The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1895-09-12
USEFUL AND SUGGESTIVE.

Rose Flavoring-Fill a jar with fresh
blown rose petals (the old-fashioned
the BEST and fill up with good whisky
and seal. Put a little bit in cake Or
pudding for favoring. 1t will bear
filling with whisky two or three times
City and Country.
-Pompton Cake.-Two cups Of SUI
gar, two cups of flour, one CUP of sweet
cream, three eggs beaten light, a tea
spoonful of vanilla, two spoonfuls of
baking powder. Beat the yolks and
sugar, add the whites, cream, flour,
etc.-Chicago Record.
--Caveach Mackerel.-Cleana and di-
vide six mackerel; cut each half into
three pieces. Powder and mix one
ounce Of pepper, two nutmegs, little
mace, four cloves, and salt; make
hole in each piece of fish, into which
force the seasoning. Fry in oil, allow
to become perfectly cold, put in stone
| jar, and cover with vinegar.-Harper'
Bazaar.
Planned Eggs.-Take the scraps of
cold meat and bread, some pepper, salt
and butter. Chop together very fine,
moisture with milk to soft batter,
half fill the gem pans with this mix
ture. Break an egg carefully upon
each, dust each with pepper, salt and
rolled cracker; set in the oven and
bake-Mrs. w. II. linn, in Farm, Field
and Fireside.
| yorkshire Mince.-Prepare the
batter as in the preceding recipe; bake
it in two shallow pans. Have ready a
mince of veal, mutton, beef or ham.
| nicely seasoned and moistened with a
good gravy. When the cakes are re-
moved from the oven spread the mince
on one and cover it with the other.
Cut in squares with sharp knife or
serve whole.-Ladies' Home Journal.
-Broiled Mutton.-Cut some good
slices from joint of mutton, and place
them on a gridiron over clear fire,
adding plenty of pepper and salt. When
done, arrange the meat round q dish,
adding few small pieces Of butter, and
place in, the oven to keep hot. Now take
n little gravy, heat it, add enough toma-
to sauce to it to flavor highly, and pour
it in the center of the meat. Serve hot
with mashed potato.-Leed's Mercury.
Canning Peas and Beans.
them as if for dinner, put them in hot
water, let them boil and put them ur
in tin cans, observing carefully three
points Indispensable to successful can
ming, namely, that the article be put
up boiling hot, that the vessel be filled
to the brim, and that it be sealed per
fectly air tight. Can okra by siicing il
across, putting it on the stove in ket
tie or pot till it comes to boil anc
then putting it up as other vegetables
NV. Early, in Orange Judd Farmer
The best salad dressing is rich
French mayonnaise, which is made il
the following manner: Beat the yoll
of one egg-which has been previousl,
thoroughly cooled on ice-until it il
quite frothy, then gradually pour in
: drop by drop a sufficient quantity o
the best olive oil to make it thicl
consistency. Add to this a bit of mus
tard, pinch of salt, a little pepper
7 and just "soupcon," as the Frcnc1
say, of cayenne pepper. Dash in SOM
vinegar or lemon juice and you have
, splendid mayonnaise. Of all thing
l don't spoil it by adding sugar. Suga
1 in mayonnaise is quite as bad as salt il
= ice-cream. The chicken meat shoul
Y be cut in little squares, or shredded
/ and a portion of it served on a lettuc
e leaf, with the mayonnaise poured owe
e it, which makes delicious salad
, Chicago Tribune.