The Bossier banner., 1893-05-18
USEFUL AND SUGGESTIVE.

-Custard Pie-Three eggs, one cuu
of sugar, one quart of milk, one table
spoonful of corn starch, one teasponful
vanilla. small pinch of salt Beat the
sugar and eggs together; mix in the
other ingredients well, and bake on one
crust This makes two pies.-Boston
Budget.
Boiled Apple Dumping Prepare
your paste. Cut into squares, and fill
as for baked dumplings, chopping finely
the apples that they may cook more
readily. Put each dumpling into bag
or cloth and tie, leaving room for it to
swell. Drop the bag into boiling water,
and boil steadily for an hour. Serve
the dumplings hot with sauce. A good
sauce is made by mixing butter, brown
sugar and cinnamon Home
Journal.
Vegetable Soup. this always
buy ten or fifteen-cent shin" of beef,
because there is so much marrow; put
on to cook in cold water AZ nine o'clock;
at half-past eleven o'clock have ready
four potatoes quartered, or smaller if
preferred, two onions, a double handful
of cabbage chopped fine, one carrot
grated, two tomatoes, and a small red
pepper. Lift the beef out on your meat
platter, and serve the soup at twelve
Ohio Farmer.
-Molasses Cup Cake.-One teacupful
each of sugar and sweet milk, two
eggs, three teacupfuls of flour, half
teacupful butter, a pinch of salt and
one teaspoonful of soda dissolved in one
teacupful molasses; flavor with a tea
spoonful each of cinnamon and ginger.
Bake in shallow cups or gem pans. Try
it and see if there is enough flour; if
not, add as much as needed, but they
lose their excellencei if too stiff.-Orange
Judd Farmer.
Potato Pats.-Make mashed potato
into thin pats while it is warm, and
these can be fried in various ways-by
dipping in beaten egg and fry
ing in butter, by dipping in egg
and then in corn meal and
frying in butter, or simply frying
after bacon or salt pork. They are also
delicious placed on buttercd pan in
from a beef or mutton roast and placed
| around the roast when served. -Coun-
try Gentleman.
-Graham GemS-In my estimation
Graham gems are better made without
eggs. My manner of making them is
easy and is also inexpensive. Take one
pint OF thick, sour milk in which is dis
solved a small teaspoodful of soda or
saleratus, half cupful of sugar (they
| are good without sugar; some prefer
them without); add little salt, stir in
| graham flour until the mixture is quite
stiff. Heat and grease your gem pans
| and bake in hot oven. Sometimes
mix the graham flour with wheat flour,
and find this makes little change that
is pleasant Prairie Farmer.
Apple Butter-This is generally
| made in large quantities. Boil down q
| kettleful of cider to two-thirds the orig
| inal quantity. Pare, core and slice the
| apples, and put in as many as the cider
will just cover. Boil slowly, stirring
often with a fiat stick, and, when the
| apples are tender to breaking, take
| them out with a strainer. Put in a Sec
| ond supply of fruit and repeat the oper-
alton. Pour all together. into large
| tub, cover it, and let it stand for twelve
| hours. Return it to the kettle and boil
the fruit down, stirring all the time,
| till it attains the consistency of brown
! soft soap. Spice or flavor to taste; keep
it in stone jars in dry cool place. 1t
! should last good right into the spring.
Liverpool Mercury