The clarion. [volume] (Jackson, Miss.) 1883-1888, 1884-09-24

HOUsEKEEPERs HELP.
BaItimorean.
PRESERVED WATERMELON Or RIPE
CrcrMBER.-Pareo off the green skin and
the soft white inner riHd cut into strips
or into fancifuI shapes. Allow pound
and half of sugar to each pound Of
rinl. Line your kettle with vine leaves
and fll with the rind, scattering a little
puIyerized alum over each layer. Cover
with vine leaves three thick; pour on
enough water To reach and wet these,
and lay a close lid on the top of the ket
tie. Let them steam together for three
hours bus the water must not actually
boil. Take out your rind, which should
be we'll greened by this process, and
throw at once into very cold water. 1t
should lie and soak, changing the water
every hour Tor four hours. For the
syrups allow two cups of water to a
pound and quarter of sugar. Boil and
skim it until no more scum comes up;
put in the rind and simmer gently nearly
an hour. Take it out and spread upon
dishes in the sun until firm and almost
cool, simmer in the syrup for half an
hour. spread out again, and, when firm
put into large bowl and pour over it
the scaIding syrup. Twelve hours later
put the syrup again over the fire, adding
the Juice of lemon and tiny strip of
ginger root for every pound of rind.
Boil down until thick, pack the rind in
jars and pour over it the syrup. Tie up
when cool.
CHICKEN FRICAsEE-Puta nice plump
chicken, trussed as for boiling into
sauce pan, with quart of hot water
bring it TO asimmer, and keep simmering
for three-quarteas of an hour if a large
chicken, and half an hour if small skim
it well. When cooked take out the
chicken on dish and leave it to get cold. |
Strain half pint of liquor through a
piece of muslin and put it in sauce |
pan. Boil a small piece of ham in it |
or bacon bones for half an hour |
Take it off the fire, remove the ham, and |
stir into the liquor the beaten yolks of
four eggs and half pint of cream; mix /
the beaten yolks and cream togeth-
er before adding them 10 the hot liquor.
Season well with cayenne pepper, salt,
nutmeg, the Juice Of half lemon and a
teaspoonful of powdered loaf sugar. Re
turn the saucepan to the fire and stir
contents until it begins to thicken-it
must not boil else it will curdle. Take
it off the fire instantly and pour it into
lug; stir it well for two or three minutes;
cut up the cold chicken into joints and
slices, pile high in the centre of dish
and gently pour the warm sauce over
them. Let this become cold and firm,
then garnish with bright green parsley,
red beetrOot, cut lemon, or asplc jelly.
MACARONI WITH TOMATO SAUCE
Throw one pound Of macaroni into a
saucepan of boiling water and salt
the water must be quite boiling. When
sufficiently cooked-in Italy it is liked
firm and far less boiled than in Eng
land-strain off the water, put it into
saucepan with three ounces of butter,
three ounces of grated Parmesan cheese
and the tomato sauce. Keep it on the
fire until the macar0ni acquires fine
color from the tomatoes, but care must
be taken not to keep it too long on the
FIRE, lest it become soft and pasty. The
tomatoes are prepared for the sauce as
follows: Take ripe tomatoes, wash, dry
and cut them into a saucepan without
any water, with salt, pepper, few
cloves, a little onion and celery, and
boil till sufficiently DONE pass through
4 seiye and pour into the saucepan OF
macar0ni, as above.
DRIED CoRN.-Dried corn ought to be
made palatable, and be frequently seen
on the dinner table, bat many people
who like corn dislike this stuff because
it is not cooked properly; it should al
ways be put to soak in lukewarm water
the afternoon of the day before it is to
be eaten. Do hot throw away the water
in which it is soaked, or then you lose
much of the best there Is in the corn.
Then early, at least two hours before
dinner, put it in saucepan over the
fire, and let it cook slowly, but steadily
until it is tender. A little cream added
TO the milk, butter, pepper and salt
are desirable, and teaspoonful OF sugar |
will sometimes do wonders in giving
favor to the dish.
TOMATO FIGs.-Take six pounds of
sugar to one peck of tomatoes, capld the
fruit and remove the skin in the usual
way. Cook them until the sugar pene-
trates and the tomatoes are clarified
their own juice will give sufficient liquid
without the addition of water. Then
take out the tomatoes, spread on dishes,
Hstten and dry them in the sun. While
drying a small quantity of syrup should
be occasionally sprinkled over them.
Pack them down in boxes, sprinkling
powdered sugar ON each layer. The
syrup that is left may be bottled for
use. Tomato figs keep from year to
year, and retain their flavor surprisingly, !
which is said to be equal to the quality
OF fresh packed figs. Sugar pear-shaped
tomatoes are the best.
PIGKLED APPLEs-Take sweet apples
FULLY ripe, core and quarter them Take
two quarts of vinegar, two pounds OF
sugar, 0ne-half ounce of mace, one OF
cloves and one of cinnamon with a
spoonful of allspiee-these spices should
not be ground. Let il boil together ten ,
minutes. Then put in enough OF the
apples to cover the syrup and let them
boil until clear. Skim them and lay on
aplatter; put fresh to cook until you
nave as many as your syrup
will cover when placed in a jar
these after a few days, sometimes ,
need to be brought again to the
boiling point, and then viii keep any
length Of time.
BLACKBERRY SYRUP.-Make simple
syrup of pound of sugar to each pint i
ef water; boil until It is rich and thick,
then add to It as many pints of the exsl
pressed juice Of the blackberries as there
are pounds of sugar; put half a nutmeg
grated to each quart of the syrup; set i.l
aside until cold, then bottle for use. 4 +.
tablespoonful for child, or wineglass-
ful for an adult, IS the dose.
sURPLUs CoRy.-If more corn iscook
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