The clarion. [volume] (Jackson, Miss.) 1883-1888, 1884-12-31
NCwe and 1Grll.
Housekeeper's Help.

very sou, remove the stones, eNSeLcU 20
your taste, and add, for one pie, the we'll
beaten whites Of two eggs, beat with
the pruneg until thoroughly mixed.
Bake with two crusts, or, if you can get
1t, use whipped cream in place Of the
upper crust.
When roasting lamb or fowls if you
do not like the flavor given by thin slices
of salt pork or Of bacon. which are
usually put over them, take some hard
butter. roll it in -four, and separate it
into small Jumps and lay here and there
on the meat. This will give richness
and favor to the liquid with which you
ba-te them.
Here is a new way to make a rice
pudding. Wash a small teacupful of
rice in cold water; then put it into a
quart Of cold milk; add salt and sugar
and vanilla to your taste, and a small
lump of butter. Put this into the oven
two hours before il is to be eaten stir
it occasionally. Follow these directions
carefully, however skeptical you may
be, and you will be pleased with the re-
suit.
A nice dish for dessert is made by
soaking half a pint Of tapiOca in cold
water for two hours, then let it boil
gently until il sOftens; slice canned
peaches and put into a pudding dish,
and pour the tapioca over them. Bake
until the tapioca is perfectly tender
serve with sugar and cream Dried or
evap0rated peaches may be used for this
dish, and if they are properly cooked
and softened it is almost as good as when
the canned fruit is used.
A famous caterer gives the follow
ing receipt for almond cake; Blanch and
pound in a mortar thoroughly eight
ounces OF sweet and one of bitter al
monds; add few drops Of rose water,
or white of egg every few minutes to
prevent oiling; add six table spoonfuls
OF sifted sugar and eight beaten eggs
sift in six teaspoonGuls Of -four, and
work il thoroughly with the mixture
adding gradually a quarter of Il pound
Of Creamed butter. Beat constantly or
ii will be heavy. Put buuttered paper
into a cake tin, then pour the mixture
into the tin, allowing room for it TO rise.
The oven should be a quick oven.
RICH CHOCOLATE PUDpING.-Beatt to a
cream six ounces of butter, add quar-
ter of pound of grated chocolate,
three ounces of sugar, and by degrees
the yolks of eight eggs, with n quarter
Of a pound of grated brown bread.
Pound together to a powder Il quarter
of a stick Of vanilla and eight cloves;
add these TO the pudding, stirring in at
the last the whites of the eight eggs
Eeaten tn q froth. Butter a mold well
pour in the pudding and boil an hour
and half Serve with sauce.
BEEF PUDDING-Chop fine some nice
tender cold beef and arrange a thick
LAYER of it over layer of best Italian
macaroui, which has previously been
boiled for twenty minutes in salted water.
Have ready some fresh or canned
tomato which has been thoroughly
stewed with butter, bit of ONION, a
sprig of parsley, and a Glove or two.
Pour this tomato over the beef, sprinkle
with bread crumbs and bits of butter
end bake in oven till brown.
PLUM PUDDlNG.-Be thoroughly the
yolks Of four eggs and stir them into a
quarter of pint of milk; add quarter
of a pound of suet chopped fine, half a
pound of fine bread crumbs, half a
pound each of stoned raisins and Sante
currauts, oue-eighth of pound of citron
cut in thin peels; half gill of good
brandy, one and a quarter gills of sugar I;
a little nutmeg, powdered cinnamon and
mace. Mix all we'll together, adding AZ
the last the whites of the eggs beaten to
q stiff froth. Tie in a cloth and boil six
hours, turning once in a while, and be-
ing sure TO keep boiling water on hand
to add to that in the kettle when it bOils
down. This makes small pudding
large enough to kill or MAIN two people
in a seasonable numberof hours double
the quantity can be made. If a very
sweet pudding is preferred put in more
sugar. The canned plum-pudding sold
by all good grocers is very nice.
a good way to roast spare-rib is to
crack the bones in the middle, fold over
and stuff with regular turkey dressing
sew it mp with a stout thread, put into
the dripping pan and put in coffee cup
of water; sprinkle pepper and salt over
the meat and let it cook until tender and
brown. Turn it so that each side will
be equally brown.
Ginger biscuits, an agreeable varia-
tiUu of ginger cookies, are made of one
pound of flour, half pound Of butter,
half a pound of sugar, two eggs, two
heaping tablespoOnfuls of sugar, two
teaspoonfuls of baking POWDER mix
thoroughly and mold into small biscuits
bake in quick oven. A little salt is re
quired unless the butter is very salt.
Wastespaper baskets are bronzed ol
gilt, and trimmed with great bows oil
ribbon, or branches of large artificial
flowers. A brown-stained basket ha:
bows Of brownish red satin ribbon al
the handles, and mass of gilt pine
cones with dark-green chenille foliage
GRAHAM VI MUFFINs.-Three cups Gra
ham -four, one cup white -four, one quar-
milk, three-quarters cup of yeast, one
tablespoonful lard or butter, one table
Spoonful salt. two tablespoonfuls sugar
81 t TO rise over. light, and bake in muthI
rinl twenty minutes in a quick oven.
RItv CAKEs.-0ne cup cold boiled
rice. on,N pint flour, one teaspoonful salt
two eggs beaten light, milk to maxi
tolerabiy til 'ckb after Beat all togethe
well.
JUMBLEs-Two cups of sugar, ont
cup of butter three eggs, one teaspoon
full of soda, two teaspo0nfuls of cream
of tarter, water enough to dissolve th'
soda, and nutmeg. Cut out the same Al
cookies.
A GooD WHITEwASH.-Lime slakes
with a solution of salt in water an,
then properly thinned with skim mill
from which al the cream has been taken
makes permanent whitewash for out
door work, and, ie is said, renders tn
wood incumbustible. 1t is an excellen
wash for preserving wood for all farn
PUN CAKEs.-Take one cup of but
ter, two cups of brown sugar, yoiSs
three eggs, white of two esss, halt
cup of milk, half cup drak moissst
half teaspoonful of soda half a poun
of rainsins, stoned and chopped, half
teaspoonful of cream of tarter, ha
pound currants, two tablespoonfuls {
any fruit syrup, four cups -four, tw
teaspoonfuls mixed spices. Ii not dal
enough add little melted chocolat
Bake in small tins, aad frost part I
them with the remaining white at eg
A COOP TURKEY DREssISG.-Brea
crumbs mixed with butter. pepper, sal
thyme, sweet marjoram. DO not u
with water or milk. If the dressing
well mixed the butter will give 1t go'
consistency. This sort of dressing q
be eaten in moderation by dyspepti
without fear of evil consequences.
The Arab compels his horse to fe'
from the ground in order to mainta