The clarion. [volume] (Jackson, Miss.) 1883-1888, 1886-08-25
Housekeepers Help.

COLD CABBAGE SALAD.-Chop the cab
bage fine, sprinkle it with salt and pep
der and sugar, cover with one-third
water and twO-thirds vinegar
To WASH FURNITURE. - Furniture
may be washed with warm soapsuds
quickly, wiped dry, and then rubb. d
with an oily cloth. To polish rub it
with rotten stone and sweet oil. Clean
off the oil, and polish with chamois
skin.
FRUIT DIET. A liberal diet of
thoroughly ripe and quite fresh fruit is
an important matter during the sum
mer months, but liberaity must not be
allowed to run to excess. Its well also to
avoid taking too much liquid after eat
ing fruit of any kind.
A DAINTY D,sH.-This is for break
fast or lunch, and is made of slices oil
fresh, crisp toast, buttered very slightly
On each slice put salmon and cucumber,
or cold meat and chutney; sprinkle with
pepper, and wrap each slice in a let
tuce leaf that has been stepped in vim
egar
Little Ho.LAND PRFTZFLs-Make
dough of hall pound OF flour, hall
n pound oi sugar, the v"lk of two eggs,
50 ~ =p4.t,t'il # sour cream and y
t puoiitI q. c,Handrr seed. Breaa
OH H,ie o'ts vi dough, roll them il
round pieces, and form them in little
pretzels or rings.
MINT SAUCE.-Wash and pick from
the stalks very young mint. mince very
hnely, making about four tablespooufuls
when chopped add to this two table
spoonfuls of pounded white sugar and
quarter of a pint of vinegar; stir unit, |
the sugar is quite dissolved; serve in
sauce tureen.
Ice CREAM.-In every quart of cream |
mix six ounces of crushed white sugar,
and flavor with extract of vanilla, straw.
berry, pineapple, lemon or other flavor
yon may like, and the white of an egg
frothed. Mix the whole together by
thoroughly heating it, and stir in an ice
cream freezer until fully CONCEALED.
BAKED CUCUMBERs.-Pa the cucum
bers, chop them fine with small onion
put them on with very little water, and
stew for ten minutes. Prepare rich
dressing IS for poultry, of bread crumbs
with herbs and yolks of eggs; pour off
all the water from the cucumbers; add
the dressing and one tablespoonful OF
butter and bake in deep dish.
SPONGE PUDDING.-Take three eggs.
their weight in the shell in -four, butter
and sugar, grated rind of one lemon;
beat the butter TO a cream, and the eggs,
yolEs and whites separately and then TO
gether; add the butter and keep on beat 1
ing; then mix in the sugar, and lastly
the flour; then beat the whole till quite
light; put irto mould and boil one {
hour and half. S
TOMATO CATsUP.-Half bushel of
tomatoes, six onions, half pound of :
sugar, one pound OF salt, quarter of a |.
pound of ground mustard, two ounces of
black pepper, quarter of an ounce of
cayenne pepper, handful of peach
leaves. Boil all together two hours, or
longer IT the tomatoes are very watery,
and lnst before taking from the FIRE add
one quart of cider vinegar. If il bois !
alter the vinegar is added it will be-
dark Pour through colander, bottle !.
md seal.
PNE APPLE PYRA MID Make some a
good calves foot jelly, or get it from .
your grocer. Surround pyramid-shaped /
mould with ice, keeping the pointed end :
upward; put on enough Jelly to cover
he bottom of the mould; when firm add u
layer of diamond shaped pieces OF +
pine apple, then add more jelly and pine =
lpple until the mould is full and ali the :,
ruit is used. Keep it as cold as possible !.
NTH wanted, then dip the mould quick
INTO hot water, and turn out the form E.
N an ice cold dish. =,
WATERMELON RIND PICKLE.-Pare r
he outer rind off watermelons that are re
'ronght from the dinner table; cut them al
mpls iato strips, leaves or stars-any SC
hspe. in short, that you may fancy Ii
AXE five pounds of this rind and boil il a,
Gear water untiltender; make syrup pl
iwo pounds of sugar. one quart OF b.
iDerAr. hall an ounce of cloves and half nj
y o"nte @, cinnamon; the syrup To be- at
o'l,d ~ Il ,.rr,d > er the rintls boiling,
f;.Hftif atu ~ - n and LEI IL come
. "a ,,li, anu ls.ltr uv.r The rinds three
ays in succession. 1t will keep for
ears. M
CANSISG FRuITs Fruits for can of
ing should be of the best quality and moi 90
yer ripe Berries and all kinds of IN
'uits are to be cooked in the syrup and In
len ladled into cans. The cans should Tie
ways sit in hos water whilst being fill de
l. Fit on the cover and then pour the we
AK around the cover of the lid. The an
RI must cover every crevice. Put the mi
ms carefully away and in three or four =
avs examine them TO see that they are
srfectly tight. Those that are net
ust be rs-heated and re-waxed. Ex-
nine sgain in a week or ten DAYS for :
gins of fermentation.