The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1875-07-14
HOusekeePers' Receipts.

To MAKE EXTRACT OF VANILLA
Take one and half pints pure French
Champagne Brandy, add half an ounce
vanilla beans, cut in small pieces, and
one ounce of bruised tonqua-digest the
mixture two weeks, frequently agitating
or shaking it.
CRANBERRY JELLY-Wash and pick
over the fruit, and boil till soft, in water
enough to cover it. Strain through a
seive, and weigh equal quantities of the
pulp and sugar. Boil gently fifteen Oh
twenty minutes, taking care it does not
burn.
HAM PASTE. cupfuls of boiled
(boiled hard, and chopped. Mix and
moisten with vinegar, and add mustard
to taste.
ICING FOR CAKE.-To the white of
an egg, one quarter pound powdered
sugar. Beat the egg stiff, and add by
degrees the sugar. Flavor with lemon
Juice. This makes it whittier and smooth
er and improves it much.
SWEET POTATO CUsTARD.-One
pound potato mashed and sifted fine,
half pound sugar, small cup of cream
and One-fourth pound butter, four eggs,
nutmeg and lemon to suit the taste. II
you have no cream put half pound butter.
This makes two large custards.
WINE SAUCE.-Take two ounces of
butter, two teaspoonfuls Of -four, half
pint boiling water, one gill of Madeira
wine, one-quarter pound sugar, half a
nutmeg. Mix the -four and butter to-
gether, pour in the boiling water, let II
boil few minutes, then add the sugar
and wine, and CRATE in the nutmeg.
APPLE JAM THAT WILL KEEP FOR
YEARS equal quantities OF
brown sugar and good sour apples pare,
core and chop them fine; make a good,
clear syrup of the sugar. Add the APP
pies, the Juice and grated rind of three
lemons, and few pieces of white ginger.
Boil it till the apple looks clear and
yellow, this resembles foreign sweet
meats On no account omit the ginger.
FRosTING.-O pound of sugar, the
whites of three eggs; dissolve the sugar
little, but not to a froth; stir both to-
gether in a basin, put the basin in a
spider of boiling water, and stir until II
thickens, which will take half an hour OF
more, then spread. When it gets toe
cold and stiff add little hot water. Put
in spoonful of starch to make it whittier
and season with lemon.
To MAKE COOP APPLE JELLY
Take apples of the best quality and good
flavor, mot sweet cut them in quarters
or slices, and stew them till soft then
strain out the juice, being very careful
not to let any of the pulp go through the
strainer. Boil it to the consistency Of
moIasses, then weigh it and add as many
pounds of crushed sugar, stirring it con
stantly till the sugar is dissolved. Ado
one ounce of extract of lemon to every
twenty pounds of jelly, and when colo
set it away in close jars. 1t will keel
good for years. Those who have no
made Jelly in this way will do well t
try it. they will find it superior to cur
rant jelly.
PRESERVES. should bt
kept carefully from the air, and in verI
dry place. Unless they have a yer.
small proportion of sugar, warm ont
does not hurt them; but when not prop
erly boiled, heat makes them ferment
and damp causes them to grow moldy
They should be looked at two or thre'
times in the first two months, that the.
may be gently boiled again if not likel..
to keep. Paste the edge of the QUITE
paper. as it keeps out the air better thai
string; put writing paper over tn
fruit.