American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-11-29
DOMESTIC ECONOMY.


from the liquor; rinse Tic oysters we'll,
in order to free them from any bits OF
shell that may adhere to them. otrarn
the liquor, and to each quart of it add a
pint of milk or water. Boil it and thick
en- with little -four and water mixed
sftioathis together: SEASON With pep
per, and put in the oysters, letting them
remain just long enough to get scalded
through, otherwise they win be baird
and unfit to eat. Add salt after taking
up the soup; if added before, it will
shrink the oysters. Serve with crack
ers.
PLUM PUDDING.-This plum pudding,
although simple and wholesome, makes
as handsome dish as any, constructed
however elabutateiy. One and half
pounds of raisihs fstohed, Of c5urss),
one pound of flour, one quart of bread
crumbs, eight eggs, half pound Of but
ter, and one teacupful of brown sugar.
Beat the eggs separately; add sugar to
the yelks; then beat in the whites.
Cream the butter, add to this the eggs,
then stir in the bread-crumbs. Flour
the plums well, and then mix them in
with the rest of the pudding. Thus
made, the batter is too stiff, and re-
quires the addition of teactpful of
milk. Season with nutmeg, not omit
ting to add small teaspoonfu1 of salt.
APPLE SuUFFLE.-Bo1 some apples
with very little water, plenty Of lump
sugar and d few cloves or little CHINA
mon, until you get well reduced mar
malade; which you pass through hair
sieve. Mix very little potato flour
with gill of milk; stir it over the fire
until it .thickens; add the yelks of four
eggs, and as much apple marmalade as
will produce mixture of the proper
consistency; work it well, SO as to get it
of a uniform smoothness, then add the
whites of six eggs whisked to a stiff
froth, mix them in quickly with the rest,
pour into a plain mold, and put it into
the oven at once. 1t will take twenty
minutes to cook.
ORANGE SAtAb.-Pee1 one dozen
oranges, and cut in slices, put in layers
in a glass dish, sprinkling each layer
plentifully with sugar. Squeeze over this
the juice of six oranges, and pour over
all glass of wine or brandy. Sweet
oranges are best for this dish with very
little sugar, but Messinas are very good,
well sweetened. Another style-Cut
several oranges into slices, one-eighth
of an inch thick; remove the pits and
place the slices upon . fiat glass dish,
one piece half covering the next, until
the whole surface of the dish is covered.
Sift the pulverized sugar over all, and,
pour over glass of any good liquor,
and in two hours it is ready to serve.
Peach salad is made in the same way,
but sherry wine is the only liquor suita-
BILE for peaches.
BoNEp TURKEY.-With sharp knife
slit the skin down the back, and raising
one side at time with the fingers, sep
arate the flesh from the bones with q
knife until the wings and legs are reach
ed. These unjoint from the body, and
cutting through to the bone, turn back
the flesh and remove the bones. When
bones are removed, the flesh may be re-
shaped by stuffing. Some leave the
bones in the legs and wings, as they are
most difficult to remove. Stuff with
forced meat, made of cold lamb, or veal,
with little pork, chopped fine and sea-
soned with salt, pepper, sage or savory,
and the juice of one lemon; sew into
shape, turn ends of wings under, and
press the legs close to the back, and tie
all firmly, SO that the upper surface may
be plump and smooth for. the carver.
Lard with two or three rows on the top,
and bake until thoroughly done, basting
often with salt and water and little
butter. This is difficult dish to at
tempt. Carve across in slices, and serve
with tomato catsup.
SAVING CRAFTS. Crafts are cut in
autumn, after the fall Of the leaf, or in
winter, and can be preserved in earth
until wanted for use. Cions should in
yariably be of firm, well ripened wood,
taken from the upper branches of a
healthy, vigorous tree. A medium-sized
shoot or ciOn, when sound and well ma
tured, serves the purpose to which it is
put much better than a larger one that
is unripe and pithy. Barry advises when
cions are designed for root-grafting
early in the spring in the house to bury
their lower ends in earth in cool, dry
cellar; but if wanted for outdoors graft
ing, it is recommended that they be
buried in dry. sandy soil in a pit on the
north side of wall or fence, and deep
ly covered with earth drawn up in a
mound to throw off the water. They
are thus kept perfectly dormant until
used, and not SO dry as to shrivel the
back.
A DENTIST recently found IL pins in a
woman patients mouth, and was as
FINISHED to learn that she never removed
one except to use it, not even when she
ate and slept