The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-07-08
HOME INTERESTS.

! To WASH VEGETABLEs.-All vegetables
should be washed in hot wa'er first t.
cleanse them for cooking. Insects, sand
dirt, etc.. are loosened by the heat.
| To AFFIx LAMP-ToPs.-Should the tor
OF your lamp become loose, take it off anC
wash il with soap: wash the glass also
then put plaster of Paris around the glass
| put the brass top on again, let il stand
until hardened, and it is ready for use
again. A lamp never should be filled
quite full, as the kerosene softens the
plaster.
To TAKE Our FRUIT STANs.-Let the
stained part of the cloth imbibe little
water without dipping, and hold the part
over lighted common birthstone match
at distance. The sulphurous acid gas
which is discharged soon causes the spots
to disappear. Or, wet the spots with
chlorine water.
To CURE HAMs.-An excellent we'll
recommended pickle for curing hams is
made of II lbs of salt. J ID of sugar, OF of
saltpeter. and OF of potash. Boil all to-
gether till the dirt from the sugar has
risen to the top and is skinned. Pour it
over the meat and leave the latter in the
solution for four or five weeks.
GREEN BEANs.-Select those which
shell easily; it is great waste both of
time and of beans to shell those which are
very young and small, and the product is
not rich nor sweet. Have them as nearly
alike in size as possible, otherwise the
very young beans will be cooked so much
as to lose their flavor before the older ones
are done. They should be picked by a
person OF some Judgment. Cook gently
all Home t;,,,o
tirely upon the age of the bean. Serve
fill them nearly full when done.
CURRANT SHRUB.-This is delicious
preparation, ready at all time, and supe-
riOr, as drink, to jelly dissolved in water.
For 2 quarts of currant juice, take 6
pounds of sugar, 6 lemons 1.-THE seeds care
fully remoyed), and pint of brandy.
Slice the lemons fine, and boil for a few
minutes in small quantity of the currant
Juice; then add the remainder Of the Juice
and the sugar: boil five minutes strain,
and stir until cold then add the brandy.
Bottle, and use few spoonfuls in a glass
of water when ready to drink.
SALAD.-Take l or 2 heads of lettuce,
cut them in two, wash and drain off the
water. Make dressing of 2 raw eggs, a
quarter of teaspoonful of mustard, a
little white pepper and salt, sweet oil and
vinegar. Beat the yelks of the eggs with
the mustard, salt and white pepper, and
add, little by little, tablespoOnfuls of the
oil. Beat the whites to a stiff froth, and
stir in the yelks. Turn in afew teaspoon
fuls of vinegar. Beat it all for 10 minutes.
This dressing will be as thick as cream,
and should be turned over the lettuce just
before il is served, or put in a sa1ce-boat,
and serve separately. The lettuce can be
garnissed with small radishes cut in slices,
and slices of hard-boiled eggs.
PRESERVING MEAT.-As warm weather
has come at last, the following, by writer
in the New York Times, will prove both
seasonable and serviceable: There is no
good reason why farmers and their fami-
lies should eat so much salt pork, leaving
all the fresh meat to the Inhabitants OF
cities and villages, when the following
method will keep meat fresh for weeks
even in the warmest weather. | have tried
it for several years. AS soon as the animal
heat is out of the meat, slice it up ready
for cooking. Prepare large jar by scald-
ing it well with hot salt and water. Mix
salt and pulverized saltpeter. Cover the
bottom of the jar with a sprinkle of salt
anu Dfppti. W uO"h lay Ci
of meat, snrinkle with salt and
pepper the same as if it was just go.
ing TO the table, and continue in this man
ner until the jar is fun. Fold clO7h OF
towel and WEI it in strong salt and water
in which a little of the saltpeter is dis
solved. Press the cloth closely over the
meat and set it in a cool place. Be sure
and press the cloth tightly as each layer is
removed, and your meat will keep for
months. 1t is good plan to let the meat
remain over night, after it is sliced, before
packing. Then drain off all the blood that
oOzes from ii. 1t will be necessary to
change the cloth occasionally, or take il
off and wash it first in cold water, then
scald in 1t and water as at first. lnthis
way farmers can have fresh meat all the
year round. | have kept beef that was
killed the 18th of February till the 2lst OF
June. Then / packed large jar of veal
in the same way during the dog days, and
it kept six weeks. This recipe alone is
worth the price of any newspaper in the
land