The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1895-08-29
HOME HINTS AND HELPS.

Chocolate Cookies: One and one
half cup sugar, one cup grated choco-
late, one cup butter, one scant tea
spoon soda, two eggs. Mix stiff and
roll.-Womankind.
Mrs. Rorer's Chocolate: Put one
quart of milk into double boiler.
Moisten two ounces Of cocoa and a |
tablespoonful of rice -four with little |
cold milk, then stir them into scalding |
milk; stir continually until it thickens,
add two tablespoonfuls of sugar and a
teaspoonful of vanilla. Then, with an
egg beaten, OR whisk, beat rapidly over
the fire until light and smooth. Serve
with whipped cream.-Boston Budget.
Rice la Trauttmansdorf: Boil q
quarter of a pound of rice in milk and
while hot put in an ounce of butter.
one cup of sugar and one teaspoonful
of vanilla. Dissolve half an ounce OF
gelatine in milk and beat to froth
half a pint of rich cream. When the
rice is cold add the gelatine and
whipped cream. Put in a mold until
it becomes perfectly firm. Serve with
fruit sauce or preserved fruit.-Chicago
| Record.
Baked Gooseberry Pudding: Scald
| pint of green gooseberries till they
are soft, but not broken; drain, and
rub them through a sieve with
wooded spoon; add half pound OF
sugar, half a pound of butter, three
Naples biscuits, and six well-beaten
eggs; mix the ingredients together,
| pour into an earthen dish, and bake for
half an hour. This pudding is some
times covered with crust.-Leeds
Mercury.
Apple Compete: Cut up and boil a
dozen tart apples in quart of water.
When soft take from the kettle, put in
jelly bag and strain without squeez-
ing. Put the juice in a preserve kettle
with pound of sugar and slice of
thin lemon peel. Set on the fire, let
come to a boil. Skim, pare and core a
dozen good cooking apples, drop into
the sirup and let boil very gently until
tender. Take up carefully, without
breaking, on a perforated skinner.
and set aside to cool. Boil the strip to
jelly, pour it over the apples. When
COlu SeEst luz luHCllcOu OT ted WIFI
whipped cream.-Detroit Free Press.
st. Georges Cake: Take three.
quarters of pound of well-dried -four
and mix in it a teaspoonful of baking
powder with a pinch of salt. Cream
two ounces of lard and two ounces OF
butter with five ounces of castor sugar
then beat in three yolks of eggs; sift
the -four gradually into this. Their
add four ounces of currants, and the
same amount of chopped raisins Chol
, two ounces of citron, and add to tn.
cake. Beat all together for five min
utes. and flavor with small teaspoon
full each of powdered ginger and CHINA
mon. just before placing in the oven
add the whites of the three eggs, beat
| en- to stiff froth. Bake from one ant
r half to two hours. Leeds Mercury
? Veal Terrapin: Cut cold veal il
dice; to one pint add six eggs boilet
0 for fifteen minutes and cut fine. Sprin
s kle with pepper and salt. Add a ia
S blespoonful of minced lemon peel, or
a little grated nutmeg, Or small halt
r teaspoonful of sweet marjoram or sun
d mer savory. according to the flavor de
J. sired. Allow one cup of cream Q
o cream sauce to each pint of meat; lie
:: it come to the boil; heat all togethe
d and serve hot. To make cream sauc
It put one Tablespoonful of butter into
n graniteware saucepan; when melte
add two tablespoonful of -four and le
= it cook, stirring to prevent browning
y When perfectly smooth pour in slowl
3. one pint of milk. Let it boil for tW
minutes.-Ladies Home Journal.