The clarion. [volume] (Jackson, Miss.) 1883-1888, 1885-11-25
For the Household.

sides with spoon ana mix with them
wine glass Of cream, tablesp. opful Of
brandy, two tablespoonfuls of powdered
sugar, the juice of one lemon and three
well-Leaten eggs heat the batter several
minutes, or until il il quite smooth, and
lrop large tsblespoonfuls of the mixture
into boiling fat and fry light brown;
dust powdered sugar over them and send
% the table on hot dish.
CHOCOLATE CARAMFLs.-Ingred
One cup of sweet milk, one cup Of
| molasses, one Tablespoonful of butter.
half a cupful Of grated chocolate. Mix
al the ingredients well together, end
put upon the fire in pore lain lined
-auce pan. Stir constantly 10 prevent
from burning. and let it boil until il il
| fhick; then turn it out TN buttered
plates; when il begins to stiffen, mark
| it in squares with knife. so that it will
hreaf readily when cold. Vanilla favor
ing NAV he added if desired Godey's
Lady's Book
| PANIED OYSTERS, ILADELPHIA
| STYLE Fifty oysters. four ounces
butter. four tahlespoonfnls salt. one salt
| 'poonful white pepper, one tablespoonful
mace two teaspoonfuls whole allspice, one
ninch CAYENNE pepper. Put the oysters
| and their juice into a bright stew pan.
| set on a quick fire, add the butter. salt
md spices, sift in the cracker dust; stir
| emily till well mixed; at the first boil
| rour them into hot tureen, cover and
| 'erve immediately. IF longer cooked
hey shrivel and get tough and indigesti-
'le.-The Caterer.
RICE W.FFLFs.-Rub through sieve
I nj nj of hasIoA 81 -.
tablespoonful of drv -four, two-thirds of
| teaspoouful of salt. two teaspoonfuls
| y baking powder. Beat separately the
volks and whites of three eggs, add to
he yolks three gill1 of milk. work il
into the -four, then add an ounce of
| Melted butter; heat the whites of eggs
| thoroughly; mix the whole together.
| lea, the waffle iron and grease it evenly
| "A piece of salt pork is hest for this
| purpose pour the batter into the half
1t the iron over the range until nearly
| wo-thirds full. cover, allow to cook a
| moment, then turn and brown slightly
m the other side.-The Cook
OYSTER OMELET.-Stew six oysters
their own liquor five minutes; remove
he oysters and thicken the liquid with
walnut of butter rolled in -four; season
With salt and cayenne, and whisk this to
| cream. Chop the oysters and add
hem to the sauce; simmer until the
'auce thickens. Beat up four eggs light
v and add tablespoonful of cream :;
urn out into hot pan and FRY to a
right gold color. Before folding the
'melet entirely, place the oysters with
art of the sauce within. and turn it
yer on a hot dish. The remainder of
he sauce should be placed around it.
7 small oysters are used they need not
re cut up.
Rose Terry Cooke, in Good Housekeeplne.l
| BREAKFAST DIsHFs.-FRIzzLtD DRIED
REFF.-Cut your beef very thin, then
'ull it into smsll pieces, taking out all
he strings of sinew, fat and bits of out
ide; put it in frying pan and cover
With cold water; let it simmer on the
'ack of the stove till perfectly tender,
hen pour of the water and cover the
Reef with cream, add pepper, celery salt
md salt if needed, mix one tablespoon
III of melted butter with one heaped
| tablespoon of -four and stir into the hot
'ream. cover and keep very hot till
| erved
MINCED BEEF.--Cold roast beef or
1 NV otChN ShOuNl OG tub ITOIn Tie none,
very particle of gristle or fat removed,
minced very fine in chopping bowl,
'easoned with pepper, salt and Just
inch of cloves, then put into frying
,an with only enough hot water to keen
! from burning; melt a tablespoonful
It butter, and add to it a heaped table
'poonful of -four, stir till smooth. then
| nix it in the minoe, let it boil up. stir
L yall op1 Eao,1 bOt
| amb is good done in this way; the
| inch OF cloves serves to remove the
| 'ank taste of the rewarmed meat. Serve
IN toast dipped in hot salt and water
or moment and we'll buttered Poul-
-ry of any kind is very good in this way,
mt add nutmeg in place of Glove.
| Poverty CAKES. II Tor this dish take
my scraps of good food you happen to
rave left that are no. enough to warm
ip by themselves. As example, / will
i've list of what was used this morn
ng for our breakfast: A couple of
| poonfuls of frizzed beef and cream,
he lean meat of one mutton chop. one
| 'poonful of minced beef, two cold, hard
boiled eggs, little cold. chopped DO.
| alto, little mashed potato, a chicken
'rumstick, all the gristle and hard out
ide taken from the meat. These things
we're well chopped, seasoned, mixed with
me egg and little -four and butter
mixed and thickened with boiling water.
then made into round cakes, thick like
Goldfish balls, and Drowned we'll on the
| griddle. / have used in these cakes.
scraps of hash, cold rice, rolled wheat
left over from breakfast, every kind of
fresh meat that we use, bits Of salt
tongue, bacon, pork and ham, bits of
| poultry and crumbs of bread; they must
he made with care not to have them too
Try to be pslatable or too moist to cook
n shape. They are favorite breakfast
here and "gather up the fragments"
MINCED HAM AND EGes.-Mince
scraps of cold boiled or fried ham very
fine, pepper well, moisten thoroughly
with hot water, add little celery salt.
md when thoroughly heated in the pan
put in large piece Of butter and pro-
'eed as in recipe for beef scrambled
with eggs.
BAKaD EGGs.-Butter shallow bak-
ing dish or tin plate and break the
eggs on it, one at time. being careful
not to hreak the yolkes; put on each
egg bit of butter cut or pressed out |
fat, so it will not slip of, small pinch |
of pepper and one of salt, bake in the |
oven from four to six minutes, as you |
like them hard or soft.