The clarion. [volume] (Jackson, Miss.) 1883-1888, 1886-06-16
Recipes and Hints.

Il eggs, one Cup sugar, OHc cup hOui1 OHc-
half cup corn starch, One-half cup sweet
milk, one teaspoon of soda.
INDIAN RoLLs.-One cup milk, one
cup corn meal, one-half cup white flour,
| one tablespoon sugar, one teaspoon
cream tartar, one-half teaspoon soda,
one-half teaspoon salt.
C.;EAbf DOUGHNUTs.-Beat one cup
each of sour cream and sugar and two
eggs together: add level teaspoon of
soda, little salt, and -four enough to
roll.
CUsTARD CAKE.-Two small cups of
-four, one cup of sugar, three eggs, two
tablespoonful of water. and butter the
size of an egg. Beat the whites and
yolks separately and bake the cake in
layers.
COOP BREAD WITHOUT KNEADING.-
For each loaf bread, use one quart -four,
two tablespoons lard and one-h half cup
yeast. Mix lard, flour, salt and yeast
together, then pour in warm water
enough to moisten it, stirring very stiff.
When light, bake quickly.
SWEET PorATo PUDDING.-3eat well
together one quart of rich new milk,
six eggs, and enough -four to make a
thin batter; add enough boiled and
mashed sweet potatoes to change TO a
thick batter, and bake slowly.-Mrs. G..
E. S.
RAISED DoUGHNUTs. Take light
bread dough Or sponge sufficient for one
loaf, large cup of butter Tor part lard
three eggs, cinnamon if desired, -four
enough to make moderately stiff. Let it
rise, then roll out and cut with dough-
nut cutter and fry in hot lard.
BEEF SH LINK Boil till the meat will
slip off the bones readily, take out bones,
chop up meat and season to taste; we
generally use only salt and pepper; put
back the liquid in which it was boiled,
let it boil, and then turn ont in a deep
dish to cool; when cold, slice and serve.
HARRISON CAKE.-Two cups of mo-
lasses, one each of butter, sugar, and
sour cream, a teaspoon OF powdered
cloves; one nutmeg, two teaspoons soda
| raisins and currants. Make about as
thick as cup cake. This will make two
cakes, the fruit can be omitted as it is
good without it.
TOMATO SoUP.-Put pieces of brisket
other meat will answer-into cold
| water; let boil and skim thoroughly
| then add one tea cup of washed pearl
barley and can of tomatoes. Boil
three or four hours. This is sufficient
for family of fifteen persons; and is
| very good.-Mrs Green.
HAM ToAsT.-Chop very fine small
bits of boiled ham, with not much fat.
To one pint chopped ham add two we'll
beaten eggs, half teacup sweet cream or
milk, little pepper, and, if necessary,
| salt, an eighth of teaspoon of dry mus
| tard. Heat this mixture thoroughly
when hot spread over slices of toasted
bread which have been dipped in hot
sailed water and well buttered.
LIQUID SAUCE.-Two tablespoonfuls
butter, one cup of sugar and yolks of
two eggs beaten together, just before
wanted pour on slowly two cups boiling
water and stir till dissolved. Flavor
with little grated nutmeg and three
tablespoonfuls Catawba Syrup which
comes in bottles, or strawberry syrup if
preferred.
GOLDFISH BALLS Cut the fish in
small pieces, put it on to boil in luke
warm water over night. In The morn
ing boil it twenty minutes; then change
the water, pouring on boiling water and
boil fifteen minutes longer. When cold
pick the fish to pieces, removing all
bones and skin. Chop very fine, adding
as much cold-mashed potatoes as fish, a
piece of butter and a beaten egg, and
sweet milk enough to moisten. Mould
into small balls, and fry a.nice brown in
hot lard or drippings.
PRUNE RoLY PoLY.-Sift two cups
of flour and two teaspoonsful CIeveland's
baking powder and one teaspoonful salt
twice; two tablespoonfuls of butter OIL
lard, add slowly milk or water until q
fsoft dough, barely stiff enough to roll
with q rolling pin. Do not touch the
hands to the dough but stir in the water
with strong spoon; roll out on the
board till about fifteen inches square
and spread with stewed prunes minu
the stones. Roll up, put in a dish, SCI
in a steamer over boiling water for tive
hours. Half pound prunes and hal
cup of sugar is sufficient. Save tn,
juice for sauce which must be boilet
with another half cup of sugar, ane
served hot.
, NEST OF EGGs.-Soak a package O
, gelatine in one pint cold water; of ON,
, half make lemon jelly, using juice o
, three lemons, two cups sugar and on
} quart boiling water; set in ice-box /,
) CONCEAL. Pour pint of boiling mill
: over the other half and sweeten will
one cup sugar. flavor. Divide into thre
) portions; into one stir teaspoonfu
1 melted chocolate, into another tn
| beaten yolk Of an egg; the third ma,
) remain white. These will fill twelve o
, fifteen empty egg shells which hay
; been opened carefully at the small end
! rInsed out with cold water just befor
needed and set in shallow box or pa
2 Of saw-dust or Indian meal 10 ZEE
: steady. When wanted break the iell
8 into . glass dish and after picking II
: egg shells carefully OF the eggs, nestl
J, them in the jell This makes l yer
o pretty dessert-M. s.
9