American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-10-18
DOMESTIC ECONOMY.

Brunswick STEw.-Stew until the
der enough To bone easily, two chickens
take out the bones, add ten ears of corn
cut from the cob, Il dozen tomatoes,
peeled and sliced, and pint of lima
beans; cook all together; add salt and
pepper to the taste.
Potato ROsEs-Parc carefully with
a thin penknife some peeled potatoes
round and round until all of each pota-
to is pared to the center. Do not try to
cut the slices too thin or they will break
Place in a wire basket and dip in boil
ing lard. They are a handsome gar
nish.
ORANGE JELLY.-Peel large, highly
favored oranges, cut them into small
pieces, put them into a muslin bag to be
pressed and squeezed. Add a pound oi
white sugar to every pint of juice.
Then, after boiling for twenty minutes
over very brisk fire, pour into cups to
cool and thicken. This is excellent for
jelly cake.
STEwED GREEN CORN.-Cut the corn
from twelve ears; add one pint of milk
and cook in a covered pail set in Il kettle
of water; Geek onc-half hour. Then
add three eggs well beaten, salt, pepper
and little sugar to taste. Put a piece
of butter in the dish in which you serve
it and pour in the corn.
WELSH RAREBIT.-Sliceb bread hall
an inch thick, and toast it very slightly
on both sides, cutting off the crust.
Then slice some rich cheese not quite 81
large us the toast, upon which lay the
cheese i'll IL toaster before the fire
Watch it, lest it burn or grow hard.
Butter each piece slightly, and use in
eating it mustard, pepper, and salt.
TOMATO PRESERVES tomatoes
that are partly ripe. peel, and put over
them sugar, pound for pound; let them
set till the next morning; then pour off
the juice-you will be surprised at the
quantity-and put on in porcelain ket-
tie; when it is boiling briskly, put in the
tomatoes; they will need TO cook long
time-three or four hours-until the
Juice is IL thick sirup.
A GOOD PLAIN -Three-quar-
ters of pound of butter, ten eggs, one
pound of flour, one pound of sugar.
Cream the butter, beat the sugar and
yelks of the eggs together, then add the
well beaten whites, and lastly stir in the
flour. Flavor with the grated rind OF
one lemon. Bake in i mold, having
previously CREASED it and fitted paper
to the bottom. Bake in slow, rcgu-
larly heated oven.
ONE WAY TO MAKE JUMBLEs.-One
and Il quarter pounds of flour, one pound
of sugar, three-quarters of Il pound OF
butter, nine eggs, one teaspoonful OF
soda dissolved in two tablespoonful OF
sour milk, and Il tcaspoonful of finely
powdered cinnamon, with half Il grated
nutmeg. These cakes may be dropped
on buttcred sheets of tin, or baked in
cups, rs you choose.
CABBAGE PUDDING.-Take out the
middle of head of cabbage after it has
been parboiled, and chop "A handful of it
pretty fine; then take half Il pound OF
any kind of white meat, half Il pound of
cold ham, half pound of stale bread,
the yelks of four eggs boiled hard
Chop them all fine, and season with
pepper, salt, thyme, and parsley, and
mix them together with the yelks of two
eggs raw. Then stuff the cabbage, tie
it up, and boil it.
APPLES WITH JELLY.-This forms a
beautiful and palatable dessert dish.
Pare and core one dozen large pippin
apples, and put them over the fire in Il
kettle with boiling water enough to COW
er them, and let them boil until they
look as if they would break. Then take
them out, and put the sugar Gone pound
and half into the same water. Let
the strip come to n boil. Now put in
the apples, and let them stay until done
through and clear. Then take them
out, and slice into the sirup one large
lemon, and add one ounce of gelatine
dissolved in pint of cold water. Let
the whole mix well and come to a boil !;
then pour it over the apples, which
should be arranged in the dessert-dish
in which they are to be served. The
strip will CONCEAL around the fruit, and
add greatly to its inviting appearances
Fat the apples cold, with cream.