The clarion. [volume] (Jackson, Miss.) 1883-1888, 1884-07-09
COOKING RECIpEs.

q SuP VI D0teSI put Uu LIZ beVh7 oAA "A11A
no: break in four eggs and stir constantly
until thick. Season with pepper and salt.
CHOCOLATE BLANC MAxeE-one-hali
box gelstine, we'll soaked; let one pint Of
milk come to the boiling point; one cup
grated chocolate, twelve tablespoons sugar.
Add the geIatine just before turning into
the molds. To be eaten when cold, with
sugar and cream.
TEA CAKE.-Light: White sugar, one
and one-half cups; butter, one-half cup
sweet milk, one-half cup; -four, two and
one-half cups; whites of four eggs two
teaspoons Of baking powder; flavor with
lemon. Dark part: Brown sugar, one cup
molasses, one-half cup; butter, one-hah
cup; sweet milk, one half cup; yolks of -four
eggs; two and one-half cups of flour; two
teaspoons of baking powder; mix in separ.
ate pans; flavor with spices.
VANILLA CAKE.-One cup of butter
one and one-half cups OF sugar, five eggs
one pint Of -four, two teaspoonfuls OF bak'
ing powder, one cup Of cream one-fourth
of cup Of milk; bake in shallow square
pan.
BREAKFAST GEMs.-One teaspoOntul oi
baking powder mixed with pint OF flour
add tG the beaten yolks of two eggs, pinch
of salt, cup Of sweet milk, and table
spoonfnI of melted butter; mix with the
fIonr. and lastly add the beaten whites ol
the eggs. Beat we'll, and bake in gem-tlns
in quick oven.
FR1ED BREAD.-Mix half pint OF sweet
milk with one egg and pinch oil sait; dll
into this slices of bread, and Try III butter
untiI a tioht brown
RICE WAFFLEs.-Onep piut Of cold boiled
rice one-auarter of pound Of butter, one
half pint of -four (sifted,l five eggs, the
whites and volks beaten separately; beat
hard and bake at once in waffle irons.
TOMATO CATsUP.-To one peck OF ripe
tomatoes put one teaeupful OF salt. Cut
the tomatoes in small pieces over nlghl
Law them in an earthen or porcelain YES
sci Sprinkle the salt we'll through them'
In the morning put them into preser,V-
ing kettle and boil them two hours lake
them off and strain through fine sieve OF
net. then return the juice to the kettle and
boil it half way Flavor to taste with
powdered cayenne pepper, allsplce and
cloves. Do not add spices until hall an
hour before it is done. When cool bottie
corking with new corks, and scald the eorki
before usfng. A teaspoonful OF olive OF
poured into the top OF each bottle wall as
sist in keeping the catsup.
SLICED CUCUMBER PICKLE.-Two doz
en- large cucumbers, sliced, and boiled II
vinegaP enough to cover them one hour
sat aside in the hot vinegar. To each gal
lon of cold vinegar add one pound OF su-
gar. one tablespoonful of cinnamon, one
tablespoonful each OF ginger, black pepper
celery seed. mace tumeric, hOrseradIsh
scraped garlic, sliced; one teaspoontul o.
allspice, mace and cloves; one-halt tea
spoonful of cayenne pepper. Put IN tht
cucumbers and stew two hours.
PIcKLED OSIoNs.-Take off the outel
skin OF small white onions; let them lie II
salt and water for a week, changing L
daiIv: then put them in a jar and poul
over them boiling salt wafer; cover then
closely; drain off the pickle when cold
PuI the onions in wide-mouthed bottles
and fill them up with strong vinegar, put
ting in little sliced ginger. Cork the bot
| ties closely.
| GREEN TOMATO SAUcE.-Take full-growI
tomatoes while yet green, cut out the stems
and stew until tender; press through
sieve; season highly with cayenne pepper
salt ground cloves, allspice and nutmeg
| boil the pulp until thick. Worcestershire
sauce may be added if liked.
To,rATo sAyoY.-Boil four pounds 0
the fruit peeled and sliced, with one PIN
of vinegar and two pounds OF sugar
Season with cinnamon, cloves and mace
Boil half an hour and bottle, corking tight
Iv to exclude the air If not exposed t
mould, will keep for years in dry close
sPIcEp BERRIEs.-F'ive quarts Of berries
one quart of vinegar, three pounds
sugar, one tablespoonful OF cloves one an
one half tablespoonfuls of cinnamon, on
tablespoonful OF allspice pnt the spices /
a bag and boil the berries down prett
thick.
Corn TOMATO sAUCE.-Half peck {
ripe tomatoes. peeled and drained tAroug
colander. twenty four hours, then mad
fine. Put to them one small cupful
white mustard seed, one gill of nasturtiul
: seed four tablespoonfuls OF hOrseradls
two dozen stalks of celery chopped up fiji
. or half an ounce of celery seed, one tabl
spoonful of cayenne pepper, one quart
: good vinegar 1t must not be boiled 81
we'll and bottle for use. This sauce is
| for immediate use.
MUSTARD PICKLE.-Half peck
1 small eucumbers, half a peck OF gree
string beans, one quart of reen.peppei
two ouarts of small onions. Cut ali
small pieces put cucumbers and beans
a strong brine for twenty-four hours,
a move from brine and pour on two poun
: of ground mustard mixed with one pint
: sweet oil and three qnarts OF vinegar.
r TOMATO SAUCE WITHOUT SUGAR.
s into pieces two quarts Of tomatoes a
. snrinEfe them over with salt, and let the
q remain over night; then squeeze t
q mice from them, and boil with quar-
: Of a pound of shallots, some whole pepE
! and bruised ginger: boil the mixture sio
= lv for half an hour and strain it; pulp
tomatoes through strainer and add th'
? to the LIQUID, and boil again slowly
= half.an hour.
P1rKLEp GRAPEs.-Fili jar with alt
!, nate LAYERS of sugar and punches OF n
!, grapes lust ripe and freshly gathered;
II one third full of good cold ylnerar
: cover tightly.
3 TrpsY pARsoN Stick large square
= sponge cake full OF blanched almonds,
= then lay it in deep glass dish; pour ovel
. A tumbIer of sherry, and when tne W
le is all soaked into the cake, I'LL the d
u half full of soft custard.
< CREA,fEp EeGs.-Boil six eggs twel
:, minutes. Make one pint Of cream sau
~ Have six slices of toast on nat dl
is Put A layer of sauce on each one
&c then mart Of the whites of the eggs.
% IN thin strips; rub part of the yolks tnrot
G, a sieve on TO the toast. Repeat this, Z
Up finish with a third layer Of sauce. Fl
in the oven for about three mlnu
IN Garnish with parsley, and serve.
IN PRIScEss PuDDINe.-Soak for an h
IL in a pint Of cold water one box OF "a
TX gelatine. and one pint OF boiling wa
e. One pint of wine, the juice OF four lem
ed and three large cupfuls OF sugar.
he the whites of four eggs to stlh frotn,
sir stir into the Jelly when it begins to thlch
ed Ponr into a large mold and set in ice va
tn in cool place. When ready to serve
he ont as YOU would Jelly, only have the
ding in deep dish. Pour one quartoK
sP leustard around it and serve.
R,cr caEAM.-Boil two ounces of
r;rs in water Eve minutes, strain It,
CHI hoil until tender in quart OF new %
CT Rub the riee through sieve 70 pun,
las ada 10 it any milk absorbed m the
ING. One-half ounce OF gelatlne TO
"A of the rice and milk. The gela.s.i.ne Gu
- - sosked or dissolved either in milk or VI
St;royer the FIRE until mixed, sweeten
.. asvor s.r to taste. Stir the cream occasion
1e 'le nn,il eold. then lightly mix IN the vi
=. AZ two eggs beaten to strong iroth.
loi an the point OF settling, put Il IN 2 me
= A tablespoonful Of brandy is an anpr
- ment.
ms vKAL HAsH:-Take some remn
- of roast veal, trim of all Drowned
nos hardened portions and chop + nn
-. Frv issr 4 little chopped onion IN oul
! ~ when il is q light straw color 2
!. : cant tablespoon Of -four, little 8