The Bossier banner., 1891-09-10
FlREslDE FRAGMENTS.

ITO steam potatoes peel them, and
when very clean put them in colander
over boiling water; cover tightly with
lid and leave them until done.
Rice Waffles: One cup of boiled rice,
one cup of milk, two eggs, butter the
size of walnut, half a teaspoonful OF
soda, one teaspoonful of cream of tar
tar, one teaspoonful of salt, -four sufii-
cient to make thin batter. Bake IN
waffle irons.-Detroit Free Press.
Always wash baby's mouth and
gums every morning with water in
which you have put pinch of boraE.
1t keeps the mouth fresh and sweet and
prevents that uncomfortable affection,
a sore mouth, with which SO many poor
babies are troubled when their mouths
are not kept perfectly clean.
To cook green peas with cream boil
till tender and for each pint stir to-
gether two tablespoonfuls of butter
with one tablespoonful of flour. Add
the peas and stir for five minutes while
cooking, then add one cup of cream and
boil slowly.-N. Y. World.
Hot Mullins: One quart of flour,
three teaspoonfuls of baking powder,
two thirds cupful of butter or lard; put
on the stove to melt without getting
hot; beat two eggs in a bowl, add a lit
Tie less than a pint of milk, stir into the
-four a little salt, add the butter last,
have irons quite hot and fill even full;
bake in hot oven.-Housekeeper
-Omelet Souf1e: Separate six eggs,
Al, I, 4
of the yollzs and gently mix; then add
three tablespoonfuls of powdered sugar,
the juice and rind of half lemon, mix
carefully, pour the mixture into a
CREASED baking dish, sprinkle the top
with powdered sugar and bake in a
quick oven fifteen minutes.-Boston
Herald.
Ice Cream Cake: Beat one-foarth
pound butter to cream; add gradually
one and half cnps of sugar; then add
half pint of lukewarm water, two and
one-half cups of flour; beat thoroughly
and stir in carefully two even teaspoon
fuls baking powder and the we'll
beaten whites of four eggs; bake thiB in
three layers. Put it together with a
boiled icing.-Boston Budget
To freshen black lace skirt, re-
move it from the foundation skirt, and
steam it over large pan of hot w1ter
to which ammonia water has been ifen-
erously added, and few drops of cam
phor liquid. Then dip the lace lightly
into a second water, in which has koen
boiled two old black (dressed) kid
gloves; stretch out the fabric-smoothly
to dry. When rehung over the founda-
ton, your lace will look like new.
-Molasses Cake: Three cupfulJ of
flour, one cupful of brown sugar, one
third of cupful of butter; cut the but
ter up into the -four, then add the sugar
and mix well with the hands; then add
one cupful of molasses, one cupful of
boiling water, and teaspoonful of soda
dissolved in little vinegar. Stir until
perfectly smooth, and then bake in a
square, shallow pan for three-quarters
| Of an hour in a moderate oven.-Good
| Housekeeping.
Frozen Almond Cream: Blanch and
| pound one-half pound of almonds to a
! paste. Scald one quart of cream in a
boiler; add the almonds, yolks of seven
eggs and one-half pound of sugar (beat-
en- together to cream previously, and
stir all over the fire until they begin to
thicken; take from the fire and beat for
five minutes. Strain through a fine
sieve and freeze. When frozen, remove
the dasher, and fill the center with
cherry, damson and apricot jam; cover
and stand for two hours. When ready
| to serve, dip can in hot water and turn
on dish.-Ladies' Home Journal