The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-06-22
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BACHELORS LoAF.-4 eggs, beat
yelks and whites separately; l quart
warm milk; add I pound of butter.
Stir in | pint of corn meal and add the
eggs after they are well beaten. Bake ]
hour in moderately hot oven. -aen sd
2 RYE BREAD.ASet it in the evening,
with good hop yeast, ard mold it in the
morning Just the same as wheat bread,
only a little sitter Let it rise, and
mold it down again. This makes il
spongy. After this il, will come up very
quick. Shape it into 1oayes, and when
light enough, bake it In a moderate
oven, q little longer than ordinary wheat,
bread.
SOLID SYLLABUB. Take 1 pint Of
thick cream, pihtof white wine, and,
sweetening to your taste, putin the juice
of lemon and the rind grated. Whip
it up the eve of the day when you de-
sign. it :or use, but do not fill your glass
es or garnish with it until the day after
it is made, if you wish it to be quite
solid and stand. ~,;--r- n f-.tr
CUsTARD PUDDING.-Take Ii pints
cream and mix with it eggs web beat
en-, 2 spoonfuls of corn-starch, flour, or
pounded cracker, and a nutmeg graf
ed, little pinch of salt, and pound
of sugar. Have very thick cloth but
tered and Toured, pour in the batter,
and put the pudding into pot of boil
ing water. Boil it half an hour. Serve
it with sauce. f ~ l"T" isIoo
EGG PUDDING.-Beat eggs very
well, and put in as much sifted flour as
will make them very thick. Set quart
of milk and ] pound of butter over the
| fire; then beat eggs, and stir them IN
| to the milk, continuing to stir until it
boils; then add the 3 eggs, and let it
boil until it is quite smooth and thick.
Take it off the fire, and season to your
taste with sugar, salt, and nutmeg. Cur
rants will improve it. Bake the pud-
ding for half an hour. To be eaten
with wine sauce. ftr t.4sa -a B
To Cook CODFIsH.--Cut up the fish
into small bits, enough to make even
pints; remove every bone; pour cold
water over it to rinse it off, and soak in
cold water about one and a half hours;
then drain the water off; put it cooking
with sufficient boiling water to cover 1t;
| let it simmer, not boil, for 20 minutes;
then drain the water all off; pour in II
pints of new milk add lump of but
Ter size of hens egg, Take pint of
milk; rub into it s tablespoons OF flour
every lump must be dissolved; stir in
eggs, well beaten, and little black
pepper. When the milk bOils up, stir
| in this mixture; cook 5 minutes longer,
| stirring most of the time. Serve imme-
| diately in warm vege table-dish. This
quantity will be sufficient for family
of 6, and enough left for codfish-b alls.
OMELETTE.-Take 4 eggs, beat the
yelks and whites separately-the whites
to froth; remove al The crust from
good sized slice of light white bread,
pour Just enough milk over the bread
to moisten it through, then rub it
through a sieve, then add it to the
yelks, beating it all very thoroughly;
salt and pepper to taste. A little fine
ly chopped parsley or ham may be add
ed if desired. Melt large tablespoon
full of butter in clean frying-pan;
don't let it brown but "just sputter."
Whip in very lightly your frothed
whites; leave some portion of the white
mixed with the yelks, pour into your
omelette pan and shake gently but con-
stantly, but not stir. Loosen the ONE
lette from the edges of the pan with
blunt spoon. Four minutes will gener-
ally cook it. Have ready a hot platter,
and before slipping the Omelette out of
the pan turn one half over the other
like an Old-fashioned turnover. Serve
at once.