American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-07-26
DOMESTIC ECONOMY.

LIMA BEANs.-Shell, lay in cold water
10 minutes, and cook from % to 30 min
utes in salt boiling water; drain well,
season with peppet, salt and butter.
FINE DEssERT.-Pile bananas and
oranges together, peeled, garnishing
with green leaves; put nuts and ralsins
upon two smaller dishes; pass all at the
same course.
GREEN CORN PUDDING.-12 ears OF
green corn, grated, 1 quart of sweet
milk, 8 tablespoonfuls of butter, OF
sugar and 3 eggs; bake in a buttered
di-h until 1t begins to thicken, then it is
done; put the butter in last oil top and
it will bake nice and brown.
FRIED CUCUMBERs.-Pare, cut into
lengthwise slices more than quarter
of an inch thick, and lay for half an
hour in ice water; wipe each piece dry;
sprinkls with peptser and salt, and
dredge with flour; fry to light brown
in good dripping or butter; drain well
and serve hot.
raw TUMArcEs.-Parea and slice with
a sharp knife, lay in glass dish and
pour over them dressing made thus:
Rub teaspoonful of sugar, half as much
each of salt, pepper and made mustard
beat into this the yelk of raw egg, and
then lew drops at time tablespoon
fuls of vinegar.
FRUIT CAKE pound of flour, of
- - Of ascin nf
rants, of citron, 10 eggs, ounce of
cloves, ounce cinnamon, 2 nutmegs, 1
ounce of mace, 1 ounce of allspice, 1
Cup Of rhoiasses, cup of brandy and !
cup of wine; bake hours.
PEACH TAPIocA.-Soak ] pint tapi-
oca in pint of cold water several hours
or over night; fill baking-dish half full
of nice canned peaches, no sirup; sweet
en- to taste; bake i hour; add . pint of
the strip to tapioca, boiling water to
thin and teacup sugar. Boil this till
clear; pour over the peaches and bake
slowly hour. Serve cold with cream
and sugar.
SPANISH CREAM quart milk. 4
eggs, ounce gelatine. Pour 1 pint
milk on gelatins, add the other pint and
stir over the fire in a double kettle !;
beat the yelks with tablespoons sugar,
and stir in milk just before it boils;
take off when it comes to boil; stir in
whites and beat to stiff froth with ia
blespoons sugar; flavor with lemon or
vanilla, pour in molds and eat next day.
Picked CUCUMBERs.-Throw them
into salt and water for q few days or a
week, then take them out and rinse them,
put thu m into a jar with vinegar ;let them
stand a few weeks, then turn your vinegar
and pickles into brass kettle, with
some alum, and let them scald slowly;
do not let them come to proper boil;
they will then be green; add onions.
horseradish. mustard seed and pepper,
as you choose. Oak leaves scattered
among the pickles and covered over the
top will prevent the necessity of ever
scalding them.
CURRANr JELLY.-Put the fruit in a
stone jar; set this in a kettle of tepid
water and put it on the stove; let it boil
closely covered; strain and to each pint
of juice allow l pound of sugar (best
granulated); set the juice on alone to
boil; divide the sugar into several shall
low pie plates; put into the oven to
heat, opening it now and then to prevent
burning; boil the juice (skimming
welD just 20 minutes from the moment
when it begins fairly to boil; by this
time the sugar should be SO hot that you
can not bear your hand in it; put the
sugar in the boiling juice, stirring rapid
ly all the while; withdraw yeur spoon
when you are sure the sugar is dissolved;
let the strip boil minutes longer or
less to make all certain; roll your
glasses in hot water and fill; pint of
white currant juice to three of red gives
a splendid color. If they are over ripe
there is where the failure comes, not
only dark color, but the juice is not SO
easily managed. When ready to put
away cover with white writing paper,
cut to fit and pressed closely over the
jelly and put on thick paper, brushed
over on the inside with the white of an
egg, and turn down on outside of glass.
A NEW USE FOR WASTE PAPER
!" Aunt Mary" writes: Sew house.
keepers have time to black their stoves
every day, or even every week. Many
wash them in either clean water or dish
water. This keeps them clean, but
they look very brown. After a stove
has once been thoroughly blacked, it
can be kept looking very well for a
long time by rubbing it with oil paper
every morning. If occasionally find
a spot of gravy or fruit juice that the
paper will not take off, rub it with a
wet cloth, but do not put on water
enough to take off the backing. 1 find
that rubbing with paper is a much
nicer way of keeping my tea-kettle,
coffee-pot and teapot bright and clean,
than the old way of washing them in
suds. The inside of coffee and tea-pots
should be rinsed in clear water, and
never in dish water. Rubbing with dry
paper is also the best way of polishing
knives, spoons, and tinware after
securing. This saves wetting the knife
handles. IT little flour be held on the
paper in rubbing tinware and spoons,
they shine like new silver. For polish
ing windows, mirrors, lamp -chimneys,
etc., always use paper in preference
to dry CLOTH"