The clarion. [volume] (Jackson, Miss.) 1883-1888, 1883-01-10
The CLARION.
Housekeepers' Help.

put them into boiling water, well I
sailed. and boil until tender; drain
thoroughly and then mash and add
piece of butter, pepper and salt to
taste, and small teaspOonful of
sugar; stir until they are thoroughly
mixed, and serve hot.
MoLAssEs FRUIT CAkE.-One large
cup of sugar, one of molasses, one
cup of sour milk, one teaspOonful OF
soda dissolved in the milk, one and
a half pounds butter, three eggs, one
and a half pound raisins and cur
rants, one-quarter pound citron, one
nutmeg, one tablespoonful cloves.
MASHED PoTAToEs. and
cut in halves or quarters, put into
boiling water, boil one half hour
when done, pour off all the water,
adding salt mash perfectly smooth,
then add cream, If you have tiff
not, milk-and beat well with fork
or spoon. The beating makes them
light.
molasses, one cu2 sour milk, one
tablespoon Of gin. CT, two teaspoons
Of salcratus. two caspoons OF ralt,
one bread spooni, of lard, rubbed
into The flour. Ill in six sheets,
mark with foril and bake in a
quick oven Il / best kept in the
cellar, where ii viii mt become
dry.
PLAIN FRur CAKE.--One cup OF.
butter, ono Of brown sugar, one Of
molasses, one of sweet milk and three
Of sifted -four one and half tea
spoons Of cream Of tartar end one Of
soda two pounds Of raislns stoned
and chopped fine one nutmeg. This
will make two loaves which will
keep three or four weeks if properly
covered.
APPLE SAUCE. Pare, halve and
quarter sufficient quantity Of nice
stewing apples; put them into
baking dish, and cover thinly with
sugar bits of lemon peel may be
added if liked. Put plate over the
dish, and set into pan having lit
tie hot water in the bottom, and
place in hot oven Bake until the
pieces are clear and tender.
FRIED CAULIFLowER. Pick out all
the green leaves from a caulihower
and cut off the stalk close. Put it,
head downward, into saucepan full
of boiling. salteo water DO noe
overboil it. Drain it on sieve,
pick it out into small sprigs, and
place them in deep dish with plen-
ty Of vinegar, pepper and salt.
When they have laid about an hour
in this, drain them, dip them in bat
ter, and fry in bot lard to a golden
color.
SPANISH LACE.-Cream-colored
Spanish lace can be cleaned and
made to look like new by rubbing it
in dry flour rub as if you were wash
ing in water. Then take it out doors
and shake all the -four out; if not
perfectly clean, repeat the rubbing
in little more clean -four. The
-four must be very thoroughly
shaken from the lace, or the result
will be far from satisfactory. White
knitted hoods can be cleaned IL this
way babies socks also, ifonly slight
ly soiled.
CRANBERRY SAUCE. Pick over
and wash the cranberries and put IL
the preserving kettle with half !
pint OF water to one quart ofberries
now put the sugar -granulateG suga
is the best--on top of tho berries
Set on the fire and stir about half al
hour. Stir often to prevent burning
They will not need strairing, ant
will preserve their rich color cooke,
in this way. Never cook cranberrie
before putting in the sugar. Les
sugar may be used ifyou do not wis
them very rich.
BAKED RICE PuDDlNG.--Boil OF
teacupful Of well-washed rice
water, until tender, with salt-spooi
full of salt. Put the rind of lomo
into pint ofmilk and let it slowly il
fuse until it is favored. Then beat IL
polks of three eggs and stir them in
the milk. Take quarter of pour
of currants well cleaned, dried, al
Toured, mix them with the rice, al
then stir into it the milk and egg
Butter the dish and pour the mixtu
into it. 1t will only require abo
three-quarters of an hour to bak
When it is done, the beaten whites
the eggs, mixed with powdered sugo
should be put on the top and light
Drowned.