The clarion. [volume] (Jackson, Miss.) 1883-1888, 1885-02-18
Housekeeper's Help.


one pint of vinegar and half pound of
sugar; simmer over slow fire half an
hour.
MOTHERS BRowN BRRAD Three
pints corn meal, l pint rye meal, cup
mola-ses, 2 cups sour milk, | teaspoon
full soda, | quart warm water, l tea
spoonful salt; bake three hours in
moderate oven.
RICE WAFFLEs.-One pint of cold,
boiled rice, one quarter of a pound of
butter, one half pint of flour sifted, five
eggs, the whites and yolks beaten sepa-
rately; beat hard, and bake at once in
waffle irons.
OATMEAL CAKTs.-Wet one cup of
oatmeal with one cup of sweet milk in
the morning add one aud one-half tea
spoonfuls of baking powder, one egg,
one-half teaspOonful of salt, one quart
of milk and flour TO. thicken. Bake in
Il quick oven.
HINT TO CooKs.-One of the wi.est
precautions to take when YOU are baking
is to have the oven perfectly clean, and
yet il is one that is often neglected, and
many an otherwise faultless dish has
been spoilt d 10y the sitting of ashes from
the upper CRATE in the oven.
INDIAN MEAL PuDDING.-One quart
Of sweet skinned milk heated to a scald
aud ole cup of meal mixed wiz two
thirds OF n cup of mulas-es; .hen stir it
INTO the boiling milk; keep stirring
until 1t thickens; one teaspoonful OF
salt, pour it into ii baking dish, then
pour over II one pint of cold milk, aud
spice to taste. Bake three hours.
BREAKFAST DIsH-A good dish for
breakfast is made by chopping pieces of
culd boiled or fried ham just rs tine AS
II l. possible to chop them; mix item
with cold mashed potatoes, an egg "t
Two, little butter or cream, or huth
form into balls, flour them, melt II little
! butter i'll frying pan, aud brown the
balls. Serve hot.
GOLD CAKE.-One cupful of sugar,
half cupful of butter, the yulks OF
three eggs and one whole egg half "A
cupful ot milk, one-four:h of Il teaspoon
fu each of soda and cream of tartar,
one aud three fourths cupfuls of flour
Mix the butter and sugar together and
add the eggs, milk, flavor and flour, in
the order named. Bake the same as
silver ke A white frosliug is good
with this cake.
DRIED PEACHES SrEwED.-Wash a
pound Of dried peaches, put them into
ii pofcelain-llned saucepan, with enough
warm water to reach three or four
inches above the top of the caches, and
let them stand over night to soak the
next NOR. iny set the saucepan over the
fire, and simmer the peaches very slow
Ia f,,r Ht-n hot fa.a
der when the peaches are tender add to
them gill of any good syrup and
enough brown sugar TO sweeten them,
and continue to simmer them until a
good consistency is attained. Serve
them hot or cold.
Boiling FISH. After washing thor
oughly in salted cold water, sprinkle the
fish with salt and pepper, and tie in Il
clean cloth with a sprig of parsley.
Cover with cold water, except in case
of salmon, when luke-warm water must
be used to preserve the color. Cod
requires fifteen minutes for each pound.
A fish weighing one pound will be done
in ten minutes after the water begins TO
boil Drawn butter sauce, with a hard
boiled egg chopped fine and stirred in
at the last, is very nice for bass. Oyster
sauce is the best for cod.
CLEAR SoUP-Five pounds clear beef
cut from the lower part of the round, 5
quarts cold water; cut the beef into
small pieces, add the water and let it
come to boil gradually; skim carefully
and setwhere it will keep at the boiling
point eight or ten hours; strain and set
away to cool. In the morning skim off all
the fat, pour the soap into kettle. being
careful to keep back the sediment. Put
into the soup onion, | stalk celery. 2
sprigs each parsley, thyme and summer
savory, 2 leaves sage, bay leaves, II
peppercorns, 6 whole cloves; boil gently
| twenty minutes, strain through a napkin,
| first seasoning with salt and pepper to
taste, tie the herbs together before put
| ting into the soup.
CHICKEN CRoQUETTEs.-One pound
finely chopped cooked chicken; season
with J tea>p"ontul pepper, tablespoon
| full salt, tablespoonful butter; mix
with this ] egg and nearly pint cream,
| n little lemon Juice aud leaspoonful
onion juice; have the board lightly
sprinkled with fine cracker crumbs and
roll the croquette- until they are shaped
| in the form of little cylinders; when
they are all shaped, beat the Eggs light
and cover the croquettes with it; now
ha e the board thickiy covered with
| cracker crumbs and roll ii e egg covered
croquettes in these; fry in Il croquette
basket in boiling fat until light brown.
Instead of cream, chicken stock may be
used; veal, mutton, lamb and turkey
may be used.
HoLLANDAIsE SAUCE.-Half tea
cupful butter, the juice of a lemon,
the yolks of eggs, a speck of Cayenne
Pepper, a cupful boiling water, 3 a
teaxpoonfuI salt; beat the butter to "a
cream, add the yolks of eggs one by one,
then the lemon juice, pepper and salt.
beating all thoroughly; place the bowl
in which is the mixture in Il saucepan
of boiling. water; beat with an egg beat,
er until it begins to thicken, which will
be about minute. then add the boiling
water, beating all the time; stir it until
it begins to thicken like soft custard