The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-02-18
HOME INTERESTS.

Snow CAKE.-l pound each -four and
sugar, pound butter, and the whites OF
l6 eggs beaten to stif roth. Favor /
wi h rose or vanilla.
PICKED ON1oNs.-Put over the fire
with salt and water, and bring TO ascald, |
then put away 70 cool; when cool. re-
move the peel; cover with cold vinegar.
Boil the spices in vinegar and add.
Mays CooNEs.-l cup butter, cup
sugar, / cup molasses, l tablespoonful
ginger, ] OF cinnamon, and teaspoonfuls
of saleratus, first dissolved in tablespoon
fuls of water. Bake quickly. -
KIssEs.-Beat the whites of 8 eggs TO
a stiff froth then mix with it 10 spoonfuls
of finest white sugar, and or 8 drops Of
essence of lemon. Drop them on paper,
sift sugar over them, and bake in slow
oven.
CHEAP MoLAssEs GINGERBREAD.-lt ia
blespoonful lard, cupfal of good molas-
ses, l cupful boiling water, ! teaspoonful
ginger. of soda, salt and flour. This Is
a very nice breakfast or tea cake, eaten hot
with butter.
HARD GrrGERBREAD.-Take 4 pounds
flour, 81 pounds sugar, II pounds butter,
eggs, teaspoenful soda and teaspoon
fuls ginger. Beat the eggs, sugar and but
GER together thoroughly, and then add the
other ingredients.
Poor MANS PUDDNG.--1 cup OF mo-
lasses, l cup of water, cup of chopped
suer, cup of raisins, teasp0Ontnl of sal
eratus, little salt, flour enough to make
a stiff batter; tie up in cloth, put into
boiling water, boil , hours. Use WINE or
brandy sauce.
RICH PUFF PIE PAsTE.-FOr II pounds
| -four take pound butter; divide II mo 8
parts, of the flour for use in rolling in
two parts. Rub ! of the butter into the
-four, add water enough just to make it a
stiff dough, then roll it out and put in the
rest of the butter as directed above.
PICKED EGGs.-The eggs should be
boiled for 10 or u minutes, and thrown
into cold water; when cold, take Oh the
shells, and cover them with vinegar, con-
! tanning mixture composed OF beets, bolt
ed very soft and mashed line, with sait
pepper. cloves, and nutmegs TO suit the
palate.
BOILED INDIAN PUDDNG.-2cups lndiar
meal, cups -four, egg, cup molasses
l teaspoon soda, teaspoons cream tartar
Wet with milk till about as thick as cake
Steam hours. Never lift the cover whll'
IL - COOhllSS VI ~ win HNN ~ o.
Sauee.
PUDDING SAUCE. a large spoonful!
fine, white sugar, of butter, l OF flour
and str them together to a cream IN al
earthen dish; beat the white of an egg Q
a stiff froth, and add it; then pour into tn
: dish a gill of boiling water, stirring tn
: mixture very fast. Flavor with vanilla o
! lemon.
FRENCH RoLLs.-l quart lukewarm milk
: teaspoon salt, teacup yeast. and hou
t enough to make stiff batter. When yer
} light add a beaten egg and teaspoon
! butter. and knead in flour till stiff enoug
to roll. Let it rise again, and, when yer
) light, roll out, cut in strips and braid Il
Bake 80 minutes.
| GRAHAM BREAD coffee-cup flour,
E coffee-cups Graham flour, l coffee-cu
: warm water, cOfee-cup yeast, a litt
! molasses, a teaspoon salt, ! teaspoon SOD
] dissolved in the water. Make as stiff as
2 can be stirred with spoon. Let it rls
: over night, and bake about an hour IN
e moderate oven. This quantity makes
! loaf.
! To RESTORE BLACK SILKs.-Old blac
! silks can be made to look like new by I'll
| following treatment: First rub OIL a
z dust with wooden cloth; then mix equ;
t quantities of vinegar and strong tea, wit
D which wash the silk by thoroughly rul
n bing with a clean flannel cloth. Fol
n closely, let it remain while, and theniro
+, on the wrong side with a hot iron.