The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1875-07-22
HONE INTERESTS.

OLD engravings, woodcuts, or printed
matter, that have turned yellow, may be
rendered white by first washing carefully
in water containing little hyposuiphite
of soda and ,hen dipping for a minute in
Javelle water. To prepare the latter, put
4 pounds bicarbonate Of soda in kettle
over fire; add gallon of boiling water,
and let il boil for Is minutes. Then stir
in l pound of pulverized chloride Of lime.
When cold, the liquid can be kept in jug
ready for use. 1888
Raw BEEF FOR DISCRIMINATING
pound of juicy beef, free from any far,
mince it very finely, then rub il into
smooth pulp, either in mortar or with
an ordinary potato masher, and then press
II through a fine sieve. Spread little
out upon a plate and sprinkle over it some
salt. or some sugar if the child prefers 1t.
Give it alone or spread it upon buttered
slice of stale bread. Ii makes an excellent
food for children with dysentery.-Wsst-
er7p Rural.
CANNING ToMAT0Es.-Skln them care
fully, by pouring boiling water over them;
boil 20 minutes in porcelain kettle, then
take out all the water that stands on the
top for, il preferred to have them thin,
only drain off little of it). Have the jars
heated bv rolling them in boiling water !;
fin TO OVERLOOKING with the boiling toma-
toes, and seal quickly. Use jars with
GLASS lids. as they are preferable TO those
with metal tops, on account of the acid in
the tomatoes.
PREPARING CURRENTS FOR WINTER
UsEs.-To prepare currants for mince
mes and other winter uses. add l pound
of sugar to 4 OF fruit picked from the
stem cook a few minutes; spread on
slates or fins. and dry in the oven, which
must not be hot enough to scOFch them.
When sufficiently dried away, pack in
tone lars, and put layer of sugar over
the top. This method is superior to all
Others for preserving the flavor of fruit (it
even adds 10 the richness of cherriesj; no
fermentation takes p ace if stored in a
cool place. and it will keep unchanged for
wears. Heating a little sugar and water
with several spOonfuls of the fruit makes
dish of preserves in few minutes.
IcE-CREAM CAKE 2 cups sugar; i cup
butter; cup milk; ] cup corn starch; z
cups -four; whites ofSe eggs one teaspoon
fuf soda: 2 spoonfuls cream tartar or 3 OF
baking powder. Icing-Whtes of eggs
and cups of sugar; pour pint boiling
water over the sugar, boil until when
dropped in water it is very stiff but not
brittle; pour over the beaten whites OF
the eggs, and add while hot J teaspoonful
of citric acid and l tablespoonful of vanilla
beat until nearly cold. The yelks, with
quarts of rich milk sweetened and favored
to taste, and frozen, makes very nice
cream. Bake the cake in 4 flat tins spread
the icing on each and put together as for
jelly cake.
OATMEAL CRIsPs.-To quart of Scotch
oatmeal 1.-THE ordinary grade) add 2 level
spoOnfuis of sugar and gills of boiling
hot water, or just enough to wet without
saturating the meal. Then take out leve
spoonful lightly and as flat as you can
and lay it on baking tin, having it nc
more than I of an inch thick. When the
| pan is filled in this way, put it into mod.
crate oven and bake about hour or unit
the water is dried out and the crisp retains
its form when handled. Be very careful
not to scorch it, nor make it much more
than a barely perceptible brown. Wher
done, put away VIII re they will be dry
and serve like crackers. They are brittle
and tender, and require to be handled very
carefully, or they will crumble to pieces
They are nutty and wholesome, and wher
nicely made soon find their way into favor
They eat nicely with sweet stewed fruits
and with raisins, or dates, or figs-especial
/ " the latter. They make an admirable
| travellers lunch,