The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1874-09-24
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DELIGHTFUL PUDDING.-To l quart of
boiled milk put tumbler of mashed po-
tato, tumbler of flour, and a small
piece of butter; when cool add beaten
eggs; bake half ali hour. To be eaten with
sugar and cream, or milk.
CREAM FRITTERs.-Stir into l pint of
milk u pints of flour, 6 eggs well beaten,
the half of nutmeg grated, teaspoonful
of salt, and lastly add l pint good sweet
cream; drop this mixture from table
spoon into hot lard, and fry the same as
doughnuts.
WINTERING CABBAGE.-To keep cab
bage through the winter, pack in sawdust
i'm the barn, and allow the whole to freeze,
the sawdust being such a non-c0nductGr
of heat that onceit becomes frozen through,
il will not thaw out until well into April,
and cabbage will come out almost as nice
as when put in.
SYLLABUB.-Syllabub gives nice finish
to many dessert dishes, and when called
for in these recipes should be made thus
To pint of rich cream add gill of sweet
wine and tablespoonfuls of finely pow
dered white sugar; whip to froth, light
" removing with a spoon the foam thus
formed to the dish requiring to be orna-
mented.
A MEAsURING-PAM.-A very handy
thing is pail so graduated and marked
that one can tell at glance how many
quarts of fruit or milk are in it. six
quart pail can be measured carefully and
then marked with little ridge running
round the pail-made by running a groove
on the inside of the tin, like the ridges that
are put onto stove-pipe. Any good tin
smith can make one. and make it accu-
roll nab tn "a
quarts. Pals thus marked become almost
Indispensable.
AN EASILY PREPARED BLACK.-Place
the cleaned and washed goods overnight
in cold bath of II pounds of sulphate of
iron for pounds of half-wOOl goods; drain
them off well from this and work quarter
of an hour in a fresh bath with , ounces OF
chromate of potash, and rinse well in run
ming water. Then boil for some time UNI
i'll the bath is spent, in kettle in which
pound of sumac and pounds of lOgwOod
have been boiled in bag, removing the
bag if the room is needed. and rinse well
on removal from this. A brOwnish lover
dyed shade may be impaired by passing
the goods through weak sumac and sui
plate of iron.
To PRESERVE QUINCES.-Take peck
of ounces. Pare and cut each one into
six pieces; divide them and put half OF
these into two quarts boiling water, and
let them boil till tender. Then skim
them out and put the other lot into the
same water. Take out these, and then
strain all the juice back into the kettle.
Add 6 teacups white sugar to that juice
and skim and boil till the SUGARS dissolved.
Then put all the ounce back and boil I'M
I'll dOne-sOmetimeS half an hour. They
should be stirred or turned with the skim
mer. and should be nice pink when done
add clear. Use ripe ounces. Let cool
and tie up with branded paper. Do pears
the same way, only they require less sugar
and not so long doing.
Corn PUDDING.-AllOw one long ear Of
sweet corn for each person. Take pint
of milk, egg, dessert spoonful of white
sugar, of sweet butter, and / teaspoon
ful of salt to every ? ears. Beat eggs and
sugar well together, then add the milk
and salt. Cut the corn off the cObs with
a sharp knife; chop it with chOpping-
knife. but not too fine TOR better still,
split the grain down the middle before cut
ting off the cobs); do not boil the corn.
Stir the chopped corn into the milk and
bake in brick oven in custard cups or
tin pail, till the top is nearly Drowned, but
not hardened; serve not, without sauce
some prefer it cold. Common corn may
be used if young and tender, but it re-
quires as much again sugar.
JoHNNY-CAKE WITH EGGs.-2 cups OF
sweet milk, teaspOonful of salt, table
spoonful sugar, eggs, well beaten,
small teacup of white flour mixed with
teaspoonfuf of baking-pOwder, and corn
meal enough to make a batter. Some
times begin with the meal and scaldi it,
and then use only cup of sweet milk
and nc baking-pOwder, with no definite
proportion of white fiour-enOugh to
make the batter right. The batter should
always be thicker when the meal is scald-
ed than when it is not, because il the lat
ter case you must allow for the meal to
swell some. OF course. the milk should
be added to cool the scalded meal before
the eggs are put in, or the hot mush
would partly cook the eggs.