American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-09-13
DOMESTIC:ECONOMY.

TOMATO PASTE FOR SOUP.-Skin the
tomatoes and stew them quite dry; then
put them on plates and stand in the sun
to dry; when dried into Il paste, put it
ints jars and tie them down; this can
be kept all winter if put in a cool, dry
place.
BOILED PUDDING.- Six eggs, well
beaten; seven tablespoonful of flour,
one quart of milk, nutmeg; boil in a
pudding boiler one hour. Sauce: Cream,
one cup butter, and two cups of fine
sugar; add one claret-glass of sherry or
currant wine.
BUTTERMILK PANCAKEs.-One quar-
ter of a pound of rice flour, one small tea
spoonful of bi-carbonate of soda, made
into a light batter, with buttermilk;
very little butter or lard, and fried as
other pancakes.
BAKED TOMAToEs.-Pee them and
put into baking dish with bread
crumbs, butter, pepper and salt, one
onion, if you like it; sift corn meal over
the top of them and bake slowly; they
will take between two and three hours
to bake; if they are acid, use sugar in
stead of salt.
MIXED PICKLEs.-Two quarts of
small cucumbers, one quart OF small
onions and one large caulitiower. Put
the cucumbers in brine one day; scald
the onion and cauliflower in salt and
water; put in three green and three red
peppers and any thing else that will
pickle. Mixture for pickles: To three
quarts of vinegar add two cups eff sugar,
one-half cup of flour and twelve table
spoonfuls of mustard with few sticks
of cinnamon. Put the pickles in a jar
and pour the mixture over boiling hot;
when cold add one cup of grated horse
radish.
Ice CREAM WITH EGGs.-One quart
of milk, four eggs-the whites and yelks
beaten separately and very light-four
cnpfuis of sugar, three pints of sweet
cream, five teaspOOnfuls of vanilla; heat
the milk to boiling; have your yelks well
beaten; pour the milk into the yelks;
add the sugar, then the whites, beating
all the while; return to the fire and heat
again, stirring and watching carefully
until it begins to thicken like custard
then set aside to cool. When cold, beat
in your cream and fiavoring. Freeze as
soon as possible after it is thoroughly
cool.
BUfTERMILK PoP-Boil one quart of
fresh buttermilk; beat one egg, pinch
of salt and a heaping tablespoonful of
flour together, and pour into the boiling
milk Stir briskly and boil for two or
three minutes, and serve while warm
with sugar, or better still, maple sirup.
Although this is an old-fashioned and
homely dish, eaten and relished by our
grandparents before cornstarch, sea
moss, farina, desiccated cocoanut and
other similar delicacies were ever heard
of, it is perhaps as nutritious as any of
them, and often far more easily OBJ
tanned.
PICKED MANGOEs.-Young musk or
nutmeg melons; English mustard seed,
two handfuls, mixed with half cup
scraped horse-radish; pounded mace or
nutmeg, one teaspoonful; chopped gar
lie or onion, two teaspoonfuls; one tea
spoonful ginger; one dozen whole pep
per corns; half tablespoonful ground
mustard to each pint of the mixture;
one tablespoonful best salad oil to saline
quantity; one teaspoonful celery seed;
cut slit in the side of the melon; insert
your finger and take out all the seeds.
If you can not get them out in that way
cut round piece from the top, saving
it to replace. Lay the mangoes in
strong brine for three days. Drain off
the brine and freshen in pure water
twenty-four hours, green as you would
cucumbers, and lay in cold water until
cold and firm. Fill with the stuffing.
Sew up the slit or tie on the piece with
pack thread; put them into a deep stone
jar and pour scalding vinegar enough to
cover them. Repeat this process three
times at intervals of two days, then tie
up the jar and set in cool, dry place.
They should not be eaten for three
he hr1f will Cnar vaars