American citizen. [volume] (Canton, Miss.) 1864-1890, 1880-02-21
DOMESTIC ECONOMY.

BUTTER SPoNGE CAkE.-F'ourteen
eggs, their weight in sugar, weight of
eight in flour, weight OF six in butter.
and the rind aid juice Of two lemons.
PUFF. CAKE.-Three cups of flour,
two and one-half chps of sugar, one
half cup of milk, TIRES eSgs, bht.et tie
size of an egg, one teaspoonful of
cream-ta::.ts.I , one-half teaspoonful of
soda, one-half teaspoonful of salt, and
flavor to taste.
MOLAssEs GINGERBREAD.-Two cups
of molasses, four teaspOOnfuls of soda
one tablespoonful of salt, one cup of
water, two tablespoonfuls of ginger, a
small piece of butter, and use flour
enough to make little thicker than
griddle cakes. Put two large spoonfuls
in tin.
LEMON PfEs.-Take the juice and
grated rind of two lemons, two cups of
water, two ctps of sugar, half cup of
butter, two eggs, two tabiespoonfuls of
corn-strch. Boil the water, and soften
the starch with little cold water. Stir
and butter. When cool add the eggs
and lemon. Bake with two crusts.
This will make three pies.
WASHINGTON CAKE-One cup of
sugar, three eggs (beat together until
light, three tablespoonfuls of water,
butter the size of an egg, one and one
half cups of flour, one teaspoonful OF
soda, and two teaspoonfuls OF cream
tartar. Bake in three jelly pans.
Dressing.-Onc pint of new milk, two
tablespoonfuls of corn-starch, one-hah
cup of sugar, butter the size of wal
nut. To be used while fresh.
VEAL PIE.-Line the sides of deer
tin dish with good pie crust (not very
rich). Cut the veal into small pieces
and put in pan with a little fat sail
pork cut into bits, two tablespoonful o.
flour, salt and pepper to taste, and mi,
all well together, then fill the pie-disl
and pour in water until you can see i
rising in the dish; cover with you
crust, cutting little hole in the center
and bake one hour in a moderate oven
Very nice cold for lunch, or hot will
vegetables.
Boston Brown BREAD.-Mlx on,
pint of Graham flour and one pint O
corn meal, half a pint of molasses,
pint of sour milk, and teaspoonful o
salt into stiff batter. Dissolve TIVE
teaspoonfuls of soda in very little no
water and stir it in thoroughly-ther
put the bread into a deep round pan
well creased, and steam for two hours
and half, after which bake for half al
hour, or, it may be baked in ordinar,
bread-pans and will require an hour o.
longer in a moderate oven. Rye foul
may be used instead of Graham. L
the bread is too sweet, take less molas
ses and fill the cup up with milk.
SoUPs.-Only practical cooks know
how little meat is needed to make goot
soups. The bones of a turkey, from
which all the meat has been cut, or tn,
rib bones of hind quarter of muttor
from which the meat has all been re
moved, make good soup. The bone
from roasted piece of beef, or of NUT
ton, make good soups. 1t is better tt
boil the bones the day before using tn.
soup, so as to take off every particle O.
fat. Put turnips, carrots, onions, with
a cup of rice, into the pot soon after il
begins to boil the second day, and lei
all boil together three or four hours
When ready for the table, have a slice
of bread ready toasted, cut into small
square bits, and put into plate or dish
for the table with the soup. Good SOUP
is always acceptable, and is an economi.
cal dish. The bones should not be put
on the table. Take them out and sci
aside.