The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-11-25
HONE INTERESTS.

SAUsAGEs.- pounds of meat, 4
pound of salt, ounces of black pepper,
j ounce Of sage, and a tablespoonful of
fred pepper.
GRAHAM SODA BISCUIT. Glaauart of
graham flour, l teaspoonful of soda dis
solved in two-thirds of a teacupful of
molasses; mix with milk and water.
EDITOR's CAKE.-1 teacupful of sugar,
egg, (beat the egg and sugar till
Light, teacupful of sour cream, teas
tspoonful of soda, putmeg aud cinnamon
Ito suit the taste. This makes a SPLEEN
did cake. p i''- 7,-'i''--- i-r'l8 Z.
HAsrY PUDDING.EBoil some water
land thicken with flour, as you would
for thin starch; sift some coarse meal
and stir in until it is quite thick; keep
il boiling all the time you are putting in
the meal, which must be done gradu-
ally; salt TO the taste; boilit well; put
it in a bowl and turn out. Eat with
cream and molasses. -iiE
COFFEE CAKE cup each of sugar,
molasses, and butter, 43-eups of -four,
3 cups of chopped raisins, l cup of
strong coffee poured ON the butter, and
when cold add sugar, etc, - 3 eggs, L
teaspoonful-each of cloves, cinnamon,
and nutmeg, pound of citron, TEA
lspoenfsl of soda, snd-t~teaspeoHfulz of
cream tartar.
OATMEAL MUsH ROLLs.-Take cold
oatmeal mush, and work in lightly bare
ly enough wheat meal to make it into
rolls. Too much kneading spoils it.
Roll ,outwith the hands ON the molding-
board into long roll like a wooden
rolling pin, and about sone inch and a
Ihalf in diameter; cut off pieces two
inches long, and bake on a CRATE in a
! quick oven 90 or % minutes. These
can be. madeyeryl light, dry, and tender.
They are also very sweet, and are great
favorites with those whose teeth have
not been brought up on Graham flour
and oatmeal. Serve warm or cold.
"SARAToGA'' PoTAToEs.-O all the
vegetables which suffer from ignorant
handling, potatoes are the most i'll
ttreated. Day after day, people are ex-
pected tos eat boiled potatoes, watery
and half done; baked potatoes, full of
imperfections and also watery; mashed
potatoes, yellow, "soggy," and taste
Iless ;gand fried potatoes, cut thick,
swimming in grease, and as detestable
to tlIeseye as they are abo1ninable a
well-trained palate. The real Saratoga
potatoes are easily prepared and are
I delicious for breakfast or lunch. The
first thing necessary for their prepare
ton is the purchase of a small appliance
fof wood and steel which somewhat re-
tsembles carpenters plane. This arti-
Gle is known to hardware dealers, house
keepers and grocers as a potato-cut-
ter, "a $ dried beef cutter" or g cab
bage-cutterje as it Is used TO cut all
these things. 1t costs only GO cents,
tand very easily and neatly shaves of
fthe raw potatoes in slices almost as thin
as paper. A handful of these slices is
! thrown into boiling lard, and as soon
as they are nicely Drowned they are to
be removed with a skinner, care being
taken to drain off every particle of the
hot fat. They should be salted imme-
diately, and kept in hot dish by the
fire until the. right quantity has been
prepared for the meal. The dish must
not be covered, as that would make
Them fat-soaked. Potatoes cooked in
this way look as daintily as they taste,
and are very quickly made sreadywith
| the aid of the excellent little " CUTTER