American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-09-27
DOMESTIC ECONOMY.

APPLE CUSTARD.-Takea half cup of
melted butter, two cups sugar, three
cups stewed apples, four eggs, whites
and yelks separately beaten. Bake i'll
pie-plates in bottom crust.
VIENNA CHOCOLATE.-Puti into a cof-
fee-pot set in boiling water, one quart of
new milk Cor a pint each of cream and
milk stir into it three heaping table
spoons of grated chocolate, mixed to Il
paste with cold milk; let it boil two or
three minutes, and serve at once.
FROGS AND TOMATOEs.-Put your
frog-legs in boiling water; take them
out and place them in cold water; pre-
pare your tomatoes as for Il sauce; put
in a fryingp pan your frog-legs, with a
piece of butter, and fry them gently;
serve the legs, nicely arranged in the
tomato sauce; garnish with toast, cut in
lozenges.
| BUTTER SCOTCH CANDY.-One pound
of sugar, one-half pint of water. Boil as
hard rs possible without granting. When
done add half a cup of butter, and lem
on juice for flavor, if desired. Turn on
| al VI DttttI, al Hi''i pit
slab, and when partly cool, cut with a
knife into small squares, and when cool
Il slight tap will break them off.
| HOMINY MUFFINs.-Taket two cups of
very fine hominy boiled and cold; beat
it smooth and stir in three cups of sour
milk, half Il cup of melted butter, two
tablespoonfuls of salt and two table
spponfuls of white sugar; then add
three eggs, well beaten, one teaspoonful
of soda dissolved in hot water, and one
large cup of flour; bake quickly.
| CORN MEAL GEMs.-Take two cups
of corn meal, two cups of wheat flour,
a couple tablespoonful molasses, water
enough to wet it thoroughly; let it stand
over night; in the morning have your
gem irons hot; put in a pinch of salt, n
small teaspoonful of salertus and {: piece
of butter as large as nutmeg; stir well,
drop in the gem-irons and bake in Il
quick oven.
mashed are best, but boiled ones can be
mashed Immediately after dinner, be-
fore getting too cold; add about an
equal amount of flour and Il small piece
of butter or lard; rub thoroughly to-
| gether, roll out and cut as for biscuit
not too thick-and bake in a rather
quick oven. When done to light
brown, cut open, butter and eat warm.
| RoLLs-Into two quarts of flour, put
a piece of butter size of an egg, n little
salt, one tablespoonful of white sugar,
one pint of milk, scalded, and add while
warm; half a cup of yeast, or one small
cake. When the sponge is light, mold
for fifteen minutes; let it rise again;
when light roll out, cut into round
cakes; place piece of butter on top,
and fold each over itself when light;
bake in n quick oven.
MIXED PICKLEs.-Takeo one pound of
ginger-root and one-half pound of garlic
| (both previously sailed and dried) two
gallons vinegar; One-half ounce turner
| ic; and one-quarter pound long pepper.
Digest together two or three days near
the fire in the stone jar; or gently sim
saucepan. Then put in almost any
vegetable, except red cabbage and wal
nuts, all previously sailed and dried.
SALMON PIE.-Take Il can of Oregon
salmon; empty it carefully from the can
SO as not to break it; prepare a crust in
high dish beforehand; take spoonful
of flour, half as much butter, and as
much ground mace as will go on PEN
knife, a tablespoonful of salt, and work
it well together; thin it with some of the
liquor from the fish, add some chopped
parsley to it, with a few peppercorns:
stew the sauce, stirring it so that it shall
be smooth; when the sauce is done put
on the fish; pour the whole carefully
into the crust; bake for ten minutes until
it is hot enough and serve. Sufficient for
four or five people.
Mock OYsTERs.-Take one-half dozen
of good-sized ears of corn; put them in
cold water, and when it begins to boil
set it on the back of the range, and let it
simmer for one-half hour; then put the
corn in cold water; when cool, wipe the
ears with a dry towel and CRATE them;
then put them through hair sieve to
rid them of the shells of the corn; have
two eggs well beaten, two tablespoon
fuls of cream, two of grated crackers,
one teaspoonful of salt, one-fourth tea
spoonful pepper; beat this all well to-
gether; have a lump of good butter
about the size of half an egg; put it in a
frying-pan; when hot, put the corn
mixture in, in tablespoonfuls, allowing
space that they do not run together;
when they are nice brown turn them
over and fry the other side; it requires
about five minutes to cook them; this
will make about two dozen oysters;
serve them hot
SWEET PICKLEs.-A correspondent
of the Country Gentleman says: 1 have
been preparing some blackberries for
picking, and as it is our favorite method
of preserving this fruit, will tell how it
is done. To nine pounds of fruit add
three pounds of sugar, one pint of pure
cider vinegar, and spices to suit the taste;
I prefer cloves and cinnamon, and shall
use four ounces of each for a four-gallon