American citizen. [volume] (Canton, Miss.) 1864-1890, 1878-12-07
DOMESTIC ECONOMY.

IGiNa.-Take the yelk of an egg, a
little butter melted, beat wei! toget her;
put on your cake, sift on sugar, and set
in the oven a few minutes.
JIMMY CAKES IN CUPs.-2 cups of
Indian meal, I crp of wheat flour, 3
cups of thin sour milk, 2 tablesp5orfnls
of shortening, l teaspoonful of salt, /
teaspoonful of soda; bake in quick oven
20 minutes.
SOFT GINGERBREAD.-2 cups of but
Ter, cups of sugar, cups of aolasses,
1 cup of milk, 4 eggs, teaspoonfal CT
pearl-ash, 5 cups of flour; 2 teaspoon
fuls of ginger, teaspoonfuls of all
spice, : teaspOonful of cinnamon.
MOLAssEs CooKIEs.-i captul Of mo-
lasses, cupful of sugar, cupful of hot
water, cupful of lard or butter, l egg,
teaspoonful of alum, teaspoonful of
saleratus, and 2 teaspoonfuls of ginger.
These ingredients will make 80 to ITO
Cookies.
FRITTERs.-Take 8 eggs TO each pint
of rich sweet milk, pinch of salt, and
-four to make a batter, stiff enough to
drop from spoon into boiling lard.
Or use teacupful of newly fallen snow,
instead of the eggs, and fry Immediate
ly. Eat, if possible, with sugar and
sour cider.
ICE-tf,Eif CAkE.-The whites of 8
eggs, 9 cups sugar, 1 of sweet milk,
cup butter, 8 cups flour, 2 teaspoonfuls
cream-tartar, L of soda. This makes 2
loaves. Bake in 4 layers, use for each
cake; season to taste. Icing-The
whites of eggs, "a teaspoonfuls sugar,
1 teaspoonful cream-tartar; frost both
layers. This is cheap cake and very
nice. good enough to take to socials or
eat at homo.
GERMAN PCFfs.-2 ounces of flour,
2 eggs, pint of new milk. ounces of
melted butter, little salt and nutmeg.
Let the 2 eggs be well beaten, then mix
all the ingredients well together, and
beat up just before they are put into
little cups half full for baking. Bake
for quarter of an hour in hot oven
till the puffs are of nice brown; turn
out on flat dish, rub little butter on
each puff, and dust on it powdered sug-
ar.
BAKED BATTER PUDDING.-1t pints of
milk, 4 tablespoonfuls of flour, 2
ounces of butter, 4 eggs, little salt.
Mix the flour with a small quantity of
cold ,,,iIt- N, L n rho rarpa;pdor hot opd
pour it on to the -four, keeping the mix
ture well stirred add the butter, eggs,
and salt; heat the whole well, and put
the pudding into a buttered pie-dish !;
sweet sauce, wine sauce, or stewed fruit.
Baked in small cups, very pretty little
buildings may be made.
SWEET PoTATo PIE.-Wash the pota-
toes and boil them until they are cooked !;
take off the skins and mash them; to
large teacupful of the potato take
quart Of milk, 3 eggs, sugar to the taste,
a pinch of ginger or little nutmeg.
Before mixing all of the milk with the
potato pour about teacupful of the
milk in the potato and rub them togeth-
er until they will run through a colan-
der, to take out the Jumps and woody
fibers bake with one crust. When done
they should be light and soft like a
pumpkin pie =; if they are hard and heavy
they have too much potato in them.
SPONGE CAKE.-Take 12 eggs,
pound of granulated sugar, IL ounces of
sifted flour, pinch of salt; flavor. Be
exact in your measure. Beat the whites
to a stiff froth, the yelks till the bubbles
are fine; add sugar, beat till sugar is
dissolved; add whites; lastly add flour
and stir as quickly as possible. Have
ready deep pans lined with crust made
from flour and water, just wet enough
to roll out thin; grease your pans, line
all over inside as for pie, pour in your
sponge batter, which will be very thin,
and bake, immediately-deep loaves
about an hour Do not break off the
crust till you want to use the cake. The
crust keeps the cake moist. Rolled up
in towel it will keep rice and fresh a
week. You can also bake white sponge
cake, snow cake, and any very delicate
cakes in this way.