The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1874-11-05
HOME INTERESTS.

FEATHER CAKE.-1 cup of white sugar,
! spoonful of butter, / egg, even cup
fuls of flour, % cupful of sour cream or
milk, and teaspooRful of soda. Flavor
to taste.
SoFT CUsTARD.-Set pint milk into
kettle of hot water, till near to boiling.
Beat eggs, I cup sugar, and teaspoon
full corn-starch. together. Pour into the
milk, stir it for two minutes, remove it
from the kettle and pour into cups.
EGG SAUCE.-To serve with boiled fish.
Take a small cupful of butter, and rub into
it ] teaspoonful of flour, then pour upon
it about gill of boiling water, stirring it
fast. Let it boil up once. If it is allowed
to boil long it will become oily. Pour it
| over ? eggs boiled hard and cut fine.
PINEAPPLE PREsERvE.-Slice the pine
apple rather thinner to preserve than to eat,
and take pound of loaf sugar to pound
! of fruit powder the sugar, and place in
| the kettle alternately layer of sugar and
| a layer of fruit. TO each pound of fruit
put 3 tablespoonfuls of water. Let it re-
main over slow fire until the sugar is all
melted, then boil it slowly until the fruit
looks clear; take out the fruit piece Ey
piece and lay them on a dish, until the
sirup is boiled nearly to jelly. Put the
fruit in jars, and pour on the strip hot
Cover the jars carefully with paper, which
has previously been dipped on both sides
in white of egg; this will secure theiI
keeping and preserve the flavor of the
pineapple. The addition of two or three
lemons may be considered an improve
ment.
ToAsT.-To make dry toast properly, 8
great deal of attention is required /; much
more, indeed, than people generally sup
pose. Never use new bread for making
any kind of toast, as it eats heavy, and, be
sides, is very eXtravagant. Procure loa
of bread about two days old; cut off a!
many slices as may be required, not quite
I inch in thickness trim off the crusts
and ragged edges, put the bread on toast
ing-fork. and hold it before a very clea
fire. Move it backward and forward un
til the bread is nicely colored; then turf
it and toast the other side, and do no
} place it so near the fire that it blackens
Dry toast should be more gradually mad
! than buttered toast, as its great beaut,
: consists in its crispness, and this cannot b
attained unless the process is slow and tn
: bread is allowed gradually to color. i
} should never be made long before 1t l
wanted, as it soon becomes tough, unles
placed on the fender in front OF the fire
AS soon as each piece is ready, it should b
put into a rack, or stood upon its edges
and sent quickly to table.
AN ECONOMICAL STEAM KETTLE
: lady communicates to the Cottage Heart
: her method of eXtempOriZing a steam YES
I sci for cooking. She says: "The mos
r convenient and economical apparatus &c
:. steaming that have ever used is the 70
5 lowing: Take the dinner kettle thu
a comes with a seven or eight-inch stow
S place in the bottom of it half brick NIGEL
g washed, pour in water to nearly or quit
n cover the brick, and set it over the fir
o when it bOils, or nearly so, SET in you
: bread or pudding dish, and cover closel
with a tin cover of conical form, with
h rim set on the edge so that it will fit ii
/. kittle closely, and suffer no steam to e
g cape. If this cover does not come wit
:. the kettle, you can get one made at IL
g tin-shOp for half a dollar. The flat cove
e throws the steam back on to your brcat
IL and cannot be made to fit as nicely. Th
IS arrangement has the advantage over
: steamer set over the kettle, in that it brins
l. your bread much nearer the fire. require
d much less fuel, raises it lighter and cool
y it more thoroughly. All batter and berr
n buildings, and even biscuit and GUSTAV
e buildings, are cooked very nicely in tn
}; manner. A breakfast JOhnny-cake ma
n be cooked in this way with much less fu
y than it would require to bake it. An Ii
e dian pudding, made as for baking, can
Il steamed over a fire that would have lit
! effect upon the oven of a large stove. /
,e careful not to fill the dish too full,
IS steaming raises the pudding more tha
u baking. Stir it down once or twice.
IS have saved many cords of fuel by tn
Is methOdn