The Bossier banner., 1894-01-11
FIRESlDE FRAGMENTS.

-Bergamot DrOps.-MiX the juice o!
four or five lemons, and some sifted
sugar, with wooden spoon; add to
this twenty drops of essence of berga-
mot; mix it we'll in, and having stirred
it over the fire three or four minutes,
drop it about the size of a sixpence on
writing paper, and let them stand till
cold.-Home Queen.
-Cornmeal Muffins.-On a cold win
ter morning cornmeal mullins are very
nice. To pint of meal add one cup
full of -four, lump of butter the size
of an egg, nearly half a pint of sweet
milk, two eggs, and a quarter of a cup
full of fresh yeast. Mix this at night
and bake in the morning in muffin
tins-Farm, Field and Fireside.
-Tripea la Bordelaise. se.-Two pounds
of tripe cut in strips the size of ones
finger. Put into stew-pan one table.
spoonful of butter or drippings, or two
of olive oil. with half a teaspoonful OF
chopped parsley, and half chopped
onion. When the oil is very hot put in
the tripe and cook till brown. Salt and
pepper to taste.-Yankee Blade.
Roast Duck.-Singe, draw, wipe
and truss the duck, but do not stuff.
Put several raw era n berries inside each
bird with a teaspoonful of melted but
ter, before trussing. Cover the breast
with thin slices of bacon, and lay some
in the pan before putting in the duck.
Roast in quick oven for forty minutes
N. Y. Observer.
Apple Meringue.-One pint un.
sweetened apple sauce, sifted, one cup
full sugar, y!oll1s of three eggs (beaten),
and spice to taste. Bake fifteen min.
utes. Cover with a meringue made OF
the whites of the eggs beaten with two
tablespoonfuls of sugar Brown light
ly and serve cold, with cream. Sifted
ounces or peaches may be used instead
of the apples. Gentleman.
-Scalloped Oysters. a deer
pan or baking dish, cover the bottom
with rolled crackers or bread crumbs
! slightly toasted. Over this put a layer
of oysters seasoned with pepper and
salt and little butter, then another
layer of crumbs and one more of oys.
ters, salt, pepper and butter. The TOP
laver should be of crumbs seasoned
with pepper and salt. Over this put
small pieces of butter. Bake about
half an hour Free Press.
Dried Beef and Potato.-Take half
pound of shaved beef, carefully re-
move any pieces of fat or tough skin
and pick it up into small pieces, Put
two tablespoons of butter into small
frying-pan, and when hot put in the
beef and let it frizzle over brisk fire
six or eight minutes; add about ar
equal quantity of cold boiled potatoes
sliced very thin; sprinkle over it an
even tablespoon of flour; add about q
pint of hot water and little white
pepper Let it boil four or five minutes
and serve hot. Browning the butter
before putting in the beef gives it q
nutty flavor that is much liked by many.
Boston Budget.
Small Almond Cakes.-Chop half g
pound of citron and mix with it three
quarters of pound shelled almond!
which have been blanched and SLICED
into halves. Beat six eggs thorough ly
and cream into them three-quarters Of
a pound of sugar. Add the nuts anC
citron, and after thoroughly mixing
sift gradually into the mixture half 4;
pound of -four. Pour the batter into
long, shallow tins, which have beer
well buttered. Bake in quick oven
When done roll in powdered almonds
and sugar. Packed carefully in til
these cakes will keep almost indefinite
iy.-Ladies' Home Journal.