The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1874-07-16
HOME INTERESTS.

MINT SAUCE.-Take bunch OF green
mint and chop it fine with knife, or ru9
itin a mortar; add I 10. of fine sugar anu
pint of sharp vinegar. Sur OF rup
well, and serve cold. To be eaten WIN
roast lamb.
BEAN PATTIEs.-Take l quart of well
boiled white beans, season well with pep
per and salt, add eggs, beating the whites
separately, ? tablespoOnfuls of flour, ana
of sweet cream; fry as you would trltters.
These make a good side dish for tea or
breakfast, are but little trouble and very
nice, and are a change from the usual
method of baking and boiling them.
EGG OMELET.-Here is a good recipe and
simple: To eggs add 6 tablespOOntuls
of new milk, or better, cream-beat them
very thoroughly together; put in no salt;
heat piece of butter half as large as an
egg in your frying-pan; do not brown the
| butter. Pour into this the mixture; as
soon as it sets around the edges fold 1t to-
pether upon itselfwith a thin bladed knife.
| 1t will cook in two minutes; then slip It
off carefully into the plate and serve i'm
mediately. There is delicacy to we'll
made omelet which an egg yields IN no
other way.
| HEALTHFULNESS OF APPLES.-The ire
duent use of apples, either before or after
meals, has most healthful effect upon the
| digestion. Better eat less meat and more
frTit. An eminent French physician
thinks that the decrease of dyspepsia and
billions affections in Paris is owing to the
increased consumption of apples, which
fruit he maintains is an admirable prophy-
Tactic and tonic, as well rs very nOurish-
ING and easily-digested article OF OF 1000
The Parisians are said to devour one hun,
bred millions of apples every Winter-tha'
is. they did before the war. whether tnl'
estimate is true or not, nevertheless the
French are eXtravagently fond OF apples
and other fruits.
PINEAPPLE PREsERvE.-Slice the pine
ample rather thinner to preserve than tC
eat, and take l pound loaf sugar 10
pound of fruit; powder the sugar, ant
place in the kettle alternately, iayer o
sugar and a layer of fruit. To each poun'
of sugar put tablespoOnfuls OF water
7 of II remain over slow fire until thu
sugar is all melted; then boil 1t Slow!
mill the fruit looks clear; take out TN
fruit niece bv piece and lay them on dish
until the sirup is boiled nearly to Jelly
Put the fruit in jars, and pour on tn.
sirup hot. Cover the jars carefully witt
paper. which has previously been dlppe!
on both sides in white of egg; this vii
secure their keeping and preserve Tn
flavor of the pineapple. The addltlon o
the Juice of two or three lemons may o
considered an improvement.
CrcrNBER PICKLEs.-First get a goo
kind of cucumber, then proceed as lOl
lows: Be careful in picking not to bruis
= them: wash them clean pack them L
: stone lars, as they are far the best, with
e quart of salt to every peck OF pickles, an
? il gallons of water to every gallons
4 pickles; also, a lump of alum as large as
= hens egg to every D gallons OF pickles
: When your jar is full put clean flannt
$ cloth over them, with weight heaV
a enough to keep them under the Drlne, an
: keep the cloth clean and free from molC
e Now. in seeking them for use, the qucke
{ it is done the better your pickles Will d
: When freshening, keep plenty OF Tres
s water on them. Now scald IN brass
n copper kettle, using weak vinegar tOr I'll
: purpose, and about enough TO cover you
n pickles, adding lump of alum as large
# uuail's egg to every gallon OF pickle
: Scald slowly until they get scaldlng no
- but do not let them boil; take them OF
+ and Law them in a stone jar, using CHM
+ mon or cloves to suit the taste. spread
= large coffee-cup of sugar to gallon
r pickles, over them; then pour vinegar IN.
l. too strOng) over them. This vinegar WI
g do for use again. If made in this wa
/ they will keep for months, and be as plum
e and sweet as the day they were put u
q Your vinegar should not be too strong,
e that would make them sour and desire
IS the taste of the sugar.