American citizen. [volume] (Canton, Miss.) 1864-1890, 1875-06-19
FARM AND HOME.

! -Skim-milk and water, with little
glue in it, made scalding hot, will re
store rusty black Grape. If clapped and
pressed dry, like fine muslin, it will look
| like new.
| TO make corn starch cake, take two
small cupfuls butter, one cupful of sweet
milk, one cupful of corn starch, the
whites of six eggs, two cupfuls of flour,
two teaspoonfuls cream of tartar, one
teaspoonful of soda; flavor with lemon.
| Fried tomatoes are an excellent dish.
Slice rather thickly; salt, pepper and roll
in flour; then fry brown in butter kept to
boiling heat ell the time. A good way
to prepare tomatoes is to add little
flour and sweet cream to stewed toma-
toes just before dishing them. No
crackers or bread is needed; pepper, salt
and butter, as in other dishes, constitute
the seasoning.
| Common washerwomen spoil every
thing with soda; and nothing is more
lawns and percales turned into dark
blotches and muddy streaks by the iRno-
rance of laundress. 1t is worth while
for ladies to pay attention to this, and
insist upon having their summer dresses
washed according to the directions Tfheir
they should be prepared to The first
laundresses themseiyes,,e .sepid. the soap
place the wafer snnwed to touch the fab
snouiu MOI ,,fd be washed and rinsed
nc, H,urned upon the wrong side, and
q ulcski in the shade to dry, and when
starched lin thin boiled but not boiling
starch) should be folded in sheets or
as soon as possible.-Neao York Weekly.
Never cut flowers during intense SUM-
shine, nor keep them exposed to the sun
i'd Ia
bundles, or tie them together, as this
hastens their decay. Do not pull them,
but cut them clearly off the plant with a
sharp knife-not with scissors. When
taken indoors, place them in the shade
and'reduce them to the required length
of stalk with sharp knife, by which the
tube, through which they draw up water,
is not torn and mutilated, and the water
is permitted to ascend freely; whereas,
if the stems are bruised or laccrated, the
pores are closed up. Use pure water to
set them in, or pure white sand in
state of saturation, sticking the ends of
the stakes into it, but not in q crowded
manner. If in water alone, 1t ought to
be changed daily, and thin slice should
be cut off the ends of the stalks at every
change of water.
To pickle walnuts gather them while
pin can pierce them easily, for when
OuCc Lie eucll eau D0 1clb LQcy nave
ceased to be in a proper state for it.
Make sufficient brine to cover them well,
with six ounces of salt to the gallon of
water; take off the scum which will rise
to the surface as the salt dissolves, throw
in the walnuts and stir them night and
morning; change the brine every three
days, and if they are wanted for immedi-
ate eating leave them in it for twelve
days; if not drain them from it in nine,
spread them on dishes and let them re-
main exposed to the air until they be-
come black this will be in twelve hours.
Make pickle for them with something
more than half a gallon of vinegar to the
hundred, a teaspoonful of salt, two
ounces of black pepper, three of bruised
ginger, a dram of mace and from q
quarter to half en- ounce of cloves, and
four ounces of mustard seed. Boil the
whole of these together for about five
minutes, have the walnuts ready in q
stone jar, and pour it on them as it is
taken from the fire. When the pickle is
quite cold cover the jar securely and
store it in dry place. Keep the wal
nuts well covered with vinegar, and boil
that which is added to them.-N. Y. Nesos.