The clarion. [volume] (Jackson, Miss.) 1883-1888, 1884-10-01
USEFUL RECIPES.

IAhl lNNA > DtAEtsAAs
HORSE CAKEs-Many people have a
peculiar fancy for these plain cakes,
eaten first in early childhood; hence we
are glad to give tried recipe for them,
such us can be made at home to please
the children, old and young. Two
quarts of flour, one quart of molasses( mot
syrup), one cupful of sugar, half a
cupful of ginger, four teaspoOnfuls of
soda, 4 cupful of sour cream, and Il
heaping tablespoonful of lard. Sift the
-four first, and then sprinkle the ginger
we'll through it; add the sugar and mo-
lasses, putting in lastly the soda dissolv-
ed in the sour cream. OF course you
must have from the timer a cutter
shaped like horse, if you would have
the delight of the children perfect.
SNOWFLAKE SAUCE-Take half a
pound of nice butter, one pound Of
sugar (pulverized let it be, if possible),
and a tea-eupful of nice sweet cream.
Wash carefully the salt from the butter,
and cream well, then pour in the sugar,
which must also be creamed with the
butter. Put the cream into Il pitcher,
and then, as you stir the butter and
sugar together until light and smooth,
pour this into it in as small a stream as
possible. This is necessary in order to
make the mixture of the proper consis
tencv. Season with lemon juice and
rind. a teaspoenful of vanilla, or rose
water as YOU fancy. IF you have only
granulated sugar at hand make the sauce
the day before..it is needed, and set it
away in cool place. After preparing
the sauce as directed, wet your hands
and make it up into little pones like
corn-bread, or into round shape like q
pat of butter, and serve upon a small
Rat dish. 1t should always be made
several hours before dinner-time. In
helping to it, slice it with a silver knife,
and lay it upon the plate beside slice
of the pudding with which it is meant
to be eaten. This is delicate sauce
that can hardly fail to please. With
plum or other fruit pudding it is par
ticularly nice.
hne-fayOred apples, pared and chopped
very fine, six ounces of currants, washed
and dried, six ounces of sugar, one
teaspoonful of salt, and half nutmeg;
one full pint of stale bread-crumbs, a
pint of -four, and one gill of milk. After
beating up the eggs separately till very
light, add to them the other ingredients.
saving the -four till the last, which must
be stirred in until the pudding batter is
Just thick enough to hold together.
Have ready pudding cloth, dipped in
hot water and Toured. Tie up tightly,
after leaving the room for the pudding
to swell. Boil steadily for thre hours,
and serve with snowflake or wine and
butter sauce.
TRANSPARENT PUDDING.-The yolks
OF eight eggs beaten till very light, one
tablespoonful of butter and one table
spoonful of sugar to each egg.
Flavor with teaspoonful of rose-water
Or other extract that is perfectly clear.
beatsll together well, and bake in plates
on puff paste. Serve moderately warm,
with granulated sugar sifted over their
tops. This quantity will fill two plates
Of large size.
LEMON PUDDING NEW SIYLE-Cream
up one tablespoonful of fresh butter
with one teacupfnl of sugar. Two eggs
must be beaten.up very light, and two
lemons provided for seasoning. Dis
solve tablespoonful of cornstarch in a
little cold milk, then pour over il 8
tsacupful of boiling water. Add to this
the butter, sugar and eggs. Rub the
lemons until soft, CRATE the rfnd into the
9asser, and also strain into It the juice.
hake in puff paste. This quantity
makes two puddings, and viii be found
very nice.
GINGER PouND-gAKE.-Six cups ef
nour, two cups each Of butter, brown
sugar, molasses, eight eggs, two table.
spoonfuls each of cinnamon, ginger, and
soqa, and two nutmegs Dissolve the
soqa IN cup Of sour milk. In baking
take particular pains not 70 let the cake
seofeh, fer gingerbread IS Of al cakes
me easiest to burn. Line the pans viii
creased paper, and put brown papel
over thetop to prevent thecfust forming
too quickly.
JEILIED APPLE PuDDINuPnt {
keaeuplnl Of tapieo and teaspoonful d
at into one and half pints Of water
ana Let them stand Eve hours where j
IL be quite warm. bat not hot enough
5or the water to boil Tuo hours befor|
ainnef time peel sIk large apples, anS
Nake ont the cores without dividing the
sRpless put them into pudding baking
e,za aud fII the holes with sugar int
Anlea has been grated Htfls nutnes
g sseson rind add 1eseNpfHl Of WHEaE
z4 14ke tof one hour. turning tAe -
pee q pEsFs1t their 1I5fa tQ f1|
feiss are quite soft e1nI The 4tit
yer ,1eN bake fof % 6aat |0nEsk
N1e.As 8 s. b I Nikh tE
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