The clarion. [volume] (Jackson, Miss.) 1883-1888, 1886-10-27
Household Recipes.

How TO CLEAN COFFEE PoTs.-To
brighten the inside of a coffee or tea.
pot, filled with water. add a sa,all piece
of soap, and let it boil about forty five
minutes.
TCRPESIINE.- Turpentine in small
quantities may be used in boiling white
goods TO great advantage, as it improves
the color, and the boiling drives off all
odor.
RICE GRDDLE CAKEs-To one and a
half cups of hot boiled rice add three
eggs and -four and milk enough to make
batter, adding little salt. Fry a del
icate brown.
ToPREvENT MILK TURNING sour
Mig often turns sour by an acid dsvel-
oped 10 the liquid. To prevent it, add
to the milk small portion of bicarben
ate OF soda This is not at all injurious
TO the health, bat rather aids digestion
Many Of the diaries on the continent
adopt this method.
BERMUDA GiEGGRBREAD.-One cup
hutter, one cup sugar, one cup molasses,
one cup milk, (sweer or sour, one tea
spoonful soda, one teasp0onful ginger
and cinnamon, four cups -four ] prefer
sour milk. But If not at hand, a spoon
ful cream tartar dry in the -four when
using sweet milk.
OYSTERS STEAMED. - Fill a wire
basket with Oystegs ia the she'll and im
merse in vessel of boiling water which
Is deep enough to cDver completely the
basket oi oysters. The oysters are done
almost Immediately. Tney should be
inf. Il - L
ter, pepper aud salt. Broken crackers
make an acceptable addition. Tie
oysters should be eaten at once.
SPONGE PUDDIEG.-Take three eggs,
their weight in the shell in -four, butter
and sugar, grated rind OF one lemon
beat the butter 10 a cream, and the eggs,
yoiks and whites separately and then to-
gether; add the butter and keep on
beating; then mix in the sugar, and
lastly the -four; then beat the whole till
quite light, put into mold and boil
one hour and half.
IEsIPIDITY OF BOILED WATER.-Ma-
ny Philadelphians are now boiling the
Schuylkiil water used for drinkiog
purposes. When this is done it should
subsequently be cooled, and then before
drinking poured rapidly several times
IN succession from one pitcher to an
ether, both being held far apart in order
to enLangle as much air rs possible with
the water. This will restore its freshen-
ing quality to a degree.
Ice IN THE SICK RoOM.-To keep ice
in the sick room cut piece of cheap,
open-meshed flannel about mise inches
square and secure it by ligature about
the mouth OF an ordinary tumbler, 50 as
to leave cup shaped depression about
the depth of the glass. 1t will
be preserved for many hours in this
way, and the addition Of a smaller piece
OF hannel as a loose cover will material
iy aid IN the preservation.
POLISH FLooRs.-The cleanest aud
most polished floors have no water used
on them at all. They are simply rubbed
OF every morning with large Haunel
cloth, which is stepped in kerosene oil
once in two or three weeks. Shake
clean of dust, and with a rubbing brush
or stu6by broem go rapidly up and
down the planks mot across.) In few
rubbings The floor assumes polished
appearance that is not easily defaced by
art or footprints.
EXCELLENT SoUP.-Soup of green
corn pulp is excellent. Pat in a sauce
pan half pint of tinely cut cabbage
one gill OF celery also cut fiue, tive
potatoes, one small onion aud two small
carrots, ali sliced, with two quarts OF
water, and simmer for an hour. Then
add one pinl of pealed tomatoes cut il
slices, aud boil half an hour longer. AT
the end OF this time add half pint oi
green corn pulp and let all boil up al
once; season TO taste and serve. ii
desired, the soup may be strained.
TOMATO SALAD.-A delicate salad i
made Of tomatoes, not too large, peeled
and covered with q mayOnnai.e sauce
A member of the BRUSH parliament
renowned for his superb dinners, de
clared thar no dainuer dish could bt
prepared, and seemed quite astonished
when | told him that liz our richly Ell
doUed country 1t was so frequently
served as TO be ranked among the every
day dishes. lie had supposed it To be 1
dish only for especial occasions, as Il
was SO richly esteemed in London. Ii
making this salad; however, let the sauce
be thick.
LaMoN PUDDING IN NEW STYLES
Cream up one tablespoonful OF tresi
butter with one teacup4ll of sugar
Two eggs must be beaten mp very light
and two lemons provided Tor seasoning
Dissolve a tablespoonful of corn starci
in little cold milk, then pour over 1t ;
teacupiul of boiling water. add to thi
the butter, sugar and eggs. Rub tht
lemons until soft, CRATE the rind into tn
batter. and also strain it into the juice
Bake in puff paste This quantity make
two puddings, and it is an excellent des
sert.
SQUASH BisCUn.-Peei, slice and boi
winter squash in salted boiling water
and rub 1t through sieve with potat'
masher. TO one pint of the boile'
squash add one cupful Of melted butter
one teaspoonful OF salt, half a cupful Q
yeast and sufficient flour to make still
dough. Cover this sponge with folde'
| towel, and set it in warm place to ris
over night. When the sponge is ligh
use it with Just enough flour to roll
out an inch thick, cut it out in round
with blscuit-cuSter. lay the bascuit OF
Toured biscuit pan, cover them with
folded towel, and let them rise to doubt
their original thickness. Then bak
them in moderate oven about half a
/ bonr