The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-09-07
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OYSTER MACARoNI.-Bol macaroni
in a cloth to keep it straight. Put .
layer in dish seasoned with pepper,
salt and butter, then a layer of oysters,
until the dish is full Mix some grated
bread with beaten egg, spread over
the top, and bake.
WINE JELLY.-Dissolve l ounce OF
Russia isinglass in cup of cold water
at least an hour. Boil l quart of good
old MADEIRA wine; add l cup sugar,
teaspoonful lemon flavoring, and the
dissolved isinglass. The moment it
boils strain it through a jelly-bag into
mold, and set away to cool.
APPLE SNOw.-1 pint bowl of the
pulp of roasted apples, strained; pint
of pulverized sugar, whites of 3 eggs;
beat the eggs to q stiff froth, then add
the apple and sugar alternately, a
spoonful of each, and beat all together
until 1t stands perfectly stiff on the
spoon; it will swell immensely; serve
this in saucGrs On gustsrd made of the
yelks of the eggs, pint Of milk, 2 Ia
blespOonfulS sugar, and favored with
vanilla.
PINEAPPLE PREsERvE.-Twist of the
top and bottom of pineapples, pare of
the ro-gh outside. then weigh them, cut
them in slices, chips or quarters; to
each pound of fruit allow a teactp of
water, put it in a preserving kettle,
cover it and let it boil gently until it is
clear and tender, then take it up and
put into the water a pound of white
sugar to each pound of fruit, stir it till
ali the sugar Is dissolved, then put in
the fruit, cover the kettle and let it boil
gently until transparent throughout,
rake it out then and let it cool, put it in
glass jars; as soon as the sirup cools a
| little pour it over the fruit and let it
stand until the next day before sealing
up the jars.
| RUSSIAN PICKLE.-Take seed cucum-
bers yellow on the vine), cut them in
half lehgthTise, and scoop out the
seeds. Part them, and put into strong
salt and water, to remain from 4 to 8
days. Take out, drain, and wipe them.
Then scald in a sufficient quantity of
vinegar to cover them. Drop in a small
piece of alum, and boil gently until the
cucumbers look clear. Then pour off
the first vinegar, and to 1 gallon of
fresh cider vinegar put l quart of small
onions, pint of garlic, pint of mus
tard seed, pound of horseradish, 1
pound of black pepper, 8 ounces of
cloves, 8 ounces of allspice, 2 nutmegs
pounded. Tie up very closely, in order
to exclude the air and preserve the
strength of the vinegar and spices.
PRESERVED PEACHEs.-Weigh the
fruit after it is pared and the stones ex-
tracted; allow pound of sugar to a
pound of peaches; extract one quarter
of the stones; extract the kernels, break
them to pieces and boil in just enough
of water to cover them until soft, then
set aside to steep in a covered vessel
put layer of sugar at the bottom OF
the kettle, then one of fruit and so or
until both are used up, and set where il
will warm slowly until the sugar is
melted and the fruit hot through; stain
the kernel water and add it; boil stead
lily until the peaches are tender and
clear; take them out with a perforated
skinner, and lay upon flat dishes,
Crowding as little as possible; boil the
strip almost to jelly that is clear and
thick; Swimming off all the scum, fill
the Jars two-thirds full of peaches,
pour on the boiling strip, and when
cold cover with brandy tissue paper,
then with cloth, and lastly with thick
paper tied tightly over them. The
peaches should be ready to take off af-
ter half an hours boiling; the strip be
boiled Is minutes longer, and often
stirred to throw up the scum; few
slices of pineapple cut up with the
peaches flavor them finely.
PRESERVED QUNCEs.-Choose hne
yellow ounces; pare, quarter and core
them, saving both skins and core. Put
the ounces over the fire with just
enough water to cover them, and SIM
mer until they are soft, but not until
they begin to break; take them out
carefully and spread them upon broad
dishes to cool; add the parings, seed
and core to the water in which the
ounces were boiled and stew closely
covered for an hour; strain through a
jelly bag, and to every pint of this
liquor allow pound of sugar; boil up
and skim it. Put in the fruit and boil
Is minutes; take all from the fire and
pour into a large, deep pan; cover
closely and let it stand "a hours; drain
off the sirup and let it come to boil ;
put in the ounces carefully and boil
another of an hour; take them up as
dry as possible, and again spread out
upon dishes, setting these in the hottest
sunshine you can find; boil the sirup
until it begins to get to jelly; fill the
jars about two-thirds full and cover
them with the sirup; the preserves
should be of fine red; cover with
branded tissue paper.