American citizen. [volume] (Canton, Miss.) 1864-1890, 1880-02-07
DOMESTIC ECONOMY.

GRAHAM GEMs.-Two cups of milk,
one cup of graham -four. one cup of
wheat flour, one teaspoon of salt and
two eggs. Mix and bake.
CREAM SAUCE.-Dne cup of milk,
one teaspoonful of flour, one tablespoon
tablespoonful of butter into Il small fry
ing-pan, and when it gets hot, not
brown, add the flour. Stir until per-
fectly smooth, then add, gradually, the
cold milk. Let it boil up at once, sea-
son to taste with salt and pepper, and
serve. This is nice to cut cold potatoes
into, and let them just heat through;
they are then called creamed potatoes;
also for a sauce for vegetables, for ONE
lets, for fish, for sweetbreads, or indeed
for any thing that requires white sauce.
If you have plenty of cream, use that,
and omit the butter.
TURKEY STUFFINa-Boil the livers,
until perfectly tender, in just water
enough to cook them, with half salt
spoonful of salt; take the crumbs of II
crumbled in the hand, and mix the
well chopped liver with it; add ia
blespoonful of butter, half grated
nutmeg, salt-spoon of salt, the same
of white pepper, as much cayenne as
will go on the end of a pocket-knife
blade, and about a gill of milk-just
enough to make it hold together.
The general fault of stufing is that
it is too soft. Turkey stuffed with
Jerusalem artichokes is excellent.
cocoanut, mix with it half a pound of
pulverized sugar, and stew in pint of
milk for fifteen or twenty minutes in
double tin vessel, the lower one having
water in it, counting the time after the
water has boiled in the lower tin butter
and then flour lightly a baking-pan;
line it with stale sponge cake; cut in
rather thin slices; put on layer of the
stewed cocoanut, then the cake, and so
on till the dish is full, letting the cake
be last; put in with the cocoanut quar-
ter of a pound of good butter, cut in
small pieces; pour over the whole half
tumbler of wine, and bake half an
hour in a moderate oven; eat hot.
To MAKE BREAD-Sift with one
quart of -four one teaspoonful of salt,
mix to the flour one teacup of fluid
yeast or one cake of yeast that has been
perfectly dissolved in water. Stir the
yeast well into the flour, then add one
pint of warm milk or water-just one
pint. Mix all together with a chopping
knife until it becomes quite tender, then
sprinkle flour over the bread-board, turn
this dough out on the board, sprinkling
the dough with a very little flour, and
knead twenty-five minutes, not roughly.
When the finger can be pressed into the
dough without any adhering, leaving a
clean hole, it is kneaded enough. Put
it back into a bread bowl, cover closely
and set in a warm place to rise. 1t
should be placed where no draft from
door or window or cold air from the
floor can strike across it, as that will
stop the rising and make the dough
heavy. When light turn the dough from
the pan to the Toured molding-board
and knead gently ten minutes. Make
into loaves; put into a well buttered
bake-pan; let them rise again, not too
lopg-twenty minutes should make them
Highland bake one hour. If hard
yeast is used it should be dissolved an
hour or two before needed, and when
dissolved stir in a handful of flour,
enough to make a batter, and when
light it will be the same as liquid yeast.
This is a better way to use hard yeast
than simply dissolving it.