The Bossier banner., 1893-11-16
FIRESIDE FRAGMENTS.

Baked Squash.-Pare the squash
remove the seeds and steam until 1t Is
tender; mash it, season with butter,
pepper and SAL and add one-haf pint
Of bread or cracker crumbs. STIR this
well and put it in a creased baking
dish and bake one hour. The half pint
of bread crumbs is sufficient for one
medium-sized squash. Prairie Farmer
Sponge Drops Two eggs thor
onghly beaten, two cups of sugar, one
half cup of butter, one cup of sweet
milk, three teaspoons hcaping full of
baking powder, lemon or vanilla to
suit taste; add flour to make little
thicker than cake, cream the eggs and
sugar, add the butter and beat rapidly,
then add the milk, stirring all together,
then the flour with the baking powder,
stir until thick enough to drop from
spoon.-Home.
Little Pigs in Blankets. They
make a delicious dish for entertain
ments, and are made as follows: Take
nice breakfast bacon, trim off the rlnd
and ragged edges, and slice as thin as
possible. Be careful to keep the lean
streaks whole, as they represent the
borders on the blankets, Next, take
large oysters and lay one on the bord-
erless end of each blanket; fold the
border ends over the oysters, making
both edges of the blankets meet and
pin together with wooden toothplcks.
Broil in butter and serve hot.-Farm
and Fireside.
English Muffins.-Dissolve one-half
cake of yeast in one quart of tepid
water, one teaspoonful of salt, and
enough flour to make thin batter.
Let it stand all night. Early next
morning beat the batter well; set in a
warm place, and let it rise. Bake on
griddle, turning only once. Simple
as this recipe sounds, it requires expe-
rience to tell the right consistency OF
the batter, and just the right heat at
which to cook these mullins of our
grandmothers. They will present
rather shapeless appearance, as they
are dropped from a spoon, but they
should be crisp, light, and without a
suspicion of toughness. If well made
they are delicious. s.-Good Houseleep-
ing.
Coffee Ice Cream Delicious Tive
cups of sugar and the yolks of four eggs
beaten together thoroughly. Pour over
the mixture pint of boiling milk, and
| stir the whole for two or three min
| utes. Put the basin containing this
custard on a hot part of the stove and
continue stirring, but do not let it boil.
To1- vi r4f tIa fro nd n
pint OF sweet cream, stir again, and
throw in two large tablespoonfuls OF
| fresh ground Mocha coffee. Beat the
mixture thoroughly over the fire for
about three minutes, then cover the
cream closely, so that the coffee can
infuse through it for about an hour.
At the end of this time it should be
thoroughly cold. Strain it through a
napkin and freeze.-Boston Budget.
Pot Roast Beef-Put the roast into
pot with water enough to come to the
top of the meat. Put in salt and pep
per and set over a hot fire and boil
long enough to cook the meat perfectly
tender. When the meat is tender take
the top off the pot and let the water
boil low so the grease will fry in the
pot and brown little. Watch care
fully and don't let it burn. When
slightly brown pour enough boiling
water into the pot to make gravy and
thiclzen with flour which has been
smoothly mixed with little cold
water. Now put the top on the poi
and set it where it will simmer for ter
or fifteen minutes. 1t is now ready tt
take up. 1 think this is nicer ant
easier than cooking in the oven.-De
troit Free Press.