The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1874-07-23
HOME INTERESTS.

If very much heated do not wash your
face in cold water; use tepid water instead,
and in little while the redness of the skin
will disappear.
A WISCONSIN man says that the flames
of burning kerosene can be eXtinguished
by throwing on flour. 1t seems reasona-
bic that any absorbent material not readily
combustible might be effective for such a
purpose.
If you have been picking or handling
acid fruit md have stained your hands,
wash them in clear water, wipe them
lightly, and while they are yet moist strike
a match and shut your hands around it so
as TO catch the smoke, and the stain will
disappear.
NEVER use soap to wash hair-brushes.
Take piece of soda, dissolve it in warm
water, stand the brush in it, making sure
that the water only covers the briStles. Ii
will almost instantly become white and
clean. Place it in the air to dry. with the
bristles downward, and it will be as firm
as new brush.
II little lime is dissolved in the water
applied to the soil, nearly every species OF
worm that is found will be killed, and the
plants not injured. Tobacco will also de-
stroy most kinds of worm; but lime is
preferable. because it aids in dissOlving the
plant-food in the soil, thereby stimulating
growth. Watering the plants with lime
water, once a week, will be sufficient to
kill the worms in the soil and stimulate
growth.
GREEN CORN PUDDING.-Take / dozen
large ears of sweet corn, and with a knife
cut down the center Ofeach row, carefully
scraping out all the milky pulp. Put the
cObs into cold water enough TO cover them ;
add little salt, anC boil for half an hour.
Add the crushed corn and boil another
half hour. Pourin B pints of sweet milk
and boil for ID minutes. Season to taste
with salt and pepper. Rub tablespoon
| fuis cOrn-starch or common wheat hour
into 3 tablespooOnfuls of butter; add to 1t
enough of the warm soup to mOisten 1t
into a thin paste, and stir it into the soup.
Beat eggs thoroughly; turn into the
soup tureen, and pour the boiling hot soup
over them, stirring rapidly so they Will
not curdle. One person must stir the
soup while the other turns it upon the
eggs. The eggs might be added while the
soup is on the fire, only they would be
apt to curdle and ruin it. This is avery
appetizing and satisfying dish, going far
toward the making of good dinner.
VALUABLE HINTS ON FRUIT CANNING
| A correspondent of the Country Gentle
man writes: | should like to say few
words to the inexperienced on canning
| fruit. | remember at our State Fair few
wears ago. hearing man lecture on the
preservation of fruits; ole thought III
particular impressed me-that the fine fla.
vor of any fruit once lost, could not be re-
gained. So when fruit is heated in open
vessels. and the air is full of delicious arc
ma, your fruit is fast losing its best quail.
tv. This is why it is best to fill the rs
with fruit before Cooking. Another
reason why it is best to heat in jars, you
avoid crushing. and the liquor is rich anC
clear. In canning peaches or pears, It Is
very satisfactory ifyou have retained th'
small or broken pieces for present con
sumption, and only filled your cans witt
large, shapely quarters. The same Win
grapes and berries. If you wish to real
iZe the exquisite flavor of each fruit, do moi
spoil it with poor sugar. 1t Is good way
to put what nice white sugar you wish t
use through the day into the porcelain
kettle in the morning, with little water
and bring it to boil, and skim it; ther
when your bottles or jars of fruit have
been heated, fill up with the hot sirup
For lack of anything better | take avery
large copper wssh-bOiler, place piece o.
straw mating or two thicknesses of pa
per over the bottom, and then arrange the
cans. as many as it will hold, and keep up
right. You may need some twigs between
and around them, to keep all firm and in
place. Fill with warm water to the
necks of the jars, cover them with lids
and put on the boiler cover to keep in thu
steam. Berries need but a few minutes o
boiling heat. BY this method, if you dc
leave them tritle too long, they are no
spoiled by boiling to pieces. Green corr
is very nice cooked with sliced ripe toma
toes, two or three hours, slowly, on thu
back of the stove, and seasoned with swee
cream, salt and pepper when warmed TO
the table. Corn and tomatoes a,e bette
cooked in the porcelain kettle. IA should
be canned and sealed up in brghttin cans