The Bossier banner., 1894-04-26
HOUSEHOLD BREvITIES.

Breakfast Mullins Without Eggs
Two cups -four, two tablespoonfuls SUI
gar, two teaspoonfuls baking powder,
one teaspoonful salt, one and half
cups milk, one tablespoonful butter
melted mix the dry ingredients, add
the milk gradually and lastly the but
ter; beat vigorously and bake in hot
oven in muffin pans twenty to thirty
minutes.-Boston Globe.
| Good Sausages. lean pork
very fine and to every nine pounds add
two tablespoonfuls pepper, three table
| spoonfuls salt and one of powdered
sage Mix the seasoning well with the
meat and either press into sausage
skins or cloth bags; ,or pack into jars
and cover with melted fat For imme-
diate use it is not necessary to cover
with the fat.-Orange Judd Farmer.
Risen Corn Bread. most con-
venient time to bake this is on the reg
ular baking day. Mix two cups Of
risen bread sponge, two cupfuls of
cornmeal, half cupful of sugar, one
tablespoonful of melted lard, one tea
spoonful of soda dissolved in water,
and enough -four to make a rather stiff
batter. Put in well creased pan, let
it rise until light, then bake one hour.
Ohio Farmer.
-Scalloped Turkey.-Chop cold tur.
key, butter dish, put layer of bread
crumbs in the bottom, then a layer of
oysters; season with bits of butter,
salt and pepper, then cover with
layer of turkey. Continue alternating
in this way until the dish is full, hav-
ing the last layer of crumbs. Pour
over the whole a cream sauce made of
one tablespoonful of butter, the same
amount of -four, and cupful of cream
or rich milk. Cover closely and bake
in moderate oven twenty minutes
| n. Y. World
| Kisses. Beat the whites of six
eggs to froth, but not stiff; add half
a pound of sugar, and stir until the
mixture grows very stiff; drop n spoon
| full a few inches apart on buttered
paper laid upon baking tins; sift fine
sugar lightly over them and slip into
very quick oven to turn pale cream
and grow firm; they must not brown.
Run a thin, flexible blade-a palette
knife is just right-under each little
hemisphere and lift from the paper;
scoop out the soft center, then let the
kisses lie moment in the mouth of
the oven to dry; fill with whipped
cream and put tEe two dry sides to-
gether. Boston Globe.
Dreamed Codfish.-Pick il o small
pieces, after soaking till soft enough
to handle, enough Goldfish to fill a pint
bowl Pour cold water over it, and
| heat slowly to boiling, then pour off
the water, and replace with enough
fresh, boiling water to cover it; cook
| slowly for half an hour or till tender,
then if any water remains pour it off,
Season with a spoonful of butter, bit
OF pepper and a thickening of one
tablespoon of flour mixed to paste in
| one pint of rich, sweet milk. II moro
salt than remains in the fish is neces-
sary add it, after tasting. Boil till it
thickens slightly. This is nice dipped
over toast, or served with potatoes
cooked dry and mealy, and salted only
Potatoes may be cooked with the cod
| fish, and the whole seasoned as above
Peel the potatoes and slice into thick
slices and add them to the fish after the
first water is drained off, and it is put
to cook in the boiling water.-Farm,
Field and Fireside.
How to Boil Potatoes s-New pota.
toes are made watery by being laid in
cold water, but in winter and spring
they should be peeled and laid in cold
water an hour or two before they are
cooked. Put them into boiling water
with salt in it. and allow thirty or
forty minutes for boiling, according to
size. Have the potatoes of uniform
size. otherwise the small ones will be
done before the larger ones are cooked.
When they are done through, pour off
every drop of water and take the ket-
tie to the door or window and shake
them. Shaking them in the open air
makes them meally. Set the kettle on
the back of the stove, cover them up
with clean towel, and let them stand
while you are dishing the dinner Take
them up with spoon and serve smok-
ing hot. There is no vegetable that
gains more by being prepared with
| due attention than the tato. The
difference between a soggy, water
soaked potato and one that is properly
cooked is greater than many cooks
realize. Boston Budget.