The clarion. [volume] (Jackson, Miss.) 1883-1888, 1886-04-14

in this way: Line small tin cup with
soft paper, fill with nice suds, put the
jewelry in, lone piece at a time shake
1t about we'll, rinse with clear water,
and dry with a piece Of ehamois skin.
LEMON RICE PUDDIsa-To two
thirds of q cup of rice boiled and cooled,
add the well beaten yolks of three eggs,
salt, teaspoonful of butter, three table
spoons Of sugar and the grated rind of
two lemons, with milk enough to make
very moist. Bake As minutes Use
whites of eggs and juice of lemon for
frogting and brown.
BEEF FRTTTERs. fritters are
best for breakfast. Chop pieces of steak
or cold roast beef very fine. Make a
batter Of milk, -four and an egg, and
mix the meat with it. Put lump OF
butter into saucepan, let IL melt, then
drop the batter into it from - large
spoon. Fry until brown; season with
pepper salt and little parsely.
| OArME..L GRUEL.-Pound une-half
cup coarse oatmeal until mealy; put in
a tumbIerful Of cold water; stir, let
settle and pour Off water. Repeat three
times, then boil twenty minutes. Use
the coarse oatmeal, because it contains
all the elements of the grain. This
| looks like a very washy affair, but you
will be SURPRISED to see how much sub
stance there Is extracted from the meal
In this way.
BEEF srEAK-Broil two small pieces
of steak, one tenderloin, the other rump
or round. Squeeze the juice from the
round on the tenderloin Season vii b
salt and pepper Be sure 10 have clear
Goals, with no flame, as the latter will
give the meat tarry taste. The flame
from the fat dipping from the meat will
not harm il. Turn often, "once in every
ten counts" is the rule. This sears the
meat all over at once and keeps the juice
| from escaping.
GELATINE PUDDING.-Half box of
geatine dissolved in half,pint cold water.
| Beat the yolks of four eggs. add three
tablespoons of sugar, and turn into the
gelatine and water. Have ready
quart of boiling milk set in kettle OF
| boiling water 1our the mixture into
the milk, and stir until it boils. Re
move it from the fire, and stir in the
whites of four eggs beaten to froth.
Flavor with lemon, vanilla or almond.
| Mold it and use it next day.
:, OMELEf.-A bread cru u b omelet is ex
cellent if served with roast lamb or veal ::
one pint of bread crumbs, large spoon
| full of parsley, rubbed very fine, half
| tiny onion chopped fine. Beat two eggs
light, add teacupful of milk, trace
of nutmeg and pepper and salt literally,
also a lump of butter the size of small
egg. Mix all together and bake in a
slow oven on buttered plate; when
light brown turn it out of the plate and
serve at once.
| A PRETTY TABLE CoyER--For the
sitting room table pretty cover can be
made at small expense. Get square
of cardinal flannel of good quality, and
that which is commonly called double
| width; around this put a broad band
| of velveteen of the same color, but OF a
darker shade; then put flannel around
this to the depth of four inches. This
NAV be pinked around the adge. As
| for ornamentation it may be INDUCED
| to any extent but is pretty spread
with the plain band or with feather
stitching on either side of the band.
SPINAcH.-PicS over, trim off the
the roots and decayed leaves; wash
thoroughly, lifting the spinach from one
pan to another, that the sand may be
left in the water, and changing
the water until it is clear. Put
the spinach in large kettle without
water. Place 1T on the stove where it
will cook slowly until the juice is drawn
out, then boil till tender. Drain and
chop very fine. For half a peck on
spinach add large tablespoon of butter
half teaspoon salt, and quarter OF
salt spoon of pepper; or add q
little thin cream sauce. Heat again
! and serve on toast points; or serve cold
} with French dressing.
ORANGE CUsTARD.-Orange custarc
to serve in cups is dainty and delicious
dish; the juice of ten large oranges, thu
yolks of ten eggs, a heaping teacupfu
' of powdered sugar, and one pint Of
cream; put the sugar and orange juice
together in porcelain lined saucepan
/ and set on the stove; stir it CONSTANT,
until it bubbles, then skim it and Sc
where it will cool; beat the yolks of tn
eggs very light and add them to tn
orange and sugar, then stir in thu
cream; let this cook very slow until i
is of the desired thickness, then pou
it into cups. The whites of the eg!
+ should be beaten very diligently, and
teacupful of powdered sugar be beatel
with them put a large spoonful of THU
on the top OF each cup.
GRAHAM BREAD.-Graham brea'
e that can be started after BREAKFAST ant
n baked before dinner is made of on
$ pint aad half of sour ..iilk, TIVE
J scant teaspoonfuls of soda dissolved in
little hot water, half cup of New Or
/ leans molasses, a teaspoonful of salt, an,
' as much sifted Graham -four as can b
/ stirred inwith spoon. Grease larg
/ bread in very evenly, as the molasses il
the bread renders it liable to stick, pu
into the oven and bake for two hour,
J, Have the oven hot when the bread is pu
: in and towards the last half of the las
{ hour let it cool gradually. Or, thi
: bread may be steamed for one hour an
: three-quarters, and be dried off in tn
I oven twenty minutes. When it is take
from the oven wrap towel around til
loaf, the tin and all, and in ten mir
utes remove from the tin, and keep tn
Q loaf wrapped in the cloth until it is sen
: to the table.
= CoCoASUT Cook les One cup ofsugal
: one-third of cup of butter, one eg
two tablespoonful OF milk, one tea
spoonful Of cream Of tarter, one-half of
teaspoonful of soda, a trifie of salt, on
cup of grated cocoanut. This is goo
to substitute chopped walnuts or shell
J, 5arks for the cocoanut-
: MuFFINs.-One pint of milk, piece q
. butter the size of an egg, half cup Q
:. yeast, two eggs, and -four enough t
: make stiff batter. Put the milk on t
| boil and put the butter in it, and uhe
Z scalding hot set away to cool. Whe
1 nearly cool add the eggs, well beaten
!, the flour well sifted, and the yeast, wit
! a little salt. Let it rise six hours, an
. bake in creased muffin rings.
! WAsHrNGToN CAKE.-Three cups q
/ sugar, four eggs, one-half cup Of butte
r one cup of sweet milk, one tsaspoonfu
r of soda dissolved in the milk, four cur
!. of -four, two teaspoonsful of cream tarte
e sifted with the -four, add one-half poun
! lof currants, previously washed an
d dried, one-fourth pound of raisins choE
! ped fine, one-fourth of pound 9
r citron sliced, spice TO taste; bake in
t moderately heated oven.
! WHII Il FRuTT CAKE One cup of bu
! ter, two cups Of sugar, one cup 6f swee
!. milk, two and one half Guns Of -four, tn