The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1881-09-01
HOUSEHOLD HINTS.
New York Evening Post. ]

New York Evening Post
When the wash-boiler is put on tn
stove take off the griddles only; the othe
part viii sustain the weight of tn
clothes, and the boiler bottom will las
a long time.
To mend old cotton garments witt
strong thread Is like pItting new win
in old bottles, the cheap thread which
can be bought for l or cents a spool i
just right to darn with. It viii not pull
out, as the stout thread is likely to do
and so make a small hole larger and i'm
possible TO mend without putting on
patch
\ good, and in fact, think, the
best, way To- make starch i this Dis
solve the starch in little cold water
have water boiling in tea kettle, anG
when the starch Is entirely dissolved
pour the boiling water over il, stirring
It until il Is thick this Is all the cooking
the starch needs; blue it slightly, and
add a bit Of sperm or clean lard. There
Is no danger Of Jumps or Of starch burn
ing, and so being filled with black specks
if prepared in this way but unless the
water is actually boiling when you pour
been in vain.
Few housewives feel that they have
done the correct thing when they bring
fresh boiled potatoes to the break fast
table, and for some unknown reason
they are unwelcome there, but some
times ole miscalculates in regard to the
number needed for dinner and breakfast
both, and is obliged to boil them for the
latter meal. They may be prepared in
a way to be enjoyed even then, by
draining off all the water in which they
were boiled, and then putting IN lump
of butter and little cream as you stir
the butter and cream in, cut the pota-
toes in quarters, and season with pepper
and salt. Small potatoes are best cook
ed in this way
String beans if well cooked is
delicious summer dish. In the frs
place, plant or buy the right kind Of
beans; do nor scorn improvements in
vegetables, and keep on using the rank
beans whose tough threads suggest
"strings" Cut them in small pieces
and cook IN il tender, giving ample
time, say an hour; when done turn off
all the water in which they were cooked,
lei the kettle remain on the stove while
you allow large lump Of butter to melt,
then stir il and put a little cream and
and pepper aud salt in it, String beans
may also be used as pickles steam till
fender, not soft, then turn hot vinegar
over them; they will be ready for use
af er day and night They will no
keep well, but must be used soon after
picking
Old Colony Cake-Three eggs, one
scant cup butter, two and one-half cups
of sugar, one cup sour milk, three |
and two-third5 cups flour, teaspoon soda,
spice to taste Sift powdered sugar
over the top Of the cake.
Plum Choose plums that
are fully ripe. Scald them till the skins
pull of, and take out the stones.
Allow a pound and half Of sugar to a
pound Of fruit; let them lie in the sugar
a few hours, then boil to a smooth mass.
Picked Ripe Tomatoes To one gal
lon of peeled tomatoes, two tablespoons :
white mustard-seed, one tablespoon
whole cloves, one tablespoon salt, two
tablespoons pepper, two tablespoons all :
spice. Put in a jar, sprinkling the !;
spices between the layers, and pour
scalding vinegar over them.
CauliAower j. delicious when, after {
boiling until it is tender, you turn off :
ali the water, and add Il little milk, but !
ter, pepper and salt 1t is nice also :
Drowned in butter, after it is boiled. T
Here is a recipe for good and sim |
pie pudding: One pint Of -four, half i
cup Of sugar, three quarters of cup of '
sweet milk, one tablespoonful of butter, ]
two teaspoonfuis Of baking powder. e
Bake for twenty minutes; serve With /
good pudding sauce. d
To preserve citron, first peel it and C
cut in small pieces about an inch long, 8
boil uptil tender in weak vinegar and I
water, drain this off and make syrup
of white sugar, and drop the citron in,
flavor with lemon few pieces of gin
ger root add piquancy to the preserve. e
Can while hot, or put away in jurs. j
Tomato soup, if well seasoned Is rel c
ished by almost everybody: To one v
quart Of water add eight large tomatoes, b
cut them in small pieces, boil for TWEEN P
ty minutes, then put in half a teaspoon t
full of soda, let boil few minutes more, "
then add pint of sweet milk; season c
rs you would oysters bread crumb, l
sage, barley or rice may be added.
Sponge gingerbread, for whose excel !
Ience a truthful neighbor vouohes, is 9
made thus: Take one cup of sugar, one !
cup of sour milk, one small teaspoonful J
of soda, one cup of molasses, four eggs, y
the whites and yoIks beaten separately, :
one cup of butter. one tablespoonful Of !
ginger, one cup of raisins, four cups Of '
-four In place OF sour milk AID soda =
you may use sweet milk and baking :
powder. 7
Home made crackers are more whole "
some for children than cookies, and the "
novelty of having them made at home n
goes a good way toward making them o
eatable. Take three quarters of cup Q
of cutter or lard, one pint of sour milk,
three teaspoonfuls of baking powder
Stir all except the milk in with the
-four, and when thoroughly mixed put n
the milk in. Be careful not to knead .
them too much, as there is danger of +
their being tough roll thin and bake in g
q quick oven. il
To Keep Shaded Places Green. n
E-Do,.allx- IN tho 'front.' ,.arJs 81 n