The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1893-11-18
USEFUL AID SUGGESTIVE.


Picked Peaches.-For six pounds
Of fruit use three of sugar, five dozen
cloves and pint of vinegar. Into each
peach stick two cloves. Have the strip
hot and cook until tender.-N. Y.
i Ledger.
Pear Fritters- Cook some pears
tender in sirup; drain and cool, cut in
quarters, dip in fritter batter, fry
brown in hot fat and serve with pow
dered sugar or sweet saucc.-American
Agriculturist.
Chicken and Oysters. Chop twen-
ty-four oysters, mix with two cupfuls
of crumbs, one tablespoonful each of
butter and chopped parsley, salt, black
and red pepper, a little lemon peel, the
oyster liquor and beaten yolk of ons
egg. Stuff fowl with this and roast
Good Housekeeping.
Plum Pie. TO three cups of pitted
plums add one and a half cups of sugar
and a little water, and simmer until
tender Line your pie plate with rich
crust, put in the fruit, cover, wetting
the edges to keep the fruit from rum
ming out, and bake in rather quick
oven.-Harper's Bazaar.
Nut Filling for Cake.-Take two
ounces of sugar and make strip with
three ablespoonfuls of water; add
three ounces of walnuts cracked and
pounded fine, mixed with tablespoon
full of cream. Add half tablespoon
full Of vanilla and one ounce of candied
lemon peel, chopped fine. Stir until
thick. -Housekeeper.
Tomato Soup-Pare and cut in
quarters tomatoes enough to fill a
quart measure; boil one hour, and just
before serving add quart of milk a
piece of butter the size of an egg, salt
and pepper according to taste. Let it
come to scald, but not boil Some
persons think the flavor somewhat re-
sembles oyster soup.-Detroit Free
Press.
Egg Scallops. Boil six eggs five
minutes. When cold, shell and cut in
bits. Mix these with a cupful of
mashed potato and one of cooked rice,
seasoning with melted butter, pepper
and salt and teaspoonful each of vim
egar and Worcestershire sauce. Mix
thoroughly and place in scallop shells.
sprinkle with bread crumbs and bits of
butter and brown in the oven. Nice
for tea or lunch.-N. Y. Tribune.
For macaroni with tomato sauce,
boil one-quarter of pound of maca-
roni in plenty of boiling, salted water,
for twenty minutes or until tender.
Drain in a colander, then throw in cold
water fye minutes to blanch. Drain
again. Stew one pint of tomatoes for
fifteen minutes, then press through a
fine sieve Melt one tablespoonful of
butter without browning. Add to it
two tablespoonfnls of flour, mix until
smooth; then add the tomatoes and
stir until it thickens; season with salt
and pepper; add the macaroni,. stir
gently until heated, and serve. .s
= Peach Sponge. = Pare and slice
enough soft peaches tomake one quart,
sift half a cupful of sugar over and
let them stand one hour. Soak half a
box of gelatine in half cupful of cold
water. Boil half cupful of sugar and
IN equal amount of water fifteen min
utes, stir in the gelatine and when dis
solved remove from the fire and strain.
Rub the peaches through coarse sieve,
place the bowl of pulp in q pan of
crushed ice, add the gelatine and the
juice of one lemon and beat with an
five minutes. Then add the
beaten whites of four eggs and con-
tinue beating until it begins to thick
en-. Pour in wet cups and set on ice.
Serve with whipped cream around
Ohio Farmer