The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1874-03-26
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PLUM PUDDrNG.-2 eggs, crackers, 3
pints of sweet milk, piece Of butter the
size of an egg, cup of raisins, a little salt
and nutmeg.
BAKED INDIAN PUDDING.-4eggs, quart
Of sweet milk, 5 large teaspoonflls OF In
dian meal nutmeg and sugar to the taste.
Boil the milk and scald the Indian meal in
| it, then let it cool before adding the eggs.
Bake three-quarters of an hour, Eat with
/ butter or sweet sauce.
VELVET CAKe.-l quart of new, I'M
skinned milk (half cream and half milk is
preferable), 3 eggs (white and yelks beaten
separately, and very stiff, ! teaspOonful
salt, rice flour. Mix the beaten yelks with
the milk, add the salt, then rice flour to
make a batter thick as that for flannel
cakes lastly, whip in the stiffened whites
very lightly, and bake Immediately.
To STEW COLD CORNED BEEF.-Cut
about four pounds of lean from cold
round of beef, that tastes but little Of salt.
Lay it in a stew-pan, with quarter of a
peck of tomatoes quartered, and the same
quantity of ochras sliced; also, two small
onions peeled and sliced. and two ounces
OF fresh butter rolled in flour. Add tea
spoonful of whole pepper-corns, no salt
and four or five blades of mace. Place it
over steady but moderate fire. Cover it
closely, and let it stew three or four hours.
The vegetables should be entirely dissolved.
Serve it up hot.
HINTS FOR THE CoNsERvATORY.-Calla
lilies, it is said, can be made splendidly
thrifty for indoors III winter. by summer
baking accomplished thus: In June, place
the pots containing them on their sides
fl.at. tr,a IN, Oh
there leave them, without attention, until
September. The leaves will of course
wither away, and the earth in the pots dry
and harden almost to the consistency of
brick. Upon being taken indoors in the
autumn and watered thenceforth daily, the
plants will soon start into vigorous growth
and bear noble flowers all winter.
EPICUREAN COFFEE.-There is such a
thing as science even in coffee-making,
and the French understand it better, per-
haps, than any other people in the world.
They can combine different cOffees. like
the parts of a fine wine, to produce GER
tain rare bouquets, or aromas, for the cpl
cure. Not more than half a pound of
coffee should be roasted at a time for do
nestle use; it should be ground only just
before going into the pot; an ounce should
be allowed for every three cups; in its
mixture with the white of egg to clear it
there should be some warmth before the
water is added, and it should never be al
lowed to reach a boil. Observe these
rules, which are based upon scientific rea-
sons, and you may make from an inferior
cOffee-bean beverage far superior to what
generally goes by that name. 1t will new
er be black nor bitter, and can be kept in
definitely without stating.
BLEACHING COTTON CLoTH-Our man.
ner of bleaching cotton cloth with line.
may not be the most correct or approved
way of doing it-but we give it for the
benefit of our querist, and if any of our
readers have better plan let them cem-
municate it. To about sixteen yards, or
say half web of cloth, use half a pound
chloride of lime. Have the water hot, and
make it quite strong of suds from soft
soap, before putting in the lime. After
making the suds put in the lime and be
sure it is thoroughly dissolved before put
ting in goods, for if there are particles of
lime remaining undissOlved they will eat
holes through the cloth in ''nO time"
Have water enough in the tub to thor
oughly cover the cloth, and while it is i'm
stir it constantly and often lift it to the
surface to let it have the air. This process
is a particular one to do, and not have it
rot the cloth. The cloth should not re-
main in the water more than three-quar-
tiers of an hour, and often half an hour
will be long enough-the judgment, as to
time, must be used somewhat Then take
out, rinse thoroughly in warm water and
dry. This process is often convenient
one to have performed, but for obtaining
the real service of the cloth there is no
better way than that of making up the
garments from unbleached goods, and
bleaching them by the natural mode of
wearing and washing.