The Canton mail. [volume] (Canton, Miss.) 18??-1882, 1875-10-30
HOUSEHOLD HINTS.


raisins, chopped, not very fine; one tea
spoonful of cloves, one nutmeg, one tea
spoonful soda. If it is iced, it will keen
some time.
DrssEEr-placc a, many crackers a,
may be desired in sauccrs and cover with
boiling water. When all the water is alb
sorbed cover with thick cream and SUI
gar; then place spoonful Of Jelly in the
center of each and season with nutme@s.
No nicer desert can I've desired.
FRrr-CAKE.-Two pounds raisins
one and half pounds currants; three
quarters of Il pound citron; six ounces
butter; half pound sugar; three eggs
half pint milk; half gill brandy; small
cup molasScs; large teaspooniul of soda
one and half pounds ilouf; spice to
please the TASTE
CoCoANUT CAKF.-TwO cups sugar
half cup butter; cup sweet milk; three
and a half cups flour; two eggs; two
teaspooniul cream tartar; one teaspoon
full of soda, put in the milk, stir the
cream tartar in the flour; then stir alto
gether without beating the eggs. For
trGsting Use the whites OF two eggs. Make
the cake in six thin layers, putting frost
ing and cocoanut between.
CHICKEN CHEEsE.-This is so nice that
every one who eats it once likes ii again
Boil two chickens till tender, take out ali
the bones and chop tie meat fine; season
to taste with salt, pepperand butter; pour
in enough liquor they are boiled in to
make moist. Mold it in any shape you
may choose, and when cold turn cut and
cut into slices II is an excellent travel
ing or picnic lunch.
LEMoN RICE PUpDING.-E Boil four table
spoontu!s Of rice till softcned; one quart
of milk sweetened 10 taste; Il small piece
of butter. When nearly done, add the
beaten yelks of four eggs, and one tea
spoonful of lemon extract; put in the oven;
when nearly done beat tie whites to a
iroth; add four spoonfuls Of white sugar;
pour over the top and brown it; to be
eaten cold. Very nice.
Fowl STEwED WITH OYsTERs.-Fill
the inside of young fowl with oysters;
put it in a jar or tin pail, tightly closed,
and put it in kettle of water. Boil an
hour and Il half; there will be Il quantity
Of gravy from the fowl and oysters add
to it little flour made smooth in small
quantity of water, some butter, season.
ing to taste, and more oysters, with their
liquor. Serve this with the fowl, which
viii be very white and tender All the
fine flavor lost in ordinary boiling will be
preserved.
SWEET PIcKLEs.-These are made from
pears, peaches, plums, apples, and other
fruit, as well as from watermelon rinds,
the tleshy part of ripe cucumbers, etc.
The material is cooked in water until soft
enough for a straw to pass easily, and,
when cool, placed in a jar with few
cloves stuck in each. TO each seven
pounds Of fruit take three pounds of
brown sugar, one quart vinegar, four
ounces cinnamon and two ounces cloves
Boil the vinegar, sugar and spices together
for a few minutes and pour over the
fruit. Repeat the boiling for three days
in succession, and put away for use.
BAKED PEAcHEs-Wipe the fruit
we'll; cut into halves and remove the
stones; then with paste cutter Of you
want something fanciful, otherwise
simple squares will do) cut some.sliccs of
bread. On each piece place half peach,
skin down; dust well with sugar put a
tiny piece of butter on each, ard bake
slowly. When done, dish them and
turn the juice over, if any otherwise
add syrup of pears, and serve warm.
Apricots and prunes may be served like
wise.
THE American Rural Home gives a
method of preparing peaches which will
be well to try Take good sized free
stone peaches, wipe them with towel
halve them and place them flat side down
in hot butter. Let them fry to a nice
brown, then turn and fill the seed cup
with sugar, which by the time the fruit
.is properly cooked, will be melted and
form with the juice of the peach a rich
syrup. Serve up hot, and if you don't
like them you need not repeat the ex-
pertinent. Most persons think the dish
superb.
CREAM CHEEsE.-Take of sour milk
curd, one quart; thick rich cream, one
quart; fine salt, one tablespoonful ;
napkins, eight; large soup plates, four
Process: Drain the curd to the con-
sistency of soft butter; add the cream,
and beat well until thoroughly mixed !;
then add the salt, fold napkin in four
folds and lay it in one Of the plates, into
which pour the cream; then fold another
napkin and lay it on top; these are to
drain the whey off freely. The mixture
should make three or four plates; set the
plates in a cool place for twenty-tour
hours; change the napkins and plates
every four or five days, when the cheese
will be fit to use.
PRESERVING CITRoN-Pare the cit
ron and cut in small slices, not exceed
ing quarter of an inch in thickness; re-
move all the seed, weigh and put them in
alum-water for two or three hours; then
pour the alum-water off, and boil in clear
water until you can pierce them with a
straw Then make a syrup, allowing
three-fourths of a pound of sugar to a
syrup, and cook the same as You do any
other preserves. just before taking from
the stove slice two OF three lemons (ac-
cording to the quantity of preserves you
have), then let them cook Il minute Ion
ger, and they are ready for use or to put
away. If cooked down too strong, the
preserves will become candied after
awhile. Some omit the lemon, but |
think it adds greatly to their appearance
and flavor.