The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1898-08-06
Recipes.

Ragout OF Beef--Lay medium thick
slices of cold roast beef in hot but
tered pad. Do not brown but heat.
Take up and make brown sauce, by
adding flour to the hot butter, then
cup of good stock. Stir smooth and
lay the meat in for q moment. Serve
hot.
Strawberry Cheese Cakes-Bruise o
pint of berries with wooden spoon in
china bowl; add four heaped table.
spoonfuls of powdered sugar and eight
well-beaten eggs. Line patty pans
with good paste, fill three parts with
this mixture and bake in well-heated
oven.
Tomatoes Stuffed with Celery
Take sufficient number of fresh or
dollhouse tomatoes, remove the seeds
and skin, and place on ice until ready
to serve. Chop enough celery to fill
each tomato and mix with mayonaise
dressing. Serve on the delicate white
leaves of lettuce.
Clouded Chocolate Cake.-One cup
of sugar, half cup of butter, two
eggs, half teaspoonful of cream of
tartar, sifted with the flour. Flavor
with vanilla. Take almost half of
this mixture and mako rs dark as re-
CURED with grated chocolate. Put IN
the tin the same as for marble cake.
Cocoanut Biscuit-One-half pound
each of -four, sugar and grated cocoa
nut, four ounces of butter, one tea
spoonful of baking powder, three eggs
and two tablespoonfuls of milk. Mix
tho eggs, butter and sugar to cream,
then add the flour and cocoanut. put
in the baking powder last; drop on
tins which have been creased and bake
in q quick oven.
Lemon Tapioca-Two tablespoon
fuls of tapioca, soaked over night in
half cup of water. Add half cup
OF cold water in the morning and the
peeled rind of lemon and boil until
clcar. Then take out the rind, add
the juice of lemon and teaspoon
full of lemon extract, half q cup each
of sugar and boiling water and
pinch Of salt. Boil, mold and serve
with sugar aud cream.
Ginger Toffee-Take thrce-qualtsr
of pound of brown sugar. quarter of
q pound CT butter and essence of gin
ger to taste. Put tho butter into q
preserving pan, and as soon as it is
melted add the sugar. Stir gently for
q quarter OF an hour, OF until little
bit of it dropped into cold water is
brittle. Directly the toHee is boiled
to this point, add tho favoring, and
then pour it Off or it will burn.
Fish Rolls-To each half-teaapoon-
kll OF cooked fish (any kind) add ono
teacupful OF masked potatoes, butter
size of u marble, suspicion of mace,
dash Of pepper, one-eighth of tea
spoonfulof salt, unless tie fish and
potatoes have been previously well
seasoned in cooking. Work 10 q paste
with one beaten egg. Form into rolls
three inches long with square ends,
foar well and fry in deep fat to
golden color. Serve on doiley with
a lemon aad rGrsley garnis.l.
Lemon Cheesecakcs-Crcam we'll
together one-quarter pound OF butter
a:id ons round of sugar; add gradu-
ally the vell-beaten yolks OF six and
whites of four eggs, the stisinel juice
and grated lind OF three large lemons.
Stir over the fire in double boiler
until the mixture is very tLics. and
smooth. Limo patty-pans with puff
paste, bake in rather hos o.cn, fill
With some of tho paste aud put aside
until cold. This filling, il set away
in cool place, viii keep for several
Nsks,