The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1893-12-16
USEFUL AND SUGGESTIVE.


Cream Pie One cup sugar, one cup
cream. one cup of milk. two teaspoons
cornstarch, four eggs Bake IN pun
paste, without top crust
Pretty cushions are made OF parch-
ment satin, SO called on account OF it's
color. Finish with frill of silk and
decorate with flower designs
-Uncooked French Cream Break
the whites Of two eggs into an earth
srn bowl; add an exactly equal measr
urc of cold water and stir in confec-
TONERS sugar, xxx. until you have It
stiff enough to be nodded. American
Agriculturist
Chicken Pie.--Stew skinned feet.
wingtips, neck and giblets with little
water, one slice each of onion ana
carrot. Reduce one-hah Add q little
lemon juice. Put dismembered chicken
in dish, cover with strained gravy,
rings of hard boiled whites of eggs.
slices of yoll<, then with gashed pastry,
and bake. Good Housekeeping
-Flaked Fish.--Make sauce, by
dredging flour into tablespoonful OF
hot butter in a. saucepan, and stirring
~
cupfuls Of cold fish, nicely faxed one
Tablespoonful of cold butter, dessert
spoonful each of anchovy sauce and
mixed mustard, one teacupful Of cream,
with pepper and half cupful OF bread
crumbs. Heat, and serve; or pour It
into buttered baking dish, spread
bread crumbs over the top, and brown
| in the n.-Housekeeper.
Fricasseed Chicken-In making the
gravy for fricasseed chicken ] always
add little milk. 1t is an improve
ment If toast is made to lay under
the chicken it should be dipped IN the
gravy before it is thickened to moistcn
it. Nice, light biscuit, freshly baked,
broken in two and laid under the chick
en-, is an improvement on toast but
1 toast is nice and sometimes one has
quantity of bread to be disposed OF be-
| fore it is too old. A dish of stew may
be made better with toast. Stewed to-
matoes are nice over toast Baked or
fried tomatoes are especially nice on
toast. They are nice for breakfast
when YOU have not mcat-Prairic Far
mer.
4
orally known that the sweet breads are
the portions OF fowls or animals which
lie at the anterior part OF the back, also
known as the pancreas- Wash the
| sweet breads and remove all the bits OF
fatty matter, cover with cold water
and heat to boil. Pour of the hot
i water and cover with cold water until
i the sweet breads are firm Stew in q
little water the second time. When
tender. add for each sweet bread 9
heaping teaspoonful of butter, q little
chopped parsley, with pepper and salt
and little cream. Let them simmer
in this gravy for five minutes, then
take them up. Send to table in COW
cred dish with the gravy poured over
. them.
i Fried Scallops One of the sim
plest ways of cooking the scallop is &c
fry it. Drain the liquor from the seal
. lops thoroughly, laying them in
sieve. smmerse them in milk, season
: them with little salt and pepper, and
i | roll them in fine cracker crumbs, being
careful to cover them thoroughly. Al
! they are Dreaded, put them into fry
/ ing basket and plunge them into boil
!. ing-hot fat. Fry them about four min
i utes; drain and slip them on brown
Al paper to absorb any extraneous fat
Al Then put them on napkin on no
! | platter. Serve them with delicately
: thin, hot, buttcred slices OF brown
bread. Mix about quarter OF cup
: -four with every cupful of sifted cracke
! crumbs used in brcading. Boston Bud