The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1876-11-15

4
Of loaf Sugar in one gallon Of water, boil
end skim ii, anl when ii i nearly cold.
put il siK quits # ripe guo-eberries that
have been well mashed: let THE stand
two days, stirring it frequently. Steep
half an ounce Of isnglass in one pint of
brandy for two days, then beat with it the
whites of four eggs until they froth and
add to the wine, stir up snd strain
through flannel bag into cask or jug
fasten it so as to exclude the air, let i.
stand SIX months and bottle for use, add
ing two or three raisins to each bottle.
LIQUID PUDDING SAUcE.-Beat one
egg and one cup of sugar TO a broth
make ready u very thin butter with one
cup and half OF water, and piece of
butter half the size OF an egg pour this
batter boiling hot over the egg and sugar
just as il goes to the table; favor to
taste. Beat while mixing the boiled
butter and sugar.
VEAL LoAF-Take piece of butter
the size of an egg, three pounds of raw
veal, one heaping teaspoonful of salt,
one Of pepper. ana two raw eggs Chop
the veal fine and mix all together, and
put in about two tabie-spoonsful of water.
Mold this into loaf, then roll it i'll eight
tablespoonSful Of rolled crackers, and
pour over it three tablespoonful of mel
ted butter place in a pan and bake two
hours. To be sliced off when cold.
PLAIN FRUIT CAKE.-One cup of
sweet milk, one cup of brown sugar,
half cup OF molasses, half a cup Of
bnttar n ~aa ouno ~ H,ur hoff Nnup1
Of ralsIns, one cup Of currants, one tea
spoonful of salt, one tablespoonful of
cloves, one tablespoonful of cinnamon,
one nutmeg, two eggs well beaten, two
teaspoonfuls Of baking powder.
LADY CAKE.-The whites of four
eggs, two cups of powdered sugar, half a
cup Of sweet milk, one and a half tea
spoonfuls Of baking powder.
Hop YEAST Three large potatoes,
one large handful of hops; put in
small bag put the potatoes and hops
into two quarts of water and boil down
to one quart. Take out the hops and
potatoes, mash the potatoes fine and
throw back into the boiling water; stir
-four into this while hot until it is quite
stiff; let it stand until it is nearly cold,
then add half cup of yeast, half Il cup
OF sugar, one tablespoonful of salt, and
half a tablespoonful of ginger set in a
warm place to rise; when light put in
covered jar and place in a cool place.
To CLEAN GILT FRAMEs.-When the
gilt frames Of pictures or looking glasses
or the molding of rooms have specks Of
dirt upon them from flies or other causes,
they may be cleaned with white of
eggs gently rubbed on with camePs hair
/ pencil.
STAINED PIQUE.-To remove peach
or other fruit stains from pique take one
/ handful Of chloride of lime, four quarts
! boiling water, one lump sal soda, size of
egg. Strain all and bottle For use,
dilute with water
! FRIED SWEET PoTATOEs.-Peel the
! sweet potatoes slice them about a quar-
ter of an inch thick, or cut them in
shavings, round and round, as you would
peel llemon; dry them well in a clean
cloth, and fry them in lard or drippings );
take care that your fat and frying pan
are quite clean put it on a quick fire !;
watch it, and soon as the lard boils and
is still, put in the slices of potatoes and
keep moving them till they are crisp
take them up and lay them to drain on a
sieve; send them up with very little
salt sprinkled over them.