The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-02-24
HOME INTERESTS.

WATER SPONGE CAKE tumbler
of sugar, into which rub the yelks of
= eggs. Beat the whites by themselves
and add them the last thing. 1tumbler
flour, tumbler cold water, and tea
spoon of baking powder. Bake in two
tin pie plates about Is or 90 minutes.
PLAIN STEAMED PUDDING.-1 pint of
buttermilk or sour milk; pint of sweet
milk, l teaspoonful salt, and l tea
spoonful of soda or saleratus. Thicker
with flour to stiff batter; add raisins
OF fruit; place in a pudding dish and
steam hour. Serve with sweet sauce.
HoMINY MUFFINs.-Take 2 cups of
fine hominy boiled and cold; beat it
smooth; stir in cups OF sour milk, !
cup of melted butter, teaspoonfuls of
salt, and 2 tablespoonfulS of white
sugar; then add eggs well beaten,
teaspoonful of soda dissolved in hot
water, and large cup of flour; bake
quickly.
CHICKEN TERRAPIN (nice for tea) =
Boil until perfectly tender young
chicken, pick into small pieces, and put
in porcelain stew-pan with teacup-
full of boiling water. Cream well to-
gether, until perfectly smooth, 4pound
of butter and teaspoonful of flour !;
when light, beat in the yelks of eggs.
When the chicken is boiling hot, add
this, little at time to prevent humps.
Boil a minute or two, stirring constant
". Add salt and pepper to taste.
I'll "a h,o o,,1 OF I prill Af
Madeira wine.
KIDNEYS WITH MACARoNI.-Cook 2
ounces of macaroni, broken into con-
venient pieces, in boiling water; skin
2 or mutton kidneys, remove the fat,
and cut them into thin slices; season
with salt, cayenne and finely-minced
herbs; fry them on both sides in butter 4;
then stew them in pint of gravy, well
favored with fresh or canned tomatoes ;
dish with layer of the Iacaroni over
them, the gravy poured over; add pep
per, salt and some grated cheese; brown
with q salamander.
GRILLED SLICES OF MUTTON.-Cut
some rather thick slices of underdone
cold mutton, score them well, and rub
in plentifully some common mustard,
salt and cayenne pepper; then brOil
them over a clear fire, and serve with
the following sauce: Take l gill of
good gravy, mix with it tablespoonful
of mushroom catsup, of French mus
tard, few chopped capers, n little
grated lemon-peel; add a thickening OF
butter and flour and a few drops OF
lemon-juice; simmer till quite hot; pour
over the grill and serve.
BANBURY CAKEs.-Set a sponge with
tablespoonfuls of thick yeast, gill OF
warm milk, and a pound of flour; when
it has worked little, mix with it
pound of currants, washed and picked,
pound of candied orange and lemon
peel cut small, ounce of mixed spice,
cinnamon, allspice, ginger and grated
nutmeg; mix the whole together with
! pound of honey; roll out puff paste q
quarter of an inch thick, cut into
rounds with a cutter About inches in
diameter, lay on each with a spoon a
small quantity of the mixture; close it
round with the fingers in the form OF
an oval, sift sugar over, and bake them
on plate quarter of an hour.
CHOCOLATE PUDDING.-3 cupful of
chocolate grated to l quart of milk
which has not been skinned. Let ii
boil; then set TO cool. Beat until very
light and thick the yelks of eggs, re-
serving the same number of whites,
with which to make a meringue.
Sweeten with pound of white sugar,
and flavor delicately with vanilla. The
chocolate being cool, gradually stir in
the sweetened eggs, put it into bak-
ing dish, and let it bake slowly, but not
till overdone. To make the meringue,
beat up the whites until they will stand
alone; add by degrees t tablespoonful
of sifted pulverized sugar and flavor
with little vanilla or lemon juice.
When the chocolate portion is again
cool, heap up the meringue upon it,and
brown slightly by holding over it the
red-hot lid of an oven, or something of
the sort. This quantity of pudding suf-
fees for about six persons.