The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1876-05-31

SAUCE FOR ROAST BEEF.-Grate a
tablespoonful of horse radish pound
it in a mortar; add one-half tea
spoonful Of salt, a mustard spoon
full of dry mustard, and the same
quantity of powdered sugar; mix
gradually with 9 tablespoonsfui of
cream then stir in quickly 1 table
spoonful of vinegar.
aiCnE4p b OuRTAINs.-One of the
most agreeable materials for cur
tanning windows is coarse unbleach-
ed cotton. The Irregularities OF the
thread and the Foughness of the sur
face gives its soft folds much the
charm of Russian crash, and its
hue warns the light of cool north
windows almost equally as well as
the glow Of sunshine.
BREAD OMELETTE.- in stew
pan a cup of cream, the same Of
bread crumbs, little salt, a dust of
pepper, and little nutmeg. Set
over the fire, and when the bread
has soaked up allthe cream remove
from the stove, cool, then beat a
dozen eggs, thoroughly mix with the
cream and crumbs, and fry Serve
as an omelette.
MEAT AND RUsK PUDDING.-Chop
any kind of cold meat with salt pork
or ham, season we'll with butter,
pepper and salt, add two or three
beaten. eggs. Then make alternate
layers of vet ruslt crumbs with milk,
or cold boiled hominy or rice
and bake half or three quarters
of an hour. Is Let the upper layerbe
crumbs, and cover with a plate
while baking, and when nearly done
take it off to brown the top. I5
PoTAToEs IN GREAOf.-Pare down
old potatoes to small size; throw
them into sailed boiling water and
boil ten minutes drain them, lay
them in a napkin, and steam them
ten minutes more then sprinkle
salt on them, put them in Q pan,
cover with cream, and heat gradu-
ally or 10 minutes longer. Serve
them in the cream. Thus prepared
they are exceedingly good.
SCRAP Book PASTE Take a Ia
blespoonful of good wheat flour and
mix well in half pint of water: boil
to the consistency of starch for laun-
dryuse; while it is boiling drop in
a piece of alum the size of chest
nut. Or, take half an ounce of gum
tragacanth and put in small piece
of alum and let it simmer until the
gum begins to dissolve then add
water to obtain the required eonsis-
tency. The flour paste is the best.
To PREVENT .DANDRUFF-This is a
natural secretion, but becomes Gu
taneous complaint by neglect.
Take an ounce of powdered bofax, a
piece of unslacked lime the size of a
chesuut and a tablespoonful of spir-
its o ammonia put them into a
quart. bottle, fill it with boiled water
or pump waterT After twelve hours
apply this wash to- the scalp La
dies can apply it best with a fine
sponge. Rinse with tepid water.
After few applications the scales
will disappear, the hair will become
soft and Brilliant, and young hair
will be seen to start out Dandruff
should be cured gradually, 30 as not
to produce sick headache or dizEi-
ness by its sudden suppression.
AN EXCELLENT OMELErTE-Take
a dozen eggs, beating them. only.
enough to mix well the whites and.
yolks; then add about two table
spoOnsfnl of sweet milk, stirring
it all together thoroughly. Put in
omelette pan a good slice of butter;
cut into it one-fourth of an onion in
five pieces let it brown in the but
ter; then pour in your eggs; salt
little. and paper. Watch it and
lift up from the bottom, allowing
the soft part to run under until all
is solidiied, Then begin to roll it,
and as you roll hold the hot pan
over your platter and roll into it at
last Be sure and not allow the
omelette to cook too much-it
spoils it.