American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-08-23
DOMESTIC ECONOMY.


sugar, four eggs, three and a half cups
of flour (measured before sifting), one
cup of butter, one cup of sour milk, one
and Il half cups of blackberry jam and
teaspoon of soda.
ICED TEA.-This should be served by
putting pounded ice in goblet and fill
ing up with clear, strong tea. Iced tea
a la Russo is made by adding to one
glass the juice of half a lemon, and SUI
gar to sweeten.
CORN PUDDING.-Select dozen full
ears of sweet corn: CRATE one-half and
cut the other; mix with one pint Of milk,
three eggs, three tablespoonfuls of SUI
gar, a teaspoonful of salt, a bit of butter
as big as a walnut and little flour, and
bake.
PICKLED PEACHEs-Allow one cof-
feecup of sugar to one pint of vinegar;
let this boil; peel the peaches and stick
cinnamon buds in them; let them cook
tender in the vinegar, then put in glass
jars; pour the sirup over and seal as
canned fruit.
GINGER SNAPs.-Take two eggs, one
cup brown sugar, two cups molasses,
one cup heaping full of lard, little salt
beat well together; set upon the stove
until it boils; add two tablespoonful
each of ginger and soda, covered with
four tablespoonful of boiling water;
mix soft roll thick for cookies, or mix
stiff and roll thin for snaps. They are
delicious.
GRAPE PREsERvEs.-Squeez with
your fingers the pulp from each grape.
Put the pulps on the fire and boil till
they are tender; then press them
through a colander, so that the seeds
may be taken out; then add the skins to
the pulps and juice. Put a cupful of
sugar to each cupful of fruit, and boil
all together until of II thick consistency
In managing green grapes halve them,
and extract the seeds with small knife,
and put cupful of sugar to a cupful of
fruit
To PICKLE CAULIFLOwERs.-C the
cauliflowers into flowerets of equal
size; throw them into boiling water;
place them at the back of the stove, and
when they are just about to boil, take
them off and drain and put them into
jars. Boil enough of vinegar to cover
them well for about fifteen minutes; sea-
son the vinegar with an ounce of mus
tard-seed and half an ounce of mace
to three quarts of vinegar. Pour this
hot over the cauliflowers, adding little
sweet oil, the last thing,to cover the top.
Cover while warm with a bladder or fine
leather over the corks.
LEMON SIRUP-Now that lemons are
so cheap take a dozen, slice them thin
| with a silver knife, and proceed as fol-
lows: Put them in an earthenware pan,
and cover them with ten pounds of the
best white powdered sugar; let them re-
main five hours in that time the sugar
will have extracted the juice; now add
| very clear water and enough of it to
make thick strip, and heat the whole
in the earthenware pan, which must be
| big one, until the sugar is all melted.
In heating never bring it up to the boil
or you will lose the delicate flavor.
Strain and bottle. Sirup made in this
way will keep year.
PEAsE SOUP.-Take a pint of split
peas and let them soak all night; put on
a beef bone very early and cover it with
| water; take off the scum as it rises
place your peas on the back of the stove
to boil soft; when done, mash them and
| add the soup; take your vegetables,
two onions, one carrot, one turnip, pare
and cut into slices, not too large; add
to the soup about an hour before serv-
ing; season with pepper and salt, then
add the peas, but be careful not to let
the soup burn. The beef can be cut off
the bone and chopped to make hash
add the potatoes mashed; put in pepper
and salt mix well; then have your fry
pan real hot, with butter or drippings
put in your hash; then stir frequently
press it together with a spoon; then let
it get real brown; put the dish over it,
and then turn it over and send it to
table.