The Bossier banner., 1892-01-21
FlREslDE FRAGMENTS

How to Use Lard: Lard for pastry
may be used as hard as it can be cut
with knife, and will make far better
paste than if let stand to warm. LII
needs only to be cut through the flour,
not rubbed Christian Inquirer.
-Lady's Fingers: Beat two eggs
very light, add one cupful of white
sugar, one teaspoonful of soda, two tea
spoonfuls cream tartar and flour to
make stiff dough. Roll thin and
sprinkle with sugar. Cut the size OF
the middle finger. Do not let them
touch in the pan or become too brown
in baking.-N. Y. World.
-Hickorynut Candy: Take one cup
of hickorynut meats, two cups of sugar.
half cup of water. Boil the sugar and
water together without stirring, until
thick enough to spin to thread. Flavor,
if desired; then set in cold water. Stir
quickly until white, then throw in the
nuts. Pour into fat tins, and cut into
squares-Ladies' Home Journal.
Rice Cakes: Ten ounces of sifted
loaf sugar one-half pound of ground
rice, fifteen eggs, two lemons, orange
water to flavor Beat the yolks of the
eggs with whisk fer nearly half an
hour; add the sugar, the rice, the orange
water and grated rinds of the lemons.
Put into vessel and bake in quick
oven for half an hour. Free
Press.
If pumpkin is peeled, cut up and
stewed rapidly, it makes coarse pies
which have very little of the native
sweetness of the vegetable. IT it Is
cooked in a very small amount of water,
in thick, porcelain-lined kettle, where
it will gradually steam for six or eight
hours, it acquires richness and sweet
ness that can not be obtained by any
other process of cooking it.-Boston
Budget.
-Croquignoles: One pint of cream,
three eggs, one cup of white sugar, two
tablespoonfuls of baking powder, four
cups of flour; whip the cream to thick
froth; whip the yolks and whites of the
eggs separately, and beat the sugar
well into the yolks, to which add the
cream and the whites of the eggs. To
the four cups of sifted flour add two
tablespoonfuls of baking powder. Stir
into the mixture as much of the flour
and baking powder as will enable you
to roll it out into a soft paste. Cut the
paste into fancy shapes, and throw into
boiling lard until they turn a light
brown, then take them out, laying them
over drainer to dry; while still hot dust
them with fine white sugar.-Boston
Herald
The engravings which form the
frontispieces of magazines, if carefully
taken out and laid fat with piece of
tissue paper over the black ink, will, in
time, form collection. Make or buy
a portfolio large enough to project an
inch beyond the pictures, ard have a
separate portfolio for French, German
and American pictures Make title
page index of white Bristol board, and
write in legible letters the name of
each artist, the dates of birth and death,
and the title of the picture that repre-
sents his work. These portfolios will
be found to be a great helpin entertain
ing visitors, art being neutral topic.
and not likely to provoke the clash of
opposite convictions, like personal be-
liefs in religion or politics
Magazine.
"A delicious method of serving cold
potatoes for breakfast is hashed and
Drowned. Hash eight cold boiled pota-
toes. Put a tablespoon and a half of
butter in frying pan; season the pota-
toes with pepper and salt, turn them
into the hot butter in the frying pan,
smooth them out and set them back
where they will brown slowly. In from
ten to fifteen minutes begin to turn
them. Fold them ever on one side Of
the pan like an on,elet, and dish the
Drowned roll as yoN would an omelet.
into the center of meat platter. 1t re-
quires some skill to manage this dish
without breaking it in the taking up. It
is sometimes an Improvement to add
two tablespoons of cream to the hashed
potatoes before they are put in the pan.
Boston Budget.