The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-10-12
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SWEET PoTAro PtE.-Boil the pota-
toes; peel and slice them. Put layer
in the baking-dish, either with or with
out pastry. Dot it over with butter,
sprinkle with sugar and a little allsplce,
or any other seasoning you may prefer.
Proceed in this way until the dish or
plate is full; then pour over the top
milk or cream until the pieces are well
soaked Then bake slowly and regu-
larly till done. o1 aa.-4a7z1 smE- 70
RICE CAKEs.-BeatS eggs very light
"; then add to them pound of cold
boiled rice, mashed up well with lump
of butter twice the size OF hens egg.
Put in cupful of sour milk, with tea
spoonful of saleratus, and finally, after,
of course, putting in little salt, sift IN
flour enough to make a soft batter for
gridiron cakes, or d little more, so that
you can bake in muffin-rings. Use
milk also in forming the, batter. These
cakes are delicious.
APPLE JELL4.-1 peck of sharp green
apples pare and core them, put them
into well timed sahcepan, pour on
them l qtart of spring water, put them
over d slow fire till all of a wash, pour
through a new flannel bag when cold,
to every pint of juice add pound of
loaf sugar, boil fast and skim it well
until it iellies, pour it into molds for
dessert, double the quantity of sugar if
wanted to keep all year.
To CRYsrALIzE FRUIT.-Pick out the
finest of any kind of fruit; leave on their
stalks; beat the whites of 3 eggs to a
stiff froth; lay the fruit in the beaten
eggs with the stalks upward; drain
them and beat the part that drips off
again select them out one by one and
dip them into cup of finely powdered
sugar; cover pan with sheet of fine
paper; place the fruit inside of it in an
oven that is cooling; when the icing of
the fruit becomes firm pile them on
dish and set them in cool place.
Nutmeg OR CtTRoS-MELON PRE-
sERYEs.-Cut the melon into slices half
an inch thick. Take off the rind. Keep
them in salt water for 8 days. Boil
them in fresh water hotirs, changing
the water 3 times Make strip of II
pounds of sugar to pound of fruit, sea-
soned with extract of lemon, mace, Gin
nam0n and white ginger, soaked and
dried, to your taste. Boil the fruit in
the strip till it is perfectly transparent.
During the Whole process the boiling
must be very slow, or the fruit will fall
to pieces. u H -'r..N @i".r 1850
BALTIMORE. APPLE BREAD.-Prepare
a dough exactly as if for rusks. When
it is very light, roll out a cake about
half an inch thick. Spread stewed ap-
pies over it, and over that place anoth-
er cake of dough ike the first. Put it
in pan to tighten for a short time.
Bake it. Have some thin slices of APP
Piles stewed very tender, and when the
bread is baked lay these slices of apples
all over the top, sprinkle them well
with sugar, some small bits of butter,
and either nutmeg or cinnamon, which
ever volt like. Put it back in the oven
long enough for the sugar to form a
coating on the top. Take it out, and,
when cold, slice it nicely for tea.
APPLE SLUMP Despite its uninviting
title, this is a good recipe. 1 quart of
sifted flour, 3 teaspoonfuls of cream
tartar, 1teaspoonful ofsoda. Then sift
again all three together. Donot fail to
sift as directed above; it is important,
and should be done twice. Mix it into
a dough with milk or water; milk is
preferred. If water is used, add tea
spoonful of lard. Make into quite
soft dough with spoon instead of the
hands. Take quarts of apples cut in
to quarters (apples to measure quarts
after being cut). Now prepare l cup
full of sugar and cupful of molasses
with ? cupfuls of water, and season
ing of nstmeg or cinnamon, and a pinch
of salt. Place the apples and the in
gradients in an iron kettle, and as soon
as the mixture boils, put the dumplings
on top, and boil briskly 20 minutes. At
the end of Is minutes put in more water,
if necessary, to prevent burning. When
sent to table, little cream should be
poured into each plate, or milk be serv-
ed in small glasses. ..-