American citizen. [volume] (Canton, Miss.) 1864-1890, 1878-06-01
DOMESTIC ECONOMY.

PoTAToEs.-For change in the man
ner of cooking, try the following: pare,
boil and drain; add small piece of but
ter and a little salt; cover with sweet
milk and thicken with little flour made
smooth with milk
Boston BROWN BREAD pint bowl
of rye meal, 2 pint bowls of corn meal,
cup molasses, tablespoon soda Mix
with sour or sweet milk, thick as sponge
cake. Steam three hours, then turn it
out and brown 20 minutes in the oven.
Mock MINCE PIEs.-1 cup rolled
crackers, 1 cup good vinegar, II cups
hot water, cup of raisins, chopped, l
cup of sugar, 1 cup of molasses, and !
cup of butter; add l teaspoonful of
cloves, teaspoonful of cinnamon, and
1 nutmeg. Pepper to taste. This will
make three pies.
BAKED INDIAN PUDDING.-Scald l
quart skinned milk, stir in cup of sift-
ed Indian meal, 1 teaspoon salt, l of
cinnamon or ginger, 1 cup of molasses
Pour into your buttered baking-dish and
stir in a large spoonful of rye or wheat
flour. Pour over a large cup of cold
milk and bake three hours, slowly. Add
cup of raisins if you prefer, or chop
ped sweet apples.
To PREPARE COLD BOILED BEEF OR
MUTToN.-Slice and lightly fry in but
ter, remove to platter and pour 1 or 2
cups of sweet cream in the spider; stir
until it boils, then pour over the meat.
The fat saved from cooking the meat
can be used in place of butter, and rich,
sweet milk, slightly thickened, instead
of cream, and still be an improvement
on the inevitable hash.
CURRANr JELLY.-To peck of ripe
currants add quart of cold water; put
into the preserving kettle, stems and all.
When it commences to boil, boil Is
minutes, then strain through a crash
bag. Now, to 1 pint of juice allow
pound of granulated sugar, and boil 6
minutes, when it is ready to pour into
the jelly glasses. By mixing red and
white currants your jelly will be a lovely
| color.
| CANNED STRAWBERRIES. - Lake
equal parts of the fruit and sugar; pu
the former into deep dish and sprinkle
half of the sugar over it; give the disf
shake that the sugar may touch thu
under side of the berries; do this in the
evening. Next morning drain off the
juice, add the rest of the sugar, and put
in the preserving kettle. Boil and skin
until no scum arises; drop in the berries
few at time and boil short time
say two or three minutes; skim out into
jars; boil the strip until sufficiently
thick; pour over the berries and sea
while hot.
RICE PUDDING WITHOUT EGGs.-1
cup of rice, of sugar and of milk,
teaspoon of salt, and nutmeg. If you
wish richer pudding, add more cup
of milk, 1 cup of raisins and a piece Of
| butter the size of a walnut. If for din
ner, put all together in a pan soon after
breakfast, cover and set where it viii
keep warm until nine O'Clock, then bake
in slow oven, stirring often the frs
hour, or until the rice does not settle. L
is much better than puddlnS mace VIII
cooked rice, and, if directions are fol
lowed, will be a success.
| ROXY Poly PUDDING.-Take hgh
bread dough enough for a small loaf
work in large tablespoonful of butte
or lard, and let it rise. Then roll GU
in oblong shape about of an inch thick
and spread to nearly the same thickness
with berries or peaches. good tart ap
Piles sliced, or whatever fruit, fresh o.
canned, you may have. Then begin a
one end and roll it up; lay it on plat
and let it rise Is or 20 minutes; steam i
hour and serve hot with cream ant
sugar. If there is any left it can b
steamed over next day and is just, a
good as new.