Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1891-07-11
HOUSEHOLD BREVlTlEs.

"A little powdered borax added L
cold starch stiffens linen beautifully.
New iron should be gradually heat
ed at first; it will not be so likely u
crack,
If a little soft mot melted) lard OF
butter is Rubbed over the top of breat
dough when in a mass, and after being
nodded into ~loaves, 4 hard crust will be
avoided.
-Mufins.-Three cupfuls of flour,
two cupfuls of milk, one-half cupful OF
sugar, one tablespoonful of butter, one
egg, three t%easpoonfuls of yeast pow.
der. Bake IN gem pans.-Good House.
keeping,
Rice Pudding.-Put in an earthen
pudding-dish a quarter of a pound OF
well-washed rice, three pints of milk,
four ounces of sugar and a little spice
or tlavoring; bake it in a moderate oven
about an hour and a half. Itcosts about
eighteen cents,
When egg, either whites or yolks,
is left V c and likely to be wasted,
crush some egg shells, mix them in It,
and dry in the oven. Soak before using
to clear coffee. The yolks add richness
to it and the whites hold the grounds
together and make the coffee clear.
If You have boiled potatoes left
over, a very nice way to use them a
second time is this: Crate them into
the dish they are to be served in, put
bits of butter here and there, and dust
a little fine salt over them; then put
them in n hot oven for five minutes,
Apple Dumplings Crust the same
as dough for biscuits, Break off a
small piece, fold it smoothly over n
peeled and cored sour apple. Drop In
boiling water at half-past eleven. Serve
very hot with sauce made of rich, sweet
milk, and sugar favored with lemon
Housekeeper.
-Buttered Parsnips. Boil until ten
der, and slice le~ngthwise, two table
spoonfuls of butter into Il saucepan
with salt, a little parsley and a salt
spoonful of sugar, put the parsnips in,
lay the parsnips in order on a dish,
pour the gravy oven them and serve.-
Boston Herald,
-for Tried asparagus prepare a bat
ter with two eggs, well beaten, half a
cupful of milk, flour to thicken, and a
little salt; dip the stalks in the batter.
10 prepare asparagus salad, cut the
tender green tops in inch pieces and
mix them with lettuce leaves, a few
of mint and a t|easpoonful of
powdered sugar, serve with mayon-
naise dressing n. Y. World.
Fig Pudding. One cup and a half of
cracker dust, two tablespoonfuls of SUI
gar, one-half a nutmeg, one small cup
OF minced beef suet, one cup of milk,
Two eggs lbeaten very light, one-quar-
ter OF a pound of candied orange peel,
one pound of good figs cut into small
pieces, one teaspoonful baking powder.
Bon about three hours, her eat hot
with suitable sauce.-Detroit Free
Press.
-OatmeaL.-Pu a teaspoon of salt
md a scant quart of boiling water in
he top oil the double boiler, and place
t on the stove. When the water boils.
gradually one cup of coarse oat-
neal. Cook ten minutes, then place it
Il the bottom of the double boiler and
1t cook one hour. Put a tablespoon
II salt in the water in the lower boiler.
y hen done remove the cover, stir with
fork to let the steam escape. Serve
t on a platter Boston Budget.
Raspberry Vinegar, Put perfectly
ipe raspberries in a bowl and cover
hem with good cider vinegar. Let
hem stand for two days, then crush
berries and squeeze them in a cloth
o expel the juice. Measure it and to
very pint add one pound of white
ugar. Boil it for twenty minutes,
kimming it well. Take off of the fire
nd let it remain until perfectly cold
efore bottling. Cork we'll and set the
ottles in a cool place. Mixed with
water this makes a very refreshing
rink in summer.-Ladies Home Jour