The clarion. [volume] (Jackson, Miss.) 1883-1888, 1886-04-07


pour over very little hot water-it will
not take much as they cook quickly
cover tae spider, and when done and
Drowned nicely, arrange on plate and
you have dish ''to set before the king
SUPERIOR YEAsr-Boil fourteen
good sized potatoes; when dore. mash
them through cOlander, and add one
quart boiling water Boil handful Of
hops in one quart of water to which add
one ear Of corn popped. Put the hop and
corn water into the potato water, and
/ stir in nearly a teacup OF sugar and
half cup salt. When cold enough, add
one cup Of yeast, and when risen, it Is
/ ready TO bottle or set away for use.
| Keeps summer and winter.
BOILED MILK R0LLs.-Put two quarts
of -four in pan, then take one quart OF
new milk and boil with tablespoonful
Of lard aud two Of white sugar when
nearly cool Make a hole in the -four
and pour in the milk, adding teacup
| full IF brisk yeast. Let it rise an hour,
| then work well and add -four enough Tor
stiff dough. When well risen WORT
| into rolls, turnoyers or any other shape
desired, and boil quickly.
/ To Make Coon SoUP.-Put IN meat,
bones. or anything you can get directly
after breakfast, aud keep it simmering
/ for an ..our (soup should never boil
hard), then add the vegetables. Beef
soup should have carrots, onions, to-
matOes, potatoes and turnips. II on
| in time they will boil to pieces and make
the soup very rich. Thicker with
| Drowned -four. and add pepper and salt
/ of,T Oh 10 81 Z
and thyme are delicate and nice. If this
soup does not look rich, beat up An egg
| in the tureel and pour the boiling soup
on it, string hard to keep the egg from
curdling. This makes II richer, and
looks more tempting.
BLACK BEAN SoUP- One pint of beans
or peas, -four quarts Of water, the half OF
a large chicken or any fresh meat, with
a slice OF ham or middling. When the
soup Is nearly done take out the meat,
make into forced meat balls and fry.
| Mash the beans through a sieve, and
add four hard boiled eggs and wine
glass Of catsup. This is almost equal to
calves head soup, ana not 80 much
trouble to prepare.
| HoMINY CRoQUETTEs.-TO a cupful
Of cold boiled hominy add a tablespoon
tut of melted butter, and stir hard
moistening by degrees with cupful OF
milk, and beating 10 a soft light paste.
Put in teaspo0nful of white sugar
and last well beaten egg. Roll into
oval balls with Toured hands, dip in
beaten egg, then in CRACKER crumbs and
ry in hot lard.
| GiNGERBREAD Two quarts Of -four,
one pint Of molasses, half pint sour
cream (buttermilk or clabber will answer
but Of course are not so g0od), hall
pound Of sugar, quarter pound Of butter
two teaspoonsful Of soda, three table
spo9usful Of ginger and one OF mixed
spice, mace, cloves and cinnamon
pounded and sifted. Put the butter il
the molasses and set near the fire until
the butter softens; then beat them wei
together with the sugar and cream
Add the spice and beat the flour by
degrees, sitting IN the soda with the
latter part of it, and mixing thoroughly
Grease a large fiat pan and drop the
dough in by the spoonful, bake in q
moderate oven. 1t can also be baked IL
sheets or patty pans.
BEST PLuM PUDDING.-Ten eggs, one
pound of beef suet, one pound raisin'
one pound dried cherries or currants
one pint milk and one pound -four. Rut
the flour and sGet together, ana rub al
he fruit into little fl ur Leave on
he whites of halt the eggs, and beat tnt
rest very Eight, then add the other in
gradients gradually. If 1t is thicke
than cup cake batter, add a lutte NOR,
milk. Then put i'll a teaspo0nful o
ground ginger, one of powdered Gina
non, two nutmegs grated, teaspOonfu
of powdered cloves, grated rind of
Z lemon, wine-g,ass of wine, one of brand y
little powdered mace, and pint 0
bread crumbs. Scald the bag veil ant
rub with -four, leaving plenty of room
D for the pudding to swell, and stop tn
/ hole with dough. Let it boil fou
b hours.
PoTATo PUDDNG.-Five eggs, one
fourth pound of butter, the Juice an,
rind of two lemons, one pint of milk
I one cup of white sugar, and three faiI
sized potatoes. Boil the potatoes unit
thoroughly done, then mash through
colander with the butter. Beat tn
whites and yolks of the eggs separately
and stir the yolEs in with the butter an
1 pOlctpcS' ucH duu Tue sugar, NILE
) and the juice of the rind of the lemon.
! Beat well together, and lastly add tn
!, whites of the eggs.
CREAM PEACH SPoNGE.-Whip on
q pint sweet cream until it fills a quar-
i bowl; then sweeteu and flavor and set
n out to freeze; do not disturb the crear
a while freezing. Make nice spong
cake after the old recipe: three egg
one cup sugar, one cup -four, one and
half teaspoons baking powder. Whe
ready for the table have on hand a ca
of California peaches (get the yello
e FRUIT, separate from the syrup. Hay
:; your cake cold; put it on your cab
u plate, cover the top with peaches. The
turn your cream (set the bowl or basi
G moment in hot water) on the top {
n the fruit. Keep in cold room unit
N ready for the table; put the cream c
just before serving; freeze in the san
" sized pan that your cake is baked i
lr and you will have dessert fit for
IN queen. Mrs. Thomas Miller, Oak.