The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1893-01-05
ElRESlpE FRAGMENTS.

- o cure q Wafb Scrape q CART OF uuo
and apply as poultice for six nights
To clean articles of paper-mache,
wash them with little lul<ewarm
water and soap and rub them vigor.
ously with sweet oil.-N. Y. Tribune.
Mock Cream Toast. Pitt one quart
of milk over the fire. with tablespoon
full of butter in it. Rub two table
spoonfuls of -four smooth in cold water,
and stir into the milk and let it boil
till it thickens. Season with q scant
teaspoonful of salt, and pour over
toasted crustless slices of bread.-Har-
per's Bazaar.
Milk Toast.-Scald pint of milk,
melt an ounce of butter and add to it
an ounce of flour and little salt; whisk
in the milk gradually and simmer until
thick. Prepare four or five slices of
toast; put them in a hot deep dish; pour
the milk between and over the slices
and serve.-Boston Budget
-Cocoanut Custard.-To pint and a
half of boiling milk add q small cupful
of dessicated cocoanut Boil ten min
utes, and when cool add three well
beaten eggs and three tablespoonfuls OF
sugar Pour into an earthen dish, set
in a shallow tin of hot water, and bake
until it sets. Country Gentleman.
Edmund Russell, of Delsartean ten
denotes, loves red, but warns people
against too free use of it. 81 know a
house." he says, with a red room that
gives the whole family the color of raw
beef. They are rather highly complex
ioned people-high ivers, probably
and the strong red Of the walls brings
out the strong reds of their cheeks 50
that they look like butchers. IN. Y.
Times
TO Prepare Souse. - Clean and
scrape pigs feet and ears, throw into
brine for three days, pour off and make
new brine for them. At the end of
three days take out and cook in fresh
water; when cold put in a jar and sprin-
llle with little salt Prepare enough
vinegar to cover them, add whole cloves
and stick cinnamon, heat boiling hot
and pour over the souse. In two days
they will be ready for use. Cover close
ly.-N. Y. Observer.
Tea Cakes.-Put upon pie board
one pound of flour which you have pre-
viously sifted, make hole in the CEN
ter, in which place one-half pound of
butter, six ounces of powdered sugar
and four eggs. Mix all well together
and roll out your paste extremely thin;
cut it out in rounds or squares, put in a
| pan which has been buttered slightly,
brush your cakes. with beaten egg,
sprinkle on top with one-haf pound Oh
currants; put in the oven, and when
colored bright yellow remove them
and serve as needed. Budget.
"A Scotch brose is a time-honored
| dish. 1t calls for three cups of the
| liquor in which leg of mutton or q
| piece of beef has been boiled, or the
same amount of stock, a cup of oat
| meal, and an even teaspoonful of salt
| in case the stock has not been sailed
Let the oatmeal cook steadily in an
! earthen piplin in the broth for one
| hour, and serve. Oatmeal, when served
| in this way for breakfast, may be cooked
! the night before, and steamed in the
morning. Almost any grain, such az
rice, hominy or barley, is excellent
cooked in stock in this manner, espe
| cially when it is served with a dish O.
meat, and not as a breakfast porridgt
| with milk-N Y Observer