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

PEPPEgMGSTs Two cups sugar,
cup water; boil five minutes; favor TO
taste with peppermint, stir until thick,
and drop on white paper, well buttered.
SOFT GINGEgBREAD.-One egg, ! cup
molasses, cup melted butter, J cup
milk, teaspoonful salaratus, | tea
spoonful ginger, p cups -four, a little
salt.
CoCOANUT CooKIEs-One cup sugar,
] cup butter, egg, 2 tablespooniuls
milk, / teaspoonful cream of tartar, ]
teaspoonful soda, little salt, cup
cocoanut.
FRosTING.-Soak l teaspoonful gela-
tine in tablespoonful cold water half
an hour; dissolve in , tablespoonfuis
hot water, add l cup powdered sugar
and stir until smooth.
GINGER SNAPs.-One cup sugal,
cup molasses, ] cup butter and lari.
teaspoontul salt, 2 teaspoonfuls giH- :.
3 ttaspoOnfuls cream of tartar, tet-
spoopfuls soda dissolved in J cup bolt
water
LEMON P E-The grated rind and
juice of large lemon. one cup of sugar,
one cup of water. Boil and thicken " ith
A AhblNS SfbOllAui VI COIll SidfCA. MAtH
cool make the pastry, and bake like a
custard pc.
FIG CANDY.-One cup sugar, emp
water, / teaspoonful cream Ot tartar; do
not stir while boiling: boil to amber
color; stir in the cream of tartar iuSt be
| fore taken from the fire; wash the figs,
/ open and lay In a tin pau and poCr the
candy over them.
CABBAGE SALAD-One cup of vinegar,
one teaspoonful of mustard, one table
spoonful of melted butter, one egg.
| Heat the vinegar. add the butter; beat
| the egg To which add the mustard then
stir into the vinegar and pour over the
shredded cabbage.
PICKLEs.-One cup of salt TO a gal.
Ion of water; heat and pour over the
| pickles seven days; make "a new brine
| third day. Scald weak vinegar, or vim
egar and water. pour over the pickles
eighth day, with II piece of alum size
| of Il walnut. Ler il stand Two days. then
add the spiced vinegar, hot.
BAKED HAM--Take medium sized
| ham and soak lwentyf0ur hours in cold
water; wipe and scrnpe clean; make
rnther a stiff paste of rye meal aud
water, cover tie ham entirely with the
paste and bake in moderate oven six
| hours. This is much nicer than boiled
| ham.
DRESSING FOR Half
pound nice butter, tab'espoonfuiS
mixed mustard, 3 tabIespnonfuls salad
oil, little red or white pepper, little
salt, yolk of | egg; rub the butter 10
cream, add the other ingredients, mix
thoroughly and set away to cool; spread
the bread with this mixture and put in
the ham, chopped fine.
PLAIN SALAD DREssING.-Beatt two
eggs in a small bowl till very light. Mix.
and add half a teaspoOnful dry mustard
with a teaspOonful of strong vinegar.
have ready pan of water boiling gent
| ly, place in it your bowl of beaten egg,
with a dessert spoonful of butter. and
stir constantly till it thickens like Gus
tard. 1t must be cooked slowly or it
will not be smooth. When quite cold
add, drop by drop, tablespoonful of
salad oil.
How To WASH NET.-Net should be
washed in a lather of fine soaps and warm
water, then dipped in water very slightly
| blued and again dipped in either sugar
and water, weak starch or gum arabic
and water; it must he pinned out to dry
after being we'll clapped with the hand
This clapping is one of the great secrets
of clear starching; nothing clears nets,
muslns, etc, better, for it removes the
sticky portion of the stiffning matter
without lessenng its crispnesss. Net
should be ironed on the wrong side
with very hot iron, which brings up
the stiffness; but ironing renders tarla
tan limp.
LEMON MERINGUE-s'eparate the
whites and yolks of six eggs. Beat the
yolks first with patent egg beater, till
they are perfectly thick. The juice of
two small lemons or one large one, grated
rind of one, cupful of pulverized sugar.
| To be cooked in a farna kettle. When
| it commences to thicken add the whites
of the eggs, beaten till they will stand
alone. Stir constantly till quite stiff.
Line deep dish with sponge cake, pour
in the lemon, cover the top with the
beaten whites of two eggs and
four spoonfuls of sugar and brown in Il
quick oven This lemon is very nice as
substitute for jelly in cake, putting it in
half an inch thick.