American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-05-03
DOMESTIC ECONOMY.

GROUND RICE PUDDING DAKEO.-
4 tablespoonfuls of ground rice, l pint
of milk, 2 ounces of butter, grated lemon
peel, 2 eggs, and sugar to taste.
CHOCOLATE CARAMELs.-1 cup of
molasses, l cup of brown sugar, 1 cup
of milk, cup grated chocolate, butter
the size of an egg. Boil ! an hour.
BREAD CAKEs.-Take stale bread and
| soak it in milk, then run through colan-
der. TO each quart add l spoonful of
saleratus, l cup flour, eggs, l spoonful
of salt, , ttblespoonfals Of sugar, and !
| nutmeg.
HoMINY CREDIBLE CAKEs.-To pint
of warm boiled hominy add a pint OF
milk or water, and flour enough to make
thin batter; beat up or 3 eggs, and
stir them into the batter with a little
salt. Fry as any other griddle-cakes.
| HORsERADIsH SAUCE.-Grate guam
tity of horseradish, boil it in sufficient
water to give it the consistency of sauce,
add pinch Of salt and 2 or 5 table
spoonfuls of tarragon vinegar, then stir
in, off the fire, gill of cream beaten up
with the yelk of an egg.
BREAD PUDDING.-1 pound of bread
crambs, 2 ounces of butter, 1 pint of
boiling milk poured on them, and COW
cred over till cold; eggs, 2 ounces of
lump sugar. This will eat very good
when baked, cold, with or without cur
rants; when boiled, serve hot.
GOLDFISH STEwED.-Boil piece of
Goldfish, but do not overdo it. Pick
out the flesh in flakes, put them in a
saucepan with piece of butter, pepper,
and salt to taste, some minced parsley,
and the juice of a lemon, with dust of
cayenne Pat it on the fire till quite
hot, and serve.
ORANGE PIE oranges cut up
small, and their juice; yelks of 3 eggs,
beaten, l cup sugar, II cups milk, Il
tablespoonfuls corn-starch; bake. Make
the pie with bottom crust only. When
cool, beat the whites of the eggs with 4
tablespoonful of powdered sugar; set
in the oven a few minutes to brown.
Mrs. READ, in DIR. Foote's Health
Monthly for April, gives the following
recipe for cake which she declares to
be both wholesome and palatable: -
One cup of SUI ar, one cup of milk, two
cups of flour prepared with yeast pow
der, the same as for biscuit, 1 egg well
beaten, with little salt and spice. Stir
all the ingredients together and beat
with an egg beater till full of air bub-
bles, and bake Immediately.
Potato BIsCUIT-Take pint of In
dian meal, sift in it 1 teaspoonful OF
soda; take an equal portion of pota-
toes---yellow yams are BEST bake OF
boil them, mash very fine and add to
the meal, with 1 egg, teaspoonful u
lard or butter, salt to taste, mix into o
stiff batter with sour milk diluted with
one-third water. Bake quickly in muf-
fin rings to reddish brown, or add a
little more meal and make into biscuit
Served hot, they are delicious.
BREEZE PUDDING.-Dissolve4 box OF
gelatine in piut of boiling water; add
2 cupfuls of sugar and the juice of 2
lemons; after this has become cool
(not cold), break into it the whites OF
3 eggs; beat all to stiff froth; make
soft custard with the yelks of the
eggs, adding 8 others and quart OF
milk; pour the whites into molds aud,
when ready for use, turn them out,
pouring the custard over.
CREAM CAKEs.-Put in a saucepan
on the fire 1 cup of boiling water, cup
butter and teaspoonful saleratus; let
it boil up thick, then take it off the fire
and add well beaten eggs while it is
hot; butter pan and drop the mixture
while warm, being careful to put but a
little in one place. This will make a
dozen good-sized cakes. For the fill
ing scald 1 pint milk, add to it cup
sugar, ! cup flour, eggs beaten; cool :;
then split open the cakes and fill.
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