The Bossier banner., 1894-09-13
HOUSEHOLD BREvlTiES.

To know when cake is sufficiently
baked, stick a broom straw into the
middle of it, remove it quickly, and if
it looks IN the least sticky put the cake
back and close the oven door until it is
done.
Nutmeg Cookies. Mix together
cup of white sugar, three-eighths of
cup of butter, third of a cup of sour
milk, one egg, a quarter of teaspoon
full of soda, plenty of grated nutmeg
and enough flour to roll thin. Bake in
a quick oven.-Prairie Farmer.
-Caper Sauce.-Beat to a cream two
ia ablespoonfuls of flour and half a cup
full of butter and pour upon it half a
pint of boiling milk. Set the mixture
over the fire and stir constantly until
it comes to the boiling point. Season
with salt and dash of cayenne, and
add three tablespoonfuls of capers.-
Boston Budget.
Tomato Catsup.-One peck of to-
matoes, a quarter cup of salt, one tea.
spoonful of red pepper, two teaspoon,
fuls of ground mace, allspice, cloves,
two onions, one and half pints of vim.
egar. Use whole spices, tie in a bag
and boil with the tomatoes. After add
ing the vinegar boil till reduced one-
half.-Woman's Home Journal.
-Pineapples Canned. - Slice, peel,
and cut into small pieces. Allow three7
quarters of pound of granulated
sugar and one pint of water to two
pounds of pineapple. Boil together
about ten minutes, put into heated
jars, fill to overfowing, and seal as
quickly as possible. Pineapples weigh
ing about four pounds make about two
pounds of fruit when peeled.
Work
Cherry Preserves.-Pit the cherries,
weigh and allow pound of sugar to
each pound of fruit. Dissolve the su,
gar in the least quantity of water pos.
sible, and when it boils add the fruit
and boil slowly fifteen minutes. Then
skim out the fruit and put in glass jars
(those which are not air-tight answer
nicely for this purpose) filling them
about two-thirds full. Boil down the
sirup and pour it over the cherries Ii
the covers do not fit, dip a paper in
brandy and lay on the top as for jelly.
Country Gentleman.
Veal Croquettes Two cupfuls OF
the meat, chopped fine; one dozen
oysters, one cupful of bread crumbs
soaked in half a cupful of hot milk
until soft, one saltspoonful each of
made mustard, grated nutmeg and pep
per; one even teaspoonful of salt, but
ter (the size of an egg melted in hot
milk, and half cupful of gravy
in which the meat was cooked. Stir
in one beaten egg at the last, and
make into rolls like large corlzs and
dip them into an egg beaten with one
tablespoonful of cold water, and roll
in fine bread crumbs. Fry nice
brown in hot drippings or butter
Good Housekeeping,
-Currant Tarts.-Line pie-plates OF
patty-pans with good pastry. Stem
ripe currants, and fill the pans with
them, sugaring them plentifully. Bake
without top crust. If you prefer,
you can make a lattice-work of
strips of paste over the top of the pie.
VI you may Ihdhe your IdfbS III Ine En-
glish fashion, with no bottom crust,
but with one on top. In that ease, heap
the fruit towards the middle of deep
pie-dish; lay a strip of paste around the
edge of the dish; pinch this and the
edge of the top crust closely together
to prevent the escape of the juice, ana
make a cut in the middle of the crust
to allow the steam to escape. -HaIpcrs
BaZar