The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-09-23
HOME INTERESTS.

PEELING ONIoNs-To peel onions
without shedding tears, nearly fill deep
pan with water, and peel beneath its
surface. 1t is small discovery, but it
will save oceans of tears.
To PROPAGATE OLEANDERs.-Put a
slip of Oleander in a bottle of water,
hang it up in the sun, and, when little
rootlets appear at the base of the stem,
pot it and keep in the shade for week
or two.
CREAM CAKE.-1 teacupful of cream,
2 teacupfuls of sugar, 3 well-beateR
eggs, teaspoonful of saleratus dissolv-
ed in wine-glass of milk, cup of but
ter, flour sufficient to make it as thick
rs a pound-cake; add raisins and spices
to taste; also wine and brandy if you
like.
CUCUMBER PICKLEs.-Wash clean !;
then place them in stone crock, and
scald 9 times in weak brine, made by
sprinkling the salt on the cucumbers
and pouring boiling water on themuntil
they are covered; let them stand until
cold, and repeat as often as they get
cold; let them remain in the crock and
cover with good cider vinegar. Pickles
made in this way will keep for years.
FRENCH PICKLEs.-1 colander of
sliced green tomatoes, l quart of sliced
onions, colander of cucumbers, pared
and sliced, good handfuls of salt. Let
all stand "a hours, then drain through
sieve ! ounce of celery seed, ] ounce
of allspice, l teacupful of white mustard
seed, ] teacupful of black pepper, l Ia
blespoOnful turmeric, pound of brown
sugar, 2 tablespoonful of mustard, l
gallon of vinegar.
CUCUMBER SALAD dozen ripe Gu
cumbers; wash, pare and cut into strips,
then into small pieces like dice, taking
out all the seeds; IL large white onions,
large green peppers, also chopped, /
pound each of white and black mustard
seed, and a gill of celery seed; mix all
together. After having prepared the
cucumbers, onions and peppers, add a
teacup of salt, and put them in cotton
bag to drain for "A hours. After this is
done, add the spices and celery seed,
pack in jar and fill with cold vinegar.
CHEAP VINEGAR. Take a quantity
of common Irish potatoes, wash them
until they are thoroughly clean, place
them in large vessel and boil them
until done. Drain off carefully the
water that they were cooked in, strain
ing it, if necessary, in order to remove
every particle of the potato. Then put
this potato-water in jug or keg, which
set near the stove, or in some place
where it will be kept warm, and add |
pound of sugar to about 2! gallons OF
the water, some hop yeast, or small
portion of whisky. Let it stand 3 or
weeks, and you will have excellent vine
gar, at a cost of 6 or cents per gallon
COOKING OKRA.-Have ready2 quarts
of good beef stock; cut up ! quart OF
tender okra, quarts of tomatoes after
they are skinned, J pint of lima beans
! pint of corn cut from the cob or graf
ed, ! or 2 carrots cut into small pieces
OF grated, an onion, if desired; season
with pepper and salt; few cloves some
think an improvement. Let it boil foI
an hour and half, stirring frequently
Just before serving thicken with a Ia
blespoonful of flour and l of sugar. Ii
the stock is not rich, add lump of but
ter. The okra, tomatoes and carrots
should boil the longest; chop up hand
full of parsley and put in the tureen be
| fore serving.