The clarion. [volume] (Jackson, Miss.) 1883-1888, 1885-03-18

i-hmoS IiE--OUe cup sugar, one
lemon, two eggs, hall cup water, two
heaping table spoons -four, little salt;
beat file eggs, add tie sugar, stir well
then add the flour, aud beat till il is
wei mixed; add the water and salt, ihen
Crate The yellow part Of peel, squeeze.
and strain lac juice, line deep cIstard
plate wish crust and bake Fr0th the
whites OF TWO OTHER eggs too the top
SPONGE CAKE.-Three eggs beat three
minutes, one and a half cups powdered
or fine granulated sugar, beat five min
utes, one cup -four with one tea spoon
cream tartar, half cup alter with half
teaspoon soda. one cup -four, little
salt. Stir briskly as YOU put it in tin;
/ d have the oven too hot.
/ SUET PCDDING.-One cup sour milk,
I one cup suet, and cup raisins, half cup
mOlass =. one egg. one teas Oon soda,
/ spices Il uT to make il the thickness Of
/ fruit cake, chop the snet and raisins;
steam two and a half nouns. To be
eaten hot with sour sauce.
CREAM PIE-Three gills Of milk, one
! half cup of sugar, one egg, and one half
/ tablespoons of cornstarch. Beat the egg,
sugar, starch and little cold milk to-
/ gcther. Stir in the milk when scalding
! hot. When cool add lemon Bake the
crust separately; pour in the cream.
MoUNTAIS CAKE.-One cup white
sugar, half cup butter, half cup sweet
/ milk, two cups -four, too eggs, one tea
spoon cream tartar, half teaspoon soda,
/ favor with lemon, vanille or mace.
JUMBLEs.-Two eggs, one cup butter,
] Il Il. !,
half cup milk, two tea spoons cream
tartar, one tea spoon soda, flour 20 roll
/ lightly, roll sugar over top just before
cutting out.
GINGER SNAPS One cup molasses,
half cup sugar, one cup butter, ole tea
spoon ginger, half teaspoon soda, little
milk, flour enough to knead hard.
To TAKE Our GREAsE.-Dry buck
wheat -four, if repeatedly applied, will
remove entirely the worst grease spots
on carpets or any wooden cloth, and will
answer as a French chalk for grease
spots on silk.
KEEpING PoTAToEs. Potatoes will
not rot in a moderately warm cellar il
sound when put in. If they show rot
teuness il is because some are not per
fectly grown, aud such should be sepa
rated from the good ones.
/ FEOsTING The simplest and easiest
cake frostine, made and dried on the
cake in ten minutes: Use one heaping
cupful of fine pulyerized sugar to the
white of one egg-tlIis Is enough to frost
an ordinary cake. Beat the white unit
slightly foaming, but do not beat it to Z
froth. The sugar may all be poured on
the egg at once, or, if considered easier
il may gradually he added As soon al
the sugar ana eggs are thoroughly stirred
together and Favored with lemon OF
Vanilla the icing is ready to spread over
the cake. Itsis advisable to ice the cake
as soon as taken from the oven. If you
are IN great hurry, set your cake, after
frosting in a moderate oven for three
minutes-a better plan is TO dry in {
sunny window where the air can get tC
it and where there is no dust. BY put
ting the grated peel of lemon or orange
in a thin muslin bag and straining
little juice through it into the lemon
and sugar, you can color the icing vel
low, or you can color it a pretty pinl
! with a little strawberry or cranberr,
juice. With little funnel or a cornu
copia made of stiff writing paper yor
can decorate your frosted cake. Fill i
with the frosting and press it out at tn,
small end, forming different shapes a.
you like. Buy little centerpeces o.
leaves to add in the decoration"
Small gay covers for tables, or tn,
little square footstools, can be made o
an unbleached Turkish towel trimmed
with narrow lows OF bright ribbons o.
black velvet, embroidered with bugs o.
butterflies, and evenly bound, and tack
ed along the edges with brass headed
nails. -Harper's Bazaar
A writer in scientific journal ridi
cules the idea that apples sweat anC
that they must undergo a sweating pro
cess before they are put in barrels il
order to keep we'll He states that onl,
. injury comes from leaving apples il
piles III an orchard, and that the mois
ture found on them comes from tn
atmosphere. He recommends placin.
them IN barrels as soon as they ar
picked.
Towns are crowded-the farm is not
1t seems to us that it would be mucI
better for many who are hanging arounC
towns and picking up two-bit job ever,
now and then, and living on wind anc
water, to go to the farm and go to worl
with vim. There is plenty of room OF
the farm, but the towns are over run
There Is no dishonor in being a farmer
man can be a farmer and a gentleman
too, In the highest standing. Youn,
man, get you piece of land and go t,
work deter mined to put your farm il
better condition, and make better crop
than any of your neighbors. Go L
work with this resolve, and success i
yours-Ellisville Eagle.