The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1875-11-10

CUCUMBER CATsUP.-The following
Is an English recipe: Gather the cucum
bers when full grown, but before they
! turn yellow; peel and CRATE them; LEI
the pulp remain upon a cnllender until
the juice drains off then rub through 9
coarse seiVe to separate the seeds; hall
fill the bottles with this pulp, I'LL up with
vinegar, and keep we'll corked This
retains, in marked degree, the odor and
taste of fresh cucumbers, and is excellent
with cold meats When served at table,
salt and pepper are added.
i A correspondent to the English Mechanic
says Turn the flame up the full power,
/ then blow sharppuf horizontally across
the top of the funnel, when the light win
not only be extingnished, but there will
be no after smoke--the formerly ignited
wick being extinguished By its own car
bonic acid gas. On leaving my Office at
night thus turn up the flaming wick,
and, with q grateful gladness that the
dark labors of the day (and night are
over, give q side wave of the hat past
the chimney, which draws up-the fame
| from contact with the wick, and the light
| is gone, and with no after smell.
To MAKE GOOD COFFEE. - French
cooks are famous for the excellence of
their coffee, which they make so strong
that one part of the liquor requires the
addition of two parts to reduce it to the
proper strength. This addition is made
with hot milk. The large proportion of
hot milk, in place of so much warm wa
ter, gives the coffee a richness like that
made by the addition of cream in the
ordinary way. By this means any house
keeper DESTROYS of having good coffee can
have it without cream.
Group can be cured in one minute,
and the remedy is simple.allum and SUI
gar. The way to accomplish the deed
is to take knife or crater and shave 1t
off in small particles, about teaspoon
full of alum; then mix it with about
twice its quantity Of sugar to make it
palatable, and administer as quickly as
possible. Almost instantaneous relief
will follow.
In removing grease spots from cloth
1 ing with benzole or turpentine, the usual
way is to wet the cloth with the detergent
and then rub it with sponge or the
| like. This often spreads the grease
without removing it. The following
method is given by the Scientific Amer
lean: Place some blotting paper beneath
the top of the grease spot, after the lat
ter has been thoroughly saturated with
benzole; then press well. The fat Is
thus dissolved and absorbed by the pa
per, and entirely removed from the
clothing.
Bosror Brown BREA3.-One quart
of milk (sour if You have it), four cups
full of corn meal, two cupsful Of rye meal,
nearly q cupful of common molasses, an
even teaspoonful of salt and heaping
teaspoonsul of soda or saleratus, thor
oughly dissolved. Put it into covered
tin pudding boiler, leaving room for it
to rise /; set it into kettle of boiling
water. and cover the kettle tightly, so as
to keep in all the steam-first putting
into the kettle three or four large nails
(or any substitute), for the pudding
boiler to set upon. Steam 1t for four
hours; take the lid off, and set it into
the oven for little while. Slice and
eat with plenty of butter; toast what Is
left for the next NEAL. 1. NJ. in
Country Gentleman.
ONION PIoKLEs.-Ingredients for
picking onions: To each quart of vine
gar two teaspoonfuls of whole black pep
Der and the same of allspice. Mode:
Gather the onions when quite dry and
rife, and with the fingers take of the thin
outside skin. With a silver knife (steel
discolors them) remove one more skin,
when the onions win look clear. Have
ready some very dry bottles with wide
mouths, or glass jars, and a. fast as they
are peeled put them in. Pour over cold
vinegar to cover them, with pepper and
allspice in the above proportions. lie
down with bladders, and in o fortnight
thew will be ready for use. This is q
most simple recipe and very delicious,
the onions being very nice and crisp.
If kept longer than six or eight months
picked onions ale likely to become soft
A Coon FAMILY SoUP.-According
to the London Agricultural Gazette, q
very good family soup is made from one
and half pounds of lean beef, two pounds
of potatoes, sliced thin, one large carrot,
one large onion, few shalots, one turnip,
one stick Of celery, four quarts of water
let it simmer four hours. flavor with hot
sauce to suit the taste, salt, pepper, etc.
It is o great improvement to try al the
vegetables when cut in small pieces,
together with the meat, also cut in pieces
conveniently small, taking care that there
is fat enough added to prevent the raw
vegetables from burning. A dessert
spoonful of coarse brown sugar may be
thrown into the pan while the meat,
vegetables, etc., are frying. After it has
simmered four hours, it should be set to
cool for the fat to be taken from the
top of the soup before being served up for
use. The meat should be sent to the
table in the soup, not strained as is usual
ly done. a..gs