The clarion. [volume] (Jackson, Miss.) 1883-1888, 1884-10-29
HOusekeepers' Help.

tMo cups OF sugar, one cup of water O
o Of sweet milk, three eggs, four cups o
3 powder. Mix lightly and bake 10 layers
0 Make an ieeiEg Of the whites of two
eggs and one cup and a half powdered
! sugar. Spread this on the layers and
then cover thickly and entirely with
bananas sliced thin. The cake may be
/ favored with vanilla. The top should
be simply frosted.
COTTAGE PUDDISa.-One cup of
sugar, butter the size of walnut. one
half cup of milk, two eggs beaten sepa-
rateiy, and one-half cup of -four, two
teaspoonfuls of baking powder. Serve
with sauce.
SAUCE FOR PUDDING.-One large
teaspoonful of butter, one cup of sugar,
one-half cup of milk. Rub the butter
and sugar to cream, add the milk by
degrees. Crate over nutmeg.
CREAM PUFFs.-One pint boiling
water; while boiling stir in one cupful
Of butter, two heaping cups of -four and
eight eggs, yolks and whites beaten
separately. Stir until well mixed. then
take off the fire. When cool, stir in enc
teasPoofnl of sod. Now drop in gem pans
and bake IN hot oven.
CREAM FOR PUFFs.-One duaat of
milk; let the milk come to a boil. Mix
together four tablespoonfuls of corn
starch, five tablespoonfuls of sugar and
four eggs, pour into the milk, stirring
constantly. Cut the puffs in half and
fill with the cream.
To CRYsTALIzE FRUIr.-Pick out the
nf l.. = -
stones; beat the whites of three eggs to
a stiff froth, lay the fruit in the beaten
egg, with the stems upward; drain and
beat the part that drips off again; select
them out, one by one, and dip them
into cup of finely powdered sugar |
Cover pan with sheet of fine paper, |
place the fruit on it, and set it ia cool |
oven. When the icing on the fruit be-
comes firm, pile them on dish and set
them in cold place.
TUTTI FRUTs.-One quart of rich
cream, one and one-half ounces of sweet
chopped fine; one-half pound
OF sugar; freeze, and when sufficiently
congealed add one-half pound of pre-
served fruit, with a few white raisins
chopped, and fnely-sliced citron. Cut
the fruit small and mix well with the
cream. Freeze like ice cream. Keep
on ice until required.
A NICE TEA DIsH.-Make a short
5weetened pie crust, roll thin and partly
bake in sheets; before it is quite done
take from the oven, cut in squares of
four inches or so, take up two diagonal
corners and pinch together, which .
makes them basket-shaped, now fill with /
cream or white of egg, or both, |
we'll sweetened and favored, and return ,
10 the oven for few minutes.
CHILL SAgCE.-Six large ripe toma- |
soes, four green peppers, one onion, one I
of sugar, one tablespoon
'ul of salt, one and a half cups of /
itrong vinegar, chop peppers and onions, /
oOil enc hour. /
A CREAM PIE made after this rule is :
in improvement upon the old-time So L
.alled cream pie: Make a rich custard E
t possible use cream, but if not use rich =
milk and some cream with it; bake this :,
n puff paste; while it is baking whip
coffee cup full of thick, sweet cream
i'll it is as light as it can be, and when
he pie is taken from the oven put the
whipped cream on the top. {
DATE SAUCE, which is very nice with :
read puddings, is made by stewing a
ates in Just enough water to cover 4
hem; lot them simmer for three-quar- i
ers of an hour; then, if the dates are q
oft, rub them through a colander, beat a
until it is light, add water if it is !,
eeded to thin it; let it come to boil a
f you have saved the juice of fruit, =
se this instead of water to thin the
auce. The juice of currents is especial h
y appetizing. II
OYSTERS are just now very enjoyable. V
)ne of the best ways to prepare them, r
specially for breakfast or hot lunch, /!
J to purchase large ones; cover with T.
making it adhere by dip .
ing the oyster first in the crackers and Il
hen in a beaten egg. Cover with In Il
ian meal and broil quickly. Serve on d.
hot dish with bit of hot butter in a
ne centre of each oyster. Creamed m
ysters are made as follows: Heat in Pl
Duble boiler pint of cream, into la
hich has been put a tiny piece of mace
nd slice of onion about as large as If
uarter of dollar. Put quart of oys- q
RS into a stewpan, with their liquor, al
ld when they begin to boil skim the IL
quor and drain it off-removing the sa
ewpan from the stove. Mix table al
,oonful of -four with one third of a IN
ipful of milk, and when the cream in TT
Ie dOuble-boiler has been heated to the eI
bling point, stir this mixture into it. ST
ook for eight minutes, stirring occa- pl
onally; then skim out the mace and bl
Mons and put in the oysters, together tc
ith salt and pepper to suit your taste al
ay some toasted crackers on a warm la
after, and pour the creamed oysters nj
pom them. Garnish with parsley, and in
rye.