American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-05-17
DOMESTIC ECONOMY.

CHERRY JAM.-Take nice, very ripe
CHERRIES, mash up with the hand, put
of pound Of sugar to pound of fruit,
and boil slowly until cooked thick.
This is very nice.
BEST DoUGHNUTs.-1 cup of sour
cream, cup of sweet milk, eggs, l
cup of white sugar, 1 teaspoonful of
soda, teaspoonful of salt; flavor with
any thing you like; mix quickly and fry
In hot lard
VEGETABLE Souri, turpip, potato,
onion. Let them be sliced and boiled
in quart of vatef for an hour. Add
as much salt as agreeable, ana small
bit of butter. Pour the whole upon a
slice dry, and toast.
LEMON PIE.--1 cup hot water, 1 ia
b1espoonful corn-stareh, 1 cup white
sugar, tablespoonful butter, Juice and
grated rind Of lemon; cook for few
minutes, then add egg, well beaten;
bake with top and bottom crust. This
makes pie, and is very nice.
TAPIocA CREAM coffeecup tapi-
oca in 3 pints nsw milk; soak over
night. In the morning set over kettle
of boiling water; let it come to scald,
stirring often. Add well beaten eggs
and about pound of white sugar; stir
constantly until it thickens. Set it aside
to cool; when cold flavor with lemon or
vanilla and you will have dish fit for a
king.
WARM SLAw.-Slice head of cab
bage file; put it in stew-pan, with
little water, and scald well, sprinkle
salt, pepper, and sugar over it; then
take of a teacupful of vinegar, of
teacupful of water, 1 egg, teaspoonful
of flour, well mixed together; pour it
over the cabbsge, and let it come to
boil, when it is ready for the table.
Sort MoLAssEs CAKEs.-Take 1 pint
of molasses, 4 cupful of butter, q tea
spoonful Of salt,a teaspoonful of ground
cinnamon, the same of cloves, 1 nut
meg, 2 teaspoonfuls of baking-soda dis
solved in a teacupful of boiling water
Coffee is nicer. it gives the cake love-
ly flavor and richer color flour enough
to make batter that will run from the
spoon and not stiff enough to drop;
bake half an hour.
JENNY LIND CAKE.-24 cups sugar,
cup butter, cup sweet milk, cups
flour, 4 eggs, 2 teaspoonfuls baking
powder; bake in sheets e of white);
after taking out the of white, leaving
less than a third, add 2 tablespoonfuls
molasses, teaspoonful cloves, 1 tea
spoonful cinnamon, grated nutmeg;
add little more -four to the dark put
together with thin frosting.
Strawberry JELLY.-Take small
berries, do not stem them, but strain
through cloth or jelly-strainer; put
the juice on the stove, and boil 20 min
utes. Then measure pint of juice and
a pint and third of sugar, set on and
boil from Is to 20 minutes longer. Let
it drop off the spoon; when it drops
thick and heavy it will jelly. Then take
it off and fill your glasses, having pre-
viously dipped them in cold water, so
the jelly will turn out nicely.
OANNIN9 oThAW BERRIES. - axe
large, select, but not overripe ones.
Stem them and Put into bottle, Civ
ing them shake now and then to settle
them down; have ready hot strip of
sugar, with just water enough to dis
solve it; let boil 10 minutes, then pour
over and seal up; turn the bottle up
side down to be sure there is no air in
it. If done SO they will retain their
color and flavor better than any way l
have ever yet tried. Then wrap the
b tiles in paper and put away in the
cellar.
COOKED MACARONI.-Put on tin
saucepan of clear water; let it come to
a boil take a soup plate full of maca-
roni, break it up and put in the boiling
water; when soft enough for fork to
go through, it is done; put in colan-
der and let the water drain off. Have
the cheese grated-Holland cheese is
the best, though any hard cheese will
do-take teaspoonfuls of melted but
ter good butter) take large fiat dish,
put in some butter and cheese, then
macaroni, and so on till all is used up.
Be sure and put pinch of salt in the
water.