The clarion. [volume] (Jackson, Miss.) 1883-1888, 1885-12-02

MUFFINs.-Beat one egg very light,
add two cups of fresh buttermilk, two
cups OF sifted meal or shorts, (if shorts
are used add one tablespoon of lard
ana two scant teaspoens full of s-da.
Grease your muffin pan well, and have
1t hot enough to fry when you pour in
your batter.
SMoTnERED CHICKEN Cut your
chicken open down the back, salt it and
place in skillet with plenty of boiling
water. Let it boil until the bones will
slip, then season with butter, pepper,
and one tablespoon of vinegar. Now
put 1t inside the stove to brown. Let
there be some water with it to prevent
burning. Take one cup of water, thicken-
ed with -four, and pour over the chicken
when it is sufficiently brown to make
the gravy. Let this boil few minutes
and serve.
CAKE WITHOUT EGGs.-One cup
sugar, half cup butter, half cup sweet
milk, two cups -four, one tablespoon
cream tartar, half teaspoon soda.
MUFFINs Half cup butter, half cup
of sugar, one cup sweet milk. three eggs,
one tablespoon baking powder, rubbed
into three small cups of -four. Bake In
| rings.
SPo:;GE CAKF.-Three eggs, one cup
-four, one cup sugar (white.) one tea
spoon cream of tartar, rubbed in the
-four, half teaspoon of soda, dissolved in
little hot water. Very nice.
A HOMEMADE BAKING POWDER
One package of corn starch, FIVE ounces
carbonate of soda, three ounces tartsric
acid. Roll the soda and acid well
together; then put the whole through a
| fine sieve.
WHEATEN GEae-One cup sweet
milk, one and half cups -four, one egg,
one teaspoon baking powder, one tea
spoon melted butter, and salt to taste
Bake in hot and well buttered gem pans
DYsPEPTp's PIE CRUST Sift together
ne cup -four, onethird teaspoon salt
and scsnt teaspoon baking powder
Rub well into the -four piece of butter
the size of AN egg, and mix with colo
milk.
| PLUM DUFF-One cup sweet cream
one and a half cups sugar, one larg'
cup seeded raisins, two eggs, two tee
spoons baking powder, and -four to maxi
a stiff batter. Steam from three to fou
hours eat with cream.
! CHICKa PATE.--Two chickens boilet
tender. Remove bones and skin, ant
chop the meat fine; season with butter
salt, and pepper. Add enough broth Il
make it moist, and press in a mold o
deep dish. When cold, serve in thin
slices.
| POTATOES BOILED. IRISH METHOD
Wash, leaving skins on, and throw int
boiling water; as soon as fork can b.
easily thrust through them, dash som
cold water into the pot, let stand TIVE
minutes, pour off the water, half remov'
he pot lid and let them remain over
slow fire until the steam is evaporated
then peel and serve in an open dish
They will be sweet, dry and mealy.
| SPINACH LA CREME.-Pick over
wash, cut the leaves from the stock
and boil in slightly sailed water twent.
minutes, then drain, put into a wooder
tray and chop very fine, rub through
a colander; put into a saucepan, auC
stir until it begins to smoke; then, for
good sized dish full, add two tablespoon
milk, salt and pepper. Beat the mas
AS il heats with silver fork; cook unit
it begins to bubble up, pour in dish
lay slices of egg around it, and serve.
SALsIFY FRTTTERs.--Oneb bunch satisfy
two eggs, half cup milk, -four for thil
batter, and little salt; scrape and graft
the roots, and stir into the batter mad
of the eggs. milk and -four; mix quick,
of the satisfy, will turn black from ex
posture to the air; drop into boiling fla
with spoon, and drain in colander
SUeCoTAsH.--Remove the kernels from
twelve ears of tender young corn; strin,
a quart of young beans and cut them i
small pieces; boil the beans with tn
corn three-quarters of an hour in hal
! pint of water; when done, add butter
pepper, salt and half pint of THO
cream cover closely until served.