The clarion. [volume] (Jackson, Miss.) 1883-1888, 1885-03-11
For the Housekeeper

Va VIC AAOAHCACN RCAs
Very pretty lamp shades may be made
Of crimson satin covered with white lace
and caught here and there with tiny
bows. Pink or blue silk ones In panels
covered with black lace and fastened
together with plated ribbon are another
style much liked.
LAYER CAKE.-One cup nearly full Of
pranulated sugar, onc-haf cup Of butter
the two stirred 10 a cream one half cup
of sweet milk, three eggs 1.-THE whites Of
two left out for frosting), two teaspoon
fuls Of cream of tartar, one Of soda, two
cups Of -four This is always good, and
comes of the tins easily.
DoUGHNUTs WITHOUT EGGs,-One
cup of sour cream, one cup Of sweet
milk. one and oue.half cup Of sugar,
one teaspoonful Of soda, one cup
of light feathery snow instead Of one
ego We much prefer the snow 10 eggs,
and some Of our ueighbors use it for
other kinds Of cake. The snow is to be
stirred in just before the flour.
ANIsE SEED CAKE.-Stir, not beat,
four eggs with one pound Of powdered
sugar for half an hour. Add one table
spoonful of anise seeds. Then add
slowly, stirring constantly, one pound
of -four sifted through "a sieve. Put the
mixture on a bread board, roll It and
cut in different shapes. Place them on
tin sheets, creased; let them stand in a
warm place for twelve hours or longer.
Bake slowly.
AN OMELETTE-A bread-crumb omelet
Is excellent if served with roast lamb or
II 4 L. 1rr
spoonful OF parsley, rubbed very fine;
half of a tiny onion, chopped; beat two
eggs light, add a teacupful of milk,
trace of nutmeg, and pepper and salt
literally; also lump Of butter the size
of small egg; mix all together and
bake in a slow oven I'm buttered PIE
plate; when light brown turn it out OF
the plate and serve at once.
SALAD DREssINa.-A salad dressing
much used in Italy is made in this way:
The yolk Of one egg, six tablespoonfuls
of oil, three of vinegar; put this into a
bottle and shake it until 1t is white and
creamy looking. When this simple
dressing is used it is necessary to dry the
salad after washing. A wire basket Is n
convenient receptacle to put the salad
into after washing, as it will drain per
fectly there, and can be lightly shaken.
All salads, whether simple or plain,
would be improved if care in drying
sufficiently were observed.
BRAIN CurLErs.-Well wash the
brains and soak them in cold water till
white. Parboil them till tender in a
small saucepan for about a quarter Of
an hour; then thoroughly drain them
and place them on a board. Divide
them into small pieces with Il knife.
Dip each piece into -four, and then
roll them in egg and bread-crumbs,
and fry them in butter or well-clarifed
drippings Serve very hot with gravy.
Another way of doing brains is to pre-
pare them as above, and then stew them
gently in rich stock, like stewed sweet
breads.
KNITTING HooD.-A very quick way
to knit a hood is to cast on about fifty
stitches, and knit it plain, or in star
stitch Knit a piece about eighteen
inches long, when take half the num-
Der of stitches off on a cord, and con
tinue knitting the other half about
yard long. Then knit the other
piece the same length. Finish with 6
bow at the opening Of these two pieces
Have the ribbon of this bow to match
the wool or some contrasting color. The
ends of these two pieces may be narrow
ed down to point, and have a tasse
added to them. Put the plain piece on
the head, and tie the two ends around
the neck, crossing under the chin.
A NICE DIsH-A delicious dish t.
serve with ice-Cream is made thus: Take
one quart of canned, red raspberries
half package of gelatine, the juice oil
lemon and the whites of four eggs
drain the juice from the berries; il
necessary add sugar 10 make quite sweet
let the gelatine soak for an hour and ;
half or two hours in a little of the
berry Juice; put the rest of the juic,
into saucepan; let it reach the boiling
point, then add the gelatine; let it COO
a little, and then stir in the berries, TIN
lemon Juice and the whites of the eggs
beat the mixture for several minutes
until it is thoroughly mixed, then pu
it into moulds and set away to cool anC
harden. This may be eaten with suga
and cream, but is incest with ice-cream
Sour FOR DINNER.-No doubt il
many families the prejudice agains
soup has arisen from the fact tina
it is usually prepared and served il
large quantities, instead Of, rs a
the tables of the rich in small guam
titles, though many kinds would fun
nish in themselves substantial mea
for growing child. At any rate, th
advantages of commencing dinner wit
soup are manifest in saving of the mea
hills, and economy praetised in utilizin
scraps OF all kinds Cor the making of tn
soups, and the comfortable sensation
experienced after little has beer
taken; for, let any person who feels, n
the saying goes, TOO hungry to eat,
swallow few spoonfuls Of soup, and tn
feeling of exhaustion will quickly pas
away. Indeed, wellknown authorit,
has said that nothing tends more t,
restore the tone of the stomach an,
make easy digestion than a little soup
Cassel's Magazine.
BREAD OMELETTE.-Two tablespoon
fuls of stale bread crumbs, three o
milk, one teaspoonful of salt and on,
saltspoonful of pepper, three eggs.
Put the crumbs and milk Cor cream
together and set on the stove till tn,
crumbs have absorbed the milk. Thi
is not q foamy omelette. 1t can stanc
for fifteen or twenty minutes and /
portion be fried at time il you beat il
up again before hard. On this account
II is good dish Tor family which Il
irregular to breakfast. Let the crumbs
cool before the eggs are added. Put {
teaspoonful of butter in an omeiettt
pan and place on the stove. When tht
butter bubbles add the mixture As il
begins to set prick it to let the uncooked
egg run beneath. Shake gently to pre-
vent sticking. As soon as well set let il
brown slightly. Turn over on itself and
out on a hot platter. This may be fried
thinner in spoonfuls like griddle cakes
As soon as any one OF thes. dishe.
was done the benevolent looking waiter
passed it about among the ladies'; and
then it was seen why the circulars re
quested each to bring napkin and
spoon besides her notebook and pencil
for each was expected to try the daintiei
for Themselves and see if they were a:
delicious as they looked. They always
were.