American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-12-27
DOMESTIC ECONOMY.


pound of apples, and put them WIN
half a pound of sugar and quarter OF
A pint of water into stew-pan; auo
the peel of a lemon. Allow it to DOH
until if becomes quite stiff, and then put
it into a mold. 1t will be found 4"''e
excellent.
FAIRY Butter FOR DUMPLfNds,-
Take four ounces of butter, five ounces
| of powdered sugar, and the grated rind
and iuire of one lemon. Cream the
butter thoroughly and add the sugar
gradually. beating hard and fast unit
it is very light. TO be served piled, as
it falls from the spoon, not smooth.
BkAtsEb bucks.-prepare the ducks
exactly like chickens for the dressing
which should be seasoned with butter,
sage and onions, as well as salt ana
pepper Put them in a pot with some
chopped onions, little butter, and
water enough to steam. Let them
stew gently, with the lid on then
let the water etaporate, and then
browa,t with green peas
and Jelly.
APPLE MARMALADE.-Pare, core and
cut the apples into small pieces; put
them into water with little lemon juice
to keep them white; after short time
take them out and drain; weigh and
put them in stew-pan; if for present
tise, half pound of sugar will be suifi-
cient for each pound of apples, but if
FOR keeping, double that quantity will be
necessary; add to it stick of CHINA
mon and the juice of a lemon; put the
stew.pan over a brisk fire and cover it;
when the apples are pulped stir the mix
ture till of the proper consistency and
then put the marmalade into pots.
A CHARTREUsE OF APPLES AND
stick of cinnamon, in milk, until it is
thick, stirring in a spoonful of rose or
orange-fower water. Pare ten or twelve
apples-golden pippins are the best
scoop out the core, and fill up the ORR
flee with raspberry jam. Border deep
dish with paste, put in the apples, leav-
ing a space between, and fill it UP with
the rice. Brush the whole over with the
yelk of an egg, and sift sugar thickly
over it; form a pattern on the top with
sweetmeats, and bake it for an hour in
a quick oven.
BOILED PLUM PUDDING.-Gratet the
crurnb of 1g-ceht loaf and boil a quart
of rich milk, then strain it and set it to
cool; pick over pound of currants and
pound of seedless raisins; strew over
them three large tablespoonfuls of -four;
roll fine a pound of brown sugar, and
mince as fine as possible three-quarters
of a pound of beef suet; prepare two
beaten nutmegs and large tablespoon
full of powdered mace and cinnamon;
also, the grated peel and the juice of two
large lemons or oranges; beat ten eggs
very light, and when it is cold stir them
gradually into the milk, alternately with
the suet and grated bread; add by de-
grees the sugar, fruits aud spices, with
"A large glass of brandy and one of white
wine; mix the whole very well, and stir
it hard; then put it In a thick cloth that
has been scalded and Toured; leave
room for 1t to swell, and tie it very firm
ly, FASTING the tying-p1ace with small
lump of mcistened flour. Put the pud-
ding into a large pot of boiling water,
and boil it steadily six hours, replenish-
ing the pot occasionally from boiling
kettle. Turn the pudding frequently IN
the pot; prepare half a pound of citron
cut in slips, and half a pound of almonds
blanched and split in half. lengthwise;
stick the almonds and the citron all over
the outside of the pudding as soon as
you take it out of the cloth; send it to
table hot, with a little alcohol or brandy
poured around it in the dish, and lit
with a match. To be eaten with wine
sauce, or with cold wine or sugar.