The Bossier banner., 1893-10-12
FIRESICE FRAGMENTS.

Plain Frosting.-Breal1 the whites
of two eggs in bowl, without beating,
add one tablespoonful of cornstarch
and pulverized sugar enough to make
quite stiff. This will dry in a few
minutes. Ohio Farmer.
Corn Fritters.--Ons dozen ears Of
grated corn, one egg, one-half teaspoon
full salt, a dash of pepper, one table
spoonful melted butter, two table
spoonfuls -four. Fry like griddle cakes
or drop into hot fat like doughnuts.-
Orange Judd Farmer.
Delicate Cake-Threc-quarters cup
butter rubbed to a cream, with two
cups sugar half cup sweet milk, three
cups -four, one and half teaspoons
baking powder, white of eight eggs
we'll beaten. Add flour and eggs alter
nately. Flavor. Detroit Free Press.
Dough Cake.-Two pounds of raised
dough, one pint of sugar, half a cupful
of butter or more, half a nutmeg grated,
a teaspoonful of saleratus, a pound of
raisins. Mix well and put in a creased
pan. Let it rise about three-quarters
of an hour and bake in a moderate
oven.-Prairie Farmer.
Ham, Bacon and Pickled Pork
May be broiled in the same way as
steaks, but as they require longer cook
ing it is difficult, even by frequent
turning, to prevent fat from scorching.
TO obviate this the meat may, when
brown, be dipped in cold water and re-
turned to gridiron. Repeat until done.
Farm, Field and Fireside.
Peach Sauce.-Beata a quarter pound
of butter to cream and add gradually
until very, very light Mash or press
two large, mellow peaches through a
colander, add little at time to the
butter and sugSr, beating all the while.
When very light turn into a pretty dish
and stand in the refrigerator to harden.
N. Y. Observer.
-Prune Dessert.-Soako one cupful of
prunes over night and cook them in the
same water. Soak one-quarter of a
box of gelatine in little water. When
the prunes are soft take them out stone
and put in the mold. Sweeten the
juice, add the gelatine, cook for about
three minutes, remove; strain over the
prunes and set on ice. Serve with
beaten cream poured around the form.
Good Housekeeping.
Charlotte Russe.-Cover half a box
soak for half an hour. Whip a quart
of rich cream and set on ice. Line a
mold with lady fingers, or slices of
stale sponge cake. Add boiling water
to the gelatine to dissolve it. Mix a
small cup of powdered sugar in the
whipped cream, flavor it with vanilla
and strain in the gc1atine, stir until it
begins to thicken, pour into the mold
and set on ice to harden.-Home Queen.
-Deviled Crabs.-Boil as many crabs
as you think will furnish six ounces of
meat. When cool enough to handle,
remove the meat from the shells, cut
it into small pieces and clean the shells
thoroughly. Add to six ounces of the
crab meat two ounces of bread crumbs,
two hard boiled eggs chopped, the
juice of half a lemon, a little cayenne
pepper, and salt. Mix the whole with
cream sauce, fill the shells, sprinkle
them with bread crumbs, and set in
the oven until. slightly browned.-
Harper's Bazaar.
Sweet Tomato Pickle.-One-haIt
bushel of green tomatoes and three
large onions sliced. Sprinkle with one
cupful of salt, and let them stand over
night In the morning drain them.
Add to the tomatoes two quarts OF
water and one quart of vinegar Boil
fifteen minutes, or until tender Drain
again and throw this vinegar and
water away. Add to the pickle three
quarts of vinegar, two pounds of brown
sugar, one-half pound of mustard seed
two tablespoonfuls each of allspice
cloves, cinnamon, ginger and one tea
spoonful of cayenne pepper and boil a
few minutes. Boston Budget.