The clarion. [volume] (Jackson, Miss.) 1883-1888, 1884-07-23
HOUSEHOLD NOTES.

Milk porridge is very nourlshing II II
.L;cksDed with arr0w-root instead oi
four. o.,
~, use soap in the water with
~ Won clean the lookingglass; it is
!, Inn aIT,ost impossible to polish the glass il
soap is used.
T,procA SOUP. Made as sago only
.l.,anioca must be soaked for at least
t.T an hour in warm water before be-
;ne uut into the milk, "
The odor of onions can be efectu-
,llr removed from the frying-pan by
II;I;ng a little wood ashes, and water in
!, or. il YOU have no ashes, potash or
sa8s will do as a substitute.
constant reader" recommends pol
r.bipg furniture with linseed oil mixed
nth enough vinegar to cut the oil, and
Mn if. Care must be taken not to put
M much oil on; little goes a great
Tav.: rubbing with soft muslin Will
rrestiy aid in giving a polish.
Do not let boiled potatoes stand in
.bs water a moments after they are done;
Sraia it all off; cover the kettle; some
ysry painstaking cooks remove the pOta-
.oes from the kettle, and after laying a
towel on a tin plate, put the potatoes on
h cover them, and put them in the oven
% dry, leaving the oven doer open.
Nov is a good time to prepare mint
vinegar. Take pepper rspearmint leaves,
Tas6 them, and put them into O large
mouthed bottle; fill the bottle up with
vinegar; havea cork that fits closely. Let
tbis Stand for three weeks, then pour it
through muslin cloth into clean bot
lie and it is ready for use.
sIGoSoUP.-Wash five ounces of sage
in warm water, set it in a saucepan
With two quarts of milk, and simmer
until the sago is thoroughly dissolved: !:
season with pepper and salt, and add a
small cupful of cream before serving.
Good clear stock is generally used for
both sago and tapioca soup; but they
are even nicer made with milk.
LEMON MARMALADE.-Slice the lemons
very thin, only taking out the seeds; and
three pints of cold water to each pound
of fruit after being cut into pieces; let
it stand twenty four hours; boil it until
tender, pour into an earthen bowl until
the following day; weigh it and to every
pound of boiled fruit add one and one
half pounds of lump sugar; boil the
whole together till the sirup jellies and
the chips art rather transparent.
Custom sanctions the use of fruit at
breakfast, and physicians are recon-
mending green apple sauce, as being
cooling and laxative. However this
NAV be, any one who has followed the
custom of having fresh fruit at break
fast will speak heartily of its excellent
effects. A nice way to serve straw
berries, if large and perfectly fresh, is to
put them on Individual dishes, leaving
the hulls on, then they may he held by
these and be dipped into powdered
sugar, which should also be put in tiny
bowls, one at each plate. If oranges are
served in the morning cut them into
very small pieces and scatter sugar over
them. This way will be appreciated by
every one, for the most graceful woman
may appear awkward when eating an
orange, or when attempting to cut it
with teaspoon.
OUTLETS A LA MILANAIsE-Dip some
nice veal outlets in melted butter and
then dip them in a mixture composed
Of grated Parmesan cheese, dry bread
crumbs, and pepper and salt to taste.
Put aside for while; then dip them in
a beaten egg and again in the cheese
and crumb mixture. Put them aside for
two hours, tlIeu ia y. Doll {sz.aztyss ssaiHas
utes) large handful of macaroni--
Ipdghetlr is best-take it up in colander,
drain, and mix it with large piece of
fresh butter and a sauce composed of
tomato slowly stewed up for three or
four hours, strained and stirred up with
the yolk of an egg. Sprinkle grated
Parmesan cheese. over the macaroni,
lay it in the center of platter and ar
range the outlets around it.
GERMAN DUMPLINGs.-Mix a quarter
Of pint of lukewarm milk or cream
with a small cup of yeast; add an ounce
Of sugar, two well-beaten eggs, three
ounces of partly melted butter, and q
pound of sifted -four. Beat the whole
thoroughly until light and spongy cover
With cloth and let 1t raise by gentle
warmth. Turn out the dough on q
Eell-foured board; cut off egg-sized
pieces and lightly roll them into round
balls or ovaIs. Leave these on the
board to rise again. Put two ounces: OF
butter in broad, fat stewPan with 9
desert-spoonful of sugar, and milk, half
an inch deep. Let this boil; take up the
cakes gently with a slice, and lay them
close together in the boiling milk. Cover
With lid and put them in the oven till
the milk is nearly dried away and the
dumplings have yellow crust. Take
them carefully apart, sift sugar over
and serve with any sweet sauce, fruit or