American citizen. [volume] (Canton, Miss.) 1864-1890, 1876-03-25
DOMESTIC ECONOMY.

RYE AND INDIAN DROP CAKE pint |
of Indian meal, pint of rye meal, |
spoonfuls of molasses, a little salt; work |
it with cold milk so as to drop from
spoon into hot fat; be sure to have
smooth batter.
BOILED INDIAN PUDDING.-1 pint In
dian meal, l pint thick, sour milk,
cup sour cream, 1teaspoonful soda, and
salt (unless boiled in pork water, which
improves it very much for some, 1 pre-
fer clear water). Stir into the batter,
fruit; raspberries are best-dried or
fresh. If sour fruit is used, 4 trihe
more soda is necessary. Put into a
bag, and tie firmly, allowing from two
to three inches for it to swell. Boil l
hour; little over will not hurt, but it
is not needed. The water should be
boiling when the pudding is put in, and
be kept boiling. Serve with cream and
sugar. i
ROAST BEEF.-Flour the outside a
little; no salt; put in a pan without
water, and set the pan on rings in a hot
oven. If it browns too fast, put a brown
paper over it, and, after it gets to cook
ing well, let the oven cool-that is, take
no measures to increase the heat after
you have put your roast in. For the
gravy, pour out some of the fat, and
stir flour in the rest, moving the pan to
the back of the stove, SO that the flour
will not cook in Jumps. When well
mixed, pour in hot water until of the
right consistency; let it boil, and you
will have gravy which can be eaten
not dishwith grease on top, as we find
on SO many tables. +
LEG OF MUTToN.-Have the butcher
take out all the bone, which, by the
way, will make nice soup. Prepare
some bread with pepper, salt, parsley,
etc., and stuff the leg; sew it up, and
tie up SO that it is in good shape; put
it in a pot of boiling water, cover tight
i ly, turn it over frequently, and not fill
up the pot with water unless the water
boils away very rapidly. After boiling
2 hours, put in a dripping pan with
the liquor in which it is boiled, and set
it in the oven for hour. Put the
meat on platter and garnish with
parsley. The gravy will be ready,
especially if you have let it cool so as to
take off the fat. This leg of mutton is
good warm or cold. 1t can be boiled on
Saturday, and not set in the oven until
time for Sunday dinner. -
How TO BRoIL STEAKS AND MUTTON
CHoPs.-Take a sirloin steak, trim off
the extra fat, cut the edges so they will
not curl, put it on the gridiron and
over a bright fire, and turn it over, and
so continue to do until it is cooked eth
er rare or well done, as you prefer.
Have ready before you put it on the fire
your platter, with little butter on it,
and setting where it will get thoroughly
warm. The point to remember, if you
wish a nice, juicy steak, is to turn it
over-not put it on the fire and let it
sizzle while you make the coffee or set the
4 table, but stand by it and turn it over
constantly, and serve Immediately after
you take it from the fire. Mutton
chops treat in the same way, cutting off
the ends, which, with little pearl bar
ICY anu lOIHduO, HlCC Sup. L AC
fat trimmings make excellent kindling,
and serve to get quick breakfast.
How TO PAPER WALLs.-Inp apering
walls, be sure to remove all the old pa
per and paste, and scrape them per-
i fectly smooth. Dampen the old paper
with cloths wet in saleratus water, and
it will come off easily; fill up the cracks
with plaster of Paris, and if there are
any traces of bugs, wash the wall all
over with weak solution of carbolic
acid and water; this will purify the wall
and destroy all mold and vermin. The
best paste is made out of rye -four, with
two ounces of glue added to each quart
of paste; half an ounce will make the
paste better. People do not understand
how dangerous it is to paste new paper
over old paper and paste. Many deaths
have ensued from this cause; the air of
many sleeping rooms has been thus
poisoned. In some old houses several
layers of paper have been found upon
the walls of rooms and their inmates
have died and none could tell whence
came the disease -