The clarion. [volume] (Jackson, Miss.) 1883-1888, 1886-11-10
AOme and garqe.
Housekeepers's S Help

MATES JuMBLEs.-One cup of but
ter, one aud ouefourth cups sugar, three
ublespOonfuis sour milk, one teaspoon
iul soda, flour To stillen. Sprinkle sugar
ON before baking. Cat in rings or round
cakes.
PRESSED CoBNED BEEF.-While warm
chop up fat aud lean together, and stir
IN enough dry mustard to flavor it; put
uin long baking pan and place over it,
night side up, another of the same size;
put into this three iiatirons for weight
and let stand over night. The next day
1t will turu out in a good loaf.
MoLAssEs DUMPIINGs.-One pound
OF sllted -four, six onuces of good but
ter Tor suet freed from strings and
powdered hne,) three teaspoonfuls of
baking powder, a half teaspoonful of
salt Make up the dough with a little
water pick up tightly into balls and
poii for twenty minutes Unequal guam
uties of molasses and water Drop
them IN as soon as the mixture boils.
CHOCOLATE CAKE.-A new way to
make chocolate cake is to take square,
plain cake, TO be about an inch in thick
ness and on top TO place one layer of
chocolate about a half-inch in thickness.
Inc chocolate icing is made much
uetler IL the sugar is first boiled almost
70 candy IN q little water. By this pro-
cess granulated sugar may be used, and
sle Objectionable gritty taste may be
done away with.
CHESTNUT PIE - Half pound Of
ches2uts are well scalded and carefully
peeled; then boiled tender, and after
eeing strained, mashed through a coarse
Solandef. Rub one-quarter pound of
oetter to aeream with one.quarter pound
ol sugar, two eggs, and little vanilla
11en STIR in the chestnuts. Line pie
plates with rich, delicate pie-crust, fill
she chestnut mixture into them, and
paAe like pumpkin pies without an
upper crust.
10 KEEP LEMONS FREsH.-To keep
lemons in good condition for a long
ume, put them into a pitcher or jar
WITH fresh, cold water, and place in the
lce-hox or in a cold cellar. A cut lemon
VIII keep good fer weeks If placed, cut
side down, in cup with vinegar enough
70 cover half of the lemon.
APPLE SNow.-Forms a showy, sweet
DISH, and may be made as follows: Ten
or dozen apples prepared as usual
favored with a little lemon juice; when
reduced to a pulp let them stand tc
cool FOR little time, meanwhile beat
up the whites of ten or dozen eggs &c
iroth, and stir into the apples, as alst
some sifted sugar, say teacupful; still
uh the mixture begin to stlffen, anc
then heap it up in a glass dish or serve
IN eustard cups, ornamented with spots
Of red eurrant Jelly. Thick cream
should at table be Labeled out TO tn,
know.
To BE SERVED IN SoUP.-Egg balls t
be served in soup make a welcome add
ton to plain beef or mutton soup
ooil four eggs hard, say for ten minutes
then put them in cold water when cold
cut the yolk soft with the yolk OF on
raw egg, one teaspoonful of -four, ade
pepper and salt and some bits of parsley
Make in the shape of balls and drol
them in the soup; let them boil 70
about fifteen minutes. The whites cal
oe used to garnish platter of cold mea
sor supper, or may be chopped line Q
pe added TO the soup.
ToMAKE Delicious LITTLE CAKES
delicious little cakes, that also hay
the charm of novelty, can be made b.
making rich tumble paste, rolling ou
m any desired shape; cut some paste il
thlck, narrow strips and lay ar0un,
your cakes No as To form deep, cur
nae edge; place on well-buttered til
and bake When done fill with ice
aluit prepared as follows: Take rich
r : -.