American citizen. [volume] (Canton, Miss.) 1864-1890, 1880-01-24
DOMESTIC ECONOMY.


RICE BATTER CAKES.-Beat well to-
gether one cup cold boiled rice, one pint
flour, one teaspoonful salt, two eggs
previously beaten light and milk sutfi
cient to make Il tolerably thick batter.
WHITE CAKE.-One cup sugar, one
half cup butter, one-half cup sweet milk,
one-half cup corn-starch, one cup -four,
one-half teaspoonful soda, one teaspoon
full crealn-tartar, one teaspoonful lemon
extract, the whites of three eggs beaten
to a froth add these the last thing.
BLANC MANGE-Wet one ounce of
isinglass in cold water, boil one quart of
milk with stick of cinnamon in it,
drain the isinglass out of the water and
stir it into the milk; when dissolved
strain it through a flannel bag, sweeten
it, and when cold pour it into molds.
APPLE TRIFLE.-Peel, core, and boil
till tender, a-dozen tart apples, with the
| rind of a lemon grated strain through
a sieve, add sugar to taste and put into
| deep fruit-dish. Make a custard of a
pint of cream and the yelks of two eggs
with little sugar. When cold lay it
over the apples with a spoon and over
the whole place whipped cream.
MINCE PIEs.-One pound of beef
cooked and minced, one and one-fourth
pounds of beef suet, one pound of cur
rants, one pound of raisins, one-fourth
pound of citron, one and one-fourth
pounds apples; chop these fine and add
one pound of sugar, juice of two lemons,
one-half tablespoonful each of cloves,
cinnamon and nutmeg, boiled cider to
taste This quantity makes twelve COM
mon sized pies.
FLOATING IsLAND.-Sweeten a pint
of thick cream with white sugar; CRATE
in the peel of one lemon; whip it to a
froth. Pour pint of thick cream into
china dish; lay sponge cake in thin
slices over it lightly, next a layer OF
some kind of jelly, then pour the
whipped cream on top, and pour what
ever remains into the bottom OF
the dish Garnish the rim with sweet
meats.
OATMEAL MUsH.-Boil a coffeecup-
full of raisiris in a quart of water until
perfectly soft; add water to make q
quart or more, as the first will have
boiled away good deal; stir some OF
the oatmeal into cold water and put in
the boiling water; let it boil; skim
add bit of butter and more oatmeal
When done, it should be of the con
sistency of cornmeal rAush. 1t is sim
pie and healthful. Serve with sweet
sauce.
To WHIP CREAM.-Sweeten bow
of cream with loaf sugar, and flavor il
to taste; set another bowl near the
above, with sieve over it; then whip
the cream with a whisk, and as it rises
in froth, take it off with a skinner
and put it into the sieve to drain; whip
also the cream which drains off, anC
when done ornament with lemon rasp
ings. This cream may be used upor
custard or syllabub.
POTATO SoUP.-Peel and boil ter
good-sized potatoes; turn off the water
and rub through a colander. To the
potatoes add two quarts of boiling wa
ter and simmer for one hour. Then ado
two tablespoonful of butter, pepper anG
salt to taste with a tablespoonful O.
minced parsley. Let boil up, then ado
two cupfuls of hot, thin cream or rich
milk and pour out. Serve with ''crispeG
crackers
CHARLOTTE RUssE.-Dissolve ONE
ounce of gelatine in half a pint of milk
add to it when dissolved the yelks O
six eggs, and half a pound of white pow
dered sugar; whip quart of swee
cream in one dish, and the whites o
six eggs in another. When the gelatin'
is nearly cold, stir it gradually into tn
cream. Then add the whites and sti
up the whole together. Place lady
fingers or sponge-cake inside the forms
pour in the mixture, and set it on thu
ice or in a cool place to thicken.