The Bossier banner., 1894-10-25
DOMESTIC CONCERNS.


one-half cup Of butter, one-half cup OF
sweet milk, the voiks of four eggs, one
and one-half cupfuls of -four, two tea
spoonfuls of baking powder.-Farm,
Field and Fireside.
Potato Puff: Two cups mashed po
tatoes, bits of cold meat hashed, two
tablespoons melted butter, two we'll
beaten eggs, one cup milk; put in
deep dish and bake in a hot oven.-
Orange Judd Farmer.
Serge, with its heavy cord, is the
material of all others to which you
should give preference for everyday
wear. The skirt of your dress should
be simple, well-cut, but plain, and the
bodice, if it has decoration at all, one
that will not catch dust A band Of
ribbon will be sufficient decoration at
the wrists of the sleeves.
There are many ways of making
potato soup; the following is excellent:
Boil and mash in two quarts of water,
four large potatoes, a small onion and
two stalks of celery. When done pass
through sieve. Return to the fire,
season with salt, pepper, and two large
spoons of butter rubbed into one of
flour. Add a pint of creamy milk .or
serve with whipped cream as in rice
soup Peas, corn or celery may be pre-
pared in a similar way ay.-Housekeeper.
Pepper Pot: To one pound of cooked
tripe cut in small pieces, add one onion
cut fine, one pint of pototoes cut in
dice, salt, pepper, ground cloves and
minced parsley, and an equal quantity
of cooked veal, chicken or beef; cover
with stock and cook until the potatoes
are done; fifteen minutes before serving
take two ia tablespoonfuls of flour, scald
and make into dumplings the size of a
pea, drop them in, thicxen the gravy
with little flour, taste to see if it is
seasoned properly and serve.-Amer.
lean Agriculturist.
Whole Wheat Bread: Scald one
cup of milk; turn it into a bowl; add
one teaspoonful of butter, one tea
spoonful of sugar, one of salt and one
| cup of water; when lukewarm add
| onc-half of a yeast cake, which has been
dissolved in a half cup of lukewarm
water. Stir in three cups of whole
wheat flour, and beat until light and
smooth. Let rise over night. In the
morning, when light, add two or three
cups of flour, or enough to make soft
| dough. Knead we'll, and be careful not
to add too much -four in the kne aiding.
| White flour can be used for the knead-
| ing, if desired. Let the dough rise un-
til it doubles its bulk. Shape it into
loaves, put it in a creased bread tin,
let rise again and bake forty-five min
utes in moderate oven.-Ohio Farmer
-Chutney: Cut two quarts of green
| tomatoes in slices, take out the seeds,
sprinkle with three tablespoonfuls OF
salt, and let them stand over night.
Drain the tomatoes through a colander
put in porcelain-lined kettle, add
two quarts of sour apples that have
been pared, quartered and chopped
fine, two chopped green peppers, one
pound of seeded and chopped raisins,
three cloves of garlic grated and two
pints of strong cider vinegar, and SIM
mer for two hours. Then add one
pound of brown sugar, one pint of
| lemon juice, three tablespoonfuls of
mustard seed, two each of ginger and
salt, and one teaspoonful of cayenne,
and cook slowly for another hour.
Pour into pint glass fruit jars; seal
while hot, and when cold wrap each
| jar in paper and keep in a cool, dark
| place.-Country Gentleman.