American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-10-04
DOMESTIC ECONOMY.

GREEN CORN PUDDING.-Take II
dozen ears and CRATE them; add a tea
cupful of milk, Il spoonful of butter,
teaspoonfu of salt, and some grated
nutmeg; mix well together; put in n
pan, place in a hot oven, and bake for
an hour.
SALAD DREssING-Yelks of two raw
eggs; beat well upa little salt and mus
tard; chop one or two young onions or
leeks :; add three tablespoonful of salad
oil, one of vinegar, beat whole up into
a thick sauce; cut in the salad; sprinkle
Il little sauce over it; don't stir till mo-
ment of using. For small salad three
dessert spoonfuls of oil and one of vine
gar.
To PICKLE PEACHEs.-One gallon of
vinegar, four pounds of brown sugar,
five or six cloves in each peach; make
the vinegar hot, add the sugar, boil and
skim it WELL pour the vinegar boiling
hot over them, then cover, and set in Il
cold place for ten days; drain off vine
gar, make it hot, skim again, and pour
it over the peaches. Let them become
cold. Secure as for jam. Unripe
peaches best.
DOMESTIC CHAMPAGNE. - When
grapes are just turning or about half
ripe, gather them, pound them in tub,
and to every quart of pounded fruit add
two quarts of water; let the mixture
stand fourteen days, then draw it off to
every gallon of liquor add thee pounds
of loaf sugar; when the sugar is
dissolved pour it into cask; after it has
done working put in a cellar; in six
months bottle and wire the corks
tightly.
TOMATO SOUP.-Take shin-bone,
have it broken, and put in soup-kettle
with five quarts of cold water; allow it
to boil steadily and skim; in an hour
put in four dozen of goOd-sized toma-
toes do not skin them; boil until your
soup is reduced to one-half; take po-
| tato-masher and crush the tomatoes
pass through strainer; return to ket-
tie, and remove the beef before serving
season with salt and pepper. This is a
plain, country tomato soup.
| GRAHAM Biscuit set my sponge
with wheat-four over night; in The
morning put the batter in a large pan,
and add as much warm water as Ineed
two large tablespoons of shortening (fol
a large dripping PAM, spoonful of soda
teacup of sugar, salt, stir all together
then add all graham, or part flour is
| n &c II, sfi
red too stiff. When it will drop off the
stick easily it is right. Leave it in the
pan to raise, then mold in biscuit.
STEwED CORN.-I remove the grains
from the corn by scoring the ear with g
sharp knife, then using the back of the
knife to rub off the kernels. When corr
is even old, by doing this the tough Skin
on the grains remains on the cob.
take "a ears and remove as above tho
kernels l keep the cobs, which put il
the water, just enough to cover them
and l let them boil a half-hour; it is il
this water put my corn-kernels, adding
tablespoonful of cream, a teaspoonfu
of butter and salt, with little white
pepper. If this receipt is properly fol
lowed out it will be found to be the
most wholesome and the best way o.
cooking rather indigestible vegetable
STUFFED EGG-PLANT.-Do not peel
but cut the eggplant, fairly large one
in two, and boil until it is soft. TheI
remove the eggplant from the fire. and
when cool, with a spoon remove almos
all the cooked substance, leaving thu
rind. Drain this substance thoroughly
using some pressure. Take an onion
cut it up fine, and add to it choppet
parsley, salt, and pepper, and, with
piece of butter, stir them thoroughly
Then add the cooked inside of the egg
plant, at the end adding the yelks o
two eggs and some grated nutmeg
When this is thoroughly cooked intro
duce it into the rind of the eggplant
Take a piece of string, tie up the halves
and bake thoroughly.