American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-08-30
DOMESTIC ECONOMY.

CoRN-CAKEs.- Measure one and a
half cups of meal and one and IA half
cups of flour. When making it for
cups of -four and one of meal; if more,
use two cups of meal and one of flour;
always three cups; add a schnt salt
spoon of salt and a round OF heapin9
te;ispoonful of cream-tartar; put scant
teaspoon of soda into cup, add a little
milk to free the saleratus from Jumps
and dissolve it. Break two eggs separ-
ately into a cup, add to meal, stir until
thoroughly mixed now add the soda,
stir again; now a cupful of milk, and
the batter is ready for the pans; heat
the irons on the top of the stove, pour
on the batter and they are ready for the
oven.
HOMINY.-Wash in two waters one
cup of hominy, then stir it into one
quart of boiling water with Il little salt,
and boil from thirty to sixty minutes; it
is better boiled sixty than thirty. Be
careful that it does not burn. Fried
Honiay.-Cut the cold boiled hominy in
slices, and fry in hot lard or dripping,
or moisten to a soft paste with milk !;
beat in some melted butter; bind with a
beaten egg; form into round cakes with
your hands, dredge with flour, and fry a
light brown. HOn1iny CrOguettes.-TO a
cupful of cold boiled hominy add a ta-
ble-spoonful of melted butter and stir
together, moistening by degrees with a
cupful of milk, and beating all together
to soft light paste; put in a teaspoon
full of white sugar, and lastly well
beaten egg. Roll into oval balls with
Toured hands, dip in beaten egg, and
then in biscuit crumbs, and fry in boiling
lard.
For FIVE CUPS OF COFFEE.-Take
six tablespoonful of coffee; one table
spoonful for each person and one for
the coffee-pot; break one egg and put
coffee; now add three cups of cold
water, and set over to boil. Don't let it
boil very long. When it bubbles up and
breaks you may know that it is ready
for the remaining two cups of boiling
water When that is added pour cup
off to free the spout of the grounds that
will cling, turn back, add tablespoon
full of cold water, and set where it will
keep hot, but not boil, if you are not
ready to serve, although you should, if
possible, time your preparations so that
every thing will be ready by the time
the coffee is settled. 1t loses aroma if
it stands.
RICE CROQUETTEs.-For rice GRO
quettes one-half pound of Carolina rice,
two eggs, two ounces of sugar, one quart
of milk, one teaspoonful essence of va
nilla, and two or three tablespoonful of
bread-crumbs. First put the rice and
milk together and boil twenty minutes.
Then turn the rice into large bowl, add
the yelks of two eggs, one ounce of sug-
ar, and teaspoonful of essence of va
nilla. Beat this well together and put
aside for one hour to get quite cold. At
the end of an hour, to finish the GRO
roll the mixture into small balls, taking
about tablespoonful at a time. Don't
let the flour get inside the croquettes, as
it will make them break in cooking.
Then beat up well the whites of the two
eggs, and roll well in this the croqtiettes,
seeing that they are thoroughly covered.
Roll in the bread-crumb, shaking all ex-
cept enough to cover them, and fry for
two minutes in boiling clarified fat.