American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-01-11
DOMESTIC ECONOMY.

BOILED HAM.-Put ham in a boiler
while the water is cold; be careful that
it boils slowly. A ham of 20 pounds
takes Al hours, larger and smaller in
keep the water well skim
med. A green ham wants no soaking,
but an old one must be soaked 16 hours
in a large tub of water.
FRIED POTAToES.-Pare some pota-
toes so as to give each the form of a cyl |
inder, then cut each cylinder in slices |
the eighth of an inch thick. By this
means, all the pieces of potato will be
the same size, Dry them thoroughly in
a napkin; put them in the frying-basket,
and finish as above. Serve as garnish
for game, steaks, or outlets.
CRANBERRY SAUCE FOR TURKEY
very little cinnamon improves it. They
need great deal of sweetening, and it
is best to stew the sugar with the ber-
ries. When cranberries are strained
and added to about their own weight in
sugar, they make very delicious jellies
for meats.
CELERY SAUCE.-Wash or heads
and take off the outer leaves; cut the
heads up into bits three or four inches
long. Stew them until tender in half
a pint of broth or white gravy; then
add two spoonfuls of cream and an
ounce of butter rolled in fonr; season
with pepper and salt, and simmer the
whole together. The leaves will do to
| flavor soup that is to be strained.
Potato SALAD.-Rub a dish with an
onion; dispose on it some cold boiled
potatoes, cut in slices; beat together
three parts of oil and one part, more or
less, according to the strength of it, of
tarragon vinegar, with pepper and salt
to taste. Pour this over the potatoes,
and strew over all small quantity of
any of the following: powdered sweet
herbs, mint, parsley, chervil, tarragon
or capers, or combination of them all :,
finely mixed.
ENGLISH PLUM PUDDING.-Take l
pound each of brown sugar, suet Chop
ped fine), raisins (stoned), Zante cur
rants, flour, 10 eggs, pound candied
citron (cut in small pieces), teaspoon
full each of cloves and cinnamon; also,
l nutmeg grated; mix thoroughly; tie
in cloth giving sufficient room to rise
boil hours, or else divide in two and
boil % hours; put in when the water is
boiling and keep it boiling until done.
This is to be served hot with rich
sauce.
FRENCH STEwED RABBIT.-Cut a rab.
bit in pieces, wash it, and put in stew
pan, with salt, pepper, and a little mace
and teaspoonful of ground allspice
put in water enough to keep it from
sticking to the pan, cover it closely, land
let it stew very slowly. When about
half done aid pound butter, cut il
pieces and rolled in flour, and pint
of beef gravy. If the meat should MOI
be seasoned enough, add more salt,pep
per, or spice. Rabbit requires grea1
deal of seasoning, especially pepper
Serve it hot.
SCOTCH BRoTH.-This is made from
the liquor in which leg of mutton
piece of beef, or old fowl has been boil
ed, or it may be at the time they arr
J boiled. Add to the liquor some barley
; and vegetables, chopped small, in sui
: fcient quantity to make the broth quit'
thick. The necessary vegetables arr
carrots, turnips, onions, and cabbage
l but any others may be added; old Ono
, parched) peas and celery are good ad
: ditions. When the vegetables are boil
ed tender mix cupful of rough oatmea
\ with cold water, stir it into the broth
r salt and pepper to taste.
FRICAssEE OF CHICKEN AND EGGS
r Cut up chickens; wash them, ant
l let them drain; then season them will
8 pepper, salt, 1 small, white onion,
sprigs of parsley, tied up. Put all fla
in stewpan; add some pieces of leal
bacon, tablespoonful of butter, and
1 pint of water; let it stew for an hour
: Take it out of this gravy. and put it in
: to saucepan with gill of cream. Mi
: a tablespoonful of flour with cold water
t and add it to the gravy, stirring all tn
g time until thick. just before serving
= stir in the yelks of 8 eggs well beaten
Put little cold water to the eggs be
fore you stir them in.