The clarion. [volume] (Jackson, Miss.) 1883-1888, 1885-05-13
Recipes.

CAKE REClPE.-Two cups of sugar;
one cup butter; six eggs, whites beat
separately; four cups flour stirred in
lightly and last with one teaspoonful of
sea-foam or baking power. Bake toler-
able fast.
POTATO CAKEs.-A dozen potatoes
peeled; wash well put on to boil, water
covering potatoes. Add one tablespoon
full of salt; boil until soft. Pour water
off into a clean bowl mash potatoes and
pour water back. Set on stove and mix
in all the -four you can; then make in
round cakes and fry in plenty of lard or
butter.
Recommendations quart of new milk
made as warm as the finger can bear;
one pint of hot water to this, one tea
spoonful of salt, one tablespoonful of
sugar. When ready for making up, beat
the whites of two eggs to a froth and
put in. Set in warm place to rise.
When risen, put it in your tray and work
over again, and set to rise again. When
risen well, put to bake.
HAVE asked older housekeepers how
many pounds of feathers do you put in
pillow? How do you make soft soap?
The answer invariably was, Il can not
tell you exactly, generally guess at it.
That was very satisfactorily to one who
wanted to know and who did not possess
the happy faculty of guessing correctly.
! suppose l will do Just the same way,
but better plan would be to have sys-
TEN and correct knowledge about our
household affairs, in order to be able to
assist others.-S. VI. b.
KEEPING CUCUM8ERs.-I see in your
valuable paper where a subscriber wants
receipt for keeping cucumbers in brine
for winter use. | have kept cucumbers
two or three years Make a strong
brine, that will hold new-laid egg on
top; in gathering your cueumbers always
cut little stem to them use none with
out 1t. Put the cucumbers in the brine,
put on weight to keep them under the
brine, always keeping the salt at the
bottom of the vessel. ! think you will
succeed If you try this receipt.-C. d.
YEAST send my way of making
yeast used in buttermilk sponge. L Ike
two handfuls OF good hops, put in two
quarts of water. boil down to one quart,
put two cups of -four in pan, then
strain the hop tea over while boiling
hot; when the milk is warm thicken
.
if you have no cakes to start with, get
one cents worth of bakers yeast, stir
thoroughly, set in warm place, let il
rise very light, say three or four hours,
then thicken with meal and cut into
cakes; dry on plates or board in the
shade; always make when you have some
left 70 start with. In warm weather it is
best to break into bits to dry quickly to
prayapt sOuripp Nn,, aa,, 49,, T., s,.,.,,4
bread with sour yeast. One cup of the
yeast is sufficient for four loaves in sum
mer, or when kept very warm, put in
half teaspoonful of soda when you
make the bread after the sponge is
light. raise my own hops, taking care
to pick when green after full grown, and
dry in the shade-Mrs. Annie Thomp-
son.
NICE CREAM CAKE.-One and one
half cups each sugar and -four, one-half
cup each of butter, corn starch and
sweet milk, whites of six eggs, one tea.
spoon baking powder.
LEMON PIE.-Grated peel of one large
lemon, one raw potato size of lemon
grated, one cup sugar, one cup water
1.-TWO crusts) This is very nice and much
better than those made with powdered
crackers.
RAIsIN TARTs.-One heaping coffee
cup stoned and chopped raisins, two
small cups powdered sugar, the grated
rind and juice of two lemons. Put all
together in bowl and set in the tea
kettle till the sugar is dissolved; when
cool fill the shells.
CURRANT PIE.--One cup sugar, one
cup cream or new milk, two eggs, one
tablespoon -four, little salt. Line a
deep plate with rich paste, fill the plate
two-thirds full of ripe currants, pour
the mixture over and bake slowly. Make
peach pie the same way, useing fresh or
AIMED peaches.
PEANUT CAKE.--One-half cup but
ter, one and one half cups milk, two and
one-half cups -four, whites of four eggs,
one-haH teaspoon cream tartar, one.
quarter teaspoon soda; just before put.
ting into oven sprinkle over the top one
cup peanuts broken into pieces
-Scald buttermilk when
new and with the thick part and enough
81 whey to make the sponge with the
yeast: when light add enough -four
to make it into large loaf; let this rise
over night then work in some soda and
make il into loaves ready to bake 4