The clarion. [volume] (Jackson, Miss.) 1883-1888, 1884-09-10

PoT PIE.-Sift into quart of sifted
flour two teaspoonfuls of baking-pow-
| der. Add a large lump of soft, fresh
butter and two cups of sweet cream and
pinch of salt, working the dough into
soft mass as quickly and lightly as
possible. Do not cut, but pinch of
with the fingers roll-shaped pieces of
dough, put in baking-pan in a rather
quick oveH, and bake till light brown
on top. Then with the fingers tear the
rolls in two and place on a platter. pour
ing over your chicken stew. To make
| this, cut up your chicken and cook slow
ly on the back of the stove with little
water, a large piece of butter, and pep
per and salt. When done add to the
gravy cupful or two of cream,
and when at the boiling. point
! thicken with -four smoothed in a
little cold milk or cream. 1t should be
remembered in making the crust for
this dish-that the mixing of the dough
must be done with the utmost quickness
lightness, delicacy of touch; beating and
prodding 1T with u heavy hand seems to
take the vitality out of it. Made prop
erly, it is as light as a feather and is far
more wholesome thus baked than when
boiled in the old fashioned way.
CORN BREAAD-To make loaf Of light
corn bread for breakfast beat up two
fresh eggs, add a cup of milk half sour
and half sweet, a lump of soft fresh
butter, a little salt, and little salera-
tus. Beat in enough cornmeal to make
moderately thin batter. Beat very
ba rj T,Our int a buttarad nan opd l,ol-o
in pretty hot oyen-One not hot enough
however, to burn the top before the mid
die is cooked. This batter, with the
addition of little four,wil makeexcel-
lent griddle cakes.
APPLE SAGo PUDDING-Pare and core
a half dozen sour, juicy apples, and ar
range them in buttered pudding dish;
fill up the hollow of each apple with
sugar and put bit of butter on top.
Cover the dish closely and set in oven to
bake till the apples are thoroughly done.
Meanwhile boil in a double kettle a
scant cup of sago with two cups of
water and little salt. When done
which may be seen by the transparent
jelly-like look of the sago and by the
taste-beat in lump of butter, sugar
to taste and favoring if desired. Pour
the sago over the cooked apples In the
pudding dish and set back iD the oven to
brown on top.
GOLDFISH BALLs-The most perfect cod
fish balls are made from mashed potato
left from dinner of the previous day,
the reason of course being that this po-
tato-if, the cook knows her business
has been beaten smooth and richly sea-
soned with butter and milk or cream.
Potato Jumps in Goldfish balls spoil them,
and unseasoned cold boiled potatoes
should never be used in making them.
Boneless Goldfish is nice and convenient;
but there are cooks who think that the
bits of fish neatly stripped from the bone
by deft fingers and soaked over night IN
a bowl of clod water are still better.
Pour off the water in the morning squeez-
ing the bits of fish in your hands till
they are as dry as possible. They will
be quite soft and be easily rubbed and
pulled apart in the fingers until in the
smallest shreds. Take an equal quantity
of the cold mashed potato and mix tho
roughly with the fish with your hands
and form into round cakes. If the potato
has been properly seasoned when mashed
the cakes will want no seasoning what
ever. Have some butter or nice drip
ping sizzling hot in a frying-pan
and brown the cakes to rich inviting
color.
An entree of merit is made of cab
bage and tomatoes. Chop the cabbage
very fine, add little water to it,
put it into kettle and let it boil gently.
When the cabbage is about done, and
the water nearly evaporated, add stewed
tomatoes. Have twice as much cabbage
as tomatoes. Stir this carefully, and
send to the table hot This is partieu-
larly suitable to serve with corned beef
and bacon.