The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1891-07-02
HOME HINTS AND HELPS.

Bread Cake: One cup of sugar,
one-half cup of butter, two eggs, one
cup of bread dough, one cup of raisins.
Flavor with nutmeg.
Late in the season, when turnips,
parsnips, carrots, ETC., begin to lose
their sweetness, they may be greatly
improved by adding a teaspoonful or
two of sugar to the water they are
boiled in.
For soft gingerbread use one cup
full of cream, two eggs, one cupful of
butter and lard mixed, three cupfuls of
molasses, six cupfuls of -four, one
teaspoonful of baking powder and two
teaspoonfuls of ginger.-N. Y. World.
Fried Satisfy: A very nice way of
cooking satisfy is to stew it until ten
der, then mash and add an egg, a tea
cupful of milk, little -four, butter,
and season with salt and pepper.
Make into little cakes and fry in boil
ing lard until nice brown-Prairie
Farmer.
Celery la Creme: Cut the celery
in pieces, and boil till tender; stir a
little cream over the fire with the yolks
of two eggs, and when well mixed, lay
the celery on this with salt, white pep
rer, very little mace, some grated
lemon peel, and shake it all over the
fire till hot; it must not boil.
Baked Bass: Prepare the fish as for
boiling, and make nice dressing, fill
the body and sew it up. Place in a
dripping pan with butter, salt and a
little hot water. Bake for an hour or
until tender. Basic with melted but
ter, and dredge with -four few min
utes before serving. Let it brown well.
-Housekeeper.
Fish should always be perfectly
fresh when cooked. To select fresh
ones observe the eyes; if they have a
bright, life-like appearance the fish is
fresh; if, on the contrary, the eyes are
sunzen and dark-colored, and have lost
their brilliancy, they are certainly stale
Some judge by the redness of the gills,
but they are sometimes colored to de-
ceive customers.
Oatmeal Fritters: One egg well beat
en-, add one teacup of cooked oatmeal
and beat well, one-half teaspoonful of
salt, one tablespoonful of sugar, one-half
teacup of sweet milk, one teaspoonfuI
| of baking powder mixed with the flour
before adding, and enough flour to make
good thick batter. Drop in small
spoonfuls in hot lard and fry brown.
Don't have the spoonfuls very large, or
the cake will not be done in the middle.
Boston Budget.
-Poached Eggs: Toast to a golden
brown as many slices of bread as you
are to cook eggs, butter them and let
stand in warm place. A few spoon
fuls of cream to partially moisten the
toast will improve it for some. Have
ready saucepan of slightly sailed boil
ing water, and, drawing it little aside,
drop into it as many eggs as. can be
cooked in it without crowding. Cook
not too fast, and dip a few spoonfuls of
the water over the eggs while cooking.
As soon as they begin to stiffen remove
carefully with a small skinner, laying
one on each slice of the prepared toast.
Add little salt and pepper and serve
at once.-Orange Judd Farmer.
Cheese Straws: Mix together four
tablespoonfuls OF -four, pinch of salt,
a very little cayenne pepper, and three
ounces of grated English cheese Add
the beaten yolk of an egg, and then
enough iced water to make very stiff
paste. Roll the paste out on board
into sheet an eighth of an inch thick.
Cut the paste into strips an eighth of an
inch wide and five inches long, and
bake them about ten minutes in a very
hot oven. They should be a very light
brown. If you have any scraps of
paste left, roll them into sheet and
cut it into small rings. Bake them and
slip little bundles of the straws through
them.-Ladies' Home Journal.