The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1870-04-14

of butter. x ounce Of caraWay seed, eggs.
Roll out, cut round, and bake In moderate
oven.
MARIoN's CAKE.
Stir to a cream teacup Of butter and two
of sugar; then add four eggs beaten to
froth, one small grated nutmeg, and a pint
Of flour. Stir until Just before 1t Is baked.
Bake In cups, about 20 minutes.
BREAD AND BUTTER PUDDING.
When dry bread is left, spread it with butt
ter, and pile up the slices In pudding dish.
Fill in with custard, and add a few raisins.
Bake it enough to cook custard.
SWEET PASTE.
This is suitable to fruit tarts generally, APP
pies excepted, for which we recommend
puff paste. To three-quarters Of pound
of butter put pound and half of flour,
three or four ounces Of sifted loaf sugar, the
yolks Of two eggs. and half pint of new
milk. Bake 1t In moderately heated oven.
BIBAvoE.
One pint OF cream whipped until stiff. one
ounce of isinglass boiled and strained in
about one pint of water until reduced to half
pint. -Four ounces Of sugar, one Vanilla
bean; stir In the cream when the isinglass
gets blood heat. Then mould and eat with
whipped cream.
BAKED SQUASH AND PUMPKIN.
The dry winter squashes are excellent
cut in pieces two or three inches square,
(and pared, If the skins are thin, not other
wiSe,) and bake In a hot oven an hour and a
half The large sweet pumpkin is also very
good, treated in the same manner.
RICE AND MILK.
To every quart of good milk allow two |
ounces of rice; wash it well in several wa |
tiers; put il with the milk into a closely COW |
cred sauce pan, and set it over slow fire; |
when it boils, take it off; let it stand till it |
is cold, and simmer it about an hour and 2
quarter before sending it to the table, and
serve in tuFeeQ.
BLEACHING MUsLINs.
Take twelve ounces Of chloride Of lime to
ten pounds of cotton; dissolve the lime in
two quarts of soft hot water; boil the cloth
in suds water, then rinse it; strain the
lime into a sufficient quantity of water to
immerse the cloth in; let it remain in from
ten to twenty minutes, then rinse the cloth
well; be careful that no particles of lime go ;
through the strainer. This has never failed.
YEAST FOR BREAD.
Mrs. w. A. Tower, Lexington, Massachu- !
setts took the first premium offered by the | i
Middlesex Agricultural Society for the best '
unbolted wheat flour bread and made the a
following statement: For yeast. take four o
mashed potatoes, one cup OF white sugar, 81
one cup of flour, and pour on this mixture b
Dne quart of scaldiDg water in which ahand- O
ful of hops has been boiled, then add one 81
pint of lnke-warm water, stir, strain, and ri
ct it rise over night. G.
TOAST AND CHEESE. ii
Cut a slice of bread half an inch thick: ::
'are off the crust, and toast it very slightly q
n one side. Cut a slice OF cheese a quarter -
f an inch thick, not so big as the bread by Z,
alf an inch on each side; pare off the rind, ~
ny it on the toasted bread, place on a fat -
IN plate, and put in the oven for ten minutes i I
r so. Mix quarter. of a teaspoonful of he
llt and mustard and sprinkle of pepper r.,
,ir it into the cheese. and you will have a ~
elicious luncheon.
SCRAMBLED EGGS.
Have a little lard heated in spider, and y,
reak in eggs, one or two for each person: ~. W
ir briskly, salt, and take up when they m
arden. little chopped parsley and cold ca
Ssh. A dish resembling omelet can be 70 r.,
ade by beating up eggs and frying them ~
hot lard. Salt and pepper, and when >
)ne, invert the spider and turn out it's con- oo
nts on plate. Send to the table hot. STat
POTATOES. pe
1t is good way to pour off the water viz
ON boiled potatoes, and dry them in the
title few minutes before dishing up. Set in
e kettle again ever the fire and shake it ov
lck and forth to keep it from burning.--
hen mashed potatoes are left from dinner joi
ct them up next morning into balls with in
tie milk; having sailed and peppered ins
EN-, fry in spider. Raw potatoes are ex- an'
Ilent fried in very thin slices. They must SIN
well salted, fried quickly and crisp to be
'od. -ess full
folihD BEEF. eli
Fwo pounds of lean beef six ounces of mel
tier, one teaspOonful each of pepper salt.
d mace. Free the beef from ali skin and tur
lstle, and put IL into an earthenware jar tiol
Tn a gu OF water, and cover and place it
deep stewpan full of boiling water, anu cou
inner slowly tor five hours. Take out the /
Ell, mince 1t very finely, and pound it in an6
mortar with the abOve-named seasoning /
hen smooth, add the butter, which should sho
fhn Srat~y ID
o small pots, pour clarified butter over the 500
}; Mhen cool, tie down, and keep in a scie
u place. F
BUTTERED EGGS. in {
'our new-laid eggs, two ounces of butter. =
ocure the eggs new-laid, if possible break to :
IN into a basin, which place in boiling " ~
ter, and stir till the butter is Melted a
III that and the eggs into lined sauce- anu
!, hold 1t over gentle fire, and, as the Ln' .i
1ture begins to warm, pour it or 3 e'n
es PACK INTO the basin and back again, tn,
the two ingredients may be well incor- IN
ated. Keep stirring the eggs and butter I'll
way until they are hot, without boiling erpo
serve on hot buttered toast If the mix sine,
: Is allowed to boil, it will curdle, and so by Il
htlreiy sponeo.. Oper
TO PICKLE RED CABBAGE. lean
H.. Ia, been
,.cI .I soiiu netes-sIhaII hard ones are Der,
Sr .ian .oose ones, put any kind will do Orle
III a1 Yvs1Ite tneIn euniesS the heads New
4 ten to twenty in a quarter: add anv erriv
: sPiSce 70 sun teStei Dol TILL tender. Good
Iou Pn[s cloer vinegar; no other till Il
- w. /" neh uoIS, keep covered ming
~ nci as as gou Mouiu otner pickles. canal
use; and then in the spring to last till decIiI
or June. This is better than canning tieed
= oPPtns up anu IL Is Slmple' Inc pickle fcriol
Il bad to sharpen up the appetite. that
Pr AIN pr TN p1rnp1>-- ror. crrYnnv~ short
packt
&c pound of flour, one pound of bread with
Is, tiree quarters of pound of stoned not $
Us, three- quarters of pound of cur The 6
> tnIce-quarters or pound of suet, are ia
or -FOUR eggs, milk, two ounces of can their
peel, one teaspoonful of powdered all ter of
iia ~. . ssalSspoohiul OF salt. Let the Garrett
Ie mnsIy cnopRed, the raisins stoned, oped
4. Mix these with the other dry ingre- Than r
;, and stir all well together: beat and aro a
! the eggs to the pudding, stir these in. mo n
id just sufficient milk to make it mix Deem
I ~ lie II up In well hOured cloth, cultivj
INTO polIlng water and Doll tor at least forwal
Jus. serve with little pounded SUI produt
'AinAieo over IL. doubt
HARD AND DURABLE SOAP. for get
canal,
a.ens mas peen granted in England for supply
LItSnene IL the manufacture of soap. Supren
addition OF sulphate of lime to the better
ingredients employed in its manufac- Louis
1he sulphate may be added with anv
usual ingredients employed in the
, IaS.ure OF soap: The proportions of CoNF
lphate which It Is best to employ vary The lac
ing to the article manipulated upon. sociatic
8 Iuaa!lty OF the soap to be produced ial ate
lOous Twelve ounces of dry sulDhate il over Il
mt LOT one ton of soft soap, whereas. buried
= 1.1'1nS ~ nlghly liquored soap six tysbure
= . POunos may be used with adyan- The
SoaP mace with the addition of suI- the dis
- HIne becomes hardened, keeps dry remoyil
noG nAple TO shrink while in water does no