American citizen. [volume] (Canton, Miss.) 1864-1890, 1876-03-04
DOMESTIC ECONOMY.

fine hominy boiled and cold; beat it
smooth; stir in 5 cups of sour milk,
cup of melted butter, teaspoonfuls of
salt and 3 teaspoonfuls of white sugar;
then add 3 eggs well beaten, teaspoon
full of soda dissolved in hot water, and 1
large cup of flour; bake quickly.
RICH BREAD PUDDING.-To pound
of bread crumbs take ? pints of cream,
ounces of sugar, eggs, a little salt,
4 ounces of currants, and II of finely
shredded candied peel and ounces of
butter. Make the eggs, sugar, and
cream into custard and stir in glass
of brandy. Place the other ingredients
in buttered mold in layers and pour
this over them. Let it stand 4 couple of
hours before baking. Milk may be SUBJ
stituted for a cheaper pudding, or sponge
cake may be used instead of bread for
richer one. 1t should be well favored
with lemon, cinnamon, or bitter al
monds. Bake half an hour.
To BAKE BEEF.-Lay the meat on
some sticks in a dripping-pan or other
vessel, so that it will not touch the wa
ter which it is necessary to have in the
bottom. Season with salt and pepper,
and put in the oven three or four hours
before it is wanted for the table. Basic
it often with the water in the bottom of
the pan, renewing it as often as it gets
low. This makes sweet, juicy baked
beef. The great secret of it is, not to
have the meat touch the water in the
bottom of the pan, and haste it often.
Tough, unpromising pieces of beef are
best cooked by steaming them an hour
and half orso, and then putting them
in the oven and baking as much longer.
| WASHING FLANNELs AND LINENS
To whiten flannel, made yellow by age,
dissolve II pounds of white soap in 90
pounds soft water, and also ounce
spirits of ammonia. Immerse the fan
mel, stir well around for q short time,
and wash in pure water. When black
or navy blue linens are washed, soap
should not be used. Take instead 2
potatoes grated into tepid soft water
CATER having them washed and peeled),
into which a teaspoonful of ammonia
has been put. Wash the linens with
this, and rinse them in cold blue water.
They will need no starch, and should
be dried and ironed on the wrong side
An infusion of hay will keep the natural
color in buff linens, and an infusion OF
bran will do the same for brown linens
and prints.
CREAM CAKE (without cream).-1
cup sugar, II flour, teaspoonful bak
ing powder (or cream-tartar, or soda
} if preferred-of former teaspoonful
latter teaspoonfuD, 3 eggs. This will
make two cakes. Beat the
eggs and sugar thoroughly; ado
tablespoonfuls of cold water
: stir in well, then add the flour, into
which the baking powder has been mix
ed Cor, if you use cream-tartar
put the tartar in the fionl
and the soda in the water); poul
in two shallow pans, and bake in tenn
: perature required for bread or biscuit
for Is or go minutes, or till done. While
the cake in baking, heat pint Of mill
boiling hot, if the milk is new and rich
if not, put piece of butter the size o
, a hickory-nut in it, and add, while it il
hot, eggs well beaten, with scan
/, cup of sugar, and flavor to taste. Cool
} minute or two. When the cakes ar,
cool enough, divide them into two parts
and put the cream mixture between
. them, as for jelly cake, spreading i
, evenly. Corn-starch or farina can b,
| used instead of the two eggs if pre-
| ferred or more convenient. A littl'
: desiccated cocoanut, mixed with tn
cream, makes an extra nice cake. Whel
: desired, Graham meal can be substitut
ed for the flour, and used in same man
r ner. This cake recipe can be used TO
| jelly cake, by baking in four instead o
two pans, and is more healthy thai
, made with butter or other shortening
Steamed an hour or little longer, thi
, makes a nice dessert with puddin:
1 sauce.