The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1893-10-07
DOMESTIC CONCERNS.

--Gooseberry Pie: Line two-quart
pudding dish with good pie crust rolled
rather thick. Stem three pints OF
rooseberries: wash and put into the
crust; add good pint OF sugar, cover
with top crust, pinch the edges well
together. bake one hour in moderate
| oven. Serve cold.-Boston Budget.
-Succotash: Cut sweet corn from
the ear until you have one pint OF
pulp: cook in as little water as you can
and not burn it. Cook one pint OF nice
shelled beans, drain and mix with the
lcorn; add three or four spoonfuls OF
lbutter and q cup of cream: season with
salt and serve in individual vegetable
dishes. peoples Home Journal.
II Soda Beer: Take two pounds OF
white sugar, two ounces of tartaric
, acid, two spoonfuls of -four, the whites
! of ten eggs, the juice of one lemon ana
] two quarts of water; boil three min
: utes. and bottle when cold. When
wanted for use, put two spoonfuls In
glass, with half teaspoonful OF soda,
= and fill with ice-water.-Harper
9 Bazaar.
Goldfish Balls: One pint of well
: washed Goldfish, picked up fine, on'
= quart of raw potatoes, cut in BITS
Boil together till done. Drain, mash
and add two tablespoonfuls OF meite'
butter, two well-beaten eggs, and pep
: Der. Mix thoroughly and drop, iiik
= fritters, into boiling fat. Garnish wit
= lettuce, parsley, or orther green iea'
~ u0xcolaeuer
y Baked Fish: Make a dressing
- bread-crumbs, two tablespoons
I, minced onions, some chopped parsie!
,ra little butter, one tablespoonful
a chopped suet. pepper. salt and beate
n eop. Stuff the fish and sew or tie $
~ enrely. Place it in pan with SON
=. hot water: lay little pieces OF pork Q
as top, with little pepper and salt. az
rs bake, basting very often.-Detroit Err
ed Press.
Ter Fried Egg Plant: Cut the et
re- plant in slices one and one-half lnch
In in thickness; strew little salt ov
Ter the slices and lay them on plates;
err, them stand for twenty minutes, a
yas drain all the water off which has r.
SO ont of them; dip each slice in Sol
in well-beaten eggs. and then IN 'nne
led rolled crackers or grated bread crum
her and fry them in lard or drippings,
ON YOU would oysters. Farmer
vas Fish Salad: Salmon is, of cour
as. the favorite fish for salad, but any g
her Arm fish, like halibut, cod, picker
the bass. etc. NAV be used. 1t should
sta boiled until thoroughly cooked, but
! to overdone, and allowed to get perfee
all cold. The fish should then be cut
age square or oblong pieces, about two
nay three by three or four inches
nee size, and each piece should be laid
'uld lettuce-leaf. Mayonnaise dressing
re- no noured over it in the dish, or pas
} OF to each person. A savory addition
t OF that of sardine picked fine and stu
to into the avonnaise.-Outlook.
nan French Dressing for Salads:
'oeu saltspoonful salt; half-saltspool
nere pepper: one tablespoonful vino
hsu three tablespoonful oil. Put pei
sem and salt together in the salad-sI
a Ing and fill the spoon with oil. STR
'na' the fork, and, when well mixed
aeo. uron the salad. Measure out the
Inc If the oil demanded and the vine
CT, and after all have been turned
guy the salad. toss this about with the
me. ne. and spoon until every leaf has rec'
tain its share of the dressing. This will
sa'o salad for three or four persons
hun saiau io