American citizen. [volume] (Canton, Miss.) 1864-1890, 1877-12-29
DOMESTIC ECONOMY,

SUET PUDDING.-1 cupful molasses, 1
cupful suet chopped fine, cupful milk
or water, 1 cupful fruit (raisins or cur
rants), 1 teaspoonful soda, 4 cupfuls
flour; put IN buttered pail, cover tight,
and steam 3 hours; eat hot, with sauce.
CREAM JELLY cup sweet milk, l
tablespoonful corn-starch, tablespoon
full sugar and the yelk of 1 egg. Boil
the milk and thicken with the starch;
then add the egg and sugar, and when
cool flavor with lemon extract. Spread
between the layers of cake as for jelly
cake
COCOANUT Cake.-1 cup of butter, 3
cups of sugar, 1 cup of sweet milk, 4
cups of -four, l teaspoonful of soda, 2
teaspoonfuls cream-tartar, eggs, l
cocOanut-half of it in the cake, the re-
mainder in the GO frOsting," for which
take J pound of white sugar, the whites
of eggs and the remainder of cocoa
nut. Flavor to taste.
SAUsAGEs.-6 pounds of lean pork,
half as much fat; grind the meal, fat
and lean in a sausage-mill, or use
chopping-knife; then mix in with your
hands y teaspoonfuls of powdered sage,
| 6 of black pepper, of salt, of powder
ed mace, ? of powdered cloves, 1 of
grated nutmeg; pack down in stone
jars; pour melted lard on top, or pack
them in narrow bags of stout muslin,
and, when filled, dip in melted lard land
hang up in a cellar.
SPANISH CREAM.-Take box of gel
atine and soak it over night in pint of
cold water; in the morning take quart
of fresh milk, place over the fire in IA
rina-boiler, and when scalding hot-not
boiling the gelatine in it !;
then add the yelks of well beaten
eggs, into which has been stirred cup
full of white sugar; beat the whites of
the eggs to a stiff froth, put them into a
glass dish; pour the hot custard upon
them; when cool, add gill of sherry
wine; stand in cool place until stiff.
APPLE VINEGAR.-The surest way to
procure pure apple vinegar is to make it
at home. You will find it an easy mat
ter to save all of the parings for this
purpose. Put the parings in stone
jar, and add just enough warm water to
wet them thoroughly. Cover with a
coarse piece of muslin and set in warm
place until the fermentation begins.
| Then strain, first through coarse sieve
this will remove the skins-then
through a piece of toweling. After this
has settled, drain it off into a stone Jug
Tie coarse rag over the mouth, to keep
out insects without keeping out the air.
Stand in the kitchen, near the stove, I'M
til sour enough for use. Then cork and
set in cool place, ready to use. Al
most before you are aware of it, you
are well supplied with good vinegar,
without it having cost any thing, except
little labor.
RYE BREAD.-Set a sponge over night,
with 1 cupful yeast, potatoes boiled
and mashed fine, with cupfuls wheat
! flour, pint warm water, 2 tablespoon
fuls lard, tablespoonfuls brown sugar
beat up well and set aside to rise; in the
morning mix with 1 quart warm milk, l
tablespoonful salt, cupful Indian meal,
and enough rye-fiour to make it into a
pliable dough, knead well, and let it
rise from to 6 hours, then work over
again; divide into loaves, putting these
into well creased deep pans; this second
rising should last an hour; if your
ovens are in good condition, 1 hour
should bake the above quantity of bread.