American citizen. [volume] (Canton, Miss.) 1864-1890, 1878-11-30
DOMESTIC ECONOMY.

CRACKER PUDDING.-Tie crackers in
a cloth, and boil half an hour in sweet
skinned milk and water. Serve with
a sweet sauce.
GERMAN TOAsT.-Make thin batter
with egg, cupful of milk, salt and
flour. Dip in it thin slices of light
bread, and fry to nice brown. Serve
hot, with butter, and sugar or sirup.
JUMBLEs.-1 cupful butter, 2 of sug
ar, l of milk, 6 of flour, J nutmeg, l
teaspoonful soda; roll them out, cut
with a tin cutter, brush them over with
the white of an egg, and sift granulated
sugar on before baking.
SUGAR CooKfEs.-2 cupfuls of sugar,
1 cupful of butter, warmed, cupful of
thick sour cream, l egg, l teaspoonful
of saleratus, and 1 teaspoonfnl of cara
way seeds. This makes 60 to so cook
les.
APPLE FLoAT.-1 pint of nice stewed
apples, the whites of 8 eggs beaten to a
stiff froth, and 4 tablespoonfuls of sugar
to sweeten the sauce. Beat all together
until stiff enough to stand alone; have
a deep dish filed with 4 nice boiled Gus
tard, and pile the float on top.
STUFFED POTAToEs.-Wash good
sized potatoes; bake them in the oven
for 80 minutes; take them out, and with
with fork carefully remove the insides,
preserving the shells whole; season the
potatoes with salt, pepper, and butter;
fill the shells with it, put them in the
oven few minutes, and serve them
steaming hot.
RICH SODA CAKE.-1 pound of pull
verified loaf-sugar mixed with I pound
of sweet butter, the beaten whites of
IA eggs and teaspoonfuls of cream
tartar, sifted with a pound of flour, and
lastly with teaspoonful soda dissolved
in teacupful of sweet milk, and strain
ed. Bake Immediately.
DELICATE CUP CAKE cup of but
ter, 3 of loaf-sugar pulverized, the
whites of 10 eggs, 5 cups of flour, in
which 2 teaspoonfuls of cream-tarta1
has been mixed and sifted. The f1ouI
must always be sifted before measuring,
and then again after the tartar is in, and
lastly a cup of sweet cream with a tea
spoonful of soda dissolved in it and
strained. This can bevaried by mixing
| through it a few currants.
| CODFIsH.-Pick or shred pint bowl
of fish; wash it thoroughly in cold wa
ter until fresh enough. Drain off the
water, put into the spider with a quar-
of sweet cream or milk. When it boils
add heaping tablespoonful of wheat
flour previously wet with sweet milk
Let it cook 3 minutes, stirring the while
just before taking up stir in egg and
a piece of butter the size of a small
hens egg. If cream is used it will mo-
neea-butter. Serve with baked potatoes
| CHICKEN SALAD.-Boil chicken.
until tender, sailing to taste; when cold
cut in small pieces, and add twice the
| quantity of celery cut up with knife
but not chopped, and cold boiled egg:
sliced and thoroughly mixed with the
other ingredients. For dressing put or
stove saucepan with 1 pint vinegar
and butter size of an egg. Beat 2 or
eggs with 2 tablespoons of mustard,
of black pepper, 2 of sugar, and tea
spoon salt, and when thoroughly beaten
together, pour slowly into the vinegar
until it thickens Be careful not to cook
too long or the egg will curdle. Re
move, and when cold, pour over salad
This may be prepared the day before
adding the dressing just before using
Add lemon-juice to improve the flavor
and garnish the top with slices of lem
on.
Picked SWEET APPLES To II
pounds of sweet apples, pared, quarter.
ed and cored, take 8 pounds of sugar,
and 2 quarts of cider vinegar. Put the
vinegar and sugar into apreserving ket,
tie, with small quantity of whole
cloves and cinnamon sticks done up in
a bit of cloth. Boil and skim it until it
is clear. Put in just enough of the APP
Piles to cover the top of the kettle, and
boil few moments-only long enough
to make them tender, but not so as to
fall to pieces. Skim out the pieces up
on a platter, and continue to cook the
quarters until all are done. Then boil
up the strip, pat the cooked apples into
jars, and fill them up with the strip
They are nice addition to cold meats,
and much preferred by many to cider
apple sauce.