Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1871-08-19
VllUtRLE RECIPES.


Tom NruEs.-Nith meat, raw, should
na stirred mp i'm vinegar, salt and pep
pcr, like cucumhcrS. For tea, use sweet
cream and suglr; they arc almost as
guot as straw berries,
N,xr S,r,r -1>lLCa bunch of green
mini and rhpp il fine with a knife or
rub il in mortar; add half a pint OF
line sugar aud halt a pint al sharp VINE
gar. Stir or rub we'll, amt servo coIu'
to hc eaten with roast lamb.
PRESERVING CuEEEIus-Stuuuthc them;
allow onrpound nfsupar ta one pound
nl rruit. mt IA Iaycr ofrruit in the pre-
serving kettle. then a LAYER of sugar,
and rcpcat till all arc ia; boil till clear.
Put in bottles hot, aud seal them, Keep
in dry sand.
CHICKEN PNNNpN.-S Skin u fowl; cut
il i'm picccs. leaving the breast whole;
boil il i'm three piutS of water till per-
| Dectlv tender: pirk of all the meat, and
| nouHd it finely in "A mortar, and mix it
iyith tho liquor it was boiled in; rub it
through a sieve, and season with salt.
Mako a bat
for If nnur rrrs and milk, and pour
some into a frying pan OF hot fat, as for
pancakes: let il DO very thin, and when
il has fried for n minute or two, lay very
thin slices of cold boiled ham on ii, and
cover them again with some moro bat
tcr when brown ON one side, cut into
quarters and turn them to brown ON the
other side.
S,-vurr DrryK.-A healthy drink /,
modc from ,nounro ofbons and a sroon-
G,I or]rinror to a Gallon Of water. We'll
boil, then strain and adda pint OF mo-
IlSScS, ana hall an ounce oil tho essence
OF spruce; when cool add Il cup OF yeast,
pat INTO acloan, llght cask; allcr IL mas
~lornlented Tor a couple OF DAYS, Dottlo II
Tor use, You can o sPrlSS OF spruce
liz III mo placo tho essence,
CURRNNr JELLY.-Mash and strain
the Currants; then boil the juice, skim
ming il carefully. Measure tho Juice
after boiling,Iand then put thcsugar into
r"i'' am'NTrYi1 nI,"th - %"'"nI 70 ~,
M" ,,.,,,,i M ',ni ~ Jo," Ia" IoiIu III
or,.' w., HJIi, IIU ~, "'ouau
,tl ~ ~ s,'Hi ~ h,6S frnt ,;u ""l !,
~ in a,m ,,I,s ~, - ',.,.o' go ~
''ul'' u"'' 0'oi i'N' P''''l''''
l~loNE-MApE llelNFECrANr.-DlS-
SolNe Il plSici OF SAT- III 4 Darrei OF wa
leTI' oiil WIN INC SalI W3iGr slack q par
rcl ol lllllG, "llch ShouIu Ne wei enough
10 lorlll klilu OF paste; for lho pur-
pose OF Il dlSlhlectant, inns homemade
chioriucoi ii'llo II nearly as good aSlhat
'T.,o' II 5,ooi Wv aho,1 Ti'olI "n "al IluS Stoics'
arI li LnSSgos o"I im iSt,",s' suI,uat,
oini' , ,, snGor in Wv, ,D'nI '"ro ""J I'VoN"'
'' 'l'i7''
How TO MAKE SEIDLIIH PowpERs.-
Soidlitz Powders are an excellent cor.
rCctiNe tor aCiditY Of the stomach. and
every larmc. r}u make them for him
self. Mix twelve drachms Of powdered
EPSON salts with twelve scruplcs oI
powdered carbonate of soda, and divide
into six parts, in white papers, loul
drachms Of Tarlaric acid in six powders.
Every time you take the powders, min
onco OF each paper i'll two glasses.
Nr,T net srn,r,or ,
chickens. duriuu tbo vow v2arn ,.oath
ar Locan,o SLIGHTLY t,inioJ I g,nHnr
th1om Win rragGiv Lc,tod cL, I'"ato,
in twclyo hours ihny wcro nc s,yno, "mG
fresh MS could be desired, not leaving
the least di-agrccablc odor or flavor
Shortly after, ON examining some frcsl
pieces Of pork, and fearing that the,
could not be preserved until it was con.
ycmicut to cook them, | packed them in
q pan of powdered charcoal, and Tins
kept them with complctcsucccss
N"l.hi MI'LLN IGNAI" IIckLEo.-
m,tors to Which oiI i've tgLln ' .na, w..
nII Of nround mustarj tbroo :, Tyo',,,,
mustard seed. two tabIn- sno,ETy,GIT,i =,
rronuJ rcnnor two tgLio.g I"omgn "
Tronni riinInLomon ono t1~Lla.gnnnnG, y
rluycs. ono nnmnJ nCLrovn g,,Tor t T"
quarts OF y]ino~ar Raj All in,s2oti o r"n ~,
nj uuiin Innr n nr" cht|sa" w.,
spoonful of rrouud and a nnrtinn If cin
namnn lark NAV mo nsoI l iit,I u, W., oni
cry ion riyrg n iino flavor Thnsc r;cL
les arc excellent pun
tIr-r WIrtrtr Nrrrr 1rv,rt. r,.,~ H.,