American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-09-06
DOMESTIC~~.E ECONOMY.

meg; mix Wen together put III ~ pan,
place in hot oven, and bake for an
hour
! BOILED PuDDING.- Six eggs, we'll
/ beaten: seven tablespoonful of flour,
one quart of milk, nutmeg; boil in u
pudding boiler one hour. Sauce: Cream,
one cup butter, and two cups of fine
| sugar; add one claret-glass of sherry or
currant wine.
| STUFFED ONIONS Palboii some
| good-sizrd onions: Take out the mid
dies and fill with force-incat. Put them
| side by side in IA casserole, with butter.
| Sprinkle Il little salt and Il little sugar
on them. Cover the onions with thin
slices of bacon. Cook thoroughly, and
serve with their own stace
BOILED CUsTARD WITH CORN
STARcH.-Beat well two eggs and two
/ lieaped tabicspooiifuls Of sugar; bring
one pint of MILF nearly To boil pour
off half and mix with eggs and sbEar;
pour with remainder and bring nearly
| to boil, stirring well all the time. Re-
move from fire, and season to taste with
LEMON or vanilla.
FRUIT PUDDING.-Ohe pint sweet
milk, Il little salt, two teaspoonftIls of
baking powder, -four enough to make u
| thick batter, then lightly stir in IA pint of
berries or sliced apples; bake or boil.
Sauce: One cup of sugar, hslf-etp but
ter, one teaspoonful -four, yelk of oiie
egg; beat together until it is like cream
pour into it nearly Il pint of boiling wa
ter let it boil one minute: stir in the
white of one egg beaten to ii froth; sea-
| son with nutmeg or emon.
Ported MEAT.-Take any well roast
ed or broiled meat, remove all gristle,
| hard pieces, and fat from it, mince and
| then p0iiffa i'll mortar with a little but
ter, reduced gravy, aid II spoonful of
Worcester sauce: beat it to a smooth
paste, seasoning during the process with
pounded cloves or allspice, mace OF
grated nutmeg, salt, and a little cayenne.
| Put the mixture ifite pots, press it close
down, cover with clarified butter, and
keep in cool dry place.
!, OATMEAL PoRRIDGE-Have ready a
saucepan of tnoi,;pa water; as it boils
drop the oatmeal in gently with the left
hand, stirring with an g elsen,' or stick,
with the other hand. The quantity of
oatmeal must depend on the thickness
required; it should boil well, but as it
easily burns, it must be continually STIR
red. Pour it into a basin, and after
standing few minutes it becomes firm,
and may be eaten with cold milk or
with sugar and butter, The thickness
! is a matter of taste
RASPBERRY tiNEti4R.- Put two
quarts of fresh red raspber'ries Tito
jar and pour over them a quart of good
| vinegar; let them stand "a hours; strain
through a flannel bag; pour this liquid
over two quarts Of fresh berries and
again let it stand "a hours, and
strain again; allow pound of sugar to
every pint of juice; put into stone
jar and cover closely, and set it to stand
in a kettle of boiling water, to be kept
boiling for an hour; strain and bottle
ready for use; a teaspoonful to a tum-
bier of ice-water is the manner of
using.
To CAN TOMAToEs.-Have found it
| cheaper to can my own tomatoes than
to buy them canned. l do not scald my
tomatoes, but put them in bake-pans,
just as they are; of course 1 have wash
ed and dried them first let them bake
ID minutes, then l take them out and
pour off all the fluid which has come
from them; this liquid 1 throw away;
then peel my tomatoes when they are
cold l now cook them in a large kettle
for n full hour and half when scald-
ing hot put them in my tins and sold
er; generally warm my tins, so that in
cooling the vacuum is more perfect;
never think of putting them up before
the 10th of August; then they are ripe.
JELLY FOR MEAT.-Take four pounds
of white currants; pick them from the
stems, and wash in two waters to rid
them of sand; then put them in an
earthen saucepan, and place that in Il
kettle of boiling water and let it stand
on the back of the range for one hour;
then strain them through coarse linen
tetNC thiCC pouhuo w
lated sugar and one-half pint of water;
let this heat; then add the white of one
egg well beaten; stir this in, to throw
the scum to the top; then skim until the
sirup is quite clear; then add the cur
rant juice; let this simmer for one-half
hour; then try if it jellies by putting in a
spoon and dipping it in cold water; this
will require longer to cook. Having
less sugar in it, it will be found much
nicer for meat: put it up in ealthen
bowls: and cover, first with tissue pa
per, then paste writing-paper over it;
then keep it in II dry, cool place.
CUCUMBER PICKLEs-The thing is to |
make them green, and to do it without |
introducing any salt of copper. The |
way to get the color is to extract it from |
some vegetable substance. The way set
about making my pickles is as follows:
I have nice small cucumbers picked,
which | wash, lay in dishes, and sprin-
kle them with salt, into which | have |
ground up a piece of alum, not any lar
ger than the end of the little finger. |
After these have remained in the dish |
for Il week, put them into a stone jar,
having wiped them, and on this l pour
boiling vinegar. When they are filled,
r LII