The clarion. [volume] (Jackson, Miss.) 1883-1888, 1884-04-09
HougEHoLD HIETs.

II your ea-then pie-plates are dis
eolored rub them well with whiting or
sand soap.
A little powdered. charcoal viii cleanse
and sweeten bottles If il IS shaked about
in them.
A piece of soft sponge tied upon a
smooth stick il very convenient TO use
in greasing tins or the griddle.
Arrowroot is excellent to thicken the
gravy to be poured over toast 1t has
good favor and is very nourishing.
If the stairrails are dingy their ap-
pearance may be improved by washing
| them with a little sweet milk. Polish
them with flannel cloth.
It is said b. one who ought to know
| that cold tea Is a good fertilizer for
/ house plants, and that occasionally It Is
a good plan to put some fairgrounds or
| leaves in the earth around the plant
roots.
Paint which has become dry and hard
may be removed by rubbing the spot
with oxalic acid diluted with water.
Try a weak solution first, if it does not
remove the stain, increase the strength.
/ 1DdIIEE MdhEIs 81 OAAEu
for the sick may be varied and made to
relish by adding stoned TaisiBs to 1t. Let
it boil after putting the raisins in. II
figs are preferred, cut them in pieces and
put them IN.
Sugar cookies without eggs are made
of two cupfuls of sugar, one cupful Of
butter, one cupful of milk, half tea
spoonful of bicarbonate of SOFA, half q
teaspoonful Of cinnamon or nutmeg, with
-four enough to roll.
Teach your laundress or washwoman
to pull the collars cross-wise and not
lengthwise when starching them, and
also when ironing them; cuffs and shirt
bosoms should also be stretched according
to the same rule, and you will then find
that the articles which seemed to fit per
fectly will do so still after they have
been Numbered at home.
Sweet biscuit are made in this way
If economy is no object. set a sponge
over night of one pint of sweet milk, the
whites of six eggs, one-quarter OF q
pound Of butter, one-quarter OF pound
of sugar. Beat well, add flower until
it is about like ordinary bread sponge.
In the morning kneed in flower to make
it stiff enough to roll. Bake in a mod
crate oven.
Nice bread-cake is made of two cup
fuls of light bread-dough, one and a
half cupfuls of sugar, and half cup
full of butter, three tablespoonfuls of
sour milk half, a teaspoonful of
soda, half grated nutmeg, a teaspoon
ful of cinnamon, cupful of raisins
chopped and with flower busted over
them. Stir all in but the raisins, and
put them in the last thing. 1t should
rise for half an hour and then be baked
in moderate oven.
Ginger candy which may be given
to children with colds, is made by boil
ing one pound of clarified sugar with 3
very little water until it is brittle; when
cool stir in one teaspoonful of powdered
ginger. Or beat the white of an egg
very light and add this to the sugar with
twenty drops of Jamaica ginger. Pour
upon buttered plates and mark before it
is too stiff, i'll the form of blocks; when
cold you have to chip them apart with
cold, sharp knife.
A delicate dish for desert is made of
one pint of thick, sweet cream with one
ounce Of gelantine dissolved and mixed
with it. Stir in any fruit you choose,
but do not put the juice in. Save that
for pudding sauces or to flavor jelly with.
Sweeten to your taste, add glass of
sweet wine. Pour into a mould and let
it become cold and hard before serving.
When this is served at the table pass
powdered sugar in glass sitter so that
each one may dust little over it.
You cannot fail to have good brown
bread if you follow this rule: Take one
pint each of graham and wheat flower,
make a stiff batter with warm water,
put in piece of butter the size of
marble, and one teaspOonful of mo-
lasses, a piece of an yeast cake about
the size of a hickory-nut, or one large
of yeast, pinch of salt;
mix with spoon; do not try to knead it; !
heat your bread tins, butter them, and put
he sponge in; when very light bake in q
moderate oven. 1t usually requires a
little more time for the brown bread to |
rise than for white.