The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1874-10-29
HOME INTERESTS.

HARVARD PUDDING.-6 ounces of flour.
6 ounces of butter beaten TO cream,
eggs, 6 ounces of raisins chopped very
fine, 6 ounces of pounded loaf sugar
favored according to taste with either
lemon or almond; boil hours.
SCOTCH BRoTH.-Put a teacupful of
pearl barley into 4 quarts of cold water let
il boil, add 2 pounds of scrag of mutton or
thin flank of beef, onions, turnips, 2
carrots cut in dice, and l carrot grated
boil slowly for hours, add salt and pep
per to taste before removing from the fire
"a Scotch recipe.
PoTATo STARCH.-Grate the potatoes,
after pairing them, into large pan of cold
water. Stir il up for a few moments, then
let it settle; pour off all the water, spread
on a platter, and dry in cool oven. In
regions where starch mills abound, it is
easier to buy the starch of the producer
than to make so small quantity. 1t is
delicious for buildings, and is the best pos
sible thickening for soups.
WAX FOR SEALING PICKLES.-ln an old
earthen dish mix 2 pounds ofresin with
pound Of yellow beeSwaX, or couple OF
| tablespoonful of mutton or beef tallOw;
when well melted together, dip in the
necks of the bottles. as well as the corks,
and it will seal them air-tight. But take
care not to have the mixture boiling hot,
as il might cause the necks of the bottles TO
crack. 1t can be put on the corks of the
pickle jars with an old iron spoon.
MIXED PICKLEs.-Those who possess a
vegetable garden do well toward the close
of the season TO keep an onlnt'tr'1 gdthe11t'"
pickle jar containing strong vinegar, in
which to throw small tomatoes, tiny ears
of corn, caulitiower sprigs, radish pods,
small onions, strawberry tomatoes, mas
turtions, and small cucumbers. When the
| Jar is full, pour off the vinegar, spice II
with pepper corns or green peppers, cloves,
allspice, salt and ginger. Add turmeric or
mustard seed TO yellow it. Boil 1t from
ten to fifteen minutes and turn it over the
pickles.
BAKED APPLE DUMPLINGs.-Ron out
some dough thicker than pie crust, and
inclose a handful of sliced ripe apples well
cove red with sugar and butter. Bring the
edges together as in any other dumpllngs
When as many are made as desired, place
them side by side in a pudding pan, spread
butter and sugar over them, and pour Doll
ing water to about half cover the dump
lings. Put them in the stove and cooh
moderately fast until they are nicely
Drowned. The butter, sugar, and water
make a nice sauce, which can be.enrlchet
with more butter and favored with nut
meg if desired.
PICKED RED CABBAGE.-Whent the CAP
bages are taken from their stalks i'll tht
late autumn, take off all their outer leaves
and let them lie in a cool place for two Of
three weeks to harden. Then cut then
into thin strips, and putin shallow earth
en- vessel, covered with plenty of fine salt
and keep them for several days. The re
suit is that the salt will draw out grea
deal of the sap of the cabbage, and leave
room for the vinegar TO replace 1t. Nov
pack the shredded cabbage into the jars a
lightly as possible, and if onions are liked
a mixture of them, chopped fine, Will b
an addition. Boil gallon OF strong eide
videgar with tablespoOnfuls OF mustar'
t seed, l of cloves, l OF cinnamon, OF pep
per-corns, and of allspice, tied together IL
a bag, and bruised with hammer. Nasl
, and cut lengthwise a large root OF horse
radish, and lay over the top OF the ia
when the pickles are in it. Horse-radlsl
will prevent all kinds OF pickles iron
{ molding.
PICKED RADIsH PODs.-In most gar
: dens few radishes will remain which hav
grown too big and corky to eat. Let then
: stand, if not for seed at least for pickles, a
| they make a delicious addition to tn
| housewives store. Gather the pods whe
: the seeds are full grown but soft. like gree
peas. Pour over them scalding salt an
, water. and let them stand in it until tn
' next day. Then take out, drain, and pac
in a jar, and pour over them hot spice
[ vinegar, made by the same recipe as 70
: red cabbage pickle. Tie down hecover
: but in a few days you will need to al
n more vinegar, because the pods will hav
4 absorbed good deal of it. Then taste
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