The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1882-12-27
ron THE HOUSEHOLD.

Poultry which IS to be kept IN cold
weather should be thoroughly cleansed,
then be wiped dry with d cloth, and
have -four rubbed oil over the inner
part then it should be hung in a cool,
dry place.
The queen Of all pudding sauces calls
for two cups Of white sugar, a lump Of
butter the size of an egg, one well
beaten egg. Stir these together, then
add a teacupful Of boiling water, put it
in saucepan until it thickens do not
let it boil favor with lemonor vanilla.
a dainty way to prepare an egg for
an invalid IS to FIRST beat it till very light
then season with a little pepper, salt,
and tiny lump Of butter; then pour It
over a slice of dry buttered toast, snd
set the plate containing it in the steamer;
cover closely md let il steam for two or
three minutes. An egg prepared thus
viii not be likely to distress the weakest
stomach.
A plain plum pudding is made thus :
Chop three ounces Of suet very fine, add
a quarter of a pound of currants, the
same quantity of raisins, half tea
spoonful of salt, aud teaspoonful Of
baking powder, q pound of siffed flour
a pint of sweet milk, three teaspoonfuls
of molasses, and spice to suit the TASTE
Nix thoroughly and boil for three hours
in pudding bag Another recipe for
plum pudding is richer and much more
expensive, but for special occasions, say
once a year, is preferable One pound
Of currants, one pound Of raislns, half
a pound of citron, one pound of sugar
pint bowl Of grated hread-crnmbs, and
a pint-bowl Of -four, two wine glasses Of
wine, one nutmeg grated, teaspoonfHl
each of cloves and Of allspice, one pound
OF butter, and one dozen eggs. It will
be seen at once that this viii make a
large pudding. Rub the butter and
sugar to a cream, then add the other
ingredients. Boil in a bag for four
hours. Serve with cream and sugar or
sauce
SUBSTITUTE FOR BUTTER. "A lady
who IS a famous housekeeper recon-
mends an economical plan FOR making
cakes without butter, which may be Of
use to our readers who havea dread Of
margarine Take q piece Of fat pork,
melt It down and strain It through a
piece Of coarse, thin muslin. Set It
aside until It Is cold. It is then white
aud firm and may be used ike butter In
every kind of cake. IN ponnd-cake, she
assures us it is delicious.
MoIAssEs PoUSD eAKE.-Take one
cup Of sugar and beat to a cream add
three-quarters cup Of molasses two
eggs well beaten one cup Of sweet milk
one teaspoonful Of best soda, dissolved il
the milk into four cups Of -four, vel
sif1ed, mix two ieaspoonfuls Of creaniar-
tar. STR Al together, then add tea
cupful Of raisins, well dledged With
-four; 8 ioacupfal Of curranfs two tea
cnpfals Of cinnamon one Of cloves, and
a wineglass Of old brandyif Yon choose.
This VII make two round leaYes
SuEr PBDDrS6 One cup Of sugar,
one cup fsaet chopped 1ae. one cup
sweet milk. one feaspoonI4I of soda.
pinch e. SALT two eggs we'll beaten,
feacap ST raizins, Of fruit of any kind i
desired. three cups 81 houf added lilo
last thing, Serve With any sauce yen
nay lie, 81 without Qee the padding
IS very good:
ak1HAN CAKE elne teeuplal s.
sour cream. one cup IS sugar Iio eggs
s I'll beaten, ire eafs 81 faaam m
one zeasfoenlaI 81 s1la Bake 81 hour.
1A.s !. 8 wholesome ana very gsea cake.
GOOD 101h6IftK % 81 matters Pei.
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