The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-08-12
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CAKE WITHOUT EGGs.-1 cup sugar,
cup butter, i cup buttermilk, i teaspoon
full Of soda. I teaspoonful of cream tartar,
3 cups of -four. Bake In moderate oven.
To EMPTY FEATHERs.-When you de-
sire TO remove feathers from one tick to
another, rip place in each tick, then sew
the edges of one to those of the other. and
shake the feathers into the empty tick.
ROASTING CoFFEE.-A nice way to pre-
serve the aroma of coffee is TO add the
white of one egg to every pound of COT
fee, Just before il is quite cold. Stir it
thoroughly into the mass, so that every
berry will be wet with il.
CUcUMBERs AS VEGETABLE.-Peel
them several hours before they are to be
used. Sprinkle with salt slightly, after
cutting into thin slices, and pour ever
them little iee-water. This process ex-
tracts from them all bitterness, and rem
ders them wholesome. Pour off the wa
ter just before you need the dish. add vim
egar and pepper, and it is ready for the
table.
Cold TOMATO SAUCE.-4 peck of ripe
tomatoes, peeled, and drained through a
cOlander "a hours, then made fine. Put
to them l small teacupful of salt. l tull
cupful of sugar, l cupful of white mus
tard seed, gill of nasturtiuIn seed, Ia
blespoonfuls OF horseradish, 2 dozen stalks
of celery chopped up fine, or I ounce OF
celery seed tablespoonfuls OF ground
black pepper, quart of good vinegar. II
must not be boiled. Stir well, and bottle
for use. This sauce can be used as soon as
made. ~ 14a
How TO BAKE AN APPLE PIE.-Pie is
generally denounced, and with justice
The crust is either too rich or tough and
heavy, unfit for digestion, and unpalata.
BILE. Yet there are those who come to the
rescue of this much-ahused American piece
of cookery. But this is a different article
altogether. 1t is a nice, and yet simple
thing, to make pie that is both relished
and healthy-that lies isht on the stom-
ach, and is easily digested. In this case il
becomes titbit. and at the same time is in,
expensive. Take ! teacupful of lard to &
pie of ordinary SIZE, to be rubbed in wei
with the flour, about pint. Make into
dough after adding sufficient water and 8
| little salt. Quarter the fruit and lay clOst
together; season TO suit. In the case o.
| the SpitZenburgh (EsOpus) no tlavoring i:
required, Have the crust rather thin. Bake
slowly and get well done.
CUCUMBER ATsUP.-Take of full grown
cucumbers, say, one peck; remove the
rind, and cut them down lengthwise. ther
into thin diee-shaped pieces; strew ! pin
of salt on them; let them stand or
hours then put them on a sieve to drair
until quite dry. Peel and slice II larg'
silver-skinned onions, put them with the
cucumbers into stone pot, and cove
them with strong vinegar. Add for sea
soning a tablespoonful of black-peppel
beaten up fine, teaspoonful of Cayenne
a gill of sweet-oil, gill of Madeira wine
and few blades of mace. Instead of put
ting away in one large stone jar, it answer
admirably to fill with this catsup wide
mouthed glass bottles; and If you have
few pods of miniature variety of red-pep
per, often procurable, to use instead of tn
pulverized Cayenne, it gives the saue
quite an ornamental appearance. 1t is no
generally known that the largest eucum
bers, ripened almost enough for seed
serve admi ably for making this sort o
catsup. If the bottles are carefully sealet
up there is no danger whatever Of spoil
| ing.