American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-08-02
DOMESTIC ECONOMY.

gust.
DOMESTIC ECONOMY.
PICKING BEANs.-Boil the beans unit
half done for table use. Pack in small
lars, and cover with sailed vinegar
The wax or butter bean is best for pick.
ling.
STEwED SQUAsH.-Pare, slice, lay in
cold water Is minutes. Cook tender in
boiling water, sailed, drain well and
mash with pepper, salt and butter,
pressing out all the water.
KINGS PUDDING.-Beat eggs, add
1 quart of sweet milk, pound white
sugar, 1 dozen soda crackers, large
apples cut in thin slices, little salt and
spice to taste; bake 2 hours.
DARK STEAMED PUDDING.-To be
steamed hours. 1 cup molasses, 1 OF
sweet milk, of butter, 4 of -four, tea
spoon soda, cup of fruit and spice to
taste. To be eaten with sour sauce.
STEwED TOMATOES WITH ONIONS
Loosen the tomato skin with boiling
water. Peel and slice them and put in
to a saucepan with sliced onion, good
piece of butter, pepper, salt and little
sugar. Stew gently for hour.
SQUASH FRITTERs.-Peel and slice
some squashes thin; make batter, not
too thin, of eggs, flour, milk or water
and teaspoonful of yeast-powder;
salt to taste; dip the slices of squash in
to the butter and fry over quick fire.
BOILED GREEN CORN.-H corn il
stripped of the outer husk, then the II
ner stripped down and left. the silks 'l
pulled off and the husks turned back on
the cob and boiled with it on, it is said
to be much sweeter than if the Iusks
are entirely left off.
CURRANr CATsUP.-To Tints OF
strained currants add pounds # sugar,
pint of vinegar and tablespoonful OF
cinnamon, 1 of pepper, 1 of coves, OF
allspice, 4 of salt; scald them veil three
quarters of an hour; then PIT in bottles
and cork tight.
ORANGE IcE.-Juice of oranges and
grated peel of 8; juice of 2 lemons;
squeeze out every drop Of juice, and let
the grated peel steep in juice hour;
strain well through fine cotton cloth,
mix in pint of sugar, then pint of
water. Freeze as you would ice-cream.
GoosEBERRY TARE-Top and tail
quart of green goossberries. Put into a |
tin or porcelain saucepan with enough |
water to prevent burning, and stew
slowly until they break, stirring often.
Sweeten abundanHy and set by to cook.
When cold pour into a pie-dish lined
with puff paste, cover with top crust
and bake in good oven. Eat cold but
fresh, with powdered sugar sifted over
he top.
FRENCH CHEAM -CAKE.-Boil scant
pint of milk, take 2 eggs and table,
'poonfuls conn-starch, dissolved in lit
lie milk; when the milk boils, stir this
n slowly with q scant cup of sugar, 1
of butter and teaspoon
uls essence of lemon. Make q cake of
eggs, cup of sugar, IL cups flour, 2
baking powder and 2 table
poonfuls water. Bake in layers, and
vhile warm spread with the cream.
Ice CREAM WITHOUT A FREEzER.-I
beat the yelks of 8 eggs very light, and
i'd thereto 4 cups sugar and stir well.
lid to this. little by little, quart rich
lilk that has been heated almost to
billing, beating all the while; then put
! the whites of 8 eggs beaten to stiff
10Th. Then boil the mixture in a pail
1t inside another containing hot water.
oil about Is minutes or until it is as
lick as boiled custard, stirring stead t
y meanwhile. Pour into q bowl to
pol. When quite cold, beat into it
ints of rich sweet cream and tea
poonfuls of vanilla, or such other fla
bring as you prefer. Put it into pail
aving close-fitting cover and pack in
bundled ice and salt-rock salt, not the
'mmon kind. When packed, before
hitting the ice on top of the cover, beat
e custard as you would batter, for
inutes steady; then put on the cover, Z
1t the ice and salt over it and cover the
hole with thick mat, blanket or car
It, and let it stand for an hour. Do
1t let the salt get inside, or it will spoil
e cream. Carefully uncover and
rape from the bottom and sides of the
Ill, the thick coating of frozen GUS
I'd, making every particle clear, and
at again hard until the custard is a
tooth, half-congealed paste. Do this 81
Put on the cover, ice, salt o,
d blanket, and leave it for or hours,
plenishing the ice and salt if neces-