The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1894-03-08
HOUSEHOLD BREVlTIES.

Chicken a la Sainte Menehould.-
Fricassee chicken so that when cold
the gravy will jelly. Put between two
dishes till solicited. Egg the joints
well, dip in beaten egg, then in crumbs
and fry in very hot fat Make brown
sauce with some of the jellied gravy
Country Gentleman.
-Rissoles of Lobster -Mince up the
meat of a boiled lobster very fine,
season it with little powdered mace,
pepper and salt; add two ounces of but
ter melted, and sufficient quantity of
bread crumbs to make it into balls
Dip them in the well-beaten yolk of an
egg, roll in bread crumbs and fry in
boiling fat a nice brown. Serve them
in dish with half a pint of good
gravy.-Boston Budget
-Jellied Apples. SHUTTER a pudding
dish and fill it with tart apples, pared,
quartered and cored, sprinkling a bit
of cinnamon or other flavoring among
them. Pour over a teacupful of cold
water and one of sugar, cover closely
with plate, set the dish into larger
vessel of hot water and cook in the
oven three hours. When cold it can be
turned out in a jellied mass. Serve
with any cold sauce preferred. Farm,
Field and Fireside.
-Cocoa-Rice Balls.-Cook the rice in
plenty of water until partially done,
add pinch of salt, sugar to sweeten
well, one heaping teaspoonful of cocoa,
although grated chocolate may be
used, to each cup of rice. Pour into
cups, place in the steamer over kettle
of boiling water untilnearly like jelly.
When cold turn into side dishes. 1t
may be eaten without cream, but is
improved by it. If cream is scarce, it
may be made to go farther by whip
ping with an egg-beater. - House
keeper.
-Pandowdy This is an old New
England dish and is made as follows:
Cover deep pan or baking tin with a
rich crust. Leave the paste hanging
over. Fill dish half full with rice and
sliced tart apples. Sprinkle with Gin
namon and salt and almost cover with
molasses. Put on another crust and
fill to top same as before. Bring your
crust up and fold over, leaving an OPEN
ing in the middle. It will not boil out
if the upper and under crust are in one
piece. This should be very sweet and
red. Serve with sweet cream, and if it
is not too rich you will pass your plate
the second time. A boiled pandowdy
has the crusts cut in strips and water
added to the molasses Farm, Field
and Fireside.
Beef Salad.-In the long list Of
winter salads we may well reckon
bonilli, boiled beef, which you can
make ont of your soup meat if it does
not boil too long. Cut the meat into
dice, leaving out all fat and muscle;
add some chopped hard boiled eggs,
tablespoonful of minced parsley, salt
and pepper to taste, and a teaspoonful
of grated onion for each pint of meat
Pour over this sauce made by mash
ing perfectly smooth the yolks of three
hard-boiled eggs and adding to them
half teaspoonful of made mustard,
three tablespoonfuls of olive oil, salt
and pepper and tablespoonful of vim
egar; work this all together with the
yollk of raw egg. This same sauce is
very delicate for cold fish and is also
the sauce for a salad of hard boiled
eggs, for which you simply slice half
dozen eggs that have been boiled TWEEN
ty-fve minutes.-Detroit Free Press.