The Bossier banner., 1893-05-11
FlRESlDE FRAGMENTS.
Soft Custard Puddine-Line a

Soft Custard Pudding. Lime pad
ding dish with lady-6ngers or slices OF
sponge cake. Make soft custard OF
one quart milk, yolks of four eggs and
pour over the whole; beat the whites to
n stiff froth with one-half cup OF fine
sugar. spread over the top, set in the
oven and brown slightly. The custard
should be favored with Vanilla
Ladies' Home Journal.
Beef Soup.-Bol soup-bone three
hours An hour before serving add
half teacupful rice, some shreds of cab
bage, one head of celery or some celery
seeds Ten minutes before serving stir
two tablespoonfuls of brown -four in
little water and stir into the soup.
There should be three quarts when
done. This will be enough for five or
six persons. Make more or less accord
ing to size of family.-Ohio Farmer.
-Creamei Lobstcr.-After boiling
the lobster till tender, open it and cut
into pieces an inch square. For the
cream, put a teaspoonful of flo ur and
one of butter into n small saucepan;
mix over the fire until smooth-without
browning-add half pint of cream
and stir until it boils. Take from the
fire, toss in the lobster and season with
half tcaspoonful of salt, a dash of
cayenne and ten drops of onion juice
Demorcsts Magazine.
-Honiny Muffins.-Pound one pint
of fine, cold boiled hominy to a smooth
paste, add to it half pint of -four, one
tablespoonful of salt, heaping table
spoonful of baking powder. Beat the
yolks and whites of two eggs separately,
add to the yolks two ounces of butter
same of sugar. AMI scant pint of luke
warm milk Mix these ingredients to-
gether and stir into the -four; mix
quickly, pour. the batter into hot. we'll
buttered muffin rings, and bake in a
quick oven.-Boston Budget
-Buckwheat Cakes Without Yeast
To a quart of warm water add tea
cupful buttermilk, two tcaspoonfuls
salt, and enough buckwheat flour to
make thin batter; let it stand over
night. In the morning add cup Of
warm water in which is dissolved half
teaspoonful soda. Bake at once on a
hot griddle. BY saving little of the
batter and adding one and half tea
cupfuls of buttermilk each time Of
using, it will not be necessary to start
new risings oftener than once in a
fortnigh ht-Orange Judd Farmer.
To Keep Game e-Game may often
be made fit for eating when it seems
spoiled. by cleaning it and washing it
with vinegar AMI water Birds that
are not likely to keep should be drawn
cropped and picked, then washed in
two or three waters, and rubbed with
salt. Have in readi ness n large sauce
| pan of boiling water, and plunge them
into it one by one, drawing them up
and down by the legs, 50 that the water
may pass through them. Lot them
| stay for five or six minutes, then hang
them up in a cold place; when they are
completely drained, we'll salt and pop
per the inside, and thoroughly wash
| them before'roasting.- Mer-
curry.
Corn Bread This may not be prop
erly called corn" bread, as four-fifths
| of it is wheat flour, but it is good bread
| at any rate. Take half a teacupful
each of butter and powdered sugar,
one teacupful of corn meal, four cup
fuls of wheat -four, two of sweet milk,
four even teaspoonfuls of cream of tar.
tar, two even teaspoonfuls of SO Ia AMI
little salt. Bake in hot CREASED
pan. A friend to whom gave this re-
ceipt tried it and said she preferred two
cupfuls of corn meal and three of -four
Possibly others may agree with her. =
] Prairie Farmer.