The Bossier banner., 1894-12-06
HOUSEHOLD BREvlTIES.

- reole Omelet.-Beat six eggs; add
a pint of bread crumbs, half teacup of
milk, one small onion chopped, tabls-
spoonful of chopped parsley, with salt
and pepper. Pour in a heated omelet~
pan, brown, turn, fold over and serve
hot.
Graham Bread.-Soak half cake
of compressed yeast, add one quart
warm water and two quarts Graham
-four. Dough should be as stiff as can
be stirred with spoon, put into well
creased deep sheet iron pan. When
light bake one hour. Make bread from
the entire wheat -four the same way,
only little sitter,
Frying Fish.-As a necessary pre-
lude to directions for frying fish, it may
not be improper to make the following
observations: To fry any kind of fish,
first dry them in a cloth and then flour
them. Put into the frying pan plenty
of dripping or lard, and let it boil be-
fore putting in the fish. When they
are properly fried lay them on a hair or
wire seine to drain.
Il
pitcher put one pint of new milk: stir
in one pint of flour, when light. for
four loaves; warm tn zee pints of new
milk, beat six eggs and add one tea
spoonful Of salt; mix with the hand till
it can be taken on the board and
nodded one hour, then put in tins four
inches deep to rise; when light bake
fifty minutes with steady Hre.
Fried Bread Pudding. g.-One loaf of
bakers bread, grated. Three eggs,
beaten well and mixed with the grated
bread. \ little cream added to the
bread and eggs. One quarter of a
pound of minced suet, Half pound
of currants, picked and washed. A III
tie salt. Mix well and flavor with nut
meg. Drop by spoonfuls into very hot
butter and fry light brown. Sprinkle
with white sugar.
An admirable way to take the
morning bath by those who dread
daily plunge into cold water is recon-
mended by an authority as follows:
Stand in hot water deep enough tC
cover the ankles, fill basin with cool
water, and sponge the body off quickly.
Dry and rub vigorously and get into
fannels before drying the feet. This
is better for any one than daily INNER
sion. 1t is the rubbing more than the
water that is needed; sponging off gives
the excuse for the after rubbing, and
the good result is gained.
Steamed Batter Pudding.-Beat two
eggs, broken without separating, until
tight. Add one cup of milk, and when
thoroughly mixed, two cups of flour,
and beat until smooth and light: then
add one teaspoonful of melted butter,
half a teasoonful of salt and beat again.
Lastly add one heaping teaspoonful of
baking powder and one-quarter of a
pound of candied cherries, cut in halves
and fioured. Stir quickly into the pud-
| ding and turn into creased melon
| mold. Boil or steam continuously for
| two hours. and serve with foamv sauce.
To Corn Beef,-Mal1e a pickle in
the proportion of one pound of fine salt,
| three-fourths of an ounce of saltpeter
and One-half pint of molaSses to every
| gallon of water: boil. skim and pour
over the meat when cold. If you want
to smoke the meat, leave it in the brine
first for thirty days. Meat picked in
this way can be used to fry, or broil, at
any time out of the brine. Cane
molasses, or it's equivalent in cane
sugar, must be used. Sirups, or glu-
cose, where acids are used in the manu-
facture, will not do. This is a recipe
of New Jersey gentleman whose
corned beef was celebrated among his
| friends and neighbors.