The clarion. [volume] (Jackson, Miss.) 1883-1888, 1885-04-15
Tested Recipes

bjI. wafer. cool WIN new milk & 4Efle ]
over milkyarrr. and add a pipcb Of salt. /
Then -tirin -four enough to make good |
batter, stir but little. hardly enough to /
mix tue -four. Be sure to keep warm
by thc fire. 1t will rise in FIVE hours; ii |
not. stir in q large spoonful OF butter /
milk with small toaspoon.ul Of soda |
dissolved iu IL. BE sure to warm the
milk. When your Yeast rises, |
sli: your -four and add spoonful OF
lard. Then put your yeast in, work
your dough but little, pat IN your oven
TO rise. Keep 1t moderately warm,
giving it one hour TO rise then bake. If
you Will follow my directions you
will have nice light broad.-S. Cultira-
Tor
SFoN@E CAKE AXE twelve eggs,
weight Of ten eggs IN sugar, weight Of
SIX eggs in flour; separate the eggs and
beat well, add the -ugar to the yolks,
and beat till thoroughly mixed; then
add the whites and beat well; stir the
flour IN Lightly. 1t beaten too long
after the Hour has been added the
cake Will not he light
4 CHEAP CUP CAKE.-Take three
cups OF -four, two cups of sugar one OF
sour milk, two-thlrds cup Of butter, half
teaspooninlo OF soda, whites OF seven eggs.
Dissolve the sugar IN the milk, and last
add the soda, dissolved in tablespoon
full of water.
Lemon CrSF,rp-Take oua Iarge
lemon. four eaes one cup of sugar;
separate the eggs. add The sugar and
Juice of the lemon to the yolks, beat the
whites Of two Of the eggs very light and
stir into the mixture; line the pie pans
with paste and fill with the custard;
bake in a slow oven, beat the other Itwo
whites to 4 stiff froth and add two
tablespoonfuls of sugar; pour over the
custards and set III the oven few min
utes to brown,
APPLE SSoW.-Take one dozen of
rood cooking apples. pare and core
them. put into.a steamer and steam until
well done; then mash fine; beat the
whites of one dozen eggs to stiff froth,
| pint of fine white sugar, ] teaspoon
full Of essence Of lemon; mix all well
together, put in glass dishes and dot it
over with bits of Jelly. 1t IS beautiful to
the eye and delicious to the taste.
JADy FINGERS -Four eoCs. cup of
butter. . of sugar 3 of -four. If made
into paste for fingers, add just enough
-four so you can roll it about as thick as
your finger; cut into strips about rs
long and wide as your finger, it will
spread in the oven to thin cake. When
done, dip them in icing favored with
lemon, and place two of them together.
The are nice dipped in chocolate icing.
BRowN BErrY.-Two cups of bread
crumbs. one cup chopped tart apples,
half cup of sugar, teasuoonfull of Gin
namon, two tablesp0onfuls of butter cut
| into small bits. Butter dish, and put
| a laver of bread crumbs at the bottom
then a laver of apples sprinkled with
sugar, a few 6lts OF butter and emma
| mon. I[oGeed IN tuIs oruer ur'il ths
ul7h Is lu',' nay liis 4" i''yet oi pie'1u
crumbs On IoP, 80 ''lF u.sii C.o'0;s
Il ino''el":e Wv Gu, t"eu o'ioC ;tY, az
o,5 - 40 ~ s,,oo+ Mill,
C,.-,.-..,-,,- - p;ai- H.
hAN b'-lINt = IN loN oNol 'lie
IIui. anu oo! 90 ~ 4h - ~; 100 4
" eoN q ~ .i''i.i - g. ,,,1 ~
"elsl - "a G tl'a ~ 'lit Pu4P az,
suS'l ooil So u 49,. 49, ''''"
u'Ss '"N'''S O'''' = uo'' nv ou'''
w w M L oioN1E % N -, e9 t se!
lI'!9 % Pul' 9.a,..,1e.l 10" ~ {
whites Oh tel' esss' 1edstoonlui ol
cream tartar peaV the ~ ~ sun -I
IIo5h' duu tne s''S"ii sil. 'le liouI
ana cream .aI'" ;ti FI anu eur ~ az
/ Ssul'y - P;st'D' u -,
-'e'oi '''o - - '''N
EVERYDAY GDpiNG.-ohe-haii t .1i
! OF stale bread soaked IN q9art OF mix,
eggs, taoiespooniuis oil hour' a llttle
5ius'' uileu VI iie9n tuiPio'es ~ S1e''lic
VI "'' ilouI 'eI'I m'ln 49,, ,L;e,i i'is'uu -
t,,,,J ,..;.i, -,
Oo' L STA ~ ''''N
RAIsIN PIE.-One heaping cup of
stoned and chopped raisins, mix with
them the juice and rind of a lemon and
! the yolks Of two eggs. You may put
one whole egg in the pie, and make it
/ with an upper crust.
R1cH NEW ExG1Avp -CooK1Fs-One
/ taacnn of butter , of SUGAR egcs .
/ cnn of milk half a Grated nutmay or
/ two tahIespoonfuls Of carawav seeds
and sufficient tlour IN rnll them or,
/ easily. Mix and bake the same as Main
/ cookies
y,pc,sr, Copv Ror,n Pol
I - ~ iy's'-sA edA llto
soda and twice as much salt. Beat them
well. Stir into this mixture a pint of
sour cream or buttermilk, then add
pint of corn meal and stir to smooth
batter. Put into a small baking-pan
piece of lard about the size of an egg;
| heat it to a frying heat on the top of the
stove. Pour in the batter, place the pan
inside the stove, and bake quickly.
| To CLEAN PAINT-Tbere is a verv
simnle method TO clean paint that bas
| hacpma dirtv ana If our bousayv;1,as
| would adon+ II II wonld save tbar,
great deal of trouble Provide a nIa4e
With some og the hest whiting to he bad
~ 49, s,,,,,, ,1aa, ll.'sl'
and piece of flannel, which dip into
the water and squeeze nearly dry; then
take as much whiting as will adhere to
il. applv it to the painted surface. when
little rubbing will instantly remove any
dirt or crease After which wash The
mart we'll with clean water rubbing i
| drv with a soft chamois Paint Tins
cleaned looks as we'll as when first laid
on without any iniury 10 the most dali.
cate colors. IL is far better than nsino
soan and does not raou;re mora tbaS7
! half the time and labor
iNphkiAL hieE.-boil . tablespoon
rus OF rice, picked ana washed clean, in
pm. "a INNS, . MIN sugar TO TASTE, ana
"a, Ply ;nt - ' halin men quite done,