American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-07-19
DOMESTIC ECONOMY.

l cup water and of flour.
WAFFLEs.-1 pint milk, egg, ia
blespoon butter, teaspoon of soda,
of cream-tartar, tablespoon Indian
meal; flour sufficient to make a batter.
SOFT CUsTARD.-2 eggs to pint of
milk; pour hot on eggs previously well
beaten); then return to pail; add ia
blespoons of sugar and l teaspoon va
nilla; boil until thick.
CORN POP-ovERs.-1 pint of sweet
milk scalded; stir into the hot milk a
coffee-cup of cornmeal, butter half the
size of an egg, little salt, eggs well
beaten and stirred in the last thing; no
soda.
SALLY-LUNN.-Disso 1 tablespoon
of butter in pint of sweet milk; whip
the whites of eggs to a stiff froth;
beat the yelks and 1 egg-cup of sugar
(pulverized) light; stir the yelks and
sugar in the warm milk, and add cot
fee cups of sifted flour, 8 teaspoons of
yeast-powder and the whites of the eggs;
pour the batter into a CREASED cake mold
and bake in quick oven 80 minutes.
EMPTYING KETrLEs.-Few persons
know how to properly turn boiling wa
ter out of kettle. The kettle bail
should be taken firmly in the center of
the left hand, with holder if necessa-
ry; the right hand with large holder
grasps the kettle close to the bail, in
stead of half way between, and the water
is poured out on the opposite side of the
bail from the hand. There will be no
danger of burning from steam or water.
SPINACH.-Boil head of lettuce with
peck of spinach, press out all the wa
ter, chop fine, return to the fire, adding
piece of butter and letting it heat to-
gether few moments, then add q little
sugar and nutmeg, pinch of flour and
salt, moisten with sweet cream (milk
will answer), stew a few moments long
er and serve. Instead of cream you
can use soup or any meat juice, and
garnish with small bits of fried bread.
HARD CUsTARD.-5 eggs we'll beaten
Preserving 8 whites for meringue),
quart of milk, 5 tablespoons of sugar,
teaspoons of vanilla, pinch of salt;
put in a pudding-dish. which place in a
pan of water and put in the oven to
bake, when nearly baked add a mer-
ingue made with whites of eggs and 2
tablespoons of brown sugar to each
white, and any flavoring you wish. Bake
light brown.
MooNsHINEs.-Beata an egg very light,
odd q ev,,on ripnh IF colt anI &C unucb
flour as it will take to make stiff paste,
t of a teaspoonful of baking powder, or
soda, in the flour; knead it well; break
off piece like a marble, roll as round
as possible and fiatten out very thin !;
then drop into boiling lard into fry ing
pan and plenty of fat, SO they will float;
they cook instantly; lay piece of cur
rant jelly in the center of each; roll
them all out before frying any.
ROLLED PANCAKKs.-Beat 6 eggs
separately, stir the yelks into quart of
warm milk, with tablespoon of salt;
add sufficient flour to make thin bat
ter; then sprinkle in teaspoon of yeast
powder, and stir in the whites of eggs
put frying pan on the FIRE; when it is
hot, grease with spoonful of lard;
pour into it a cup of batter, and fry a
light brown, turn carefully, so as not to
break the cake; when brown on both
sides, lift out and spread with straw
berry jam, or any kind of jam or mar
malade you have; roll up nicely, and
lay them on plate; sprinkle sugar over
them; send to table hot and serve with
or without cream as you may prefer.
Picking BEANs.-Last summer, says
lady, had more string beans than l
could use, SO picked quite quantity
and sailed them with my cucumbers and
a few green tomatoes. 1 freshen them
as do other pickles, by pouring boil
ing water over them when placed in a
pan; let them stand until cool, then
turn it off and repea. the process.
When freshened put them in clear vim
egar with cucumbers, or in a sweet
pickle with sliced tomato. This is
made by adding to the pickles enough
vinegar to nearly cover them, the same
quantity of sugar, and a small quantity
of cinnamon and cloves, either ground
or whole. They should be placed on
the stove and cooked slightly, when they
are ready for use.