Clarksville weekly chronicle. (Clarksville, Tenn.) 1873-1890, 1883-03-31
TIE HOUSEHOLD.

Scotch cakes are economical, so
far as eggs are concerned, ana, II
made with care, Will melt In the
mouths of children. To one pound
of -four allow haif, q pound OF but
ter, and a quarter of a pound OF
sugar: LET the butter stand in a basin
near the fire to soften, but not melt;
when soft, rub it and the -four to-
gether; then knead in the sugar.
Roll out in a sheet half an inch
thick; cut out cakes about two inch
es square; bake until they are
light brown. Put them away In n
stone Jar, and they will. In a day or
two, gather moisture enough 70 DC
soft.
Whipped coffee cream, for one
who likes the coffee flavor, is per-
fectly delicious as a last lmorsel at
formal dinner or an afternoon
lunch. Take two ounces OF coffee
beans and roast them; while fresh
and still warm, put them into
one pint of rich cream, which you
have sweetened literally with SUI
gar. Let this stand for an hour;
then strain it through a muslin
cloth laid in eolander; dissolve a
teaspoonful of gelatine in a little
cold milk, and add to, the cream;
then whip it to firm froth. The
oelatine NAV pe dissolved in 81 little
orange water, or lemon extract, II
vou choose TIut lf VI ,IUU I1fu &.
Ham.-To boil ham, scrape and
wash carefully in plenty OF cold
water. Put il to cook in boiling
water enough to cover it entirely,
hook end up; let it remain ON the
front of the stove until the ham be-
gins. to boil; then put 1t back, and
let il simmer steadily Tor three
hours. Take it off the fire, and let
the ham remain in the water it Is
boiled in till cool enough to handle;
then put il i'm a baking pan and
sprinkle with about three ounces OF
brown sugar; run your pan into q
hot oven and let il remain half
hour, or until the sugar has formed
browR crust. This not only I'M
proves the flavor OF the ham, put
preserves its juices.
Ornamental table Hand-
some table covers are made ot alter
nate squares of half-squares of bas-
ket flannel and of Yelvcteen; one
made of two shades OF brown is
very pretty, and one of brown ana
lemon color is particularly effective.
The spread should be lined; At Is not
necessary that the entire lining
should be OF expensive material;
unbleached factory cloth will an
swer, provided that the facing IS
deep. No border is requisite, hut II
one prefers to have it, this should De
| Of velvetean, and the facing OF a
contrasting color. If the blocks are
neatlypnt together, no needle-w0rk
is necessary to adorn. the, spread
but OF course this. point may be de,
te-mined according to the taste and
meaiis Of the maker. "taA..
/ .AnieXcellent way 10 cook q duck
is first to. pairboil it, then take p
small dripping-pan, or even a sauce
nan will answer If it Is deep enough;
line this pan with small slices OF
bacon: nut in a little wafer with
which TO baste the duck. When
the duck is tender and brown re-
move il 10 hot platter; make q
thick gravy, using Tor ioundation
the gravy in the pan, just taking
out the bits Of baeonj these may pc
placed around the duck also. With
this should be served mashed pota-
toes, turnips, onions boiled or cut
in thin slices and fried brown 40
butter and lard. CurraRt jelly or
cranberries cannot be spared. ,gf, d.
TO make negus.-To every pint
of port wine allow one quart OF
! boiling water, one-quarter pound of
: sugar, one. lemon grated nutmeg
J to taste. .Asthis beverage Is more
Z usually drunk at children's parties
! than at any other, the wine need
I not be very old or expensive for the
purpose, new fruity wine 3n.
; ,swering very well, for it. Put
| the wine into jug, tut
: some Jumps of sugar (equal
/ I to a quarter pound) on the lemon
Irind until all the yellow part of the
skin is absorbed, then squeeze the
l kiuice and strain it. Add the sugar
; and lemofjuice to the port wine,
\ with the, grated nutmeg; pour oYeI
il the hoilIng water, cover the jug,
+ and, when the beverage has cooled
/, n little, It will be fit for use. Ne
ptis NAV also be made of sherry, OF
' any other sweet wine, but il !:
Z more usually made of port than any
other beverage SufiiclentvAlloM
: one pint OF wine, with the Other
q ingredients In proportion, for par.
: ty of nine or ten children. tA
:. A Novelty in Cake-Bake "A loa'
> of white cake or of cOrn-starch cake
Q have the loaf when baked aboul
J, three inches deep. When done anc
!. cold, put on the top Of the loa
!. pieces of orange; these should b'
3 cut in the shape and Of the size of
& caramel. Put them on as close 10
9 gether as possible, and have them
4 smooth aud even IL you can. Ther
g cover the cake, orange and all, witt
v frosting. If corn-stareh cake y
i made follow this rule. One cup Q
a -four, one cup OF corn starch, ON
/ heaping cup Of white sugar, half
J. cup of butter beaten with the suga
J. until il is as light as cream, ON
h large teaspoonful of baking powde
/ and the whites OF four eggs beateI
:. to a stuff froth and put In last; !
a large half cup of sweet milk shoul'
IF be stirred in with the butter an'
sugar after they are well beaten
= This cake does not keep We'll, an.
should be eaten while fresh.
nice white cake to be covered wit
orange is made by using the white
p. of five eggs, one cup Of fmllk, hall
ar cup OF butter, one teaspoonful
3: baking powder, one cup and a hal
n of sugar and about three cups {
le flour.