The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-01-07
HOME INTERESTS.

EGGS DRESSED SPANISH FAsHToN.-In a
frying-pan toss a slice of rich bacon for
the sake of the fat it will render; take
away the bacon; mix a teaspoonfal of
honey with the bacon fat break into it
dozen new-laid eggs, and do them slowly;
take them up with skinner, place them
in a dish, and almost musk them with
picked red and green capsicums, sliced.
FRIED OYSTERS are delicious but indi-
gestible, and will therefore seldom be
brought to table by those who value the
health of their family. Select the very
largest and finest oysters for this purpose.
Have ready a skillet of boiling lard. Dip
your oysters, one at time, in beaten yelk
of egg. then in grated bread crumbs;
lastly, in sifted meal, and then drop into
the lard. Turn. and allow them to be-
come only slightly Drowned. Drain upon
sieve, and send to table hot.
LEMON PIEs.-Yelks of s eggs, table
speonfuls of sugar, cup of sweet milk,
II tablespoonfuls of melted butter, grated
rind of lemons, juice of u lemons, pas
try. Frosting: Whites of eggs, juice OF
J lemon, tablespoonful OF sugar.
Pies-Beat the yelks of the eggs light.
Melt the butter. TO the yelks add sugar,
milk, butter, and rind and juice Of the
lemons. Pour the mixture into two pie
plates, having crust in each. Bake.
Frosting-Beat whites of eggs to a stiff
froth. Add sugar, and beat it in well.
Put in lemon Juice, and stir again. When
the pie is baked and cold, add frOsting and
put plates in oven long enough to make
frosting good brown color.
PoRTsLADE APPLE PUDDING.-Pare and
core half dozen good apples and boil
them in as little water as will cook them ;
reduce the fruit to a pulp, add the juice of
one lemon and about a quarter of its
grated rind, and half teaspOOnful OF
fresh powdered ginger. Next make q
mixture of we'll beaten eggs with / OF
a pound of butter, warmed to fluidity, and
6 ounces of bread crumbs; moist sugar
to taste-say ounces-and good dash OF
nutmeg. Lastly, blend all together, and
put into dish which has been buttered,
and spread over with bread crumbs; then
bake for one hour. To serve, turn out OF
the dish and dust with white sugar.
CHowDER.-Fresh lake or river fish,
four slices of pork, potatoes, onions, SIX
or eight hard crackers, milk, -four, salt
pepper. Put the pork into frying-pan.
! Fry it out then take the dry pieces and
put tnem III keJlle. Ut lay Cl VI hSh
over them. Sprinkleit with salt. pepper
and flour. Then add layer of cut pota.
toes and 3 or 4 slices of onions; then
another layer of fish, and so on. Cover
with cold water. Put the kettle on the
! fire. When the chowder begins to boil
| let it boil 20 minutes. About 3 minutes
before it is done dip the hard crackers il
cold water and lay them on the top. Jus
as it is taken from the fire add little
milk.
WEST INDIA CoCoA-NUT CAKE.-Cut VI
and peel some pieces of very ripe cocoa
nut. Lay them for awhile in cold water
| Then take them out and wipe them dry
and CRATE very fine as much as will weigl
pound. Beat s eggs till very light
thick and smooth. Have ready pound
of powdered loaf sugar, and stir it into tn,
pan of beaten eggs, alternately with tn
grated cocoa-nut; adding a handful 0
sifted flour, a powdered nutmeg, and
large glass of Madeira or sherry, stirrin!
the whole very hard. Butter an Oblon9
tin pan. Put in the mixture, set it imme
diately into quick oven, and bake it well
Set it to cool on an inverted sieve; cut
into squares, and ice each square, flavor
ing the iceing with rose. You may bak
it in large loaf if you prefer to, addin!
double portions of all the ingredients, ant
ornamenting she icing nicely.