The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1874-01-01
Useful Recipes.

To CrRE CHAPPED HASDs.-Use
freely ct glyccrine aud good olive oil IN
the proportion Of Two parts OF the Tor
mer to four Of the latter
To PRESERVE STEAKS AND RoAsTs
ALL WISrEK.-For fifty pounds OF beei
take fye pounds Of salt and three plnts
Of molas9es. Try it, farmers.
INDIAN SuEr PUDDISG fake two
cups corn meal. one pint boiling milk
Pour the milk over the meal; when cool,
add one cup -four. one and a half cups
suet chopped fine, one and half cups
molasses and little salt, and add TWO
eggs. II you bake it, DO 1t two hours; i
boiled it takes three hours
Cars PUDDIxG WITH AFPLEs.-Take
ten auplr-. . red aad quaTtered, cover
tie bottom Of your pudding dish, sprln-
kle a Il tie sugar AMI crate little nut
NEE over thsH. covee this with well boil
ed arfts asqnaa with butter Jas for
bra kmsg. then another layer Of apples,
and So ou until tha dish Is full. Bak
until th4 apples Are wei done; and eai
with -w=et cream. Good either cold OF
hot.
o1...-
y ~ 10, .D''-'' - %
lhe Lyons Ait1iad' 5"u' mas 1''I : ~
cure "I Tue most I.iT'e.'' eoii.S ~ - IN
morning ana evening "Pp4'ta' i'"' "i'ii f"
brush, ot crop OF a soio'i'5h .! l.ie
per-chlori8e Of iron. After tortnlghts
continued application, without pain, a
patient "1" hHa SUN fed mari mum ~
nearly forty years rom most P''li'' u u
corn on the inner size o. each niue 'oe'
was e"iIitiF T-4'e'g" O.; 5e77''i: We -. -
longer pam w. anu III u O'ii'@' Gu IN
co. C,,,,,.,.,-,...
" = r,,l,,t.d
q" ~ !
80. '':. 49, w, -, - nsnaI
,I.;,l.l,,;,,l. -
90" IL. 800 ~ b'72,to,
en- - IL All 10.
~ y. -. 81,
N'V d" coup - sly -
l'e CT str DUB Ioii''! '''h' anu o"I III
sm#iI s4uafes. "!s + i4ueh 'etter lli.'i'
ga'eNeh l'', ana more S'inPle ~ n. '''' ',
"e cLd.l a"'''' "o id'" On " - an
lle e4'"Ns" gravy ful over i "i'i0 'o'"
are H"''
IRVING CtT l-AIp.-"e Try 'he
leaves ana Dolly pieces seP'fd'eiF' always
slIi1kiihG "a H'ae saul between e'Icn l"yeI
"s we cur u up ""' pa, ~, '"rt Wy loi sun
iHst use using '". '4Hi1 '"l -
lara becomes rancid Aio" 81 Hothiiie
hetteI thah peeI'h@ ann sHe'nS potatoes
ana tfyIg them ui'Ii Drown III II, Cui
Dian OF cleansing I8lEti- Is 10 III Will
sour ih'LN -. an" iot mem siam, TWO 81 me-
weeks J i,'n 1le''u ana So'iu VIM ''Sii9S
ana "'tef' Hh'sil VIII, ele'f water NrooNs
may DC manage" !" Tue s"nie way
C.,prr,1. RrcrpF r,P LEMON Pms
a Iedv furnishes tbe foIlowipo in re-
,,l,tn ..Ts.L,,lo - who wanted !, recine
HI lennon MIC. The followino are the
oparfitie- for one ME and ~ he multi
.,,.'''..,.' - H. 80. nr,a
III - a..
-.i.l..l I,,. -, - h(il;,,,. 80. ono
~ Tx t.iI..5-t.,,,,f,l - 6,,ttar. o,rate
t57e7',r;rI ~ tLo Ian1nn and soneeze ont
t,o irica. ba.,t tba erg mixing the three
viii s,,,,., tbap adj the earn starch dis
soI,,e.} ~ aL,-e Ral,a vithout am INNER
crnst
SCALLoPED OYSTERS. Crush and
roll several handtuls OF Boston or other
fryable crackers. Put layer in the bot
tom OF a buttered padding dish. Wet
this with mixture of the oyster liquor
and milk slightly warmed. Next have a
layer Of oysters. Sprinkle with salt and
pepper, and lay small bits Of butter upon
them. Then another layer of moistened
crumbs, and so on until the dish is full.
Let the top layer be Of crumbs, thicker
than the rest, and beat an egg into the
milk YOU pour over them Stick bits of
butter thicklv over it, cover the dish. set