The Bossier banner., 1891-09-24
FIREslDE FRAGMENTS.

Sat dish of water in the oven with
cakes when they are baking and they
will seldom scJrch.
in &C oking vegetables, always re-
member that boiling water evaporates
rapidly on the approach Of storm or
when it is raining.
To wash silk and satin ribbons,
plunge them in gasoline and rub till
clean. Rinse in basin of fresh gaso-
line and hang out to dry. Then press.
"A brilliant black varnish for iron
as well as for some other substances
can be made by stirring up ivory in
shellac varnish. The article to be var
nished should be coated when the ma
terial is applied
To remove the unsightly marks
caused by drippings from the faucets in
marble basins, or in the water-closet
bowl, nothing equals pulverized chalk,
moistened with few drops OF ammonia.
Apply with an cid toothbrush and they
quickly disappear Ladies Home Jour-
| nal.
Crackers and milk is certainly a
| wholesome dish. Crackers may be made
of a very stiff paste composed of ono
pound of flour, a little salt, the yolk OF
an egg and milk to moistcn. Beat well
and knead until quite smooth; roll
very thin, cut out and bake in very
slow oven until very crisp. IN. Y.
World. * -S@
-Hiclzorynut Candy: Two cups Of
sugar one-half cup of water, one cup
of hickorynut meats. Boil, without
| stirring, the sugar and water until thick
enough to thread" Flavor and set
the pan in which it has boiled in cold
water. Stir until it becomes white, stir
| in the hickorynut meats, turn into fiat
tins and cut into squares when cold =
Detroit Free Press
Rice Pudding with Fruit: Put your
rice in a stewpan, with very little milk,
| that is, to one cup of rice one gill OF
milk Stand it where it will be hot,
but not boil; when the rice has absorbed
all the milk, add to it quarter of a
pound OF dried currants and one egg,
well beaten. Boil it in bag till the
rice is tender, and serve it with sugar
and cream. More fruit may be added
| to the rice if it should be preferred. -
| Boston Budget.
Light Pot Pie Dumplings: If wanted
| for a twelve o'clock dinner begin
to prepare them at half-past ten.
Take two cupfuls of buttermill1 or sour
milk, three teaspoonfuls of soda and one
of salt Add -four and knead until too
stiff for biscuit, then put to rise in a
| warm place. 1t should rise in one hour
and quarter. With wet spoon cut
off pieces half the size of hens egg,
being careful not to stretch the dough,
and drop them into the kettle.-House
keeper.
-Deviled Turkey: Score the rump,
gizzard and drumsticks of cold roasted
turkey at half-inch distances and three.
quarters of an inch deep rub pepper,
salt and cayenne into the divisions and
. over the legs. Broil for twenty minutes
place the legs, etc, on a hot dish, and
pour over them grill sauce, made very
hot. The devil can also be served with.
out a sauce, and be more highly sea
soned When this dish is preferred
cold, first remove carefully all signs Of
fat and cover with aspic jelly.-N. Y,
Pineapple sherbet; Soak a table
spoonful of gelatine in cold water fol
one hour; cut one large pineapple il
pieces and chop it, add a pint of sugar
quart of water, the juice of three
lemons, with the gelatine; whip tht
whites of four eggs to stiff froth, stil
them in and freeze the mixture; serve
with sponge drops strawberries, cur
rants, raspberries and cherries make
delicious water ices; if the fruits used are
E.ot tart enough. the addition of lemoT
juice will be an addition. Her
| aid