American citizen. [volume] (Canton, Miss.) 1864-1890, 1876-05-13
DOMESTIC ECONOMY.

NICE BUNs.-3 pound of flour, !
pound sugar, 2 tablespoonful of yeast,
pint of milk, 1 teaspoonful of allspice.
When well risen, work in ounces of
butter. Bake in quick oven.
SAvORY BIsCUIT.-The weight of II
eggs in sugar and of in flour. Leave
out yelks of the u, and beat the rest
very light; then the whites separately.
After they are sufficiently beaten, mix
alternately and very gradually into the
yelks the whites, sugar, and -four; last
ly, add favoring of lemon-juice and
grated rind. Bake quickly in cups.
FRANcATELLI PUpDINa.-Pour pint
of boiling milk on 10 tablespoonful of
grated bread-crumbs, and let them stand
10 minutes; then add the yelks of eggs
well beaten, 6 tablespoonful of sugar,
of butter. Season with lemon, or what
you like. When beaten light, stir in the
whites of the eggs, which have been
well whipped; pour into buttered
dish, and bake quickly.
SOFT GINGER BREAD.-1 cup molas-
ses (New Orleans),1 cup boiling water,
teaspoon soda, I teaspoon ginger, a
piece of butter the size of an egg, and
flour enough to make it the proportion
of any ordinary stirred cake. Bake in
moderate oven. This will be found
very nice, as well as economical, par
ticularly where there are children.
PORTUGAL CAKEs.-Take ii pounds
of fine flour, well dried, and rub into it
l pound of butter; add 1 pound of SUI
gar, pulverized and sifted, and a grated
nutmeg. Mix these well together, beat
eggs, leaving out of the whites, and
add q iteaspoonfuls of orange-fower
water. Beat all these ingredients to-
gether for 1 hour; then butter small
tin pans, and, just as they are going in
to the oven, fill them half full of the
batter.s Sift fine sugar over them. Lit
tie more than quarter Of an hour will
bake them. ,@-sSs's IS
RICE FLUMMERY.-1 quart Of milk, 8
OF. of ground rice (pieked and ground
YOURSELF, 2 OF. Of sugar. AS. soon as
the milk is boiling. stir in the sugar
first, then add the rice, sitting in very
Slowly; stir constantly for % minutes;
when thick and thoroughly cooked beat
until a little cool, and add dessert
spoonful of vanilla. All housekeepers
know that milk must never besset next
to the fire for fear of burning, but al
ways inside Of separate tin over boil
ing water. I have a. covered tin that
fits exactly into q kettle, reaching about
half way, and 1 find, for steaming rice
soatmsals or making corn.starch pud-
ding, etc. etc, lis far easier than in
any kettle ever invented. I give this as
my experience, after trying about every
new invention offered in that line ----
( CREAM CAKEs.-1 pint of water,
pound of butter, pound OF, flour, 10
eggs, ! teaspoonful soda. Boil the
water and butter together when boil
ing, stir in the -four, and stir until it
becomes, smooth paste. When cool,
mix the batter and eggs, we'll beaten,
with the soda dissolved in a little warm
water. This batter is enough for fifty
cakes, Drop the hAtter on shallow tins,
leaving plenty OF room between the
cakes. Custard for Cream Cakes.-1
quart milk; when boiling, stir in
eggs,g2 cupssOf sugar, and d.small cup
of flour, well beaten together. Flavor
with lemon or vanilla. When the GUS
tard and cakes are both cool. open the
top of the cakes, and fill with the GUS
tard. These cakes require a hot oven
and ought to bake in about Is minutes.