The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-09-16
HOME INTERESTS.

SUNDAY SPONGE CAKE.-The whites
OF II eggs, the yelks Of ~ beaten very
light, 20 ounces of sugar, 10 ounces OF
Hour i teaspoonful Of baking powder,
flavor.
BAcoN.--'To you that have To eat ba-
con instead of beef las | dor / would
suggest when it is half done POUR of the
grease, turn II, and pour over it half
teacuptul OF sweet cream, and let It fin
ish frying slow, (boi it five minutes be-
fore trying) Cor. EE.
CANNING CoRN.-Dissolve / ozs. of
tartaric-acid in n J pint of water; cut
the corn from the cob, and add suili-
Client water to cook il properly. When
cooked, add 2 tablespOonfuls of the acid
solution to every quart of corn. Can it
Immediately; seal securely, and'set in a
cool, dry place. When opened, stir
teaspoonful of soda through quarts of
corn, and let ii stand or 3 hours. slhis
will remove all taste of the acid.
GREEN PEA SouP.-Take quarts Of
green peas, ! small onioi, and a sprig
of parsley cut fine; add quarts Of hot
water, and boil slowly for hour, then
add pint of small new potatoes which
have been peeled and laid in cold water
an hour; put in a tablespoonful Of SUI
gar and little salt; boil till the pota-
toes are done; now add a teacup of
cream or pint of milk, boil 4 minute
or two, and serve with small slices Of
toasted bread or gems cut in halves.
TRANSPARENT PUDDNG.-BeatS eggs
well; put them into a stew-pan with J
pound of finely powdered sugar,
pound of fresh butter, the grated outer
rind of lemon, and the juice of ,. Stir
it over the fire till it thickens, then pour
it into basin to cool. Line the edge
of u buttered pudding dish with thin
puff paste, pour in the pudding, and
bake for of an hour in Il moderately
hot oven. 1t is clear, light, and very
nice, either cold or hot.
0AULIFLOwER- lady writing to the
Germantown Telegraph, instructs to
cook the caulihower with the outer line
of leaves on, clipped of course down TO
the head. Let it soak in cold water for
J or whole hour, and then boil it stead
lily for an hour or until it is perfectly
tender, drain and dish, and send to the
table just as it is, with some drawn but
ter for those who prefer this sauce. |
like little good oil, but pepper and
salt only bring ont the good qualities Of
the vegetable much better than any
sauce.
CURRANT JELLY.-TheTe is no Jelly
that eXcels that prepared from currants
if it is rightly made; and yet it is sell
dom seen of a superior quality, because
housekeepers are either apt to add water
to the currant juice, or else they take
over-ripe or too green fruit, while the
constituent of the fruit which causes
the juice to become Jelly is most
abundant when the berries are fairly
ripe. Gather the currants the night be-
fore they are to be used, and, after
cleansing them from all leaves and dust,
squeeze them through small piece of
flannel, without removing their stems.
Let the juice stand on ice over night,
and the following morning add to it
pound of loaf sugar to each pint Of
juice Turn it into Il preserving kettle,
and boil it twenty minutes after it COM
menccs to boil Pour cold water into
the jelly-tumblers, and then turn it out
at once, and strain the jelly through Il
| jclly-Sievc into them. When it has
hardened well, cover it with pieces of
white paper dipped into pure spirit or
whisky, and then paste brown paper all
over the tops and sides of the tumblers,
and write the date of the month and
year and kind of Jelly.