The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1875-07-21

muusekeeper,s Receipts.


RAISED MUFFINs. Melt tablespoon
of butter in one pint of milk, a little salt,
two eggs, half gill of yeast. Flour, to
make a thick batter.
SWEET PoTATo CAKE.-Half pound
grated raw sweet potato, eight eggs, half
pound white sugar, a handful of sifted
-four, a grated nutmeg. Stir well, and
bake thoroughly in quick oven.
FLOUR CREDIBLE CAKEs.-Four eggs,
one quart milk, little salt, a tablespoon
ful of butter, one gill yeast, and -four to
make batter as thick as for buckwheat
cakes. Raise over night, and, if sour,
add little soda in the morning.
CARRIES Corn CAKE - One pint
sweet milk, half gill yeast, one gill of
-four, one teaspoon salt, half teaspoon
soda, Indian meal to make a batter a
little thicker than for griddle cakes. Let
it rise over night, and bake in the morn
ing.
Pork CAKE-One pound Of pork
chopped very fine, two cups Of sugar, one
cup of molasses, one pint of water, one
pound of raisins chopped not very fine,
one tablespoonful of cloves, one nutmeg,
one teaspoonful Of soda. If it is iced it
will keep some time.
PEACH FRITTERs. batter of eight
eggs, eight tablespoonfuls flour, and one
quart of milk Have ready in frying
pan some nice butter, hot. To every
tablespoon of the butter add half a peach,
and fry, draining each through skim
mer as you take it up. Serve with sugar.
GRAHAM BISCUIT. Take one quart of
Graham -four, add little salt and a
Tablespoonful of melted butter, mix this
with buttermilk, with a teaspoonful OF
soda added to the milk, mix them to the
consistency of drop cakes; bake in pan
for twenty minutes in a quick oven.
GERMAN WAFFLEs. War a quart
of milk, cut up and soften in it one-quar-
ter pound of butter. Beat eight eggs,
and stir in with one-half pound of sifted
flour. two tablespoons of good, smart
Yeast; set it in a warm place to rise.
When well risen it is time to bake in
CREASED waffle irons.
ROLL JELLY CAKE.-Take four eggs,
one cup of sugar, one cup of -four, half a
teaspoonful of soda and one teaspoOnful
of cream tartar, pinch of salt. Beat
the eggs as light as possible; add to them
first the sugar, and having mixed the
powders and salt with the flour, dust that
in, and beat up light, and bake thin in a
shallow square pan. When done, turn
out on towel, spread on the jelly, and
roll Immediately.
LEMON CAKE.-Take half a cup of
butter, one and half cups sugar, two
cups sifted -four, three eggs, half a tea
spoonful of soda, half cup of milk, and
the Juice and rind of half a lemon. Beat
the butter and sugar together; then beat
the eggs as light as possible, and add
them, and then add the milk and after
beating up light, sift in the flour-into
which has been previously mixed the
soda; lastly, add the lemon, and bake
in a quick oven.
Pound CAKE. - Take one pound of
butter, one pound of sugar, one pound of
-four, ten eggs, two tablespoonfuls of rose
water. Beat the sugar and butter to-
gether as lightly as possible, then add
gradually the rosewater and about one
fourth of the flour. Whisk the eggs until
very thick, then stir in the butter and
sugar gradually; then the remainder Of
the four-a small quantity at time.
Beat all well together. Line your pan
with white paper, pat in your batter,
smooth the top with knife, and bake in
a moderate oven about two and half
hours.