Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1894-09-22
HOUSEHOLD BREViTIES.

A narrow board with hooks, well
Gllcd with holders, hanging by the side
os the range or cook stove, Will prove
a treat convenience TO any house.
keeper. One cannot have too many
holders.
Cut the kernels from freshly gath
cred ears, till the jars with uncookcd
corn, then screw the tops on, place on
the fire in enough cold water to cover
them. and boil gradually for one and
one-half hours, take oil the tops 20 al
low the gas to escape and screw the
tops on tight,-Prairie Farmer.
-Rusks.-Take Il pint of light bread
dough, put into a bowl with two beaten
eggs, half Il ~teacupful of sugar, IA tea
spoonful of butter and a small cupful
of sweet milk; mix well and set TO rise.
When light, add tlourio make dough,
work well, Make ont in rusks, put
into pans, When light, set in n hot
oven to balte .-Farm, Field and Fire
side.
berries with Whipped Cream. Put
a layer of hulled berries in II deep dish,
sprinkle with powdered sugar and
cover with whipped cream. Arrange
another layer of berries and continue
with alternate strata of sugar, berries
and cream, until the dish is full, heap
ing the cream IN top, This is To be
done just before the dish is to be eaten,
and berries, cream and bowl should all
be thoroughly chillel,-Farn, Field
and liresidc.
Lemon Pie. - One ~heaping tea
spoon cornstarch, one cup boiling wa.
ter, one cup sugar, one egg, one table
spoon butter, one lemon. Wet corn
starch, add boiling water, stir over the
fire to cook the starch, add butter and
sugar When nearly cold add the
beaten egg, the juice and grated rind
of lemon. 70 be baked with under
crust only, and covered with Il merlin
que of white of one cgg beaten to Il
stiff froth and two tablespoons sugar.
Brown in oven.-Mary A. Clanin, in
Orange Judd Farmer.
Tomato Sauce.-Skin, halve and
remove the seeds from one peek OF
large, ripe tomatoes; then slice, put in
a crock with four tablespoonfuls of salt
sprinklcd between and let them stand
four hours, Put the tomatoes in a
porcelain kettle, add three sliced on
ions, and four green peppers, and boil
soft enough TO strain. Return the pulp
to the kettle, boil slowly, stirring al
most constantly until it is reduced one.
third; then add one tablespoonful each
of ginger, cloves and salt If the latter
is needed, one-half Il teospoonful of
cayenne and six tablcSpoonfuls of tara.
gon vinegar. Let boil five minutes,
bottle and seal.-Country Gentlemen.
cucumber Pickle. Wipe the pickles
well after they are taken out of the
brine, and soak them for a few DAYS in
vinegar to extract the salt, Put them
IN a jar, with Il layer of seasoning be.
tween each cucumber, For II four gal
lon jar Of pickles this seasoning will
take seven %poundsof sugar, two ounces
of %allspicc, half ounce of cloves, one
ounce of mace, the same each of pep
per and cclery-seed, half ounce of gin
ger, half ounce of cinnamon, and one
pint of small white onions chopped.
Cover all with strong vinegar, tie up
the top of the jar securely, and place
it on the stove in a large pot of cold
water and let it boil until you can run
a straw through the pickles easily.
which generally takes a whole dav:
but the pickles are delicious when fin.
shcd.-lIarper's Bazaar.