The Canton mail. [volume] (Canton, Miss.) 18??-1882, 1876-05-06
HOME INTERESTS.
GINGER BREAD.

HOME INTERESTS.
GINGER BREAD.
One pint molasses, one-half cup butter,
one-half cup sour milk, two teaspoonfuls
ginger, one of soda, two eggs, four cups
flour.
RYE AND INDIAN MUSH.
Use two parts rather coarse corn meal
and one part rye meal, stirring In the
corn meal first and cooking awhile If de-
sired, then adding the rye meal, stirring
very carefully; cover close and cook
slowly one hour or more.
CRANBERRY ROLL.
Stew quart Of cranberries in sufficient
water to keep them from burning. Make
it very sweet, strain and cool. Make
paste, and when the cranberry is cold,
spread it on the paste about an inch thick,
roll it, tie it close in a flannel cloth, boil
two hours, and serve with a sweet sauce.
CHEAP CURTAINS.
One of the most agreeable materials for
curtaining windows is coarse unbleached
cotton. The irregularity of the thread
and the roughncss of the surface gives its
soft folds much the charm of a Russia
crash, and its hue warns the light of
cool, north windows almost to the glow
of sunshine.
TO COOK OATMEAL.
In cooking oatmeal, hominy, wheaton
grits, cracked wheat, or any of those nice
breakfast dishes, cook it in covered tin
dish set in kettle of boiling water; in
this manner there is no danger of scorch-
ing. Corn-starch pudding, sea-moss, IA
rina, and all other articles mixed with
milk, can be cooked in the same way.
DRAINING DISHES.
A rack made of narrow strips of half
inch board is device frequently used
for draining dishes, thus saving the
trouble of wiping them. This rack placed
on shelf inclining toward and adjoining
the sink holds the dishes securely while
they are drying. A cloth should be
spread over them to keep the dust from
settling on them.
! MEAT AND RUsK PUDDINGs.
| Chop any kind of cold meat with salt
| pork or ham, season it we'll with butter,
pepper and salt, and add two or three
beaten eggs. Then make alternate layers
of wet rusk crumbs with milk, or cold
boiled hominy or rice, and bake half or
three quarters of an hour. Let the upper
layer be crumbs, and cover with a plate
while baking, and when nearly done take
it off to brown the top.
FRIED CHICKEN
Cut cold chicken into small Joints
and put them in deep dish, covering
them with some chopped parsley, onion,
salt, pepper, and a little salad oil; and
squeeze over all the juice of lemon; let
the chicken remain in this three or four
hours, turning the pieces every now and
then; take them out, dredge each piece
with -four and fry them. Pile high on
a dish, and pour good gravy sauce, sea
soned, and favored with sweet herbs,
around it.
/ FRUIT CANS.
Those who have emptied their fruit
cans of their first contents, and are fortu-
nate enough to have green apples, may
now fill them with apple-sauce for future
use. Favored with lemon or black rasp-
berries, and put up hot, like other fruit,
this sauce is preferable to good dried
apples. Some chop cabbage fine and pack
tightly IN glass cans, covering it with
\ cold cider vinegar, seal them up, and
find them an excellent resource when
/ the warmer season comes on. 1t keeps
well in this way.
TO COOK BEANS.
When beans are kept over year or
more they become rather difficult to cook
tender. One way to accomplish it is to
soak them over night in soft water, and
in the morning put them to boil, putting
a quarter of teaspoonful of soda in the
water. The water must be turned off as
soon as it boils, and changed two or three
times. Have a teakettle of boiling water
ready to cover them when the other il
again. After they begin to crack open
they should be put in the oven, with a
piece of pork previously freshened, and
water enough to keep them from burning,
and bake a couple of hours. Beans are
healthful and convenient dish and
should often appear on a farmers table,
being as good or better when cold than
they are when just cooked
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