The Bossier banner., 1893-10-05
DOMESTIC CONCERNS.

Bacon and Sweet Potatoes: Fry
two or three thin rashers of breakfast
bacon for each member of the family;
lay on hot dish and fry thick slices of
cold boiled sweet potatoes in the drip
ping. Brown on both sides; heap in
the middle of a dish and lay the bacon
around. Gentleman.
Gingerbread: Half cup of granu-
lated sugar, mixed to a cream, one egg,
half cup molasses, half cup of sour
cream, in which dissolve teaspoonftll
of soda, one teaspoonful of ginger and
one and three-quarter cups of flour.
Bake in moderate oven to begin with.
This makes one loaf, or can be baked
in round gem pans. To make this sue
cessfully, use tin measuring cup.-Bos-
ton Budget.
-Tapioca Pudding With Milk: To
two quarts of new milk add teacup-
full of tapioca; soak over night, or put
on back of stove in the morning and
simmer, as when water is used. When
soft add teacupfu1 of sugar; bake an
hour. Lemon OF other flayoring can
be added if desired. Made in this way
it is much more delicate than whet
eggs are used, and also more healthful,
and to me much nicer.-Prairie
Farmer.
--JeIlied Chicken: Boil the fowl un-
til it will slip easily from the b0nes; let
the water be reduced to about one pint
in boiling; pick the meat from the
bones in good-sized pieces, taking out
all the gfist1e, fat and bones; place in
wet mold; skim the fat from the
liquor; little butter; pepper and salt
to taste, and one-half ounce of gelatine.
When this dissolves, pour it hot over
the chicken. The liquor must be sea-
soned pretty high, for the chicken alb
sorbs.-Detroit Free Press.
-Savory Veal Pie: Cut veal small;
stew till nearly done. Boil down gravy.
Season veal, put layer III dish, then
layer of minced ham (boiledD. Make
forcemeat balls of minced veal, of sau-
sage and bread crumbs, seasoning to
taste, mixing to paste with butter; add
yolk of one egg, make in balls and dot
ham with them. Cover meat with
gravy made into brown sauce. Cover
with (gashed) puff taste, and bake.
Use mushrooms or sweetbreads for
ham, if preferred. Housekeep-
ing.
PURGE of Green Peas: Cook a pint
of green peas after they are shelled, in
one and a half pints of water. When
fanlo1- r1oCh CT. ,o1aon ~, N
stew pan with quart of stock, add a
couple Of spring oni0hs, salt and pep
per to taste; also add little mint.
Then cook ten to fifteen minutes, and
strain through a fine sieve. To this
add the juice from two quarts of pound
ed spinach, let it boil up well, skim,
add teaspoonful sugar and more sea-
soning If needed. Serve with slice or
two of bread cut IN cubes and fried; or
buttered toast cut in small pieces
Ofatlge Judd Farmer:
Peach Shortcake: Into o quart of
-four put two teaspoonfuls of baking
powder and one teaspoonful of salt,
then sift. Into the flour rub with the
hands two rounded ablespoonfuls OF
butter, then with sweet milk form a
soft dough. Divide the dough into
equal parts, roll one-half lightly, to
cover the bottom of baking tin, rub
the top over with melted butter, roll
the other half and place it over this.
While these layers are baking peel and
cut into small pieces ripe peaches to
fill quart measure; sprinkle over them
half teacupful of white sugar, and
stir often. Bake the cake slowly; when
done the layers will separate readily,
and the cake will be much lighter than
if divided with knife. Butter each
layer, freely cover one with the peaches
and sprinkle on half teacupful of
white sugar, and replace the top; serve
with thin cream or with slightly sweet
ened.-Ohio Farmer.