American citizen. [volume] (Canton, Miss.) 1864-1890, 1878-04-27
DOMESTIC ECONOMY.

RICH PUDDJNG.-To each quart of
milk tablespoonful of rice, sugar to
taste; bake hours. Frequent stirring
makes the pudding creamy.
INDIAN PUDDING-1 fiat cup yellow
Indian meal, quart boiling milk pour
ed upon it; allow it to cool; add eggs
well beaten, and 1 teaspoon baking
powder; Il meringue top if liked; bake
20 minutes.
RAMEoUIN PUDDING.-4 pound of
suet, pound molasses, pound bread
crumbs, pound flour, 2 eggs, juice and
grated rind of n lemon, half a nutmeg,
a little mace, two cloves, fine. Boil 3
hours
TAPIOCA CREAM.-Soak 8 large ta-
blespoonsful of tapioca over night in
/ pint of water; the next morning add
quart milk, and boil; a little salt, eggs,
l cup of sugar; flavor with lemon or
vanilla; beat white of eggs to stiff
froth, and brown in shape of eggs; put
on top of the pudding when it is cold.
| RED SPANISH CREAM.-Take the
yelks of 2 eggs and mix in ? tablespoon
fuls of powdered sugar, and, after well
| beaten and mixed, add cinnamon and
put it in a dish over hot water, and let
it scald through; then serve in Il cup.
If cups are needed, yelks and ia
blespoonfuls of sugar, and so onas more
or less is required.
CHARLOTTE RUssE.-4 of a paper of
gelatine put in cup OF milk and set
| where it is warm until it dissolves; 1
quart of cream sweetened and favored
to taste; add the milk and gelatine, and
beat with an egg-beater until it is light {:
take "lady fingers" cut them straight,
dip their edges in white of an egg to
make them adhere; put them in the
mold, and then pour in the beaten
cream.
SCOTCH OATMEAL PoRRfDGE.-
Time, half an hour. 2 ounces of oat-
meal, pint of water, pint of cold
milk. Put pint of warm water into a
stew-pan over the fire, and as it boils
dredge in the oatmeal with your left
hand; stir with the right. When it is
made turn it into q soup-plate, adding
a little salt or little sugar, according
to taste. Send it to table with jug OF
hot milk, which should be added to it by
degrees for eating.
PEAS STEwED IN CREAM.-Put or :
pints of young peas into saucepan Of
boiling water; when they are nearly
done and tender, drain them in a colan
der quite dry; melt ounces of butter
in clean stew-pan, thicken it evenly
with a little flour, shake it over the fire
but on no account let it brown; mi,
smoothly with it / pint of cream
add teaspoonful of white sugar, bring
it to boil, pour in the peas, and keel
them moving until they are wei
heated, which will hardly occupy tive
minutes; send them to table, immedi
ately.
ENGLISH MUFFINs.-Time, 20 to 81
minutes. Ingredients, II ounces of Ger
man yeast, a quart of warm milk, a tea
spoonful of salt, and some flour. Adj
the milk and salt to the yeast; then mi,
it into rather soft dough with a suffi
Gent quantity of flour for that purpose
, cover it over with a thick cloth and Sc
> it to rise near the fire; when risen di
vide it into as many pieces as you please
l and form them into a round with you
hands; spread thick layer of flour Oh
,, a wooden tray; put the mullins on it AM
let them rise again; then bake them o.
a hot stove or plate until they are light
ly colored, turning them once; whel
done pull them open, butter them, la
them on a hot plate, and cut Their
across