The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1870-03-17
MOCK DICK.

da; beat well together and beat in shall
low tin pans. Increase quantities for
more than four or FIVE persons.
MOCK DUCK.
A steak of beef well beaten, a rich
sufing, such as in used for ducks spread
it over the beef and roll it in the form of
a duck; then bake. Make a rich gravy
with Onions and pour over it.
TO PREVENT KITCHEN DOORS.
In boiling onions or cabbage, place a
dish of vinegar on the stove at the same
time The boiling vinegar will destroy
the odor of the vegetables. All who have
near neighbors try it.
cHoPPING DOUGH.
1t is not generally known that wheat
bread, at least, is greatly improved by
chopping it, at the end of the second
kneading and if you want good bread,
let there always be a second kneading,
putting in all the flour before that.
WINE WHEY.
Put half pint of sweet milk over the
fire, and, as soon as it begings to boil,
slowly pour into it a wine glass of sherry
wine mixed with teaspoonful of sugar.
Crate into 1t a little nutmeg, and, as soon
as 1t comes to boil again, remove it from
the fire. When cool, strain for use.
To SETTLE COFFEE
A lady correspondent says that she finds
the best method of settling coffee is, as
soon as you brown your coffee, and while
the kernels are yet warm, to mix it with
a beaten egg, say one egg to a pound.
The egg forms covering around the ker-
nels, preserving the aroma, and when
ground acting as an admirable settler.
HOW TO CLEAN OIL CLOTHS.
To ruin them, clean them with hot
water or soapsuds, and leave them half
wiped, and they will look very bright
while wet, but very dingy and dirty when
dry, and will soon crack and peel off.
But if you wish to preserve them and
have them look new and nice, wast them
with soft flannel and lukewarm water,
and wipe perfectly dry. If you want
them to look extra nice, after they are dry
drop few spoonsful of milk over them,
and rub with dry cloth.
BUCKwHEAT CAKES
are many times better and more whole
some when made light and thin. At
night mix the -four with milkwarm water,
a little salt, and half teacupful of good
yeast into rather stiff batter, and set it in
a warm place to rise In the morning
thin the batter with milk, and add soda
dissolved in hot water. They ought not
to be baked up wholesale and pitched in
to a deep dish-that makes them heavy
but laid in neat piles on flat plate,
and baked as fast as needed at the table.
COOKING PARsNIPs AND CABBAGE.
'Lucy Lamb" says: Wash the pars-
nips, scrape, boil tender, and then slice
and brown on a griddle, with butter to
prevent sticking. Carrots are good,
cooked in the same way. Boil cabbage
tender in clear water drain dry, add
salt and good piece of butter put on in
little bits cut in small squares for con-
venience in serving. Another method,
requiring only half as much time in cook
ing; boil in clear water forty or fifty
minutes, and serve as above. 1t is nearly
equal to caulifower.
CURE FOR wHooPING COUGH.
An NJ ID. writes: Thousands of
children in this city, especially those Of
German parentage, and suffering from
whooping cough, and | wish to call the
public attention to the following simple
To one ounce of the dried leaves
of the common chestnut tree add a quart
of the boiling water, and when the infu-
sion is cold give a cupful three times
day.. the last dose being given when the
patient retires After twenty-four or
thirty-six hours the patient will be relieved
and then the dose may be administered in
a smaller quantity"
CLEANING COAT COLLARS.
For cleaning coat collars and all wooden
goods, | recommend the Soap-tree Bark
(Quiliaya saponaria) which can be pro-
cured at the drug stores. Break piece
about two inches square into small bits,
and pour over it half pint of boiling
water let it stand an hour or two then
sponge the collar well with the liquor;
second sponging with clean water will
clean it nicely. Both washing and rims
ing water should be as warm as for flannel.
We have, by using this bark, washed
black and blue Empress cloths success
fully, and have cleaned hair cloth-chairs
which had been soiled by contact with
the Observation-Disclosures.
TOAST SOUP FOR INvALIDs.
Take thin slice of stale wheat bread,
and toast until it is brown through; but
be careful that you do not burn it. While
it is still hot, spread some butter over it,
but no more than will strike into the
bread without leaving any on the surface
Now break it into fragments put the
pieces into a pitcher, and pour on more
than half pint of boiling water. A lit
tie pepper and salt improves the taste; so
they may be added.
This drink is usually found very accep- |
table to sick or delicate persons, and, at
the same time, quite nutritious. 1t was
much recommended under the name of |
toast soup" by the late DIR. William |
Darrach, and gave satisfaction wherever |
used.
HOW To COOK GOLDFISH.
The Goldfish should first be soaked in
old water, changing the water every few |
hours until it is fresh enough. 1t should |
lot be entirely freshened but left Just salt |
enough to be palatable. 1t is then put
nto kettle, covered with water, and |
brought up to a boiling point, but not
'olied. Let it simmer gently for fifteen
n twenty minutes, and it is ready to serve.
As Accomplishments to the fish there are,
# course, potatoes, and many add plain
'oiled beets and carrots, and hard boiled
,ggs. We have sometimes seen small bits
# salt pork fried crisp and served with
ONE of the pork fat. The proper sauce
3 butter, which Is simply melted, but
more usually made into sauce with -four
md water. This may be made into an
gg sauce by adding chopped hard boiled
ggs. The fish, vegetables, etc, are
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