The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1874-10-01
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SwEETENING OLD LARD.-Take a small
bunch of slippery-elm bark and put it in
the lard, and cook one hour.
CREAM PUDDING.-l pint of milk, pint
of flour, l teaspoonful of salt; to this add
6 eggs, well beaten, with 3 tablespoonfuls
of white sugar and the grated rind of one
lemon. Bake in buttered dish.
LADY FNGERs.-Beat the yelks OF
eggs with / pound of sugar till smooth
and light. Whisk the whites of the eggs,
and add to these and sift in pound of
flour. Make into a smooth paste, and lay
on buttered paper in the size and shape
the cakes are required. Bake quickly.
While hot, press TWO of the cakes into one
OF the fiat side.
MOUNTAIN CAKE.-Sift carefully through
pound of sifted flour, , teaspOonfuls of
Prices cream baking-powder whip 10 a
cream pound of butter; then stir into
the butter pound of sugar, the yelks of 6
eggs, and about half of the flour: then
add cup of sweet milk, the remainder OF
the flour: lastly the whites of the eggs
beaten toa stiff froth, and lemon to flavor.
Bake in a slow oven.
RANCID BUTTER MADE SwEET.-Ran-
cid butter can be made as sweet as when
first churned, by the following process
To quart of water add 90 drops of the
chloride of lime; then wash thoroughly in
this mixture . pounds of rancid butter.
It must remain in the mixture , hours.
Then wash twice in pure water and once
in sweet milk add salt. This prepare
ton of lime contains nothing Injurious.
TRIFLE.-In the bottom of deep glass
bowl place bits of spOnge-cake, it matters
not how stale, cut into squares or strips; a
! small piece of preserved citrOn, also cut
! into very thin slices, interspCrSed with the
cake. Soak these in a gill of some sort OF
pleasant sweet wine. Then fill up the bowl
| to within half an inch of the top with boil
| ed custard, rich and cold. Lastly, heap the
bowl up high with whipped syllabub.
SAvORY MUTTON OR VEAL OUTLETS
Cut up the chops and beat them with the
edge of knife Beat the yelks of a few
eggs and dip the outlets in them; season
them with pepper, salt, nutmeg, and bread
crumbs. Roll them in buttered papers ant
brOil them. Use for sauce some goot
gravy, piece of butter, crumbs OF bread
capers, anchOvieS, with some nutmeg anC
a little vinegar. As soon as they are dress
ed tear off the papers and set them in thu
dish with the sauce.
LEMON PUDDING.-l quart OF swee
milk. tablespOOntuls of pounded crackers
tablespoonful of butter, eggs. Graft
the yellow rind of 2 large lemons; pres
out the pulp and juice of the lemons. ant
strain Then mix with 6 large tablespoon
fuls of white sugar, add this to the milk
mixing well together, turn into disi
lined with puff paste, and bake from 70 Il
30 minutes. TO be eaten cold, with o
without sauce.
SWEET POTATO PUDDING.-To larg'
sweet potato weighing 2 pounds allow
pound of sugar, pound butter, gill
sweet cream, ! grated nutmeg, lltu'
lemon peel and eggs; boil the potato un
til done, mash up fine, and while hot, ado
the sugar and butter. Set aside to coo
while you beat the eggs light, and ado
the seasoning last. Line the plates witt
puff paste and pour in the mixture
Bake in a moderate but regularly heated
oven.
CARAMEL CANDY.-3 pounds of sugar,
pound Of butter, pint of cream, pounC
of Bakers chocolate grated. Boil thu
cream, sugar and butter together, and still
III the chocolate last. To tell when it i:
done drop little in cold water, and if i
does not spread, but hardens quickly, TAKE
it off the fire. Persons of simple tastt
prefer less butter, say quarter of pound
Pour out thin over dishes creased witt
butter, the candy to be cut out in small
squares before perfectly cold, or else mole
in small tins, which shOuldalso be CREASED
CHEESE FRITTERs. -Slice, thin, J dOzer
large tart apples, and prepare half as many
thin slices of nice cheese. Beat up l or
eggs, according to the quantity required
and season high with salt, mustard and {
little pepper. Lay the slices of cheese tt
soak for a few moments in the mixture
then put each slice between two slices o
apples, sandwich style, and dip the whole
into the beaten egg, then fry in hot butter
like oysters, and serve very hot. These
fritters are an addition to any breakfas
table.
SOFT GINGERBREAD.-Take J pint o.
sour milk or buttermilk, pint OF molas
seS. ! teacup of butter, or sailed lard,
large teaspOOnful of Saleratus, dissolved
in little hot water, 2 well-beaten eggs,
a nutmeg, grated, l teaspOontul of grounC
cinnamon, and large spoonful OF grount
ginger; mix in sifted wheat flour, until il
IS thick batter which you can stir easily
with a spoon beat it well together fol
some time, then pour it an inch deep il
square tin pans, buttered; bake half al
hour in a quick oven. To ascertain
whether it is done, try as it is usual, tC
test cake. The same gingerbread can bt
made by emitting the eggs, and using
teaspoOnfuls of saleratus instead of dis
solve it in teacupful of warm water.