The clarion. [volume] (Jackson, Miss.) 1883-1888, 1886-10-06
Housckeepers S Help.

Housekeepers Help.
A VERY Rich CUsTARD- Beat six
eggs very light, and add three spO0nlul-
Of slted sugar To them sur tins into a
quart of mu6, flavor II to your taste,
aud pour it iuto cups, or ire plates.
PLAIN CAKE One egg, one cupful Of
sugar (-cant measufe), One-hait cupiui
OF sweet milk, piece OF butter the size Oi
an egg, one teasPUnniul OF cream tartar,
one half teaspooulul of soda, -four.
Flavor with lemon.
FRtD Ham AND EGGs,-PIace slices
Of ham IN boiling water and cook until
ud,r, put them in a frying pan To-
bruwo, then remove to platter. Fry
some Eggs by dripping gravy over them
until uoue, instead ui turning. Take up
carefully and lay upon the slices Ut
ham.
To RENEw STALE BRLAD, Ere
Spread 60 sized cloth IA the steamer,
aud lay ia any dry biscuit or slices OF
hight bread YOU may have. Cover ciose-
IN with the cloth, which will absorb
superhlous moisture, and steam ten or
fifteen minutes The bread will be
almost as fresh as when new.
BROwN BgEAU.- This is what Mrs.
BsCkwith gives the Prarte Farmer: |
have not seen directions for making any
bread that viii compare with mine.
use one teacupiul ot Iudiau meal to three
OF graham Il ,ur; one pint sour milk,
three taule~poonfuls muiasses, a tea
spoonful soda, aud the same amount OF
salt, Dissolve the soda IN the milk, mix
all thoroughly together aud bake IN a
loaf
POrATo PCDDTNGs.-This Is also from
the same lady: Boil and mash very fine
hge large, white potatoes; STIR 10 cream
three quarters oi pound OF butter and
the same OF tiue white sugar adding the
Juice and rind OF one large, fresh lemon,
gas, of wine and one of brandy; beat
SIX eggs very lightly, separately and
then together, add them TO the potato,
beat all well together aud then bake in
putt paste.
SPANISH CREAM.-Dissolve a third of
Abox OF gelatine III three quarters of II
gaart OF milk Tor one hour; then put on
The stove aud boil When boiling stir
IN the yolks of three eggs with three
quarters of a cup of sugar. While boil
ing not remove from the fire and stir in
the whites of three eggs well beaten.
Flavor with fresh lemon, and pour into
smould.
CHICKEN PATTIEs.-C Chop very fine
the dry, poorest bits lrtt from baked
chickens; season carefully with pepper,
81 i,tt -. caiarp Nj. lG
lsht putt paste, FOll quarter OF an ineh
thick, cut with a neatly shaped paste
cutter; lay narrow strip OF paste all
around; then put some of the mince on
the paste; cut another piece the same
sza aud lay over. Boil fifteen minutes.
R.CE CEEAM,-One teacupful of boil
ed rice. Mash the rice very smooth,
aud add to IL the stifll beaten whites of
SIX eggs aud Two heaping tabiespoontuls
oil white sugar; lastly, add three table
spoouiuis of sweet cream, aud delicate
nayouug OF vanilla or rose. flll a
elanc-msnge mold with the cream, and
leave 1t some hours To harden. Serve
With custard or whipped syIlabub.
CoRNMEAL SALLY LUNx.-Two cups
CT Indian meal, one cup of -four, two
eggs, one tablespoonful of lard, one
quart Of boiling water, Que cup of milk,
one tablespoonful of sugar, one nali
OF Yeast cake dissolved ia warm water,
one ttaspouniul of salt. Let is get al
Most cold before adding the milk, Hour
Yeast and eggs. Let il rise over night
IN the mould in which you mean to bake
IL Much of the success in making II
depends ON mixing and beating. Both
lould be faithfully dcne.
CocoANUT BrcUIIs Take large
ifesh cocoauut and graIe it very hne
Tor ey,Fy quarser OF a pound of cocoa
nat allow half pound of finely sIl tee
sh'le sugar aud the whites of four eggs
Gealen 10 a firm froth. Mix the ingre-
uienI' thoroughly, and drop little balls
" The paste upou Il we'll buttered baking
un, about .wo inches distant from each
SSther. Bike in gentle Owes until the
" biscuits are lightly browned all over.
4aey will require l5 or 20 minutes.
ORANGE PUpDlNG-Peel and slice
nai dozen small oranges and lay IN q
ueeP Dish, and scatter sugar plehtiiuiiy
vn as II they were TO he eaten raw
make soft custsrd of one pint OF miik,
vhe tablespoonful of sugar (heaped) ano
Tue yOlss OF three egg-; cook II In =
uonOie boiler, and when il has thickeneo
take from the fire; flavor with lemon
snu pour over the oranges; put the disl
ia The oven and bake fifteen or tweht,
minutes, then draw il to the front ant
put meringue over the top, made o
,he beaten whites of the eggs and l
ueaplng tablespoonful of sugar.
bUTrERED APPLEs.-Peel and cor,
the apples. Take slices of stale bread ;
quarter OF an inch thick, and then Gu
.nen In round pieces about the size Q
Tue apple, with paste cutter. Butte
ssS sSch piece, place an apple upon IL, ant
M The hole in the al pie with sugar
putting piece Of butter about the siz
VI hazel nut on top. Place the apple
ana bread in a buttered baking pan, an
SCI In moderate oven. When hal
uone MI the hole again with sugar, adj
pinch VI cinnamon, put butter on th
eop As before, aud bake until done; serv
warm. When done the apples may 3
s'azed with apple jelly, and put back 4
.nc oven Tor two minutes; this improve
tne looks Of the dish.
MiNcE WITH PrAcHED Cho
ce'a meat as for hash, removing all BIZ
ol iat aud gristle. Warm in 4 saucepa
WIN little gravy, or if neither this nc
soup stock is atlainable, moisten fh
meat with Il little boiling water, !
mh'cn dessert spoonful OF butter hs
peen melted SEASON to taste. Cut I'll
crnsts from square slices of bread, toas
ana butter lightly. and heap 4 generor
spnolful Of the minca upon earh piec'
c8s cOvpred T.. = l.<<t lac - hsIo "