The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1874-04-30
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GRAPE JAM.-Boil the grapes in just
water enough TO make them tender, strain
them through a colander, then put in l
pound of sugar; boil this half an hour; the
common wild grape makes nice jam.
PARADISE CAKE.-3 eggs, l cup of but
ter. p cups of sugar, cups of sweet
milk. small teaspoonful of soda, large
cups Of flour, pound of raisins; cloves,
cinnamon, and nutmeg.
JoHNNY-CAKE WITH EGGs.-2 cups OF
sweet milk, teaspOonful Of salt, table
spoonful of sugar, , eggs well beaten, a
teacup of white flour mixed with tea
spoonful of baking powder, and corn meal
enough TO make batter. Sometimes
begin with the meal and scald it, and then
use only one cup of sweet milk and no
baking powder, with no definite proper
ton of white flour-enOugh to make the
batter right. The batter should always be
thicker when the meal is scalded than when
it is not, because in the latter 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 partially cook the
eggs.
FRENCH BEEF.-Take a circular piece
from the round (having removed the bone)
and trim it nicely from the fat. skin, etc.
Then lard it all over with long slips OF
fat pork or bacon. The place from whence
the bone was taken must be filled with a
flrcement, made of minced suet, grated
bread crumbs, sweet marjoram rubbed
fine, and grated lemon peel; add a little
salt and pepper. Tie tape closely round
the outside of the beef, to keepit compact
and in shape. Put it into broad earthen
Jar with cover, or into an iron bake-Oven.
Add some whole pepper, large onion, a
bunch of sweet herbs, three bay leaves, a
quarter of a pound of butter, divide into
small bits leach piece rolled in flour, and
half pint of claret or port wine. Bake
or stew it thus in its own liquor for five,
six or seven hours lin proportion to its
siZe), for it must be thoroughly done,
quite tender and brown ali through the
inside.
How TO TREAT HOUSE PLANTs.-As al
most everybody loves to cultivate flowers
in pots, we give for their benefit the fol-
lowing hints: !. Give them good COM
post or soil in which to luXuriate and find
food sufficient to enable them TO send forth
vigorous branches, leaves and flowers. 2.
Get good, healthy plants to start with /;
plants that have been blooming long
time will not do well; new ones are best /;
plants that were used the previous winter,
and have rested during the summer may
answer. 3. Don't attempt to keep too
many plants-they don't do well crowded /;
pots should never be piled in as thick as
they can sit, and two or three deep. 4.
Give the plants plenty of light during the
day, and darkness, with cooler tempera-
ture, at night. D. Give them good sup
ply of fresh air when the sun shines
brightest and warmest; on mild days the
upper sasheS of the windows may be low
cred little, letting the cool air blow over
the plants, instead of directly upon them.
6. Give them a proper amount of moist
ure-an atmosphere entirely dry is fatal.
Z. Try to keep the temperature as uniform
as possible-at 60 or 20 through the day,
and 40 or A. through the night. s. Per-
feet cleanliness is of the first importance,
for if the plants are covered with dust
they cannot grow, and will generally die :;
their leaves are their lungs; frequent sy-
ringing will keep the leaves moist and
clean. 8. Different localities should be
provided for different plants. Roses, ge-
raniumS, etc, like sunny window; be-
gOnias. coleus, and cissus want but little
sunlight, though they enjoy a higher
temperature than the others; heliotrOpeS
and bOnvardis want all the sunlight you
can give them, and the highest tempera-
ture of the room.