The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1895-07-06
USEFUL AND SUGGESTIVE.


The best way to clear out lead
pipes without the expensive aid OF tho
plumber is to pour q strong solution OF
concentrated I've down them. The lye
will dissolve all animal and most veg
etable matters, and SO open the pipes
Creamed Eggs. Six eggs, one pint
milk, one pint cream. Put the milk
and cream into double boiler. or far
ina kettle. Break the eggs into it and
stir constantly until as thick as clothed
cream. Add pepper, salt and butter.
Serve hot.-Housekeeper.
For . damp closet or cupboard,
which is liable to cause mildew, place
in it saucer of quicklime, and it will
not only absorb all apparent damp
ness, but sweeten and disinfect the
place. Renew the lime once in fort
night; If the place is very damp, renew
it as often as it becomes Stacked.
-Ten-Egg Sponge Cake. Beat the
felix's of ten eggs very light; add one
and one-half cupfuls powdered sugar,
the grated peel and half the juice OF .
lemon, then the well-beaten whites OF
the eggs and one cupful sifted flour.
Bake in two tins and cut in squares. 1t
is improved by soft icing. Country
Gentleman.
Baked Onions--Select even-sized
onions. Cover with hot salted water
and simmer thirty minutes without
removing the outside skin; when ready
to bake carefully remove this thin
ncmbranous skin, place the onions in
a baking dish and bake until tender,
basting often with melted butter. The
onions must be thoroughly done, but
should not lose their shape. Prairie
Farmer.
-Scalloped Onions-Remove the
skins and put them into boiling salted
water. Boil them twenty minutes and
pour of the water entirely, then put in
equal parts of hot water and milk and
boil them twenty minutes longer.
When done, drain, cut in slices, put in.
to q shallow dish, cover with white
sauce and buttered crumbs, and bake
till the crumbs are brown.-Bostor
\ Budget
Egg Salad. = Twelve hard-boilee
eggs, one-half pint of cream. butter
the size of an egg, little parsley
chopped fine. two tablespoonful q
-four. Take cream, butter, parsley ant
-four, mix and cook until thick. Slic'
the eggs, and after each layer of egg
add one of bread crumbs, over which
1 pour the cream to cover. When thu
dish is full bake until brown. Garnisl
with parsley and serve hot-N. Y
Ledger.
Orange Soufie. Peel and slice ST
i oranges, place in glass dish laye
of oranges, then one of sugar and .
I on until all the orange is used; lie
stand two hours Pour over this
warm custard made of the yolks Q
three eggs, one pint of milk. sugar I
taste, with grated orange peel for hav
oring. Beat the whites of the eggs I
q stiff froth, sweeten and flavor an
pour over the top of soufie. -Orang
Judd Farmer.
Scotch Broth. Take about one an
q half pounds of shin of beef, cut
small, and place it in saucepan, wit
half teacepful of well washed pea
barley. Add to the meat tw
quarts of water, and bring to
boil, skim we'll then add two carrot
two turnips, an onion, leek, and
little celery, all cut into small piccs
suitable for serving in the soup. Sin
mer all for two hours, adding a lit
chopped cabbage for the last fiftee
, minutes cooking. Skim off the sou
1 ali the fat that you are able to take n
, | Remove the bones and larger pieces
meat, and serve. The bones and exit
!. meat should be reserved for furth'
broth making.-Leeds Mercury.