American citizen. [volume] (Canton, Miss.) 1864-1890, 1873-06-28
USEFUL AND SUGGESTIVE.

| CAMPHoR ICE.-Take spermaceti, hal
an ounce: oil of sweet almonds, one
ounce; powder camphor, one drachm
| Melt the oil and sperm together and ther
add the camphor, previously dissolved il
| n little of the oil.
| BREAKFAST Corn CAKEs-Three tea
cupsful of white or Southern corn meal
one cup of wheat flour, two of sour milk
with two tablespoonfuls of cream, or one
| of melted butter, and one egg, and tea
spoonful of salt. Bake in "gem pans, y
| and serve hot like rolls.
GRAHAM PUDDING, OR MUsH-Stir sift
| ted Graham flour very little at a time, to
| avoid lumps,) into boiling water (previ-
ously salted) until of the consistency de.
sired; let it remain over the fire two or
three minutes after the flour is all in, stir
ring well.
A NEW method of preparing coffee is
becoming popular in France. After roast
ing, the coffee is ground to very fine
flour, which is then slightly moistened,
mixed with twice its weight of powdered
sugar, and pressed into tablets Coffee
prepared for use in this manner is claimed,
pound for pound, to be susceptible of far
more complete utilization.
CABBAGE LICE.-The horticultural rec
ommends, on the authority of cores
pendent, opening the leaves as soon as the
plant begins to head and the louise makes
its appearance, and sprinkling in common
salt, which, it is stated, has been entirely
successful Another rubs on the outside
leaves a mixture of two spoonfuls of ker-
osene in a pint of water.
ICING THAT WILL NOT BREAK.-Take
one pound of pulverized sugar, and the
whites of three fresh eggs, well beaten.
Mix them well together, and flavor with
the juice of one lemon, or add a teaspoon
full of strong cider vinegar. Pulverize one
teaspoonful of wheat or corn starch, and
add to it. Flour the top of the cake as
soon as 1t is taken from the oven, and put
on the icing with a large spoon, spreading
it in place by dipping broad -bladed steel
knife into water, and then smoothing the
frosting with it.
IT is maintained that the inferior quail
ty of certain kinds of wheat and rye flour
is frequently due to the action of sunlight
on the flour; even when in bags or barrels
the gluten experiences a change similar
to that occasioned by heating in the mill.
The tendency thus impaired to it, to be-
come lumpy, and to form dough without
toughness, is similar to that of flour from
moist grain, or of flour when it is too
fresh, or made from grain ground too
barley meal. Such flour can be improved
by keeping for some weeks.-PiHsbarM
Commercial. -
BOILED INDIAN PUDDINe.-One pint of
sour milk, two cups of Indian meal, one
cup of flour, butter half the size of an
egg, one teaspoon of salt, q dessert spoon
of soda; use any fruit you choose, al
though raspberries are best. Take three
quart pail, with tight cover, grease it,
pour in little butter, then some fruit, and
so on until all are in; put the cover on
tightly have boiling water in your pot,
with few sticks to prevent burning; do
not let the water boil in the pail: boil two
hours. To be eaten with sauce.
To REMOVE HARD PUTTY.-Heat sol
dering iron red-hOt and draw the end
slowly along on the hard putty. Any
other pointed iron will answer about as
well as copper soldering iron. Care
should be exercised in handling the iron,
to keep it moving with sufficient rapidity
to prevent burning the window sash, or
any other wood to which the putty is APP
piled. A hot iron will soften the putty so
that it may be removed with compare
lively little difficulty. Hard putty should
never be cut away with an edge-tooi, as a
portion of the timber is liable to be re-
moved with the putty. Soft-soap is fire.
quently recommended to. remove hard
putty, but soft-soap operates too slowly
for general use.-Americda Builder.