American citizen. [volume] (Canton, Miss.) 1864-1890, 1880-01-31
DOMESTIC ECONOMY.

FRIED ONIoNs.-Peel, wash, cut cross
ways so rs to form undivided rings,
flour well and fry in drippings for about
ten minutes; drain, sprinkle with salt
and pepper and serve.
CRACKER PUDDING.-Boil one quart
Of milk, add seven milk crackers rolled
fine, three beaten eggs, a few seeded
raisins or bits of citron; flavor and bake
one-half hour Serve with liquid sauce.
SoUR-MILK CAKE.-One pint of sour
milk, two cups of sugar, two cups of
chopped raisins, one-half cup of butter,
one dessert-spoonful of soda, all kinds
of spice; stir in flour till quite thick
New HAMPSHIRE JOHNNY CAKE
Two teacups of Indian meal, one teacup
of flour, one and one-half teacups OF
sweet milk, one-half teacup of sour
milk, two tablespoonful of molasses,
one-half teaspoon of salt.
PORK CAKE.-One-half pound of
chopped pork, one cup of hot water,
one cup of sugar, one-half cup of mo-
lasses, two eggs, one-half teaspoonful
of soda, one teaspoonful of cloves, two
thirds cup of raisins and little cassia.
CANNED CORN FRITTERs.-Drain off
the liquor from a can of corn, chop fine,
add three beaten eggs, small cup OF
milk, tablespoonful of melted butter,
two tablespoonful of flour, and tea
spoonful of baking powder. Season
with pepper and salt. Fry by the spoon
full on griddle.
TOMATO SoUP.-Have gallon OF
nice soup from fresh beef, skim off the
top, add two quart cans of tomatoes,
put through fine sieve, make paste
of half a teaspoonful of flour, with butter
enough to mix, and stir into the soup as
it boils. To prevent its being lumpy,
take out little of the soup and mix first
with it. Boil twenty minutes. Season
with pepper and salt.
FRUIT BIsCUITS.-Fruit biscuits
which are so relished by many as short
cakes, may be prepared in this way
Make crust as for biscuit, roll out 9
half inch thick, cut in rounds or squares
After placing one layer of these on the
tin, place another layer of the same size
over them; put in the oven and bake
| When done, these layers are easily
separated, and any kind of stewed, can
| ned or preserved fruit may be PLACED
between them, and they are very con
venient when one has not time to pre-
| pare pie.
APPLE TAPIoCA PUDDING.-Parea nc
core six or eight large, tart apples, pu
into a deep dish, pour over a cup of no
water, cover, place in a moderate oven
turning once or twice, and cook unit
| tender. Have prepared one teacupfu
of tapioca by soaking in three teacupful'
pour over the apples after draining of
most of the liquid from them. Bake un
til the tapioca looks clear and a nice
crust has formed on top. Serve witt
hard sauce.
BREAD AND BUTTER PUDDING.-Slice
:. stale loaf of bakers bread rather
thin, crust and all, and butter lightly or
both sides; butter baking-dish and
| flour it lightly; lay a single layer of the
slices of bread all over the dish, sides
and all; wash and pick one-half pound
of currants, pick and stone one-hali
pound of raisins, and slice very thin
two ounces of citron, which mix thor
oughly and scatter thinly over the bread
and butter; then build it up this way
make mixture of four eggs, a quart of
milk, and one-half pound of sugar, and
pour cold into the dish which contains
the bread, currants, etc.; put the bak-
ing-dish into pan of water, and let it
cook for three-quarters of an hour in a
moderately heated oven. Eat hot or
cold