Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1879-02-08
RECIPES.

OKRA SoUP.-1O five quarts of water
and q shin OF beef add four dozen okras,
sliced thin, and a few tomatoes; boil
from six to sever hours, and add salt and
red pepper to taste.
PUMPKIN PIE.-Boil and strain
(though cOlander) your pumpkin then,
TO two quarts OF pumpkin, two quarts OF
milk, four eggs, five teaspOonfuls vanilla,
three OF cinnamon, one OF a~llspice, halt
teaspoontul ginger, halt ~teaspoontul OF
mace, halt a nutmeg the spices must all
be fine; add sugar and salt totaste.
Bake with only undercrust.
JENNY LIND SoUP.-Like all great
singers, Jenny Lind was capricious about
her diet. Her soup was made after the
following receipt: Str a quarter OF a
pound OF we'll washed pearl sago in about
q quart of water, aud mix gradually with
it n pint OF cream, the yelks OF four fresh
eggs, and two quarts of strong beet
stock. Send to the table as soon as the
sagO is cooked,
CRANBERRY JELLY.--Put one quart
Of cranberries, which have been carefully
picked over, to boil in one pint cold
water have ready in a bowl one pint of
white sugar; when the cranberries are
perfectly soft mash them while hot
through colander into the bowl which
contains the sugar, and stir until the
sugar is dissolved then pJur into molds
and set in a cool place for at least "a
hours. II the cranberTies are good and
no more water is used than the receipt
calls for, this way of cooking them makes
beautiful molds for the table.
RYE BREAD-Take one pint of rye
-four, one-half pint of corn meal, one.
hal pint wheat -four, one teaspoontul
sugar, one teasp Ontul salt, two tea.
s%poontuls baking powder, one spoon
shortening, n PIN sweet milk. Mix
all the ingredients TO-, ther, except the
lard, and sift. Rub in the lard cold
very thoroughly after 81 ting the four
then add the milk and mix into a smooth
batter, and bake in a harrow, oblong tin
pan, fifty minutes, in a moderate oven
Protect the loaf with paper the first
twenty-five minutes. When done, out a
piece OF butter the sizs oil a walnu in \
muslin cloth and rub al over the loaf.
COFFEE. AS a beverage, coffee i.
agreeable but it should not be We. y
slropg, or drank too often, as it is Jude
niably q stimulant. Take only Ii cur
at the regular meal, and that of q given
unyarying strength. In this way II
may be used every day for a lifetime
not only without injury, but with greater
advantage than an equal amount of colo
water. We have heard of a lady who
was 'or a long time in poor health, tt
the mgstiication OF several physician,
whom she consulted, when at last they
discovered that she made Almost ex
travagant Use of strong coffee many time
a day-in fact, she had a pot of coffee
always at hand. Following the advice
to abstain from coffee resulted in i'm
m disle ending of all her trouble.
FROST BITTEN PLANTS Frost. bitter
plants may be revived if properly treat
ed. The proper way is when the fros
has been partly drawn out of then
naturally, to drench them with coli
water from a fne-nosed watering pot
and Immediately cover again and lie
them 80 remain until they regain thei
natural color. When they are removed
clip of all such parts as are blackened
AS 0 as it is discovered that q plan
has been touched by frost, remove it t
a cool, dark room, and on no accoun
suffer the sun 10 shine upon it. If the
can be covered so as to exclude air a
well as light, it is better still. Dahlia
and the like need not be removed unit
the frosts are severe enough to blacke.
the leaves.
BEEF BROTH WITH TAPIocA.-l
pound of beef cut into pieces, must b
put int four cupfuls of cold water sc
1t on the back OF the stove where it vii
heat slowly, then boiled gently for tw
tours or longer, keeping it closely covere,
TO prevent too great evaporation. Their
should be a pint of broth after it i
strained, Set it away until wanted an,
remove any fat that may rise to the SUI
face. Soak two tablespoOniuls OF tapioc
for an hour in a little boiling water, ad,
this 10 the broth and boil all together 70
fifteen minutes season with salt, and i
admissible, pepper and a few drops o
lomon juice may be added, or, if pre-
ierred, the broth may be seasoned il
cooking with little celery and a little
scrap Of onion.