The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1899-12-07
FOR THE HOUSEWIFE
Which May Ne Found
Useful.

sone sugEestions On Culinary AAa1so
Which May Ne Found
Useful.
An English trained nurse who has had 4
most gratifying success in her profes-
sion recommends the use of albumen
water in the cases Of anaemia, gastric Y
ulcer or dyspeptic troubles Of q more or
less severe character where the stomach
refuses to assimilate or retain ordinary
food. The usual proportion is two
whites of eggs to one pint of cold water.
but if more concentrated form Of
nourishment is desired double that
number may be used. Beat the whites
of the eggs well first, then stir thor
oughly into the water and strain
through fine sieve. The mixture II
tasteless, and if given alone may be na-
vored with vanilla or cinnamon. nitis
given in milk or whey it is better un-
favored. In cases of obstinate vomiting
this egg water has proved useful and
been retained when nothing else would.
Egg water should not be added to boil-
ing or even hot liquids, as the rapid
coagulation Of the albumen under heat
will render it indigestible. Stimulants
may be diluted with albumen water in
cases where it is desirable to increase
the nutrition.
An English walnut pickle that II
timely now calls for strong brine, al
lowing four pounds of salt to each gal-
lon of water, good cider vinegar enough
to cover the. walnuts, two ounces Of
mixed spices and one ounce of ginger to
each quart OF vinegar. Secure the wall
nuts while still tender. Prick them Ill
over with coarse needle, using gloves
possible, in order to prevent the
juice staining your hands. Make the
brine and put the walnuts in, being sure
they are well covered. Leave them in
the brine for six or seven days, drain
well and spread in the sun until they
turn black. When this is accomplished.
and it may take two or three days. paek
in jars, leaving them two or three inches
from the top. Scald the vinegar with
the spices tied in bags and pour over the
walnuts. When cold seal tightly. The
pickle will be ready for use in month
and will keep indefinitely.
Before the last Of the green peas sre
out of market for the season, the house
wife who likes novelty in her menus
may try this English recipe for green
pea salad. Boil one quart (measured
after shelling) of peas until they are
tender, in water seasoned with mint.
salt and pepper. Drain thoroughly and
put them in basin. Melt half an
ounce of butter and pour over the peas
while it is still hot, mix lightly and
leave them to get cold. Rub smooth IN.
a basin the yolks of three hard-boileds
eggs and add q small teaspoonful Of salt,
fthe same quantity ofwhite peppesand
a dessertspoonful Of made muatard.
Make the mixture smooth, then pour in
little by little,. stirring continuously
four tablespoonful of olive oil Add
(. gradually a teaspoonful Of tarra9on
vinegar and tablespoonful and haI3
Of cider. or white wine vinegar, ard
pour the dressing over the peas.
A southern woman declares that
northern cooks have no idea how to
prepare string beans properly. a piece
of bacon or fat salt pork, she says,
should always be put In the pot with the
beans to give them the proper season.
ing, and then, like Daughter Susiesas
management of Mr.. Finney's turnip. she
must boil them and boil them s'as long
as she is able. Cooked in this manher
string beans, she declares, are u very.
different dish from the tastelesa And
tough fragments usually served on