American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-03-15
DOMESTIC ECONOMY.

GINGERBREAD.-1 cup of molasses, a
tablespoonful of butter, cup of boiling
water, flour to make stiff batter, q
tablespoonful of ginger.
HAM OMELEr.-Chop up fine pound
of cold boiled ham; add to it 4 eggs,
well beaten, with a little salt and pep
per; then place in pan a small piece
of butter, and then turn In the eggs and
ham, and brown.
PINEAPPLE CUsTARD-1 can of
pineapple, cut fine, cups of sugar, 2
cups of milk, 4 eggs, tablespoonful of
butter; beat the eggs, then stir in the
butter, sugar and milk; add the pine
apple, then bake in a moderate oven.
This will make pies.
SUET PUDDING.-1 teacup molasses, 4
cup of sugar, 1 of chopped suet, 1 of
sweet milk, 1 of raisins chopped, %
cups of flour, I teaspoonful of cinnamon,
teaspoonful of nutmeg, teaspoonful
of allspice, 1 teaspoonful soda; bake or
boil. Sauce.
ROLL JELLY CAKE.-2 eggs, cup OF
sugar, 1 cup of flour, teaspoonful
cream.tsrtar, teaspoonful soda, pinch
of salt. Make cakes, spread thin on
tins. As soon as done spread on jelly,
and roll up Immediately. This will not
break in rolling unless there is too
much flour in it..
GRAHAM PANCAKEs.-Wholes and
most palatabls pancakes may be made
as follows: Using one-haf wheat -four
and one-half graham; mix with sour, OF
buttermilk and soda (sman teaspoon Of
soda to quart of milky add pinch Of
salt, and, if desired, egg; have the
batter little thinner than when wheat
flour is used alone bake Immediately or
a hot griddle.
| BREAD FRIED CAKEs.-Take any bits
of bread you may have left after meals
soak them in milk, or milk and water,
until perfectly soft; mash fine; add two
eggs, pinch of soda, salt to taste, and
enough -four to make them fry nicely
drop the spoonfuls into hot butter OF
lard. These are inexpensive and good
and better way to use dry bread thar
In buildings.
FRIED CHICKEN.-In the first place, bt
sure that it is a genuine spring chicken
young, fresh and tender. Prepare ano
carve as for stewing; then sprinkle with
salt, and let it stand 20 minutes before
cooking. Place tablespoonful Of
fresh, sweet butter in spider on top o.
the stove, and let it gradually melt, bu
not burn; beat 2 or . eggs thoroughly
then dip each piece into flour, then il
egg, and arrange carefully in the hot
butter; cover closely, to keep in the
steam; cook slowly, and as long as yor
can without turning; when both sides
are nicely Drowned, and we'll done
again salt slightly, and serve hot.
USES OF STALE Dressing
for Meat. -Crumb it fine; turn hot brotf
over it; season, add butter and wei
beaten egg, or more, according to quail
ity. Bread Puddisg.-Soak hours il
sweet milk, then beat eggs, sugar, and
spices, and bake. Or sometimes ado
fruit. Biscuit.-Soak overnight in
sour milk; mash fine with the hand
mix in the BISCUIT for breakfast, adding
salt, lard, and soda. They are better
than without the stale bread. Pancakes
or Genas.-Soak overnight in sour milk
add well beaten eggs, flour. corn-meal,
or graham bread, to make q batter; add
soda and salt, and bake on q griddle OF
in gem-pans. Crumb fine and put them
in the next omelet you make. Toast
your bread. Set a pan of milk on the
stove, but do Eot remove the cream from
it; add butter and salt; dip the bread
in this, and send to the table for supper
or tea.