The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-02-11
HOME INTERESTS.

SPICE CAKE.-1 cup molasses, cup SUI
gar, % cup butter, one cup sour milk,
3 eggs, teaspoon nutmeg, IL teaspoons
cinnamon, teaspoon cloves, 3 cups Hour.
RICE PUDDING WITHOUT EGGs.--Put
into a well-buttered dish I pound b st
Carolina rice. simply washed; pour on 1t
pints of cold milk; sweeten and flavor
TO taste; put little butter and nutmeg on
the top to brown; bake p hours In slow
oven, on which much success of the pud-
ding depends.
BREAKFAST DIsH.-A very simple and
yet very delicious breakfast dish, may be
made by stewing rich grapes until quite
tender in an equal quantity of water,
sweetening to the taste, and then dipping
halves of batter biscuit into the hot fruit.
Arrange these in deep dish, pour the re-
mainder of the stewed fruit over it, and
let it stand until the biscuit is perfectly
tender. If you wish to avoid the seeds,
run the stewed fruit through a colander
before dipping in the biscuit. Serve warm
or cold.
APPLE MERINGUE.-G large tart apples ;
butter size of an egg; l cup of fine cracker
| crumbs eggs; cup of sweet milk and
cream; large cup of sugar; extract OF
lemon; salt, nutmeg, and little more
sugar; puff paste. Prepare the apples for
sauce. While hot, add butter. When
cold. add the cracker crumbs and the
yelks of the egg well beaten), the milk.
salt, nutmeg, and sugar. Bake in deep
Dish, with an under crust of pastry, and a
rim of puff paste. Bake. When done,
make an icing of the whites of the eggs
beaten to a stiff froth, with the sugar
lightly stirred in, and the flavoring added.
Spread this smoothly on the pastry. and
put it in hot oven to brown the troSting.
FRUIT CAKE.-2 pounds of eggs, q
pounds of butter, q pounds of sugar, 2!
pounds of -four. pound Of almonds,
pounds of raisins, 6 pounds of cnrrants-
II pounds ofcitron, 8 glasses of brandy, G
nutmegs, 3 tablespOOgtuls of mace, table
spoonfuls of cloves. Beat the whites and
/ yelks of the eggs separately. Blanch the
almonds, and beat them fine. Crate the
nutmegs. Stone the raisinS. Rub then
in little of the flour. Wash the curr.nts
Dry them. Roll them in a small quantity
of the flour. Cut the citron in slices
Rub the butter and sugar to cream
Add the eggs, almonds, brandy. spices
flour, currantS, and raisins. Butter thu
baking pan. Pour a small quantity of tn,
mixture in it. Pace a layer of citrOn OF
it, another layer of cake on that. citrOi
again, and so on, until the pan Is suiii
GENTLY filled.
HOMEMADE BEER.-For spruce beer
boil 81 gallons of water. and let it coo
down to so degrees Fahrenheit. Then dis
solve pounds of sugar (white is best) il
it, having previously mixed with it l ounc
Of the essence OF spruce; then add pint o
good brewers yeast, and pour it in IL
gallon keg until fermentation is over
then add handful of brick powder an
the white of two eggs beaten to frOth
mix with the beer, and let it'staud unit
clear then bottle. For lemon beer, pu
into keg gallon of water, sliced lemon
f tablespoonful of ginger, pint of goo
sirup, and J pint of yeast. In "A hours
. is ready for use. If bottled, the cork
must be tied. For ginger beer, put into
, gallon of boiling water l pound of lum
sugar, / ounce of the best unbleached ia
maica ginger, well bruised, ounce {
crcam-tartar, and lemons sliced. Stir tn
ingredients frequently in covered vesst
until lukewarm, and then add ounces Q
yeast and keep it in a moderately warn
place, so as to excite brisk fermentation
The next day rack and strain thrOug
,, flannel. Let to work a day or two, the
strain again and bottle, wiring the cOrks.