The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-06-08
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LEMON PIE.-1nto / quart boiling
molasses put cup water, the grated
rind /, and juice OF 6 lemons, ! large
spoonful of corn-starch and ? beaten
eggs. This fills pies. .-i-." 81.
9fCE-CREAa WifHouT THE ORDINARY
FAtiLff1Es.-Take,S pints of milk, 4
eggs, Wei beaten, apound Of sugar, and
L tablespoonful eorn-starcti; mix in q
3-quart tin pail; boil ina kettle of Wa
ter till quite thick; add l pint sweet
cream, and flavor to taste. Freeze In
common water.pail or any vessel of
suitable size. With equal parts OF ice
chopped fine; and coarse salt. Rotate
the pail aid Stir frsduektlS..e >" ~
SALAD DREssING.AfhB gelRs of 2
eggs, beaten thoroughly, teaspoosfhl
of salt, l of pepper, of white sugar, 2
lteaspoonfuls of made mustard, I table,
spoonful of hitter; stir into the mix
ture 4 tablespoonful q fest, vinegar.
put the dressing into bowl, then SCI il
in kettle of hot water and stir con-
stantly till it thickens, set it away and
when cool it is ready for use. This is
superior to the dressing made OF olive
oil. uio.f-- H7o l1a pa .rl.list Z
PoTATo YEAsT.-4 good sized pota-
| toes, boiled and mashed, tablespoon
fuls of white sugar. ] tablespoonful OF
ginger, 1 teaspoonful Of salt, 2, eupfuls
of flour; pour over this pint OF boiling
water and heat until all the humps dis.
appear. After it has cooled, add to il
l cup of bakers yeast and set away tc
rise. After it is done rising, put it in q
glass Jar and close and set away in 8
cool place. Add 6 tablespoonfuls Of
this yeast to your sponge, 81 .7a, -,
Root BEeR.-Take dandelion roots,
sarsaparilla roots, yellow-dock foot,
burdock root, sassafras root, and Wild
cherry bark, black alder bark, prickly
ash bark, and birch bark; put 1 large
handful of each kind into a large pot
and pour in II gallons of water; boi
the roots and bark long enough to ge
the strength all out; then strain it ant
sweeten with molasses. When cooled
to blood warmth add yeast: let it stanC
| II or Il hotrs, until 1t ferments, theI
/ strain it off the yeast ana bottle tt o.
put it into a small cask, and it will b.
ready for use. -.y. sal <, .,f|
Sour STOCK.-The base of souI
should always be lean, uncooked meat
to which MAY be added chicken, turkey
beef or mutton bones, wei broken up
To pounds of lean beef (the infefi51
! parts are quite as, good for this pur
pose) put 3 quarts of tepid soft water
Wash the meat and put it in the waite
| without salt; let it come slowly to {
boil, and then skim we'll and set it bacl
AID let it simmer along for or 8 hour
until the meat is i'll rags; then strait
into an earthen jar, let 1t cool and re
move ell the grease. The stock vii
) keep for MANY days, and from 1t can b
made all the various kinds of soup
Whatever viii be added to this, such a
rice, tapioca, vegetables, etc., must b
cooked before being added, as niue
boiling Injuries the flavor of the stock
: PUFF PAsTE.-1 pound Of superin
, flour, pound of butter; sift the foul
heap it up, make hole in, the center
? Squeeze in the juice of half lemon, lad
{ the yelk of egg, then stir with on
hand and drop in with the other ice
2 water till you have paste just as har
9 as your butter; roll the paste out in
+, smooth square an inch thick, an
smooth the sides with a rolling-pin
: spread over one-half of the paste you
: buttet; lay tho other half of the past
4 over like an old-fashioned turnover
S leave it for 10 minutes in cold plac,
F., then roll out in long strip, keepin
, the edges smooth, then double it
three parts in this wise, lay over on
/, third, roll it down, then lap over tt
t other third, then roll out in long stril
/ and repeat the folding process; ope
/. out and let it lie for 10 minutes; repe;
: this times, allowing Is minutes b.
n tween each rolling. The paste is no
4 ready for use. This is the finest past
e known to the cuisine art.