The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-07-29
8 HOME INTERESTS.

RAILKeAD CAKB.-I cup of sugar, "a
teaspoons OF butter, tablespoons Of milk,
3 eggs, teaspoon of soda, / teaspoon
cream -oi-tartar, I teacup Of flour. Flavor
with lemon.
CANNING ToMAToEs.-Thisr receipt Is for
glass cans If tin, the wet towel may OF
course be omitted. Select nice large fruit;
pare carefully, without scalding; cut away
all defective parts. and place in preserv-
ing kettle, over hot fire. Have the cans
thoroughly cleansed and rinsed, and as
soon as the tomatoes come to boil. place
a towel slightly wrung from cold-water,
on a tin-plate on the stove-hearth set a
can on the towel, and fill with the hot
tomatoes, being careful to keep the fruit
as whole as possible. Prtss the fruit into
the can. and when full, put in hot juice I'M
til it will hold no more Seal, wipe of
the can and set aside. When all the cans
are cold. put them in a cool. dark place.
STRING BEANs.-Piek them when crisp
and fresh; in hot, sunshiny weather,
either late in the afternoon or early in the
morning. If already gathered, put them
where cool and damp, so that they may
become crisp. String them By taking of
the upper string from tine lower end and
the under string from the stem end. II
the pods are large, cut them in half inch
lengths; if narrow. in inch lengths. II
any are not sufficiently tender to snap
readily (when crisp). reject them. String
beans are cheap. Wash and put them To
boil with an equal measure of water
Cook from 20 minutes to an hour, accord
ing TO their age, or until they are perfectly
tender, so tn they can be mashed be-
tween thumb and finger. Better ltt them
stand after they are done than, to run the
risk of having them UNDERGONE. Serve
them in their juice, which should nearly
tiil them Ii any seasOnlng is wanted, add
a little salt jast as the beans are done. and
little milk or cream or triiie of sugar
before di>hing. Do not scald il. Ii pre-
TERED, small proportion of beaten egg
may be added in the same way. BeI if
they are good beans and well cooked,
they will soon come to be relished with
out any seasoning. The French frequent
ly add little lemon-juice.
DRIED APPLE PIES FOR LUNCHES
These seem ridiculOu>ly simple, but if
well mixed and thoroughly baked. they
are delicious. Take good Juicy dried ap
p!e-sauce-but first about the cooking Of
that sauce. Either soak the dried apples
ONCI nl2lt. Eiiu illtII COOh IllCm SlOWlN III
the same water next morning, or let them
heat up slowly upon the back of the stove.
with plenty of water to soak them out
fully, and add the necessary sugar while
the fruit is still boiling. Let the sauce be
thoroughly soft, or we'll done. Then >tlr
into pint, or any quantity of it, enough
Graham flour to make rather stiff batter.
Dip spoonful of this into dry Graham
flour, and takingit into your floury hands,
mold it into a round, flartish biscuit. Fill
your baking tins with these, and put them
into hot oven. Bake them thoroughly
upon the clean oven crate, il you prefer
it to theatins. The process of moldiDg the
pies suggests the proper stiffness of the
dough, but do not get it too stiff; that
would make the pies Tor apple-cakes) too
hard. Any other sauce can be used in the
same way-fresh apples stewed, stewed
peaches, stewed prunes, huekleberries -
any thing that is simple ami juicy. Let
The baking be done in a hot oven, and
thoroughly done without burning. Let
The children have these to carry to school
for the noon lunch. The Graham flour
gives the proper nourishment for their
bottles, and the apple makes iI more pald-
table, and is in the most convenient shape
for their use. unless they can have raw
apples and Graham crackers.