The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1874-02-26
f a RIM & ITO ME
EseruI ssecipes.

CURE FOR PAIS.-Aqua ammonia,
sulphuric ether and alcohol, equal parts,
and apply over the pain.
CIrRoN TuMBLEg CAKE.-Three tum-
blers Of white sugar, one tumbler OF but
ter, one tumbler OF sweet milk, i've tum-
bic of -four one tumhler Of cltron, four
eggs, one teaspoonful Of soda, and flavor
with lemon extract
LIGHT FRUIT CAKE-Three-to urths
pound butter, one pound sugar, one pound
eggs, one pound four, one pound raisins,
stoned and chopped Title, half-pound
ctron, small teaspoonful soda, no spice.
Will keep all summer.
Mock MfNcE PIEs.-Two pounded
crackers: one cup molassas; one cup cider;
one cup chopped raisins; two eggs; one
teaspoon salt; one teaspoon cloves; two
teaspoons cinnamon; one teaspoon mace;
one nutmeg Bake forty minutes This
quantity makes two pies.
BUTTER PIEs.-Cover your pie tin
with crust ms for custard pie. Take a
piece OF fresh butter the size of an egg,
two-thirds cup Of sugar, one Of sweet
cream and one tablespoonful Of -four.
Stir butter, -four and sugar together,
then stir in the cream: Pour in the tin,
and lay strips ofcrust across. Bake till
brown. This is a most excellent pie.
"A NICE OMELET.-Beat two eggs,
yolks and whites together, in a bowl until
very light. In cup put one tablespoon
ful Of milk new milk Is best;) when well
stirred and smooth, pour this over the eggs,
and beat them all well together for a few
minutes; little chopped parsley can be
added ifwshed. Cook as other omelets. In
making any kind Of omelet, salt and pep
per should not be added until sent to the
table, and to have them perfectly light
the ingredients must be well and quickly
beaten with the fork.
DoUGHNUTs. Take about two quarts
light hop or potato yeast bread sponge ;
mix it well with one pint warm, new
milk, three beaten eggs, IA cup Of butter
or lard, one cup sugar. a great spoonful
of cinnamon; little salt; and add flour
enough to knead it not very stiff. Set
it in warm place. When light, roll
out little thicker than tor pie crust, and
cut witlI-a knife in squares of about three
inches. Let it stand little while and
fry in boiling lard This will be very
Light.
BOILED BREAD PUDDISG-Crumb
your stale bread in a puddingp pail and
cover with sweet milk, and set by the
stove to warm and soften. Then to every
quart of the mixture add two well-beaten
eggs, cup Of sugar, and handful OF
raisins or sweet dried fruit of any kind.
Do not have your pail full, as it needs
some room to rise. Put the cover on
tightly. set it in boiling water, and do not
allow IL to stop boiling till done If you
try that once you will never make baked
pudding again.
CREAM PTE.-For the inside, one egg,
one-half cup Of sugar, one-fourth cup of
flour; beat we'll stir into one-half pint of
boiling milk, and let it Just come to toil
again; stir it while on the stove, then set
away to cool; make the crust the same as
other pies, aud line plate; spread some
lard or butter on the top, and then put
on another crust and bake; when done
and nearly cold, take off the top crust and
put the cream into the lower one; then put
the top one over the cream. A little es-
sence of lemon may be stirred into the
cream just before it is put into the crust.
DESTROYING PARASITES. pro-
vide plenty eff whltewash, and then go in
10 win. Dip the brush till it drips, and
let EN- have it. Look out for every
angle, crack and crevice and strike the
brush at these with a smart slap, SO as to
fill them completely For vermin on the
fowls themselves Persian insect powder, "a
vegetable substance, carbolic acids suds
of carholic soap, kerosene and grease are
psed, and the dust-bath. The treatment
Is the same for young and old fowls, only
there Is this difference IN the locality OF
the parasites: In the old hen they are
found under the body; in the young chicks
on the head.