American citizen. [volume] (Canton, Miss.) 1864-1890, 1878-04-20
DOMESTIC ECONOMY.

milk, cup molasses, cup fruit, 3
spoonful each soda and salt; steam or
bake l hour-we think it is the incest
steamed. When cold, slice and fry.
TO Boil ONIONs.-Peel a dozen white
onions, put them into stew-pan,
broad enough to hold them without lay
ing one on the other, cover them with
hot water, and sprinkle some salt over.
Let it simmer slowly for one hour and a
half, then drain off all the water, and
pour over half a pint of good cream or
new milk, and just let it scald. Serve
hot.
LAUNDRY Procure ounces
of gumarabic powder, put it in bowl,
pour J pints boiling water on it, cover
and let it stand u hours, then pour it
from the dregs into clean bottle, cork
it and keep it for use. Make your starch
your usual way, and to every pint put
in tablespoonful of gum-water. 1t will
also give to lawns, either white or color
ed, new look that nothing else can give
after they have been washed.
To Boil RICE.-This simple process
is seldom well done. Wash a 4-pint
bowl full of rice thoroughly, put it into
a very clean timed or porcelain sauce
pan, and on this pour l pint of cold
water, with n teaspoonful of table salt;
put this in a hot place, covered, but do
not stir it; when the grains are soft it is
ready for table. If properly done it will
be dry and white, and each grain whole ;
turn it out with care into hot dish. 1t
is a very nice vegetable served with
beefsteak.
cup sugar, tablespoonful flour,
teaspoonful butter. Put pint of milk
into a saucepan over the fire and heat
to near boiling; beat sugar, eggs and
flour together, add the half-pint of milk,
and pour all into the boiling milk and
stir until it thickens; flavor with lemon
or vanilla. Have ready baked your
crusts, which pour your cream into.
You can have upper crusts or not at
your liking. This receipt makes 2 pies.
GREEN PEAS Young green peas,
well dressed, are a delicious dish, and
necessary with lamb. To be good they
must be freshly gathered; wash them
well; put a peck of shelled peas in a
clean saucepan, and on them pour l
gallon of boiling water, and table
spoonful of salt; boil them quickly,
from 20 to 80 nlinutes-the test of being
done is best known by tasting; when
done, drain on hair sieve; cut into
small bits some butter, and lay in the
peas; return them to the saucepan;
| stir in little salt-and some like lit
tie fresh, green, garden mint, chopped
finely; warm this well, and serve hot.
HOP YEAsT-Take potatoes, 4 or 5
good sized ones, according to the
amount of yeast wanted. Have plenty
of boiling water in the teakettle, and a
handful of hops stewing. Crate the
potatoes, turn on the boiling water (stir-
ring constantly until of the consistency
of paste; let boil up a moment OF two
on the stove, strain in the stewed hops,
add white sugar and salt each cup, l
good tablespoonful of ginger. When
sufficiently cool add cup of good sweet
yeast This yeast will keep sweet until
used up, and in winter a large quantity
may be made and kept frozen. Two
thirds of cupis sufficient for baking.
A NICE AND HANDSOME SALAD.-Se-
lect two good heads of lettuce, split them
in half, then wash them in cold water
and shake them dry in napkin; lay
them in a saiad-bowl, cut lengthwise
some well-cooked red beets, and lay
them between the heads of lettuce; boil
eggs, very hard; remove the whites
from the yelks, and cut mp the whites
into squares, and scatter over the salad,
then cut up some squares of the beets
and scatter over; of the yelks make the
sauce, by rubbing very smoothly the
yelk with spoon; add little Cayenne,
salt, large spoonful of dry mustard,
add a teaspoonful of pulverized white
sugar; mix these well together in a ba-
sin, with spoon, then slowly add two
large spoonfuls of olive-oil, and when
a smooth paste, add three spoonfuls of
the best vinegar. The sauce must be
served with the salad.