American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-02-01
DOMESTIC ECONOMY.

GINGER SNAPS pint of molasses,
cupful of suet chopped fine, 2 table
spoonfuls of ginger. Let it melt on the
fire. When melted, take it off to cool
and then add as much sifted flour as
will make the dough hard enough to
roll cut with cake-cutter and bake in a
quick oven few minutes. They will
snap wonderfully when cold.
To BOIL RICE.-Put quart of water,
or as much as will cover the rice, and a
teaspoonful of salt on the fire. When
it boils put in pint of rice, well picked
and cleaned; let it boil of an hour
be sure not TO stir IL. When it is tender,
pour off all the water, and let it stand,
not too near the fire, an hour, or till it
is well soaked, and the grains separate.
OMELET.-7 eggs and l cupful of
sweet milk. Beat the yelks first; scald
the milk with piece of butter half the
size of an egg, and pour over the beaten
yelks. Add pepper; pour into buttered
frying pan, and while it is browning,
beat the whites to stiff froth, put them
on the yelks, and fold the other over
the beaten whites. Serve at once. 1t
is light and delicious.
PUFF FRITTERs.-To l pint of milk
put 8 spoonfuls of flour, mixing them
well together. Grease a pot well, put
the batter in, and scald it. Stir all the
time it is on the fire. When cold, add
II onoo uolI boatop. fhon boat oil 70
gether until the batter is very light,
when, like other fritters, they are to be
fried in plenty of boiling lard.
BoUILLoN. a shin and
pounds of good beef, crack the bones,
put in all the water that will be needed !;
none must be added after the meat is
boiling; let it come to a boil quickly,
and skim it carefully; then set it where
it will simmer or 9 hours. Add a
couple of onions with cloves stuck into
them, small turnips, and carrots,
parsley, lynne, a very small bunch of
hyssop and Glove of garlic.
SPONGE MoLAssEs CAKE.-In cup
fuls of molasses sift teaspoonfuls of
soda, dessertspoonful of ginger, a tea
spoonful of cinnamon, teaspoonful of
cloves, and the juice of ] lemon. Stir
to a cream, then add well beaten eggs,
l cupful of sour milk, in which is dis
solved 1 small teaspoonful of soda. Mix
all together, adding flour to make it of
the consistency of pound cake.
GINGERBREAD.-1 cupful of molasses,
a piece of lard the size of an English
walnut, and even teaspoonfuls of GIN
ger. Put on the fire, and when the lard
is melted, take it off to cool. Have %
cupfuls of sifted flour in a mixing bowl;
1 egg, and saltspoonful of salt. When
the molasses is cool, add it to the -four,
with one cupful of sour milk, in which
you have dissolved a teaspoonful of sal
eratus. Beat we'll the whole and bake in
a moderate oven for As minutes. If well
baked, this will be a light and agreea-
BILE cake.
MINCE PIE.-Get young beef's head
(head is better than any other part)
remove the brains and soak the remain
der in tub of water over night; in the
morning remove the bones and wash the
meat in two or three waters; boil in salt
and water and chop very fine. To every
pound of meat put the following: 1
pound suet, 1 pound chopped apples,
pound sugar, pound raisins, pound
dessertspoonful each of mace,
cloves, cinnamon and allspice, / tea
spoonful black pepper, cup coffee.
Mix and moisten well with good white
wine vinegar.