American citizen. [volume] (Canton, Miss.) 1864-1890, 1880-01-17
DOMESTIC ECONOMY.

htCE BATTER tAEES. Beat well to-
/ gether one cup cold boiled rice, one pint
| Hour, one teaspoonful salt, two eggs
previously beaten light and milk suffi-
clent to make tolerably thick batter.
RICH CREDIBLE CAKEs.-Into twelve
ounces of flour rub one large spoonful
of butter, add three eggs, with rs much
milk as will make the dough the con-
sistence of paste. Roll it out thin.
Make into cakes, and bake them on q
griddlu.
SGRAf PUDi'INti.-Putsc scraps of bread
crust and crumbs into bowl with milk
to cover well, cover the bowl with a
plate and put into an oven for half an
| hour to soak; after it is thoroughly soft
ened mash all fine with fork; add a
handful of raisins and currants, one
cupful brown sugar, half cupful milk,
one egg; flavor to taste with grated
lemon-peel or vanilla; stir all well to-
gether; add small piece butter, grease
pudding-dish, bake in moderate oven one
and a half hours before putting in oven
CRATE nutmeg on top
| To Corn BEEF.-Put into cask
twelve gallons of water, twelve quarts
of salt, and one pound of saltpeter; stir
until all Is dissolved. Salt your meat,
rubbing it well, and lay it in separate
tub, taking particular care always to
have the skin side down. Let it lie
thusfor ten days, and then put it into
LIZ k,.,,, IL 10 Il
weighing it down with boards and a
large clean stone. This brine will keep
from November till March. Meat may
be added from time to time, always tax
ing care to have salt rubbed over it, and
the hood drained off.
Plum PUDDiNG.-One pound of beef
suet, shredded fine; three-fourths of a
pouid of grated stale loaf bread; three
fourths of 4 pound of raisins, stoned,
and the same quantity of dried currants
GRATED blanched almonds; ten eggs,
beaten as for cake; three-fourths of Il
pound of white sugar; a wine-glassful
of brandy, and glass of wine; half a
nutmeg, and a quarter of n pound of
SLICED citron. Boil four hours In boil
ing, the pudding should be packed well
into the mold (Which should be scald
ed and fioured), or tied tight in a cloth,
not leaving room to swell, as in case of
pudding made with flour.
ANICE AND SIMPLE DEssERT.-Take
half a pint of rice, which must be put
intoa little cold water, and boiled until
neahy soft; now pour into it pint of
richmilk, and boil again, stirring it all
the time; sweeten with half pound of
sugsr, and season, with little rose
water, to your taste. Dip blanc-mange
mods in cold water, and fill with the
rice which should be cooked to the con-
sistncy of stiff mush. 1t will harden
in short while, and turn out prettily
upon a fiat dish. Eat with preserves
and cream-cream, sugar and nutmeg,
or syllabub; custard, even, may be
used for variety's sake.
| POTATO SALAD.-Boil mealy white
potatoes; mash fine; season highly with
buter, pepper, salt, and little sweet
cram. Prepare a salad dressing as
folbws: Mash perfectly smooth, with a
litth water, the hard-boiled yelks of
thne eggs; add half teaspoonful of
mustard, whole teaspoonful of salt, a
sakpoonful each of celery seed and
caenne pepper, all mixed to paste
with olive oil, or richest cream if you
appropriated against oil; also a table
spoonful of vinegar. Now spread the
GRAINED potatoes over the bottom of a
bahng dish, and add the dressing in
spts with spoon, then another LAYER
of potatoes and more dressing, and SO
on, ending with layer of potatoes.
| Setin the stove to brown.
To CURE BACoN.-Cut up the pork
theday after it is killed. Use Liverpool
sak and rub every piece aOeU on the
ska. To each joint of meat take a des-
sehpoonful of saltpeter and rub it on
the flesh; then rub all over with salt,
andpack away in hogsheads, with the
SKI do,0ns0ard. Let it remain five or
sixweeks, according to the temperature
of ne weather, for, if freezing cold, the
sal will not strike in so well rs under
otkr conditions. Rub in also a little
bhck pepper, pounded and mixed with
sgar. Have ready dry ashes from
lekory wood, take the pork out of the
Tbs or boxes in which it has lain for
sitting, scrape off the salt, and rub the
shes on. Hang it up, and make a good
smoke every morning, taking care never
10 let the meat get heated. Smoke for
some weeks. In March wrap each ham
in newspaper, and then put it into a
bag to hang up for good; this insures
safety from shippers.
ORANGE JELLY.-For small dish of
Jelly take little more than half pack
age of Cox's gelatine and dissolve it in
a half cup of water, letting it stand for
an hour. Then add the juice of five |
sour oranges and a little less than a
pound of white sugar; then, after mix
ng these together, pour on the whole a
half pint of boiling water. The mix
ture is not to 90 near the fire at all. Put |
it into your mold, and set it in Il cold |
place. When ready to serve, dip the
mold for an instant into hot water and |
then turn out the jelly. Double the
quantity for a large dish. The cook |
who has no Judgment - in regard to !
quantities will never be good cook. |
For the tolerable ones it may be added |
,l,ot l;ttIa lacc tba, noup6 Of !