American citizen. [volume] (Canton, Miss.) 1864-1890, 1874-05-09
FARM AND HOUSEHOLD.

Salt Pork Pudding.-Chop very fine
one large cupful of salt pork which has
soaked in milk over night. Add to 1t one
cup of molasses, with teaspoonful OF
saleratus stirred into it. Three-fourths of
a cup of sweet milk; one cup of stoned
raisins or currants; one teaspoonful each
of ground cinnamon, cloves, and nutmeg.
Add flour enough to make as stiff as a
berry pudding. Steam in a cloth or boil
for four hours. For a sauce take one cup
of white sugar and pour over it the same
quantity of boiling water; when melted
stir in two well beaten eggs. Flavor with
vanilla or lemon.
How to Keep Furs.-I would say in
reply to the question How shall l keep
furs?" that | purchased set of one of
the leading fur houses of Chicago three
years ago and made that inquiry there,
and was told that they always sealed
theirs up before the first of May (that be-
ing the month in which the moth miller
commits its depredatIons). Put your
furs into their box and with good
paste or mucilage fasten n strip of paper
over the crack left between the lid and
box and put them in your closet. You
need not entertain fears that the fall will
find them ANYTHING but safe and free from
the unpleasant odors that tobacco, cam
phor, etc, always leave.-COr. Western
Rural.
Graham Bread Without Yeast.-IIere
is recipe for making Graham biscuit
without Yeast, soda or cream tartar. Take
cold water-say one pint or one quart,
according to the quantity one desires to
make or the size of the family demands
and with one hand sift in the Graham
flour through the fingers, stirring with the
other till you have rather soft dough :;
then knead it for about five minutes: roll
to about three-fourths of an inch thick !;
cut out with common biscuit cutter and
prick with fork Uhis is done 10 prevent
blistering over top and place in very
hot oven, to bake thirty to forty five
minutes, according to the heat of your
stove. Care should be taken not to burn
the biscuit. This plan will make very
light and sweet Graham biscuit.
Oranges Filled With Jelly.-This is a
fancitul dish which makes pretty APP
pearance on a supper table. Take some
small knife cut from the top of each a
round hole about the size of silver
quarter; then, with the small end of a
tea or egg spoon, empty them entirely,
taking great care not to break the rinds /;
throw these into cold water and make
jelly of the juice. which must be well
pressed from the pulp and strained as
clear as possible. Color one-half a fine
rose color with prepared cochineal and
leave the other very pale; when it is
nearly ready, drain and wipe the orange
rinds and fill them with alternate stripes
of the two jellies; when perfectly cold,
cut them in quarters and dispose of them
tastefully in a dish with a few light
branches of myrtle between them. Calls
foot or any other variety of jelly or blanc
manages may be used at choice to fill the
rinds. The cOlors should contrast as
much as possible.
Infant Knit Shirt.-The material re-
quired is one ounce of white split zephyr,
or SaxOny yarn. 1t is knit upon two
gutta-percha needles two sizes larger than
ordinary steel needles-the latter may be
used if it is desired to have the work
very close and fine before washing. Set
UP one eighty-one stitches and knit one
plain row. The next row begin by mar
rowing one stitch; knit three stitches,
then throw in the thread and knit one
this is to widen-throw in the thread
again and knit one, then knit two and
take, on the right-hand needle, one stitch
from the left. Now narrow one and bind !;
that is, drop over the stitch you have just
narrowed the one you took from the left
hand needle. Repeat all of the above to
the end of this row then knit across with
one plain row and back with another,
preserving the right and wrong sides of
these two rows, which complete the seal
lop. Repeat the three last-mentioned
rows until piece of sufficient length is
knit. Knit another of the same size, and
join the two at the side edges to within a
few inches of the top, which leave open
for inserting sleeves. The sleeves are
knit with a row of scallops at the lower
edge, and are ribbed for the top part.
mi oh ha of ha
sleeves, with a crotched scallop, and in
art ribl,or, To dr. int cl,.