American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-05-24
DOMESTIC ECONOMY.

PRUNE PIE.-2 cups French prunes
stepped in water over night, cup sug-
ar, teaspconful extract lemon, l table,
spoonful vinegar, cupful water; wet
the edges of the paste with milk bake
% minutes in rather hot oven.
SUBSTITUTE FOR OYSTER Sour
quarts sweet milk, 2 quarts water; when
boiling, add l quart cooked tomatoes
into which has been stirred tea
spoonful soda; add butter, salt and pep
per, and little pulverized cracker.
Serve hot.
PARsNIP STEw.-Clean them nicely;
slice; have some salt pork cut in small
pieces we'll freshened, but not too much
so; stew the pork one hour, then put in
the psrsnips, with a little pepper; when
boiled up, taste to see if it is salt enough )
stir until well cooked and very little
gravy left.
VIRGINIA CoRN-BREAD.-1 pint of
corn meal ground coarse, 1 pint butter
milk, eggs well beaten, spoonful lard,
tablespoonful salt, l teaspoonful soda !;
beat the batter well, pour it into thor
oughly creased pans and bake in very
quick oven.
MACARoNI SOUP.-Make a nice meat
broth of beef or fowl, or both; salt and
pepper to taste; soak a cup of macaro-
nj in water an hour after you have
broken it up in pieces an inch or two in
length; add this to your soup, and boil
| 20 minutes. Serve hot.
| TAPIOCA CREAMS tablespoonful
! tapioca cover with water soak hours
pour off the water; put 1 quart of milk
| over the fire; when it boils stir in the
yelks of eggs and little salt; stir till
it begins to thicken; make frosting OF
the whites of eggs, spread over the
top, and flavor with vanilla.
RHUBARB WINE.-4 pounds of rheu-
barb cut up fine; pour on 1 gallon OF
boiling water (not hard water); add 4
pounds of brown sugar; let it stand
covered "a hours, having added a little
cinnamon, allspice, cloves and nutmeg,
all bruised for fiavoring; then strain
let stand 3 days; then bottle; keep in 8
cool place.
STRAWBERRY SHoRT-CAKE.-1 quar-,
of -four, cup of butter, 2 tablespoon
fuls of sugar, 2 teaspoonfuls of yeast
powder, -four to roll; split open; spread
with butter, berries and sugar thickly
then put on the upper half, crust down
spread with butter, sugar, berries and
sugar; cover all over with large pad
to steam and soften, while hot eat with
| cream.
OF all tie preparations of wheat thai
I have tried, l think the IS whole whea
cold blast'' flour makes the best mush
Mix 10 smooth paste with cold water
and stir slowly into sailed boiling wa
ter till the right consistency is attained
it is best rather thin. From thirty
minutes to an hour cooks this mush
which makes it convenient for break
fast dish. 1t is good hot or cold
Canned strawberries make delicious
dressing for it, the two flavors har
monizing perfectly.-Mrs.R Read, in DR.
Foote's Health Monthly.
WHIPPED CREAM.-Place cream ovel
ice until it is thoroughly chilled, and
whip it with an egg-beater or whip
churn until it froths. While whipping
place froth on sieve and return to the
bowl to be rewhipped all that passes
through. When cream is difficult te
whip add to it and beat with it the white
of an egg. Sweeten and flavor to taste
Dissolve of an ounce of best gelatine
in small teacupfnl of hot water; wher
cool pour it into the cream, stir thor
oughly, pour into molds and set on ice
or in a very cool place. If the cream il
to be eaten with fruits the gelatine may
be omitted.