American citizen. [volume] (Canton, Miss.) 1864-1890, 1878-01-19
DOMESTIC ECONOMY.

A Moss MAT.-Take a nice clean
coffee bag (Which your grocer will give
you) cut the size of a small rug, hem if
you like, then take red worsted or knit
ting yarn, cut in lengths, and fringe
around the mat as a tidy, then work a
figure in the center as on canvas, also Il
border.
FARMERS FRIED CAKE teacup of
sugar, l of sour cream, 1 of butter or
sour milk, teaspoonful of soda and as
much ground cinnamon, 1 egg. In the
absence of cream use cups of butter or
sour milk and small cup of butter or
lard. After mixing let stand hour,
then roll out in shape to suit and fry in
hot lard until done.
MOLAssEs COOKIEs.-2 cups of New
Orleans molasses, cup of sugar, l cup
of butter, l cup of water, 1 tablespoon
full of soda, ! of teaspoonful of pull
verified alum, l teaspoonful of ginger.
Divide the water into equal parts; put
the soda in one and the alum in the 9th
er. After stirring the other ingredients
well, add this, and mix very soft. Bake
in quick oven.
ECONOMY CAKE.-1 egg, beaten, 1
cup granulated sugar, 1 tablespoonful
melted butter; stir these three parts to
cream; cup sweet milk (water will
do); flavor with lemon, cinnamon or
nutmeg, II cups sifted flour, sift before
measuring; 1 heaping teaspoonful bak
ing-powder; put the baking-p powder in
the flour and sift through the sieve to-
gether; bake slowly.
POTATO SALAD.-Boil 1 egg hard;
when cold take out the yelk and rub it
to a pulp with a wooden spoon; add a
raw yelk, teaspoonful of flour, 1 of
vinegar, of sweet oil, a little salt and
pepper, 1 saltspoonful of mixed mustard
and l tablespoonful of sweet butter.
Beat this mixture well together. Slice
some cold boiled potatoes in thin slices,
and over these pour the mixture. Serve
cold.
CREAM PIE pint milk, 2 large
spoonfuls sugar, 1 tablespoonful flour,
yelks of ? eggs and white of 1. Beat
eggs, sugar and -four together; let the
milk get boiling hot, pour in the beaten
parts and stir until thick, make the
crust and bake it; fill with the custard.
Beat the remaining white of egg till stiff,
spread evenly over the top, return to the
oven to brown slightly. Flavor with
| lemon or vanilla.
A GOOD APPLE PUDDING Make a
- hot of k,1ff IL
and Graham flour, all the better if an
egg is used; grease deep dish, such as
will set in the steamer; put in batter an
inch or an inch and a half deep, then q
layer of good sour apples cut smaller
than quarters, sprinkle with sugar ac-
cording to the acidity of the apples
flavor with cinnamon or nutmeg; some
would like little butter; cover with
the batter about the same thickness. A
2-quart basin needs to steam one anC
half or two hours. This is excellent
with cream, and can be cooked with
less fire than to heat an oven.
CORN BREAD.-Take l pint of corn
meal, pint of flour, put into your floul
2 teaspoonfuls of cream-tartar, l o
soda, of salt, and rub in piece of larC
or other shortening the size of an egg
Have eggs we'll beaten, with 1 larg'
spoonful of sugar; stir it into your flour
meal, etc., with sufficient water to maxi
it about the consistency of pound cake
and if your cream-tartaF and soda ar
good it will be as light as sponge cake
Bake it in cups or buttered tins. w
found by experiment that it is much bet
ter for corn bread and biscuit to sif
your cream-tartar and soda dry. Tn
effervescence takes place in the iou
, when you add the milk or water, ant
makes it as light as a cork