The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1874-07-30
HOME INTERESTS.

CHARLOTTE MUFFINs.-1 quart of sifted
flour, 3 eggs, the whites and yelks beaten
separately and until stiff, cups of milk, III
sour no disadvantage if soda be added. a
little salt; mix quickly, beat well, and fill
the hot irons half full. The excellence OF
these depends upon thorough beating and
quick baking.
Now that feathers are so much worn,
trimming can be made at home with very
little trouble. The white soft feathers OF
the duck and goose can be sewn on to tape
about TWO inches wide, and made into
trimming for black net or white evening
dresses. For day dresses, mixed feather
trimming could be used and made up OF
all sorts of feathers. This is very quick
work.
BROILED SwEETBREADS.-The best way
to cook sweetbreads is to broil them
thus: ParbOil them and then put them on
clean gridirOn for broiling; when deli
cately Drowned, take them off and roll in
melted butter in a place to prevent their
being dry and hard. Some cook them on
gridle. well buttered, turning frequently;
and some put narrow strips of fat salt pork
on them while cooking.
FLOUR CHOCoLATE.-Put teacupful OF
flour in a small iron kettle and set it over
the fire to scOrch; stir it constantly to keep
it from burning on to the sides of the ket-
tie. When the flour is of a dark brown
color, pour boiling water over it, say
quarts or more, if the drink should be more
desirable to be thin. Let the whole boil
up few moments. Add pint of sweet
milk, and sugar to suit the taste. Use for
drink the same as coffee.
APPLE AND CRUMB PUDDING.-Grease
the pan very little; then put layer OF
apples in the bottom. then a layer OF
crumbs, then little sugar, and so on until
the dish is filled. Pour little water in
and cover over with plate or tin, and sci
on the top of stove and let it remain until
the apples are nearly cooked; then put in
the oven and let it brown over nicely
The apples should be the last layer. Eat
with milk or cream and sugar. This pud-
ding will bake very quickly.
RAIsIN PIE OR TART.-Take CUPS OF
raisins, wash them, and set on to boil with
enough water to well cover them. In the
meantime, make your paste pretty rich
lay it on the plates you intend to bake
your pies in. When the raisins are nicely
swelled, dredge among them ? teaspoon.
fuls flour to thicken the water; add a little
sugar; spread them Oh the paste and cook
in moderate oven. Have ready a whip
made of the whites of eggs, and about
2 teaspOOnfuls of white sugar. When the
pies are cooled, spread the whip nicely on
top; if you like, you may lay a few
swelled raisins on top of the whip. This
is delicious pie, and looks very tempting.
Set the pies in cool oven to set the whip.
LIVER AND BACON.-Perhaps of all the
dishes that are cooked in private families
there are none more spOilt than this, which
is no doubt the cause of its not being so
great a favOrite as it ought to be. To
lbs. of liver have l Id. of bacon. Cut the
bacon into slices I of an inch thick; fry
them gently; then have the liver already
cut in slices, slantways, J an inch thick,
upon which has been sprinkled for hour
before cooking some chopped parsley and
small onion chopped fine, a very little
nutmeg, pepper and salt. When the fat is
quite hot, put in the liver, turn it over
often, and cook as quickly as possible, by
which the liver will be light and very di-
gestible it should be served as quickly as
possible. When the liver is done, pour
some flour and water into the frying-pan
until it forms a thick gravy, and strain ii
over the liver and serve. The great point
is the quickness with which the liver is
done