll, and stir
them in after the soup is removed from
the fire.-Boston Herald.