The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-01-14
HOME INTERESTS.

SQUASH PIES cups of milk, 2 ours of
squash, cup of sugar, 2 crackers, rolled,
2 eggs, lemon to taste. This makes two
pies. =
SLEEPS TONGUE IN SAvoRY jelly
Skin the tongues, lard them and cook
them until they are quite tender, in good
veal broth or any white stock. Take out
the tongues, boil down the liquor TO a
stiff, clear jelly, and pour enough Of 1t
over them to cover them. To be eaten
cold.
Soar AND SILvER.-Never put a particle
of soap about your silver If you would
have it retain its original luster. When it
wants polishing, take piece of soft leath-
err and whiting and rub hard. The pro-
prietor of one of the Oldest silver estab-
iishmeHts in the city of Philadelphia says
that hOusekeepers ruin their silver by
washing it in soap suds, as 1t makes 1t
look like pewter" .-- t,. --.
To CLARITY DRIPPING.-Put the drip
ping into a basin; pour over 1t bolllng
water. in which a teaspOOnful OF salt has
been dissolved, and keep stirring the whole
to wash away the impurities. Let 1t stand
to cool, when the water and dirty sedl-
ment will settle at the bottom. Repeat
the operation twice with fresh water.
When cold remove the dripping from the
water and melt into jars.
A CoCoANUT CAKE.-One cocoanut, or
| 81 cups of desiccated cOcoanut, pound OF
sugar, pound of butter, ! pound of flour,
| 5 eggs, cup of milk, small teaspOonful
of soda, large teaspoonful of CT cam tar
| tar. Crate the cOcoanut; beat the yelks
and whites of the eggs separately; put the
cream tartar in the flour; dissolve the So
| da in the milk; beat the butter and sugar
| to a cream add the milk with the soda,
the beaten yelks, then whites of the eggs,
eocoanut and flour with cream tartar.
Bake in rounds or pans. -t..t .- LAD
RABBIT CUTLETs.-Prepare the rabbits
as you would for stew, cut the different
/ limbs into the size of cutlets-such as the
shoulders cut in half, also the legs, with
the ends of the bones chopped OIL, and
pieces of the back, even to the half OF the
| head. Have ready some bread-crumbs and
the yelk of an egg beat up. Drop each
outlet into the egg and then cover win
bread-crumbs, as for veal outlets. Fry
them nice brown, and when you dish
them pour round them ssme rich brown
gravy, which may be favored with tomato
sauce il approved, and put round them
rolls of fried bacon. ..r
| hOAST lURhE1.-IllIse tHc tulhCg Ou'
with several waters and in the next to the
last mix a teaspoOnful of soda. Fill the
body with this water, shake well, empty
out, and rinse with clean water, SINCE OF
the hairs, and prepare dressing of bread
crumbs, add small piece of butter, pep
per and salt, and add thyme and marjoram
or sage if preferred. Wet it with hot
water or milk. The liver, heart, ETC.,
| shOuld he bOilpd and chODDeQ fine and
mixed with the dressing. The water in
which they were boiled should be put in
the dripping pan with which to haste the
turkey. Dredge it with flour and salt be
fore roasting, and haste often. With q
brisk fire and young turkey allow ten
minutes to pound for roasting. Tie 8
string tightly about the neck when the
craw is filled, and sew the body with
strong thread. Remove this when the
fowl is dished. When the turkey is lifted
from the pan add spoonful OF flour wei
with cold water to prevent its Jumping
Boil up once and pour into the gravy boat
Hearth and Home says: lin carving
a turkey, cut off the wing nearest you
first, then the leg and second joint; ther
slice the breast until rounded ivory
shaped piece appears; insert the knife be
tween that and the bone. and separate
them then turn over the bird alittle, anC
just below the breast you will find the
oyster which you separate as you die
the inner breast. Proceed the same way
with the other side. The fork need not b.
removed daring the whole process" A
sharp knife is Indispensable. The platte
should be drawn near enough to the car
yer for him to reach each part Of the birt
| with Derfect ease