American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-01-18
DOMESTIC ECONOMY.

CooKIEs.-5 cups of -four, 2 of sugar,
of butter, 1 egg, l teaspoonful OF
saleratus; cut it into small cakes.
POLISH FOR OILED FURNITURE
Mix pint of turpentine; pint of boiled
linseed oil, and 1 pint of vinegar. This
REQUIRES time and hard rubbing, but
paws for the patience and labor.
CORN STARCH CAKE.-1 cup sugar,
i cup butter, eggs, cup milk, ID cups
corn-starch, 1 teaspoonful cream of
tartar, teaspoonful soda; flavor with
rose or vanilla.
Snow CREAM Beat the whites of
eggs to stiff froth, then stir In table,
spoonfuls of powdered white sugar,
tablespoonful of sweet wine, teaspoon
full of rose water. This is a nice accom-
paniment to dessert of sweetmeats.
CORN CAKES cups of yellow Indian
meal, 1 of flour, teaspoonful OF salt, 3
cup of bakers yeast; mix little thicker
than pancake batter; let this rise over
night; when you wish to bake add 3
teaspo,nful of soda dissolved in cup
of sweet milk, cup of molasses, cup
of melted butter, 2 well beaten eggs;
bake in moderate oven one hour.
APPLE TART.-Lay disc of puff
paste on a round tin, and place strip
of paste all round it as br an ordinary
jam tart Spread on TIE inside a layer
of apple marmalade quarter of an inch
thick Peel and core some apples, cut
them in slices quarter of an inch thick,
trim all the slices to the same shape,
dispose these slices over the marmalade,
overlapping each o'her, and in some
kind of pattern, strew plenty of sugar
over, and bake in quick oven till the
apples are good coor.
BAKED PLUM PUDDING.-Take 1
pound of flour, round of currants, 4
pound raisins, pound suet, egg, !
pint of milk, little candied peel; chop
the suet finely; pix it with the flour,
currants, stonedraisins, and sliced peel (;
add the well beaten egg, and add milk
enough to make the pudding of the con-
sistency of vety thick batter. Put it in
to buttered dish, and bake in good
oven from II to il hours; turn it out !;
strew sifted sugar over, and serve.
FRENCH rAPIoCA CUsTARD.-5 des-
sert-spoontnls tapioca, 1 quart of milk,
1 pint cold water. 8 eggs, teaspoon of
vanilla or other extract, heaping cup
of sugar. pinch of salt. Soak the tapio-
ca in the water 5 hours; let the milk
come to boil; add the tapioca and
water and good pinch of salt !; stir I'M
til boiling hot, and add gradually to the
beaten yelks and sugar. Boil again, al
ways in vessel set within another of
hot water, stirring constantly. Let it
cool until thick. Five minutes after it
reaches the boil will suffice. Pour into
a bowl and stir gently into the mixture
tie whites of the eggs beaten to stiff
roth. Flavor and set aside in glass
dish until very cold
! PUMPKIN PIE.-Halve the pumpkin;
take out the seeds; rinse the pumpkin
and cut it into small strips; stew
them over a moderate fire, in just suf-
ficient water to prevent their burning to
the bottom of the pot. When sewed
soft, turn off the water and lei the
pumpkin steam over slow fire for ID
or 20 minutes, taking care that it does
not burn. Take from the fire and srain
it, when cold, through sieve. Hyou
wish to have pies very rich, put 70 a
quart of the stewed pumpkin 2 quass OF
milk and IL eggs. If you like nem
plain, put to quart of the pumpkin l
quart of milk and eggs. The tinker
the pie is of the pumpkin the less will
be the number of eggs required for
them. 1 egg, with tablespoonful OF
flour, will answer for aquart OF the
pumpkin-if very little milk is sed.
Sweeten the pumpkin with sugar and
very little molasses; the sugar and tggs
should be beaten together. Giger,
grated lemon rind or nutmeg. is pod
spice for the pies. Pumpkin pie re-
quire q very hot oven.