The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-11-04
HOME INTERESTS.

SODA CAKE:-t cup butter, II cups
sugar, 2 cups flour, cup milk, 8 eggs
: teaspoon soda, l teaspoon cream Tar.
tar.
GINGER-sNAPs.-1 tablespoonful gin.
ger, l of lard, l even of saleratus
pint OF molasses, ! tea-cup of water.
hnead soft, roll thin and bake in a quick
oven.
PLUM PUDDING WITHOUT EGGS. +
pound OF suet, tablespoonfuls of flour.
pound of currants or raisins, l SPOON
tul OF sugar and spice; to which add a
middle-sized carrot, which must be boil
ed the day before, and mashed to the
pulp; mix well together and boil for 3
| hours.
ECONOMICAL FRITTERs.-Save all
your bits of bread, soak them in cold
water and mash fine; add little nut
meg; or large spoOnfuls of sugar.
part OF teaspoonful of saleratus dis
solved in two large spoonfuls of milk, a
little salt, and stir into this -four enough
to hold up spoon. Drop little from
the end of spoon into hot fat, and fry.
After one trial no bits of bread will be
wasted.
EXCELLENT SOUP.-Take a pound of
salt beef or pork, and cut it into very
small pieces into the saucepan. Pour s
quarts of water over it and let it boil
over a slow fire three-quarters of an
hour. When this is done, put in some
carrots, turnips, potatoes, well cleaned.
and cabbage, all cut into slices. Let
this boil slowl y another hour, and then
thicken it with a pint of oatmeal, stir
ring it after the oatmeal is put in, to
keep it smooth and nice Season it with
pepper and salt, and there is a dinner
for a large family. If any soup re-
mains when all have done dinner, keep
it in clean earthenware dish or pan
till the next day.
GOOD YEAsT-UNFAILING RECIPE.-
Cut 2 pounds of pared potatoes, put
them in a large saucepan, pour over
them 3 quarts of water, and boil; be-
fore the potatoes are sufficiently cooked
add good heavy half ounce of hops,
tied up in a very thin cotton bag. Of
hops boil too long they make the bread
very bitter.) In large kitchen bowl,
put pound of sifted flour, large
heaping tablespoonfuls of white sugar,
l large heaping tablespoonful of salt,
and tablespoonful of ground ginger.
When the potatoes are soft enough to
mash through the colander, put the hop
bag into pitcher, and pour over it all
the potato and hop water; pour l quart
OF the boiling potato and hop water over
the flour, ETC., and give it good mix
ing; then mash the potatoes through
colander into it, using the second quart
of boiling potato and hop water to
soften the potatoes through the cOlan
der. IfyOu do not have quarts of pO-
tato and hop water, pour some boiling
water over the hop bag, and squeeze.
The -four must be thoroughly cooked
with the boiling hop water, and YOU
must mix it well, and rub it smooth of
all lamps. To prevent the yeast chill
ing too soon, have the big bowl, pitch
er, and yeast crock heated before using.
1t should never be thinner than will Just
pour, but if you think it necessary you
can use little more than the quarts
Of hop water-twO quarts are generally
sufficient. Place the cOlander over the |
yeast crock, and strain your yeast into !
it. Many do not think this necessary. |
and only mix it in their yeast crock. |
When little more than lukewarm add |
a large cOffee-cupful of yeast, stir it fire.
luently, and keep it in a moderately |
warm place for "a hours, then put it in |
The coolest and darkest part of the eel
ar. Use two or three gallon earthen
rock, (tin, glass, or stOneware chill |
90 soon), with lid fitting well to the
i'm. C Country Gentleman.