The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1874-04-16
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PANCAKEs.-1 egg, 2 spoonfuls of sugar,
cup of sweet milk, teaspoonful of soda.
teaspoonfuls of cream-tartar, 3 cups OF
flour.
For restoring warmth to the sick, corn
meal heated and placed i'm bags is said to
be superior 10 hot-water bottles and other
appliances OF that sort. Its advantages
are, that it weighs less. retains heat long
er. and does not chill the patient when
cold.
For gravel in horses give two-thirds of
tables oOnful of saltpeter in little salt
for three consecutive days; or take pint
of watermelon seed and boil in two quarts
Of water till reduced to nearly One-halt,
and drench two mornings in succession.
Your horse will be cured.
PoACHED EGGs.-Have a clean stew-pan
with boiling hot water, add TO it little
salt; break the eggs one at time into
cup, and from it slip them into boiling
water; when the white is set and firm,
which it will be after about five minutes,
take each up with a skinner, and lay it
into a dish over a pot of boiling water;
cover the dish: when all are done, put
bit of butter, and if liked, sprinkle pepper
over them. and serve; in this way they
may be kept hot and soft for long time,
so that you may do any number of them.
Few persons understand fully the rea
son why wet clothes exert such a chilling
influence. 1t is simply this: Water,
when it evaDorates, carries off an enOr-
nous amount of heat in what is called the
latent form. One pound of water in va
pOr contains as much heat as nine or ten
pounds of liquid water, and all this heat
nust, of course, be taken from the body.
If our clothes are moistened with three
pounds of water-that is, if by wetting
they are rendered three pounds heavier,
these three pounds will, in drying, carry
off as much heat as would raise three gal
Ions of ice cold water to the boiling point.
No wonder damp clothes chill us.
SMALL fish, which are usually fried, be-
cause of the difficulty of cooking them in
any other way, may be baked as follows
Stew and strain canned tomatoes, and add
an equal measure of fine wheatmeal bread
crumbs, or enough to make it keep its
shape when placed on a dish. This may
be sailed and seasoned with minced onion
and thyme, or not, according to taste.
Then lay it half an inch deep on pie-plates,
and in shapes to correspond with the size
of the fish, and lay fish well washed and
cIeansed on each. and bake in a moderate
oven until tender. Serve with tomato
sauce. This mixture of tomatoes and
bread crumbs can be used as stuffing for
larger baked fish.
HINTS ABOUT WAsHING.-Muslind dresses,
even the most delicate colOrs, can be
cleaned in ten minutes or a quarter of an
hour, without losing their color. Melt
half a pound of soap in gallon OF water,
empty in a washing-tub; place near two
other large tubs of clear water, and stir
into one quart of bran. Put the muslin
in the soap, turn it over and knead it for
few minutes squeeze it out well, but do
not wiring if, lest it get turned; rinse it
about quickly in the bran for couple OF
minutes. Rinse again well for a couple of
minutes in clear water. Squeeze out dry,
and hang it between two lines. n clear
dry day should be chosen to wash muslin
dresses halfa dozen may be done in this
way in half an hour. The last rinse may
be prepared in the same way as for wooden
fabrics. A cOlOred pattern on white
ground must not be blued. The bran may
here be dispensed with. When the dress
is dry make the starch; for colOred mus
lin white starch and unboiled. but made
with boiling water is best for muslin
dresses. Stir the starch with the end of a
wax candle. Dip the dress. Hang itagain
to dry. When dry, rinse it quickly and
thoroughly in clear water. Hang 1t to dry
again. Sprinkle and roll it up; afterward
iron it with very hot irons. Hot irons
keep the starch stiff. This rinsing after
starching is called clear-starching. None
of the stiffness but much of the unsightli-
ness of the starch is removed in this way.
The advantage of cleansing dresses instead
of washing them is: first, Ii cOlored, the
process is so rapid that there is not time for
The colOrs to run; and, secondly, the fab
ric is not rubbed. and therefore not strained
and worn out; thirdly, the process saves
nearly all labor. and is so quickly done that
any lady may manage it for herself in the
absence of laundry maid or lady's
maid