American citizen. [volume] (Canton, Miss.) 1864-1890, 1876-04-29
DOMESTIC ECONOMY.

RICE MUFFINs.-1 pint of rice, l cup
full of milk, 3 eggs, and as much -four
as will make batter the consistence of
pound-cake batter.
For WHITENING THE HANDs.-A
wine-glass of cologne and one of lemon
juice strained clear. Scrape cakes of
| brown Windsor soap to powder, and
mix well in mold. When hard, it is
fit for use, and will be found excellent
for whitening the hands.
| BUTTERNUT CAKE eggs beaten
! separately, 2 cups sugar, one of butter,
one cup butternut meats, cup sweet
milk, % cups flour (heaped), teas
poonful soda, 2 of cream-tartar. Rub
the black scales off from the meats be-
fore putting them in the cake. Bake in
two loaves.
| FARINA PUDDING.-5 ounces of farina
stirred gradually and boiled in 1 quart
of milk, then let it cool; separate the
yelks and whites of eggs; beat the
whites to stiff froth, and stir the yelks
and sugar together; then stir all into
the cool boiled farina; flavor and bake !;
it will be light like suffle if made in
this manner.
To Cook SALsIFY.-Scrape the root
and put into cold water Immediately !;
when ready to cook cut into thin slices /;
boil tender; make a nice white sauce
or drawn butter and pour over, or boil
| to a mash mix with butter, salt little,
milk, and pepper; add flour enough and
mix as Goldfish cakes and fry in the same
manner.
WASH FOR THE TEETH.-DissOlve
ounces of borax in three pints of warm
water Before the water is quite cold
add teaspoonful of tincture of myrrh
and one tablespoonful of spirits of cam
phor. Bottle the mixture for use. !
wineglassful of the mixture added to 4
pint of tepid water is sufficient for each
application. This solution used daily
beauties and preserves the teeth.
FISH FRIrTERs.-Take salt Goldfish,
soak it over night. In the morning
throw the water off the fish, put on fresh
and set it on the range until it comes to
boil. Do not let it boil, as that will
harden it. Then pick it up very fine,
season with pepper, mace, and perhaps
little salt. Make batter of pint Of
milk and eggs, stir in the fish, and
fry in small cakes. Any kind of cold
fish makes nice fritters.
DANDY PUDDING eggs broken and
beaten separately, 5 tablespoonful Of
white sugar, to be added to the whites
after they are well beaten so that they
will stand alone. heaping tablespoon
fuls of brown sugar must be beaten into
the yelks with tablespoonfuls of corn
starch. quart of boiled milk poul
over the yelks, stirring until well mixed
Any flavoring may be used that suits
ones taste. The whites are to be put
on top and nicely Drowned.
COUNTRY CRULLERs.-14 pounds o.
sugar, 4 eggs, pint of milk, 1 large
teaspoonful of saleratus made very fine
] pound of butter, flour sufficient to roll
Roll out in small rings and join wei
with hands, not making them yer,
large, as they become larger by cook
ing. Have pound of lard very hot
and try a small piece of dough to see if i
browns quickly; then turn it, and wher
both sides are brown take it out. Care
must be taken to keep the lard hot, but
it must not burn, as it would spoil thu
crullers. Bake in a small iron pot,
or at a time; turn with fork; TAXI
out with a skinner, and lay on a plat
to drain; then place on large plate tt
cool; when sufficiently cool place in ;
stone pot. Add more lard to cook il
when necessary, and keep hot. This re
ceipt will make a large potful, ant
they will keep in a cool place week o.
two weeks. Some warm them little BY
placing in the oven a few minutes be
fore eating.