The Bossier banner., 1892-02-04
FIREslDE FRAGMENTS,

-Polva: Boil a scant pint of rice In
A much water as will cover it; when
half boiled put IN small fowl, an
onion, blade or two of mace, pepper
and salt: when the fowl is tender dish
up and pour the rice over it.-Boston
Herald.
Grouse au Cresson: Pick, singe and
truss the birds, tying piece OF slltted
fat bacon over the breast OF each; roast
for fifteen minutes, and serve garnlshed
with watercress and fried bread-crum bs.
Serve with bread sauce and gravy
Ladies' Home Journal.
Foam Sauce One teacupful OF
white sugar, two-thirds of cup OF but
ter and one tablespoonful of flour beaten
together till smooth; place over the
fire and stir in rapidly three gills OF bolt
ing water, season with nutmeg, let
simmer three minutes. s.-Home.
Strips of ribbon applied to common
ticking, with an EN- broidered scroll pat.
tern between the strips, are very pretty
| for sachets, cushions, etc. Excellent
| book-marks are made with strips of rib
bon sewed together and finished at each
| end with an ornamental button.-N. Y.
World.
Graham Griddle Cakes; You can
use sweet or sour milk. One pint of
sour milk, one beaten egg; thicken with
two-thirds sifted graham -four, the other
third wheat flour. and one teaspoonful
of soda dissolved. If you use sweet
milk, use baking powder sifted into the
-four instead of soda. a.-Housekeeper.
! Mock Mince Pies: One cup of
sugar, one cup of molasses, one and
one third cups of bread crumbs, one cup
of good cider vinegar, four cups OF
water, three eggs, one cup of raisins.
mix and bake in rich crusts. This
amount will make three pies.-Detroit
Free Press
To Boil Hominy: A half-pint of
large hominy is sufficient for family
of average size. 1t swells to four times
It's original bulk. Put it on the fire in
plenty of cold water as soon after
breakfast as possible, in order to allow
it plenty Of time to become thoroughly
cooked before dinner. When the water
dries out, add more, but let it be hot.
Four hours at least are required for the
grains to become thoroughly softened
and done, when it is most wholesome
and palata Die article of food. When
ready to be dished for dinner. add d
teaspoonful of butter, and mix it in
roughly.-Harper's Bazaar.
AS in different recipes the quanti
ties given are sometimes in measures
such as quarts instead of pounds, and
sometimes in winegia sses, tumblerfuls
etc, the following table will be found
useful if pasted on the fyleaf of the
recipe book you generally use: A com
mon-sized tumbler holds half pint
common-sized wineglass holds half q
gill. A quart of sifted -four equals one
pound. A quart of cornmeal equals
one pound two ounces One quart but
ter is equivalent to two pounds, one
quart powdered sugar to one pounG
seven ounces, one quart granulated
sugar to one pound nine ounces Butter
''the size of an egg" about two ounces
N. Y. Tribune
-Creamed Turnips: Pare the tur
nips and cut in slices one-fourth of al
inch in thickness; then cut the slices il
strips, like a match. Boil these il
salted water half an hour. Drain them
place them in dish, and cover witt
cream sauce, made by melting in
small frying pan one tablespoonful o
butter, adding to it one tablespoonful
of flour; stir until smooth, and then adj
one pint of milk; stir it constantly unit
it boils, then season it with one tea
spoonful of salt and a little pepper, ant
pour it over the turnip.-Good House
| keeping