The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-10-14
HOME INTERESTS.

TOMATO HoNEY.-To each pound #
tomato allow the grated peel of lemon
and 6 fresh peach leaves. Boil slowly
till they are all to pieces, then squeeze
them through a bag. To each pound of
liquid, allow a pound of sugar and the
juice of l lemon. Boil together hour,
or until they become a thick jelly. Then
put them into glasses and lay double
tissue paper over the top. 1t will
scarcely be distinguished from real
honey.
AUNT POLLY's PUDDING.-Take thin
slices of light bread, well buttered, put
a layer in the bottom of dish, then a
layer of raspberries, well sprinkled with
sugar; then another layer of bread, then
another OF berries, and so on until the
dish is full cover with plate, and bake
for ! hour in quick oven, or I in a
slower one. When baked, beat the
white OF an egg to a froth, add q table
spoonful of powdered sugar, spread it
evenly over the top of the pudding,
brown it in the oven and serve.
TOMATO NINEGAR.-Take l bushel of
the ripe fruit, wash and throw them in
to tub; add l quart of heavy Orleans
molasses, mix and wash well and let it
stand several days, stirring frequently
When a strong vinegar odor is given off,
strain the juice off and put it into casks,
and let it stand until the process is COM
pleted. Vinegar made in this way is
equal to the best, and to succeed in
its manufacture, it is only necessary to
faithfully follow out the above simple
directions.
Picked CANTELOPES.-Sele those
of rough rind and quite ripe. Take out
the seeds, pare, and cut them in small
square pieces, and cover with good cider
vinegar. Let them stand u hours; then
pour off part of the vinegar. To every
quart of the remainder, add pounds OF
sugar, and put them upon the stove
and simmer slowly until fork will &C
through them easily, and they look clear.
Then add l ounce of ground cloves and
| of cinnamon. Cook them 10 minutes
longer, and set them away to cool.
After they are quite cold, cover closely,
and set them in cool, dark closet.
PICTUREs. Brush the frames with q
soft brush, and blow the dust out of any
crevices which can not otherwise be
reached. Clean the glass with a wet
leather and soft cloth, and be careful
not to touch the gilt frames with the
damp cloth. If the frames require res
toratiOn, dissolve as much flour Of sui
phur as will give the required yellow
tinge in about a quart of water, anC
boil dozen bruised onions in the liqmC
until they are tender. Strain the de
coction, and when it is cold, wash the
frames with it, and let them dry in the
air.
CRAB APPLE PRESERYES.-1 quart o
water, u pounds of loaf sugar, l lemon
peel. Put pounds Of loaf sugar into ;
preserving pan, with the peel OF a SINAI
lemon and a quart of water. Boil it'll
| it becomes thick sirup. Take som,
fine red crab apples with their stalks on
prick them with a needle, and put then
! into the strip. When the skins begin
to crack, take them carefully out, an(
drain them separately on 4 dish; ado
! llt ICSI VI IiC Sl8dl " IlAC oli - ''iA'
boil it up again to thicken it; then TAX
out the peel, put the apples into wide
mouthed bottles, and pour the sirul
/ over them. When it is cold, tie dow
| tight, to exclude the air.
COOKING MUsuROOMs.-Cut Offever,
decayed particle, and the end dow
next to the ground, and wash them 0
) times in plenty of water. Then slic
and scald them in boiling water in whicI
Is a liberal pinch of salt, then let then
drain in a colander. Have some melte,
butter in the hot spider, waiting, ant
| fry them until brown. Then pour on
! into tureen in which is a slice of sof
| buttered toast. Put J teacupful of cream
into the spider Immediately after tn
mushrooms are taken out, and, whei
warm, pour it over them. Pepper t
suit the taste. The salty water nwhicI
/ they are scalded and the salt in the but
| ter is enough, without adding any more
/ Be very careful in gathering these eli
/ bles that you do not mistake them TO
/ the poisonous toadstools. Any Obsery
/ ing child, however, will know the dii
/ ference.