American citizen. [volume] (Canton, Miss.) 1864-1890, 1881-06-04
USEFUL AND SUGGESTIVE.

TO make mint sauce take two table
spoons of green mint, cut it fine, add TO
it two tablespoons sugar, and halt tea
cup of vinegar.
Cider jelly Get cider right from
the press before it is in the least fer
mented. Boil it in porcelain or brass;
do not add any fresh cider after it once
begins to boil Therein lies the secret
if there is any. 1t does not require any
sugar.
1t is suggested that piece OF char
coal, to be changed occasionally, should
be kept in refrigerators as a purifier.
Milk. butter and all strong smelling
things, should be kept covered, eIpe-
cially where the water from the rcfrig-
orator is used for drinking.
Now is the time to get some coach
varnish and renew all your oilcloths.
Wash them clean. wipe dry, and apply
n coat of the varnish. Be careful not to
step on them until they are dry. If
this is done every spring the oilclothes
will last twice as long as they will with
out it.
"A Mustard Plaster that will not
Blister.-Take the white of one egg,
stir in mustard until thick enough to
spread nicely. then take thin cloth as
long again as you wish the. plaster,
spread the mustard half the length, not
too near the edges, double the dry end
of the cloth back over the mustard and
apply warm.
Picked Cherries. as soon
as taken from the tree. Leave the
stems on. For every quart bottle allow
n coffee-cupful of good vinegar, two
tablcspoonfuls of white sugar, with
few whole cloves and sticks of CHINA
mon. Bring the vinegar, sugar and
spice to boil, then turn into an earth
en- dish, strain out the spice and let get
cold. Nearly fill the bottles with cher
ries and pour the cold vinegar over
them. Cork tightly.
Harvest Cakcs.-Take two pounds
of flour, and set the sponge with half
of it, three tablespoonfuls of fresh
yeast, and half a pint of warmed milk;
cover, aud in about half an hour add a
quarter pound of sugar, two eggs, a
quarter pound of currants, a. quarter
pound OF butter warmed, and the re-
mainder of the -four. with warm milk
enough to make Il light dough. Let it
rise an hour, and then work it into
cakes, in about qdartef-pound pieces;
place them on a buttered tin to rise,
and bake in a quiet oven about ten
minutes. When baked, brush them
over with milk and sugar. Spice can
be added, if approved; the currants can
also be omitted.
To Wash Clothes Without Fading.
Wash and peel Irish potatoes and
then CRATE them in cold water. Satu-
rate the articles to be washed in this
potato water and they can then be
washed with soap without any running
of the color. This will set the color in
carpets if oil or grease is to be taken
out and the colors are apt to run. This
will set the color in figured black mus
lin, colored merinos. stockings. ribbons
and other silk goods. Often the potato
water cleanses sufficiently without the
use of soap. In wooden goods it is nee
essary to strain the water, else the
particles will adhere; but this is not
necessary in goods from which they
can be we'll shaken. &C.
4 Bread Fritters. --Siicc thea bread
and cut off the crust. the slices of uni
form shape. Soak these in a custard
made out of cup of milk, one egg, q
little sugar and fiavoring. Remove
them before they getso soft as to break.
Dip each piece in rolled butter-crumbs;
then in beaten eggs. and then bread
crumbs agains Fry in boiling lard to
golden brown, and serve with lemon
sauce made thus: Cream together a
cup of sugar and half cup of butter;
stir in beaten egg, half the grated
peel and the juice of one lemon. and n
little grated nutmeg. Beat hard; then
stir in half a teacup of water. Do not
beat again. Set in n bowl on top of the
boiling tea-kcttle until it thickens.
Stir and don't let it boil.