American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-12-13
DOMESTIC ECONOMY.

BAKED TOMAToEs.-Take large,
smooth, fair tomatoes, remove the core,
and fill each one with a dressing of
bread-crumbs, seasoned highly with
pepper and salt, and more moderately
with grated onion and butter. Cover
the tops with the pieces cut smoothly
off, and bake slowly, and until they are
Drowned.
BRAIsED DUCKs.-Prepare the ducks
exactly like chickens for the dressing,
which should be seasoned with butter,
sage, and onions, as well rs salt and
pepper. Put them in a pot with some
chopped onion, a little butter, and wa
ter enough to steam. Let them stew
gently with the lid on, and then let the
water evaporate, and then brown them.
Serve with green peas and barberry
Jelly.
LEMON DUMPLINGs.-Tak half a
pound of grated bread, quarter of a
pound of suet chopped fine, quarter OF
pound of sugar, and one lemon. Squeeze
the juice on the sugar, and chop the rest
very fine. Crate one large apple (Spitz-
cnberg or Greening), and mix all thor
oughly with two even tablespoonful of
flour, and three well beaten eggs. Tie
in square pieces of cloth, drop in boiling
water, and boil three-quarters of an
hour, with tin plate under them to
prevent their sticking to the kettle.
This quantity will make eight dumplings.
SMoTuERED CnuCKEno.-Cut the
chickens in the back, lay them flat in n
dripping-pan with one cup of water; let
them stew in the oven until they begin
to get tender, take them out and season
with salt and pepper. Rub together
one and one-half tablespoons of flour,
one tablespoon of butter, spread all over
the chicken Put back in the oven, haste
well, and when tender and nicely brown,
take out of the dripping-pan: mix with
the gravy in the pan one cup of thick
ened milk with little flour; put on the
stove, and let it scald up well, and pour
over the chickens; parsley chopped
fine is nice addition to the gravy.
BAKED RICE PUDDING-Boil one
teacupful of well washed rice in water
until tender, with a saltspoon of salt.
Put the rind of lemon into a pint of
milk, and let it slowly infuse until it is
favored. Then beat the yelks of three
eggs and stir them into the milk. Take
a quarter of pound of currants, well
cleaned, dried, and lowered, mix them
with the rice, and then stir into it the
milk and eggs. Butter the dish and
pour the mixture into it. 1t will
only require about three-quarters of an
hour to bake When it is done, the
beaten whites of the eggs, mixed with
powdered sugar, should be put on the
top and lightly Drowned.
OYSTER SoUP.-Two quarts of oysters,
three pints of new milk, three ounces of
butter, one and half ounces of flour,
salt and pepper to taste, and mace, if
liked. Put the milk over boiling water;
drain the oysters, and put the liquor in
a saucepan on the stove; wash the oys-
tiers, and remove every particle of shell
that may adhere to them. When the
milk is hot, add the butter and flour,
rubbed smoothly together, and thinned
with a little of the milk; let it cook,
stirring slowly, until slightly thickened;
the liquor, which must be well boiled,
skinned, and hot, may then be added,
and after that the drained oysters. AS
soon as they are well puffed, and the
edges somewhat curled, serve the soup.
Half pint of rich cream is a great i'm
provement, and may be used instead of
the butter. Serve with them a plate of
small crackers, crisped in the oven.