The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-08-19
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HOME INTERESTS.

;TRToP APPLE-SAUcE.-Stew your sp-
pies if not tart in teacup Of sugar with
cup of vinegar with bit of lemon peel
added. slsafr r 81. E. retes grI
LEMON PIE ExTRA.-The juice and
grated peel Of lemon, cup OF sugar,
eggs, ] cup of flour. Bake with 2 cTusts.
STEAMED PUDDING.-3 cups of flour, l
cup of sugar, 1cup ofsweet milk or water,
egg. Tablespoonful of melted butter,
heaping teaspoontuls of baking-powder.
cup Of cherries or raisins. Steam .
hours. Use liquid sauce.
SopA CRACKERs.-S pints of flour, pint
butter and lard mixed, l teaspoonful OF
soda, teaspoonfuls of cream tartar, and
pinch of salt, cold water enough 70 make
stiff dough, roll as for other crackers,
and bake in quick oven. These are ex-
cellent.
RICE BLANC MANGE-1 pint of new
milk, 2 eggs well beaten, 4 tablespooniuls
OF ground. rice, flavor with lemon or rose
water, sweeten TO taste; let it boil in
porcelain kettle, and when cooled little,
turn into mold or dish, and when want
ed turn it out, mix little cream, sugar
and tlavoring, and pour around it; orna-
ment it with bits OF red currant jelly.
Hop YEAST FOR WARM WEATHER.-2
quarts of water, II potatoes, good hand
full of hops press the water from the bag
of hops when the potatoes are done, and
mash fine; add teacupful of white sugar,
a handful of salt and table poonful of
ginger; strain through colander and
boil a few minutes; add yeast to raise
when cool 10 soda is repaired 10 make
bread. This yeast will keep in hot wealth
er until it is used.
Rock CREAM.-Wash teacupful of the
best rice, and boil slowly until quite soft,
in new milk; add white sugar to taste, and
then pile it on dish. Lay on, in different
places, humps of Jelly or thick preserved
fruit. Beat the whites of 5 eggs to a stiff
froth, with little sugar and flavoring.
When well beaten add a Tablespoonful OF
rich cream, and. drop over rice, iml-
tating the form of rock of snow. ~ '
CURRANr, SAUCE.-To every pounds Of
cuIrants, take pounds of sugar and 3
pounds of raiSins. Some prefer fewer
raisins, and only use ! the quantity given.
Sem the currants; seed the .raisins and
chop them fine. Let the sauce boil VIII 5
minutes, and put either into cans, or into
bowls, and cover like jelly. 1t makes
very nice dinner relish. ...-..,~....
Fly Poison Take ounces of quas-
STA wood chips, boil for hour in pint OF
water ;. when cold, strain, and add water
to make 1 pint; also alcohol, 2 fluid
| ounces. Place this decoction in shallow
dishes, where the insects are troublesome,
adding to each dish teaspoonful of mo-
lasses. This is sure death to flies, ard
! perfectly harmless to persons; quassis, as
all know, being an old-fashioned tonic.
GINGER BEER.-Take of raw ginger root
| well bruised 4 ounces of cream tartar, ]
| ounces; mix them together in large
pail, and slice into it 8 lemons, very thinly
cut add 8 pounds of white sugar, and
pour over the whole gallons of boiling
water; let it stand until milk-warm, stir
ring it so that the sugar becomes entirely
dissolved; turn III l small cup of yeast
upon a 81 ce of toasted bread, and let il
| ferment u hours, covering the pail with a
| thick cl0rh :; or the beer can be made in 8
ksg and allowed to fermeDt through the
| bung-hole, when it will take few hours
more: then bung it up tightly, and in 2
days it will be ready for use. Ifit is made
in pail or tub, bottleit in II hours, filling
the bottles only % full, and then Tt
down the corks with wire or Irvine, In
! DAYS it will be fit for use, and will foam
| like cream ale, while the flavor is delicious
1t should be kept in the ice-hOuse or Oh
| the bottom OF cool cellar.