The clarion. [volume] (Jackson, Miss.) 1883-1888, 1886-09-15
HOme and 7arm.
Housekeepers' Help.


CURE FOR HlCCoUGH.-A teaspoon.
ful Of granulated sugar moistened with
pure vinegar will generally remedy that
annoying complaint, hiccough.
SICK HEADACHES Sick headache may |
generally be cured by the administra- |
tion of the juice OF half a lemon in |
cup OF strong, black coffee, without SUI
gar.
Az AcHING EAR.-Put five drops Of
chlorOfOrm on a little cotton or wool in
the bowl Of clay pipe, then blow the
vapor through the stem into an aching
ear and instant relief will be afforded.
How TO GIVE CASTOR OLA CAPT
tai method Of administering castor oil
10 children is % pour the oil into pan
over moderate fire, break-nn egg into it
and stir up Then flavor with little
salt, sugar or current Jelly.
PoIsoS IvY.-It is claimed that if
persons liable to the effects of pOison-ivy
will take a dose Of pure olive oil after
exposure 10 such ivy they will escape
annoyance. II the eruption has already
begun, few doses Of olive oil will neu-
tralize the effects Of poison.
RIcE.-Cook a cupful OF raw rice in a
generous quart Of boiling water, without
stirring, until tender, shaking up the
saucepan vigorously several times.
Drain off the water, salt the rice and let
it dry of at the back Of the range before
dishing it. Give a portion Of rice with
each 'help" Of chicken, pouring the
curry gravy on il.
SPONGE BscUIrs IoR DESERT
Take half pound of -four, three
fourths pound sifted sugar Beat the
whites Of six eggs by themselves; add
the beaten yOlks and toss them together.
Put in them q little grated lemon peel,
hen the sugar, and llirt well With an
egg whisk. Stir in the -four with a
wooden spoon and put the mixture in
small patty-pans 10 bake, with siited
sugar 10 glaze, sprinkled over the top.
BRowS BErrY.-Cut into thin slice.
several large apples; have ready a but
tered pudding dish; put into this a
layer Of grated bread crumbs, then q
layer Of sliced apples over these sprinkle
sugar, and So on, alternately, bread
apples, sugar, until the pudding dish i,
full fetting the top layer be of bread
crumbs on this place three large humps
Of butter, put in oven, and bake brown
Serve hot, with butter and sugar sauce
ORANGE PUDDING.-A delicious or
ange pudding is made of the yolks o.
three eggs, one tablespoonful Of corr
starch, one cupfui of sugar one pint o
sweet milk While this custard is boil
ing peel and slice five oranges ard pu
the slices into pudding dish, with suga
sprinkled over each layer. When tn
custard Is done, and while hot, pour j
over the oranges. Make meringue o
the whites of the eggs, and two table
spoons even, not heaping, full OF sugar
ToAsT-Many seem to think that the
have made toasts when they brown tn
outside OF a slice of bread. Have they
The object in making toast is to evapoI
ate all moisture from the bread, an
holding slice over the fire to SINCE doe
not accomplish this; il only warns tn
moisture, making the inside oe the brea
doughty and decidedly indigestible. tn
true way Of preparing it Is to cut tn
bread into slices a quarter of an inc
thick, trim of all crust put The slice
into a pan or plate, place them into a
oven-which must not be too hot-tak
them out when Il delicate brown, an
butter at once.
BEEF ooUP-OBe pound of beef, tw
quarts of water, one cup rice or barle,
salt to season. Put in a soup pot, let
boil slow and steady for two hours.
another vessel have a. good soup bon'
look, parsley, one onion, a potato, half
carrot, turnip; let il boil as long rs til
meat. When ready To set the tabl
drain the soup ell the bones and veg,
tacles into the other; stir up when read
to put on the table; take two eggs, bea
well in the soup tuTeen, and add th
soup gradually so the eggs will nc
curdle. Always boil bones and veg,
tables separately and strain then am
you will always lave a go.Gd as we'll a
cheap soup.------
..uri3READ CRuMBs.--Mrs. Lincoln say
I. that all bread crumbs. any pieces no
suitable for toast, and any crumbs O
trimmings of atoast, should be CAREFUL
collected and dried, but not Drowned, i
the hot closet or in a moderate over
then pounded in mortar or rolled o
an old bread board, sifted through
coarse sieve and put away in dry place
They will be found useful in coverin
anything which is to be dipped in egg
and crumbs and then fried. Brea
crumbs brown better than cracke
cruines, and arc much cheaper. bein
made from material which ts u~usn
thrown away These are not to be use
in buildings or scalloped dishes, as the
are dried and will absorb vast amour
of moisture.