The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1893-05-27
DOMESTIC CONCERNS.


--Broiled Fresh Maclxerel: Clean, split
1own the back. sprinkle with salt and
lemon juice. Broil on q well-greased
gridiron until the inside flesh Is white
and the outside nicely Drowned. Open
the broiler, leaving the skin side upper
most Put platter over the fish. in
vert, and remove the gridiron. Season
with butter, salt and Worcestershire
sauce o. lemon juice.-Boston Budget
To Broil Steak: Steak for broiling
should not be thin or 1t will be dry and
hard; ut the market, ask them to cut
your steak threc-fourths of an inch
thick, cut of the suet, grease the
broiler and have it hot lay the steak
on the broiler over bed of hot Goals,
turn the broiler often; when done re-
mova to hot platter. sprinkle with
salt and spread butter over it; serve Inn
mediately.-N. Y. Observer.
-Raisin Pie with Two Crusts: Two
teacupfuls raisins, one teacupful mo-
lasses, one and half teacupfuls
water; boil one hour or more, or until
the raisins are soft Stir two large
spoonfuls -four into half teacupful OF
water and thiclxen the above with it.
Then add one level teaspoonful each OF
ground cinnamon and cloves, and
slightly-rounded tablespoonful of but
ter. If the water boils away much,
add more. This makes three pics
Country Gentleman.
Hare Pepper: This 10 nice way
to cook the inferior parts Of the same
hare. Cut it into joints and brown in
little butter. Fry sliced onion in
three ounces of bacon cut in dice, and
put all into stewpan, first browning
two tablespoonfuls of -four in the fat
in the frying-pan. Add gradually three
cups of water to the thickened gravy
and, when all is smooth, the pieces of
hare, the thin yellow rind of half a
lemon. four or i've each of pepper corns
and cloves and salt to taste. Simmer
for an hour or more until very tender;
strain the gravy over the pieces of hare
and garnish with sliced lemon.-Ameri-
can Agriculturist.
Apple Bread Pudding: To one pint
of moderately dry breadcrumbs add
saltspoonful of cinnamon or grated
nutmeg, and half cupful of melted
butter, and stir until thoroughly mixed.
Prepare three pints of pared and fine
ly-sliced good sour apples Sprinkle
buttered pudding-dish with some of the
crumbs. arrange layer of apples,
sprinkle with crumbs, put in another
layer of apples, and SO continue until
all the material has been used, finish
ing with crumbs. Before adding the
last layer of crumbs, melt cupful Of
sugar In half cupful of water, and
turn it over the apples. If the apples
are not juicy, little more water may
be used; and if they are not tart, lit
tie lemon juice may be added to the SUI
gar and water. Bake slowly for an
hour, covering the dish during the first
! fifteen minutes. The pudding may be
eaten hot or cold. with hard sauce,
strip or sweetened cream.
Apples With Sausage: Shape the
sausage meat into thin, round pats as
large in circumference as the apples to
be cooked. and arrange the pats in a
frying-pan. Wipe the apples, remove
their stems and dried blossoms. and cut
them IN halves crosswise without re-
moving the cores. Place the cut side
of each half upon pat of sausage.
cover the pan closely. and place it
where its contents will cook with
moderate rapidity. In fifteen minutes
uncover the pan, lift out each piece of
apple, turn the pat Of sausage over, and
replace the apple. Cover once more.
and when the apples are done the
sausages will also have cooked long
enough. Lift out apples and sausages
together. arrange in an orderly way on
a hot platter and serve. This dish Is
very attractive in appearance, and the
acid of the apples not only improves
the taste of the sausage, but also makes
/ IL much more wholesome. -DelineatOr