The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-03-02
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YELLOW stains. commonly called
iron mold, are removed from linen by
hydrochloric acid or hot solution of OK
a1ic acid. Wash well in warm water
afterward.
COTTAGE PUDDING.-1 cup of molas-
ses, cup of chopped suet, l cup of
raisins, cup of currants, 2 cups of
sweet milk, 5 cups of flour, teaspoon
full of soda; salt and spices to taste;
boil hours.
COLD, hard-boiled eggs, split in
halves and covered with a MayOnnaise
dressing, are an admirable dish for tea,
or heated in smooth sauce of drawn
butter, made with milk instead of wa
ter, they commend themselves as a
breakfasrdish as well.
MOUTH GLUE is made by disSolving,
with the aid Of heat, pure glue, as parch-
ment glue or gelatine, with quarter or
one-third of its weight of coarse brown
water as possible. This, when perfectly
liquid, should be cast in thin cakes, on
fiat surface very slightly oiled, and as
it cools cut up into pieces of cOnve-
nient size. When required for use moist
en- one end. A piece kept in the desk
or workbOx is exceedingly convenient.
A DELICIOUS PICKLE can be made af-
ter the following manner: One large
white cabbage chopped fine in Il chop
ping tray, two quarts of clear vine
gar; take one teaspoonful of ground
cloves, the same of cinnamon, allspice,
and mace; tie these in piece of cloth,
and put them in the vinegar with one
tablespoonful of salt and one-half ounce
of whole cloves place the vinegar in a
kettle or pan with the spice and cab
bage, and boil five minutes; put away
in a jar to cool, and you have pickle
fit for aking.
DRIED POTATOES, which may be kept
any length of time, and which, when
boiled with little salt, are not distin-
guishable in taste from the fresh vege-
table, are prepared as follows: After
being peeled and cut into disks, they
are treated with cold water to which has
been added per cent. of sulphuric, or
to per cerG. of muriatic acid. Wash
ing in pure water follows, and the pieces
are then placed on wire frames and
dried in an oven. When done, the disks
are of a slightly yellowish tint, and are
transparent, like gum.
THE FLAVOR OF EGGs.-Hens fed on
clear, sound grain and kept on a clean
grass run, give much finer favored eggs
than hens that have access to stable and
manure heaps and eat all kinds of filthy
food Hens feeding on fish and onions
flavor their eggs accordingly, the same
as cows eating onions and cabbage, or
drink offensive water, impart bad taste
| to the milk and butter. The richer the
food the higher the color of the eggs.
Wheat and corn give eggs the best color,
while feeding on buckwheat makes them
colorless, rendering them unfit for con-
fectionery purposes.
CREAM CAKE-7he ShelS.-Beat )
eggs, yellow and white separately, add
to the yelks cupful of sugar, then the
whites whisked until they "stand
alone" rub teaSpoOnful of soda into
teacupful of flour, beat this into the
eggs and sugar, and add full tea
| SpOOnlul VI CItiul-ldIldI, DCtJ Hells anu
divide into cakes by dropping a large
tablespoonful upon baking tin, not al
lowing the drops to touch each other,
nor placed near enough to run together
when heated. e. Gem pans" are best
TO bake them in, the flat circles instead
of deep ones). Let the oven be quick,
and when the cakes are n light brown
remove them and allow to cool little,
then split them open on one side and
drop the cream in the hollow openings.
The cream is made as follows: Boil l
pint of new milk, beat the yelks of 2
eggs and J teaspoonful of sugar, and
enough of corn-starch to thicken (abOut
three even teaspoonfuls), stirred smooth
in little cold milk; add these to the
milk also, the whites of the eggs, tea
spoonful extract of lemon, also of eX-
tract of vanilla, beat well, and rs soon
as thick remove from the fire, allow tc
cool before placing in the puffs, pinch.
ing the parts together after filling.
Paint over with white of egg and dust
plentifully with powdered sugar.