The Bossier banner., 1893-12-07
FlRESIDE FRAGMENTS.

Chicken Pie and Oysters.-Line .
dish with rich crust, put in a layer OF
boiled chicken, then raw oysters, sea-
soning each, and adding bits of butter,
fill up with heated oyster liquor,
skinned and mixed with white chicken
stock. Cover with crust and bake
Good Housekeeping.
Dried Apple Cake.-Soak three
cups of dried apples all night in cold
water. Chop fine, put in three cups of
molasses and boil until soft. Beat
three eggs, one cup of butter, three
cups of flour; stir in the molasses when
cool one teaspoontul of soda and a
tablespoonful of mixed spices. Ohio
Farmer. :
Vegetable Soup.-Simmer together
slowly for three or four hours, in five
quarts of water, quart of split peas,
a slice of carrot, slice of white turnip,
one cup of canned tomatoes, and two
stalks of celery cut into small bits.
When done, rub through a colander,
add milk to make of proper consist
ency, reheat season with salt and
cream and serve.-Good Health.
Roast Reed Birds.-Put into every
bird an oyster or little butter mixed
with some finely sifted bread crumbs.
Dredge them with -four and baste with
butter; they will roast in ten minutes.
Reed birds are very fine made into little
dumplings, with thin crust, and
boiled twenty minutes. Each must
have separate cloth. th.-Housekeeper.
Chocolate Pudding. g.-One quart Of
milk, two cupfuls of sugar, six table
spoonfuls of corn starch, the yolks of
three eggs, onefourth of a pound of
chocolate, one tablespoonful of vanilla
and little salt. Mix all the ingredi-
ents together with little of the cold
milk, scald the rest and pour into the
mixture, stirring constantly till it
thickens. Use farina kettle. Make
a meringue Of the whites of the eggs
for the top.-Home Queen.
Baked Pork and Beans.-Soak over
night in cold water one quart of small
white soup beans. In the morning wash
well through a colander. Put on to boil
in a pot of cold water, which should
much more than cover. Let boil for an
hour, when add one pound of salt pork
in a square piece. After another hour,
when the water is partially boiled
away, remove the pork, which score
into squares. Season the beans in their
liquor with pepper and salt if it is
needed. Add also, if you wish the
beans to be especially delicious, two
tablespoonfuls of molasses. Put both
pork and beans into bean pot and
let them bake in a slow oven all day
long, being careful not to let them
become too dry. Pork and beans pre-
pared in this way may be served either
cold or hot. Ladies' Home Journal
-Haunch of Venison. with
warm water, wipe dry and cover with
paste made of a quart of flour and
generous pint of cold water. A further
covering of thin buttered paper should
be added. Roast in hot oven, basting
frequently with butter and water. At
the end of three hours remove the
paper and paste, dredge with flour,
salt and pepper and cover with soft
butter. Cook one hour longer. For
the gravy, the trimmings should be
stewed slowly in a saucepan while the
roast is cooking. Strain and return to
the saucepan, add the drippings from
the roast, first removing the fat. Sea-
son with salt and pepper, thicl1en with
Drowned flour, add two tablespoonfuls
Of current jelly, a little nutmeg, and if
not rich enough two tablespoonfuls Of
butter. Have both meat and gravy
very hot and served with currant jelly.
Venison should be rare and hot
Housekeeper.