American citizen. [volume] (Canton, Miss.) 1864-1890, 1880-03-20
SEASONABLE RECIPES.

SCOTCH CAKE.-One pound each of
sugar and eggs, half a pound each of
flour and meal, and three-quarters of Il
pound of butter; a gill of brandy and a
nutmeg.
HERMIT CooKIEs.-IIalf cup butter,
one and half cups sugar, three eggs,
one teaspoonful of all kinds of spices,
half teaspoonful soda. Dissolve in a lit
tie water, mix up stiff and roll.
WAFFLEs.-One quart of milk, three
eggs, two teaspoonfuls of baking-pow-
der, one tablespoonful each of butter
and sugar, and flour enough to make
stiff batter. Bake in waflle-irons.
CAKE WITHOUT EGGs.-Five cups of
flour, two cups of sugar, two cups of
milk, one-half cup of butter, two tea
spoonfuls cream tartar, one of soda, one
coffee-cup of raisins, and nutmeg to
taste.
GLOVE CAKE.-Two cups flour, half
cup molasses, One-half cup butter, one
half cup milk, two eggs, two cups of
raisins, one teaspoonful of soda, half
teaspoonful each of cloves, cinnamon
and allspice, half a nutmeg.
PLAIN APPLE SAUCE-Pare, quarter
and core them; put them into a sauce
pan with sufficient cold water to cover
the apples; place them on the fire and
boil gently until they are tender, then
drain and mash them to a perfectly
smooth pulp; add good-sized lump of
butter and a dash either of grated nut
meg or ground cinnamon.
GRAHAM BREADTH two pounds of
Graham flour allow pint of milk, pint
of water, wineglassful of molasses, n
teaspoonful of salt, half teaspoonful
of soda and two tablespoonful of strong
yeast. Beat the yeast, molasses, soda
Stir in the flour until too stiff to use a
spoon. Knead and bake as usual.
Poor MANS PUDDING.-A quart of
milk, half teacup rice, salt to taste, and
one teacup sugar; place in the oven
cold, stirring occasionally while the rice
is swelling. 1t is better to bake quite
slowly about two hours 1t should be
cream-like when done. To vary this a
small cup of raisins and a teaspoon of
lemon or vanilla may be added.
MOUNTAIN CAKE.-One pound of pull
verified sugar, half a pound of butter /;
stir the butter and sugar to a cream,
then add six eggs, beat the yelks and
whites separate. Add the yelks to the
butter and sugar; one pound of flour,
three teaspoonfuls of baking powder,
one cup of milk. Add the whites of the
eggs the last thing; one teaspoonful OF
vanilla.
To Boil A HAM.-Scrape and wash
carefully in plenty of cold water. Put
it to cook in boiling water enough to
cover it entirely, hook end up; let it re-
main on the front of the stove until the
ham begins to boil; then put it back
and let it simmer steadily for three
hours Take it off the fire, and let the
ham remain in the water it is boiled in
till cool enough to handle; then skin
it; put in a baking pan and sprinkle
with about three ounces of brown sugar
run your pan in a hot oven and let it
remain a half hour, or until the sugar
has formed brown crust. This not
only improves the flavor of the ham but
preserves its juice.
FRENCH RoLLs.-Take three medi-
um-sized Irish potatoes, boil until soft,
mash in the water in which they were
boiled, add enough flour to make it the
consistency of cream. Soak an yeast
cake in cup of tepid water, beat in
two or three eggs, one tablespoonful of
sugar, one of salt; mix the whole to-
gathcr and set it to rise. When risen
work in flour, in which has been rubbed
one tablespoonful of lard, until stiff
enough to handle easily. Let it rise
again, then make out the rolls with
your hands, tlatten until they will fold
over, and spread a very little butter,
just enough to keep it from sticking
bake quick. The, above recipe will
make thirty rolls