The clarion. [volume] (Jackson, Miss.) 1883-1888, 1884-12-03
HOusekeeper' S Help.

Potato SALAD:-2 cups of mashed
potatoes, rubbed through a cullender;
/ of cup of chopped cabbage; 2 table
poonfuls cucumber pickle, also chopped;
Yoks of two hard boiled eggs pounded
fine. Mix all well together.
DREssING:-1 raw egg we'll beaten;
/ saltspoonful of celery seed; tea,
pOonful white sugar; l teaspoonful of
melted butter; teasponful of flour; !
cupful of vinegar; Salt mustard and
pepper to taste. Boil the vinegar and
pour it upon the beaten egg, sugar, but
ter and seasoning. Wet the -four with
cold vinegar and beat into this. Cook
the mixture, stirring it until it thickens,
then pour scolding hot water upon the
salad. Tott with a silver fork, and
let it get very cold before eating.
MINCE PIEs:-2 lbs. lean fresh beef
boiled, when cold, chopped fine; l lb. beef
suet, cleared of strings and minced to
powder; 5 lbs apples, pared and chop
ped; 8 lbs. raisins, seeded and chopped :
Tbs. currants washed; lb. citr1 cut
up tine; tablespoonfuls cinnamon; l
teaspoonful powdered nutmegi 2
tablespoonfuls of mace; | tablespoonful
OF cloves; tablespoonful of allspice;
tablespoonful of fine salt; q lbs. of
brown sugar; quart of brown sherry; /
pint best brandy. Mince meat made by
this recipe will keep all winter in a
cool place. Keep in stone jars tied over
with double covers. Add little more
liquor (if it should dry out), when you
make your pies. Let the mixture stand
tEenty-four hours before it is used.
BURSs.-Coyer burns Immediately
With plenty of soft soap. 1t will take
the fire out at once.
COTTAGE CHEEsE.-Piace q pan of
eiabbered sour milk over the fire; scald
we'll; pour into clean cloth; squeeze
out all the water. The clabber viii be
quite dry. Put this-into a basin, and
work it with the hands, moistening with
little cream. a little butter, and plenty
OF salt. Mould into little balls.
PuMPKIN PIg.--1 quart stewed pump
Kin pressed through q sieve; eggs,
white and yoIks beaten separately;
seant quarts milk; l teaspoonful mace;
teaspoonful cinnamon; l teaspoonfnf
nutmeg; / cup white sugar or very
nght brown. Beat all we'll together and
bake IN crust without cover.
Flannel CAKEs.-I quart milk; 5
tablespoonfuls yeast; l tablespoonful
melted butter; 2 eggs well beaten;
teaspoonful salt Flour to make good
batter Set the rest of the Ingredients
g sponge over night, and in the morn.
ing add the melted butter and eggs.
HAsH.-Chop the cooked meat and
Twice as much potatoes, cold, in separate
e1ss- Fut little water, boiling, and
ole OF butter into an iron saucepan,
TaseMpan, or spider, bring to 4 BOIL
linen put u the meat and potatoes. well
sa,.ed and peppere5 Add other veee-
Ag,es Il desired. Let it cook through
ven, under cover, stirring occasionally.
= tnat the ingredients Be evenly dis
Aleated aud to keep the bottom from
sticking to the pan. When daas ~ =
fse1ae -, PC not e al watery, nor yet drv.
oes nafe sufficient adhesiveness 8 sfasS
q Nell-lrlmmed aud butfereI taasf -
s9sen = should Be served. Hash lro2r
se,e poultry can Be made sanle maV.
fLs Jeusr.--I quart -four Is ls-s
snsss snq hrmi ID butter; j sfa.sII ~
sNe zee Wassl aift the -four inls s 1sss
sooden bowl With broS6 i.IS'ss''
knitsi q saal ch06nsr 1s,f ~ ~
ne ara into tie aoaf Until Il IS ~ -
eaat vet NIk lee nater inIs 4 sl,If
4Qnk1, working i With s Soo1'|S.. r.|I',S
1r'Il obliged Is make inIF s EsII 9''si'