The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1874-11-26
HOME INTERESTS.

FRIED CAKEs-1 coffee-cup sour cream
and milk together, J cup of sweet milk,
l cup sugar, eggs, 1 nutmeg, ! teaspoon
full soda, mix very soft.
In ROASTING POULTRY, one thickness OF
writing or nice brown wrapping paper,
tied around the wings and drumsticks,
will keep them from being baked TO a
crisp and spoiled.
FLAVOR FOR FRosTNG.-In frosting for
cakes or buildings, little lemon juice,
tartaric acid or cream of tartar is very
pleasant addition to the taste, besides max
ing the fsosting much lighter.
GRAHAM MUFFINs-1 egg, little sugar,
pint sour milk, / teaspOonful OF soda,
flour enough to thicken; bake in a quick
oven. 2 or spoonfuls of sour cream with
the milk improves them.
GENoEsE PUDDING-2 eggs, their
weight in butter, sugar and flour, stoned
raisins and nutmeg to the taste. Ru0 the
butter and sugar TO tbs cream. add the
nutmeg. Butter bowl, put in the raj
sins. then pour in the mixture, cover the
bowl with a cloth, and boil for two n0urs.
Eat hot with wine sauce.
BREAKFAST DIsHEs-In cooking oat
meal, hominy, wheaton grits, cracked
wheat, or any of those nice breakfast
dishes, cook it in a covered tin dish setln a
kettle of boiling water; in this manner.
there is no danger of scorchng. Corn
starch pudding, seamOss, farina, ana all
other articles mixed with milk, can be
cooked in the same way. @
HoP YEAsT.-A lady who took the first
premium offered by the MiddleseX, Mass,
| a oricultrIral Society for the best unbolted
wheat flour bread, made the following
statement concerning the yeast used !:
"For yeast take mashed potatoes, cup
white sugar, cup flour, and pour on this
mixture quart scalding water in which a
handful of hops has been boiled; then add
pint lukewarm water, stir, strain and let
it rise over night"
SPANISH CREAM-1 and J pints of milk
is best). to soak one hour, eggs and Ia
blespoonfuls sugar; beat sugar and yelks
together and pour into the boiling milk;
let it boil ! minute, then pour this mix
ture on whites of the eggs which have
been previously well beaten and placed III
the mould. Flavor with vanilla. Serve
cold with cream. This is very elegant
dessert, or dish for the tea-table.
| FRUIT OAkE. - cup shOiiS COhOO. NStt
dark brown sugar, cup molasses, 10
raisins. Id. currants, ] Id. citrsn. l nut
meg, l tablespoonful cinnamon, l table
spoonful cloves. egg, cupful of butter
4 cupfuls of flour, l teaspoonful soda
heaped. Flour the fruit and add last
bake in small tin pan and if put In {
tin box, this cake will keep year. AL
ways butter sheet of fOolscap and place
in the bottom of the cake-pan, having thu
ends sticking up, and when the cake i
done, it can be lifted out by the paper.
OYSTER PIE.-5O oysters, 2 eggs, tea
spoonfuls of flour, / Id. of butter, a littl'
vinegar, chopped parsley, nutmeg, pepper
salt, and pastry. Beat the eggs until the.
are light, drain the oysters from thei
f liquor, put them in a stew-pan. and lie
them simmer five minutes. Melt the but
ter, and stir the flour into it perfect,
smooth. 10 the butter add the beatel
eggs, parsley, nutmeg, pepper, salt, ant
vinegar. Mix well, and to this add tn
oysters. Let them simmer together for
minutes, then put into the paste. Plac
in the oven Immediately and bake.