American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-03-08
DOMESTIC ECONOMY.

BOILED SALT MACKEREL.-After
freshening, wrap in cloth and simmer
for ID minutes; remove, lay on 2. hard
boiled eggs sliced, pour on it drawn but
ter, and trim with parsley leaves. Boil
ing salt fish hardens it.
GOLDFISH LA MODE.-Teacup cod
fish picked up fine, 2 cups mashed po-
tatoes, pint cream or milk, 2 eggs well
beaten, teacup butter, salt and pepper;
mix well, bake in baking-dish from 20
to % minutes.
CREAM RICE -PUDDING.-Wash |
ounces of rice through two waters, put
it into a baking-dish with 8 ounces of |
sugar and teaspOopful of fiavoring; |
pour in quart and 1 pint of milk, and |
put into moderate oven to bake one
hour and half, or until it is of creamy
consistency. This is very delicate and
wholesome.
POTATO SALAD.-Pare and slice some
cold boiled potatoes, peel and slice thin
on onion, mix them together on a salad
dish, and pour over them the following
dressing: stir together in cup l salt
spoon of salt, ! of a saltspoon of pep
per, tablespoonful of vinegar, of oil.
Dress the salad with this dressing, and
decorate it with few leaves of parsley,
and serve.
BOILED FISH WITH VEGETABLES
Put whole fish in kettle, and cover
with stock made as follows: Fry in
saucepan 2 onions, a carrot, piece of
celery or celery-seed, tablespoon but
ter, and 1 of flour, sprig of parsley,
teaspoon of whole black peppers, and 3
cloves; add % quarts water, teacups
vinegar, boil 20 minutes, salt, and skim.
Pour this over the fish, and boil gently
until done. Serve with egg sauce.
APPLE MERINGCE.-Pare l quart
small apples, remove core without break
ing, set on dish that can be sent to the
table, fill with sugar, lay bit of butter
and very little spice on each, bake just
tender, but do not let them break.
Beat the whites of eggs to stiff froth,
stir in 8 ounces powdered sugar, put
over the apples, rounding it we'll. just
color it with moderate oven. Use
either hot or cold. The meringue will
fall little as it cools.
LYoNNAIsE POTATOES and
slice some cold boiled potatoes; chop
tablespoonful of parsley, slice 4 an
onion, put it into the frying-pan with l
ounce of butter, and shake it about over
the fire until it is of a pale yellow color.
Put in the potatoes, shake the pan to
prevent burning, and toss the potatoes
about to brown them slightly and equal
ly for minutes. Sprinkle them with
chopped parsley; season with pepper
and salt, and serve them hot.
BRoILED KIDNEYs.-Chopf fine tea
spoonful each of onions, parsley, and
any green herb in season. Mix them
with level teaspoonful of salt, level
saltspoonful of pepper, as much cay
enne as can be taken up on the point
of small pen-knife blade, and 1 ounce
butter; put them on dish and set then
where it will get hot. Wash the kid
neys in cold water and salt, split them
take out the white centers, boil then
quickly, and put them on the hot dish
turning them over to cover them equal
ly with the seasonings. Serve them hot
with few sprigs of parsley or slices o.
lemon.
BEEF TEA.-Chop 1 pound of lear
beef, lay it in pint of cold water for
hour, then put it over the fire in the
same water, and bring it slowly to ,
boil; boil from Is to 80 minutes, as time
will permit, and then strain it. Season
it with little salt and pepper, if thu
doctor allows it, and use it. The longer
the meat stays in cold water, the more
! of its nutriment will be extracted. Chol
, pound of lean beef fine, put it in ,
, a covered earthen jar without water
and set it in a a moderate oven for foul
hours; then STRAIN off the liquid, season
it slightly, and serve. This preparation
,, contains every nutritious element of thu
beef
, CAssELL PUDDING WITH HARI
l SAUCE.-Mix ounces each of butte
and sugar to cream and CRATE the rint
! of lemon into them. Beat the white
/ of eggs to stiff froth, and the yelk
3 to cream. Add the yelks to the butte
3 and sugar, and stir in ounces of flour
. then add the whites in lightly; put thu
|, pudding into 6 buttered cups or tins
/ making them two-thirds full, and bak'
l in moderate oven about 80 minutes
9 testing at the end of 20 minutes with ,
! broom-splint. When they are done
: turn out of cups, and serve with sauc'
: made of ounces of butter, ounces o
sugar, and the juice of half lemon.
ToAsT.-The reason why we wan
7 stale bread to make good toast is be
cause we want it dry. After the moist
: ure has evaporated from bread it is les
q tough and solid, and consequently NOR
: easily digested, and the heat of the fir
. more readily changes the bread int
a pure wheat farina, which is not as like
: ly to sour in the stomach as fresh, mois
bread. Cut two even slices of stal'
bread about an inch thick, taking carr
to have them smooth and of even size
Put the bread on a toasting-fork ant
s expose it to the heat of a moderate fire
> holding it SO that it will turn COLDER
brown all over, and being careful not te
4 L