The Bossier banner., 1891-08-27
EIREsInE FRAGMENTS.

For soft corns, dip a piece of linen
,loth in turpentine, and wrap it around
the toe on which the corn is situated,
every night and morning. 1t will prove
an immediate relief to the pain of sore
ness, and the corn will disappear after
few days
Delicious Sponge Cake: Beat the
yolks and whites of two eggs separately,
and mix nearly all of one cup of sugar
with the whites, the rest with the yolks.
Add one cup flour, one generous tea
spoon baking powder, and one-quarter
teaspoon salt. After mixing all these
well together, add one-hah cup boiling
water.-Boston Budget.
Florida Jelly Cake: Seven eggs
(whites only, two and half cups
sugar, three-fourths cup of butter, one
cup of milk, three-fourths cup of corn
starch, one pint of -four one heaping
teaspoonful of baking powder; flavor
with almond bake in layers and spread
between each a soft icing mixed with
tablespoonful of current jelly.-Detroit
Free Press.
Spanish Biscuit: Beat the yoll1s of
eight eggs for half an hour, then stir in
eight spoonfuls of powdered sugar; beat
the whites of the eggs to a very stiff
froth, and work them into the sugar
and yolks; mix in eight ounces of flour
and the chopped peel OF one lemon; beat
all well together drop the mixture on
paper placed in shallow tin; bake eight
or ten minutes.-Boston Herald.
Coffee Rolls: Piece of bread dough
large as your two hands, piece of but
ter size of a large egg, three-quarters
of cup of white sugar, one egg, ONE.
cupful dried currants. Spread out the
dough, dredge the currants with flour,
and add together with other ingredients,
mixing all well together. Make into
rolls and place in pans to rise. When
light bake about tw0nty minutes or half
an bour. These arc nice for tea.
troit Free Press
Making Red Culrant Jelly: Take
perfectly ripe red currants. Wash them
and put into a preserving kettle, and set
over the fire until they are well scalded.
Pass the juice through jelly bag, and
to every pint of it add one pound of
white sugar. Boil for twenty minutes
and try spoonful by putting it in
glass in the refrigerator or some cold
place. AS soon as it will harden, pour
it into the glasses, and when it gets per-
fectly cold seal it up.-Ladies' Home
Journal.
-Neufchatel Cheese: Stir little salt
into pan of ''lobbered" milk; pour il
into linen bag and let it drain for three
days, changing the bag every day.
Pack it into wooden cup having holes
in the bottom, and press it under a
heavy weight or in cheese press for
two hours. The mold must be wet with
cold water before the cheese curd is
put into it. If wrapped in three folds
of tissue paper after being taken from
the press, and put in a cool place, this
cheese will keep week.-Housekeepe
"A somewhat uncommon way of
cooking asparagus, and one which pre-
serves the flavor of the vegetable well,
is to bake it as follows: Take only the
tender tops, boil them for five minutes
and put them in buttered baking bak-
ing dish in layers, covering each layer
with little grated cheese, if liked, and
a sauce made with one ounce of butter,
one ounce of -four, the beaten yolk of
an egg and pint of milk boiled to-
gether. Cover the top with sauce,
grated cheese and a few fine bread
crumbs; bake to delicate brown and
serve in the baking dish.-N. Y. World.