The clarion. [volume] (Jackson, Miss.) 1883-1888, 1885-04-22
Housekeepers Help.

ed and put away until cold.
JELLY should be made over o modcr-
ate fire, carefully watched and skinned.
TART CAKE-One pint -four, one half
pint lard or butter. ii pinch o salt, and
the beaten white of one egg; add little
water IF needed.
CoRN BEEAD-Oue cgg, twocu sour
milk or buttermiIk two teaspoons soda,
oHe-haH cup sugar, one Of flour, two Of
cornmeai, a llllie salt; steam three
hours or bake ouehall hour.
SILVER CAKE-One teacup white
sugar. ouc-EaIf cup butter, whites of
four eggs two-thirds teacup sweet milk,
two cups OF flour, two teaspoons baking
powder flavor with lemon extract.
A FLANNEL bag is the best for strain
inc Jeliles If possible, avoid putting
Jelly IN amy stage in metal vessel. For
every pint OF strained Juice allow pint
of sugar; grauuiated is best.
DANDY GUDDrNG-One quart milk.
two tablespoons -four, the yolk OF four
eggs beaten well and mixed with milk.
Beat the whites separately with four
teaspoons sugar. Drop on top of pud-
ding and bake in oven
To CLEAN BoTrLEs-Put into the
bottle some kernels Of corn, a table
spoonful of ashes, fill to half full with
water, and after q vigorous shaking and
thorough riusiug you vii! find the bottle
~ good rs new.
SPICE CAEE-Oue and half teacups
white sugar, two eggs, one-half cup but
ter, one cup sour cream, one teaspoon
spoon each grated nutmeg, allspice and
cloves, one heaping teaspoon cinnamon.
COFFEE CAKE-One cup molasses, one
half cup sugar, one teaspoon soda dis
solved in one cup strong liquid coffee,
one cup butter five cups flour, one cup
ralsins chopped, one nutmeg, one tea
spoon each of cloves and cinnamon.
TIE Communicable ones complex
ION Is rough, bran water Is the most
softening wash known. Put a handful
oi wheat bran IN rag dip in tepid
water and wash with it,. The skin will
soon become soft as satin.
70 PRESERVE CoLoRs.-Wasb black
thread stockings in water with bran, and
no soap; tie the bran securely in a mus
liza bag. The stockings will then pre-
serve their black dye. Merino stockings
can be washed The same way.
SPICED CoENED BEEF.-To two pounds
OF beef take two cups of salt, two cups
OF mOlasses, two teaspoonfuls of salt
petre, one tablespoonful ground pepper,
one tablespoonful cloves; rub well into
the beef, turn every day and rub the
mixture in; will be ready IN ten DAYS.
WATER POUND CAKE.-One pound of
flour, one pound sugar, one-half pound
OF butter, four eggs, and one cup Of
warm water Use prepared -four, or put
into the -four before sitting il two even
tteaspoontuls OF any good baking powder.
The cup of water must be quite warm.
out not really hot. Beat eggs separately.
PLUM CAKE-Take cups of sugar, l
teaspoonful of saleratus, 1 teaspoonful
OF essence of lemon, and sufficient flour
to make stiff batter Beat this well
together, add a } pound of chopped and
stoned raisins, J pound of currents
washed and dried by the fire. and !
pound of citron and bake in a brisk
oven.
OYSTER SrEW-Cook the oysters and
the milk in separate saucepaus Din
the oysters from the saucepan into the
bowl they are TO be served m add a ladle.
ful of milk and Il small piece of fresh
butter. Serve crackers, butter and
shred cabbage separately with the stew
CAMPHoRATED OINTMENr-Good 70,
burns, chapped hands, sore lips, salt
rheum, etc. One ounce each gum cam
phor, beeswaX and fresh butter; stew
and strain butter, then put all together
and simmer till the camphOr is dissolved
keeping covered while simmering.
EGGLEss LEMON PlE-To make lemon
cream pie: For one large pie, take juice
and one-half rind (grated) of one lemon
one cup cold water, one cup sugar, one
raw potato grated, bake in two crusts
take potato about the size of cup you
use 10 measure your sugar and water.
FRIED HouNY CAKRs-Fine large
cup full cooked coarse hominy, one table
spoon -four, one egg; take cold hominy
that has been well cooked, and is drv
and pound II with potato masher tc
make it adhesive, mix in the flour and
egg; If not already seasoned it will
require salt and little butter. Make
II out in fiat biscuit shape with Toured
hands and fry brown in a frying pam
RoLLs-One pint new milk, one-fourti
cup sugar, one-half cup yeast, butter
size of walnut; scald the milk, let i
cool and make a sponge; put IN butter
sugar and yeast, and -four enough fo
a good batter; let stand over night, mi,
hard in the morning, let it rise till
O'Clock, then make into biscuit by cut
ting with a biscuit cutter; then spread
with butter, fold each one, and let then
get very light, then bake.
IN all cases il * hest tn bo;l Tho ;,,,.,,
for jellies fifteen or twenty minute
before adding sugar. This insures tn
necessary evaporation, avoiding the liza
bility to burn. The boiling process no
being interrupted. In putting ava,
jellies, cut piece of plain white pape
TO mt over the top of the glass and dip i
10 alcohol before laying it ON the Jelly
Then put on the cover. In this wa
jelly will keep good for years
CABLE PUDDING.-Bake in two Law
ers: cup of butter, , cups of sugar.
cup of milk, 81 cups of -four, eggs
teaspoonful of strong soda, teaspoon
ful OF cream tartar, use yolks in cake
save White for top. Beat whites to sti
froth with sugar. After spreading OF
the whites, put the cake in the oven
and let it brown. Cut and sugar pine
apple, or any fruit in season, sewers
hours before using, and put it betwee
the cake when hot.
SQUASH PATTIEs-Take several ter
der summer squashes and steam perfect
ly done, then take up and mash to
pulp, let cool little, then season wit
pepper, salt, butter, and add -four unit
stiff, then two eggs and a little swee
milk, then make in little cakes or dro
in hot lard and fry brown. Okr
prepared as the above and fried
splendid. Lima beans also, only leav
out the flour and put on piepans, an
baked, are splendid.
PRESERVED PEARs.-Select smooth
sweet pears Of kind which win nc
break when cooked pare, halve and r.
move the cores; drop in cold water
YOU pare them to prevent turning black
but a little over one quart OF granulate
sugar into your preserving kettle, ad
iust water enough to moisten the sugar
when warm, put Into this two quarts
pears let them cook very slowly sewers
hours. When the syrup is thick, dl
the preserves into glass cans and seal.