The clarion. [volume] (Jackson, Miss.) 1883-1888, 1884-05-14
HOUSEHOLD HINTS.


An kinds Of fruit are now or may
be used in fritters; bananas are the iat-
est novelty; they Should be sliced thlh'
and a liberal quantity used
Fresh grated cocoanut is considered
by some cooks a welcome addition 70
Diain ice-eream. 1t should be put IN
and mixed with the cream alter that mas
commenced to freeze
To make milk gravy brown, str a
LARGE tablespoonful with spoonful OF
butter: when thoroughly mixed melt IN
a saucepan, and let the butter and hour
cook and become Drowned before putting
the milk in.
1t is a popular fancy just now to
serve oranges Sliced very thin, with pow
dered sugar sprinkled over them, at the
close of an elaborate meal whether 1T Is
dinner or supper; and certainly nothing
could be more refreshing after eating
heartily of meats or salads
Satisfy, or vegetable oyster, is a very
agreeable dish when scalloped; use bread
crumbs instead of crackers, and molsten
with cream If You have 1t, or with mix
and little butter melted in 1t, II you can
not get cream. a
To wash successfully the striped
cotton underskirts so universally worm
nut salt in the water in which they are
washed, salt in the rinsing water and
salt in the starch. Do not have the
starch boiling when they are put INTO
it.
Cabbage escalloped Is new dish
much esteemed as an entree. Cook Win
LAYERS of bread crumbs and layers OF
chopped cabbage, with pepper, salt ana
butter; with milk or cream to molsten
it. ItshOuld be well baked, and brown
cd nicely on top
CoCOANUT CUsTARD.-Make a good
boiled custard flavor with one teaspoon
full Of bitter almond essence CRATE CO.
coanut, and when the custard Is quite
cold Git should be poured when warm into
a glass bowD stew the cOcoanut on tor.
Sift white sugar over this.
An authority on the subject says:
When selecting tongue choose one
that is hard and firm, and has fat on the
under side, and that the best hams are
the medium-sized ones, with thin skin
and solid fat. Good bacon has a thin
rind, with firm fat and tender lean. If
lamb is not fresh, the large vein IN the
neck viii have greenish tinge.
ZEPHYRs.-Heat two cupfuls of boiled
hominy, adding sufficient water to make
it thin enough to pour. Add piece OF
butter as large as an English walnut,
and a little salt. Have ready iron gem
L IL Ant
Fill these with the hominy, and bake
half an hour in hot oven.
Excellent fried cakes to be eaten
while fresh are made of two well-beaten
eggs, large pinch of salt and flour
enough to make a dough that can be
rooled. Cut with a fancy cake cutter
drop into boiling lard; when done and
while still warm dip them into pow
dered sugar. They may be favored with
lemon or with rose.
Many housekeepers in different parts
of this country are using compressed
yeast in place of homemade; this is all
right if they prefer to do so, but this
should be borne in. mind, unless tins
yeast is perfectly fresh and sweet 1T
must not be used; it is unwholesome
and will MAKE the bread UNBEATABLE; no
soda or any other known substance viii
sweeten it.
BRoILED PoTAToEs.-Cut cold boiled
potatoes in slices a third of an inch thick.
Dip them in melted butter and fine
bread crumbs Place in the double
broiler and broil over a fire that is not
too hot. Garnish with parsley, and
serve on hot dish. Or, season with
saltand pepper, toast till delicate brown,
arrange on hot dish and season with
butter.
Sage pudding for an invalid is made
by cooking one teaspoonful OF we'll
'ashed sage in three pints of water;
.fhen perfectly clear it is done. 1t will
take from fifteen to twenty minutes
cooking to produce this result. Beat in
a half glass of jelly of any kind that is
agreeable to the patient, and sweeten to
taste; put into mold, and when cool
and hard serve with wine or milk.
Mr.. Pepys dined once with the
Duke of York, and says that the Duke
'did nightly magnify his sauce which
he did eat with everything, and said it
had been taught him by the. Spanish
Ambassador He called it the nniyer-
sal sauce, and ate il with s'fesh or fowl
or fish" It was made by heating
handful of parsley and slice of dry
toast beaten together In Q mortar, with
vinegar, salt and pepper.
"a good common sort Of pudding for
Mondays dinner IS made Of balm batter
and of blackberry IAN. Put 1ayer of
butter In the bottom Of the pudding
dish, then a layer Of Jam, and so on
until the dish Is full, having batter on
the top. Dried blackberries may be
used in place of Jam. providing they are
properly soaked and cooked. Let them
lie in water all night. then stew gently
until soft.
IA good apple pudding is'made by
carefully following these directions: Rub
or beat two-fhirds of a cup Of butter
with one cup and half of sugar until
the butter IS light ana creamy add four
well-beaten eggs, q large cofee-eup of
cooked apples which have been rubbed
through 4 collander, add for navoring
the juice and part OF a grated peel of
lemon. Bake for half an hour IN 4 pud-
ding dish; when It IS done pour t upon
deep plate on which you have put and
baked covering Of pun paste or rich
pie crust.
IL variation.of note for dinner Is to
wash and scrape eli 81 the outer part Of
some parsaifss and then put them in the
dripping pan with sht roast IS beef; let
them cook there 90 g lender 61d brown;
serve On The fI4tEe with he beef
Arrange The PalsoIHs 1t he edge Of
the platter 1eg may s. tSoEed whole
or cut IN two pieces or sliced, though
Al.