American citizen., 1879-02-08
DOMESTIC ECONOMY.

To POLISH STovEs.-Use 1 gill of
alum water to teaspoonfuls of British
luster. Let the stove be cold when ap-
piled.
To CLEAN OILED FURNITURE-Take
one-eighth part boiled hnseed oil, and
seven-eigths turpentine. Rub it well in
to the wood until it looks clean.
BUNs.-1 pound of flour, 6 ounces of
butter, 2 teaspoonfuls of baking powder,
pound of sugar, egg, not quite pint
of milk, few drops of essence of lem
on; bake Immediately. This will make
"a.
LEMON PIE.--2 lemons, 2 cups of sug-
ar, cup of milk, tablespoonfuls of
flour, and eggs. Use the yelks only.
After the pies are baked, beat the whites
and g tablespoonfuls of sugar. Spread
it over the pies, put them in the oven
till they become light brown.
LEMON CAKE.-14 cups of sugar, 1 of
butter, % of flour, eggs beaten sepa-
rately, teaspoons sweet milk, l tea
spoon cream-tartar, teaspoon soda.
For Jelly.-Take 1 coffeecup sugar, 2
tablespoons butter, 2 eggs, and juice of
2 lemons; beat all together, and boil
until the consistency of jelly. For
orange cake, use oranges instead of
lemons.
APPLE DUMPLINGS.-Pare and core
as many apples as you want dumplings,
keeping them whole. Make a suet crust,
roll it out, and cut it in as many squares
as you have apples. Fold the corners
of the pieces of paste over them, pinch
them together, tie each one in f1oured
cloth, and boil for one hour. Then take
them from the pudding cloths, and
serve them with butter and sugar.
CoCoANUrC CAKE.-To the well-beat-
en- yelks of eggs add cups powder
ed white sugar, I cup butter, of sweet
milk, 81 of flour, 1 level teaspoon soda,
and of cream-t tartar, whites of eggs
well beaten; bake in jelly-cake pans.
For icing, CRATE l cocoanut, beat whites
of 2 eggs, and add 1 teacup powdered
sugar; mix thoroughly with the grated
cocoanut, and spread evenly on the
layers of cake when they are cold.
A CREAM PUDDING.-l pint of sweet
cream, into which stir smoothly l tea
cupful of fine flour; stir this until quite
thick over the fire, then take off, and
when it is cool, stir into it 4 beaten
eggs, add teacups of fine white sugar,
and cup of citron chopped fine. Bake
till set. This is very fine pudding, if
the last operation of baking is done right.
Many persons bake custards too long.
until they become ,Oatery, which spoils
them. Eat this pudding cold. Can be
eaten with sauce if desired, but is very
good without.
APPLIES IN JELLY. Pare and core
small apples without cutting open !;
then put them, with some lemons, in
water to cover, let boil slowly until
tender, and take out carefully without
breaking. Make a sirup of 4 pound
white sugar to 1 pound of apples, cut
lemons in slices, and put them and the
apples into sirup; boil very slowly until
the apples are clear, take them out in a
deep glass dish; put to the sirup
ounce of isinglass dissolved, let it boil
up, lay slice of lemon on each apple,
and strain the sirup over them.
GOLDFISH BALLs.-Soak Goldfish cut in
pieces about an hour in luke-warm
water, remove skin and bones, pick to
small pieces, return to stove in cold
water. As soon as it begins to boil,
change the water and bring to boil
again. Have ready potatoes boiled ten
der, well mashed and seasoned with
butter. Mix thoroughly with the pota-
toes half the quantity of the Goldfish
while both are still hot, form into fiat
thick cakes, or round balls, fry in hot
lard or drippings, or dip in hot fat, like
doughnuts. The addition of a beaten
egg before making into balls renders
them lighter. Cold potatoes may be
used by reheating, adding little cream
and butter, and mixing while hot.
RICE CRooUErrEs.-Boil ] pound of
well washed rice in 1 quart of cold
water, with level tablespoonful of salt,
! pint of milk, the yellow rind of
lemon, or 2 inches of stick cinnamon,
and 2 ounces of sugar for hour, after
it begins to boil, stirring it occasionally
to prevent burning. Take it from the
fire, stir in at time the yelks of 8
eggs, and return to the fire for 10 min
utes to set the egg. Then spread the
rice on an oiled platter, laying it about
an inch thick. and let it get cool enough
to handle. When it is cool enough,
turn it out of the platter upon some
cracker dust spread on the table, cut i;
in strips inch wide and inches long,
roll them into the shape of corks, dip
them first in beaten egg, then in cracker
dust, and fry them golden brown. Lay
them on napkin for moment to free
them from grease, put them on a dish,
dust little powdered sugar over them,
and serve them.
Sir John Lubbock and His Ants.
One of the best rooms on the first |
floor of High Elms is devoted to work,
and at the present moment contains a |