American citizen. [volume] (Canton, Miss.) 1864-1890, 1876-08-12
DOMESTIC ECONOMY.


HAM ToAsT.-Mix with 1 tablespoon
full of finely chopped or grated ham,
the beaten yelk of an egg, and little
cream and pepper; heat over the fire,
and then spread the mixture either on
hot buttered toast, or on slices of bread
fried quite crisp in butter; serve very
hot.
GREEN-CORN FRITTERs.-Takea doz-
en- well-filled ears of corn, CRATE the
pulp off well, and add two eggs and
little salt. Mix well, and fry like small
pancakes, taking care to have them
thoroughly done. Should the corn be
very young and milky, a little flour may
be added-say, small tablespoonful.
These fritters are delicious, and very
much resemble oyster fritters in flavor.
SwEET-POTATO PIE.-Boil the pota-
toes; peel and slice them. Put layer
in the baking-d dish, either with or with
out pastry. Dot it over with butter,
sprinkle with sugar and a little allspice,
or any other seasoning you may prefer.
Proceed in this way until the dish is
full; then pour over the top milk or
cream until the pieces are well soaked.
Then bake slowly and regularly till
done.
HOMEMADE BAR SoAP.-To u
pounds of grease add 3 gallons of strong
lye. Let them stand so until the grease
is nearly eaten; then put on the fire,
adding slowly cuptul at a time of
water, until you have used as much as
2 gallons. After boiling hour, add 2
pounds resin. Boil again until the lat
ter is melted. Then stir in even pints
of salt, and turn out into molds.
Corn SoUP.-To each quart of young
corn cut from the cob allow pints OF
water. Put the corn and water on to
boil. When the grains are tender,
have ready 2 ounces of sweet butter,
mixed smooth with tablespoonful OF
flour. Stir the butter into the soup,
and let it boil 10 or Is minutes longer.
just before taking out of the pot, beat
up an egg and stir into it, with pepper
to your taste.
NUTMEG OR CITRoN PRESERVES
Cut the melon into slices half an inch
thick. Take off the rind. Keep them
in salt water for days. Boil them in
fresh water hours, changing the water
3 times. Make sirup II pounds OF
sugar to pound of fruit, seasoned with
extract of lemon, mace, cinnamon, and
white ginger soaked and dried, to your
taste. Boil the fruit in the strip till il
is perfectly transparent. During the
whole process the boiling must be very
slow or the fruit will boil to pieces.
CUT-CUCUMBER PICKLE.-Prepare q
strong brine, in which you can keep
your pickles as long as you choose,
After taking them out of the brine,
wipe carefully, and let them soak few
days in weak vinegar, in order to extract
the salt and water. Then slice the GU
cumbers half an inch thick; put them
in jar, with layers of seasoning be-
tween each one of cucumbers;
ounces of allspice, ounce of cloves,
ounce of mace, l ounce of pepper,
ounce of celery seed, and little
chopped onion, with plenty of brown
sugar. Tie up the jar very securely,
and set it in an iron vessel of cold
water. Boil until you can run a straw
through the pieces of cucumber. Cover
with strong vinegar. These proportions
suppose a jar holding three gallons OF
vinegar to be the size used. Another
way to pack the cucumbers is to count
them, allowing to IS cucumbers 2
ounces each of cloves, mace, nutmeg,
pepper and allspice.