American citizen., 1879-03-29
DOMESTIC ECONOMY.

EGG PUFFs.-6 eggs, pint milk, 8
flour, ounces melted |
butter, 1 large spoonful yeast; mix;
half fill cups and bake Is minutes; eat |
with warm sauce.
HOMEMADE CRACKERs.-To 81
pounds of flour take 10 ounces of butter,
1 pint of cold water and an even tea.
spoonful of salt. 1t will take a deal of
strength to knead them. Roll thin and
bake
NoODLEs.-Take 2 eggs, little salt,
mix stiff with -four; roll out thin, rub
with flour, fold and roll up, cut fine with
knife; put on spider very near full
of boiling water, put little salt in the
water; put in the noodles and boil
minutes, turn off the water and fry in a
great deal of butter.
Hot SLAw.-Cut it fine and cover up
closely on the stove, putting in only 3
or spoonfuls of water. When steam
ed thorough season it and put in little
lump of butter and teacupful of rich
milk. When hot stir the cabbage to
one side, dredge in little flour, stir all
up together and it is done.
BAkING-PowDER DUMPLINGs.-1
quart of -four, even tablespoonful of
lard, 3 teaspoonfuls of baking powder,
little salt; rub well with the hands,
then mix with cold water; mix as stiff
as you would biscuit dough; cut and
drop in with a spoon, do not lift the
cover or they will become heavy; they
will be done in 10 minutes.
COOP VINEGAR.-Put gallons OF
rain water into stone jar; to this add
a pint of molasses and pint of brown
sugar; taken large piece of brown
paper and spread over it pint of hoI
yeast, then roll the paper up and cut ir
bits and drop into the jar; cover the jal
closely and set in q warm place. In
weeks it will be ready for use.
SrroE CAKE.-14 cups brown sugar,
cup butter, cup milk, 4 eggs, 1 cul
raisins, cup currants, cup citron, s.
cups flour, tesspoonfuls cinnamon,
of allspice, ] of cloves, 1 grated nut
meg, 8 teaspoonfuls bsking-powder
roll the fruit in -four and it will not set
tie to the bottom.
How TO PURIFY WATER BY FILTER
IHG.-Choose large, sound, common
earthen fower-pot, soak it in water
hours. Then fill the hole at the bottor
with clean sponge, put in an inch laye
: of pulverized animal charcoal, then
layer of fine clean sand, and on the to
layer of clean, coarse gravel, and IL
the water filter through it.
BAKED INDIAN PUDDINa.-Scald on
quart of skinned milk, and stir in on
pint of Indian meal. cooking till we
thickened. Then take from the fiji
and add one gill of cold milk, one an
one-haf gills best molasses, salt an
spice to taste, and last Of all, one egg
Turn into deep pudding dish an
!, bake about four hours.-Foote's Heal
Monthly for March.
Boston Brown BREAD.-The il
l gradients are Indian meal, rye fou
common molasses, some cold water an
t soda or baking powder. The me'
should be yellow and coarse. Tah
two-thirds meal and one-third rye flou
1t is good plan to measure both into
sieve and sift them thoroughly togethe
as this insures thorough mixing, whic
/, is very important. Pour into the mi,
ing-bowl a cup of molasses and cur
of water. When measuring the mt
lasses do not fill the cup to the brin
but let each cup of water run over Ii
tie. Stir the molasses and water ii
well mixed, and then slowly add til
. meal and rye. If baking powder
used, it should be mixed with the me,
i teaspoonful of powder to 1 quart {
meal If soda is used, dissolve te,
spoonful in very little water befoI
, enough meal has been stirred in to max
, it stiff. To bake it properly require
: two iron basins of equal size, capabl
, of holding a couple of quarts apiece
Pour the dough into one basin and il
f vert the other over it. When the doug
is just right, neither too stiff nor to
soft, it will settle gradually into th
+ basin without the aid of the spoor
, Bake II hours in a steady oven. Whe
, it is taken out leave it for few minute
not more than 1O-in the basin, sti
covered. Then take it out and cove
+ with cloth. Be careful not to sc
where the wind will blow upon it, or i
strong draft while cooling, as eithe
, may cause it to fall.