American citizen. [volume] (Canton, Miss.) 1864-1890, 1874-01-10
FARM AND HOUSEHOLD.

Lemon P1eS.-Grate one lemon; add
one cup of white sugar, a small piece of
butter, yolk of three eggs; dissolve a
tablespoonful OF flour in cup of milk
this will fill two pies; bake until done
Beat the whites of the eggs to a stiff froth,
add a half cup of sugar, spread over the
pies and brown lightly in oven.
Revere Corn Cake-This is delicious
method of preparing corn cake, different
from the usual preparations and both a
novelty and improvement. Three cups
of Indian meal to one teaspoon sugar.
Wet this with b0iIiaq water, then beat in
one egg, spread half an inch Ceep on
| buttcred tin sheets and bake Blown in a
quick oven.
TO Mend China.-Mix together equal
parts of fine glue, white of eggs, and
white lead, and with it annoint the ed yes
of the article to be mended, press them
together and when hard and dry scrape
of as much of the cement as sticks about
the joint. The juice of garlic is another
good cement and leaves no mark where it
has been used.
-Buns-One-half cup of lively yeast,
one cup of white sugar, three cups of warm
milk, stir them together, add four enough
to make a thin batter. let il rise in warm
place over night; in the morning add
another cup of sugar, one cup of butter,
and more flour if necessary; let it rise
again; then knead it out the same as
biscuit. A few rasius will improve it,.
This rule will make fifty or sixty biscuit.
To Make Soft Soap.-For one barrel
of soap, take thirty pounds of grease free
from salt rinds or bits of lean meat, and
the I've from two barrels of good ashes.
Put one quart of lime in the bottom OF
each barrel of ashes. Put boiling water
on to leach with; have ready the soap
barrel where it is to stand. When the lye
begins to run, melt the grease in little
lye and pour it in the barrel. Heat the
lye and fill it full, stirring frequently IN
til cold. Always use the stove kettle,
as that is free from rust, which make
white cloth yellow. Soap made in this
way will be very light-colored and thick,
and requires but little labor in making.
If the I've is not strong enough to eat the
grease, boil it awhile.
Liquid Manure-If the stable is in a
basement and protected from freezing
make a plank floor with a trough TO carry
off the liquid to the manure or compost
heap-the trough to have Il flat bottom, 50
as to he cleaned with IL shovel. Suitable
dimensions are-two feet outside or be-
hind this trough for a walk; one foot or
more for the gutter-which may be five
OF six inches deep; the platform on which
!.
and the Manager about two or two and a
half feet wide. But for our long and cold
winters, farmers generally prefer using
plenty of straw litter which is abundant
on all grain farms. This will absorb all
the liquid, and is thrown out daily to the
manure heap, which must be allowed
time to rot down thoroughly in the open
air.
"A Recipe for Using Lemons.-Take
three dozen good sized lemons, cut each
in halves and draw out the inside pull p
without breaking the rind, strain all the
juice through a flannel bag. To the juice
add two quarts OF granulated sugar. In
a porcelain kettle lei it just scald but not
boil Bottle and seal for strip. 1t will
nearly fill three pint bottles. Fill each
half of the rind with common table salt,
and set them upon platter, where the sun
will shine upon them during the day, but
bring them in at night. After drying in
this manner two or three weeks, they will
be very hard and dry, but will not mould.
With a fork remove as much of the salt
as possible, without breaking the rinds,
and soak the rinds three days in cold
water, each day changing the water, then
pour off the water and cover them with
vinegar. Into the vinegar put three-quar-
tiers of a pound each of the following whole
spices: Cloves, mace, mustard seed, all
spice, pepper, stick cinnamon, and stick
horse -radish; boil all fifteen minutes and
remove to an earthen jar. 1t makes a
most delicious sweet pickle.
How to Cook a Beefsteak-A beef.
steak is always best broiled; but the fol
lowing method is recommended when
broiling is not convenient. The frying
pan being wiped dry, place it upon the
stove to become hot. In the mean time
pepper and salt the steak, then lay it on
the hot, dry pan and instantly cover as
tightly as possible. When the raw flesh
touches the heated pan, of course it
seethes and adheres TO it, but in few
seconds becomes loosened and juicy.
Every half minute turn the steak; but be
careful to keep it as much as possible
under cover. When nearly done lay
small piece of butter upon it, and if you
want much gravy add tablespoonful of
strong coffee. This makes the most deli
cious, delicately broiled, steak, full of
juice, yet retaining all the healthy, beefy
flavor that any John Bull could require
Tne'same method may be applied to NUT
ton chops or ham, only they require more
cooking to prevent them from being rare.
An excellent gravy may be made by add
ing a little cream, thickened by pinch
of flour, into which, when offthe fire and
partially cool, stir the yolk of an egg well
beaten.