The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-09-21
HOME INTERESTS.

Corn STARCH CAKE.-1 cup of pow
dered sugar, l cup Of -four, cup of
butter, cup of starch, dissolved in !
cup of sweet milk; teaspoonful of bak-
ing-powder, white of eggs beaten to
stiff froth. l.s--z - 'a. III.
RICE PUDDING.-1 teacup of rice;
teacup Of sugar; l quart milk; tea
spoonful cinnamon ;raisins ifyOu please.
Bake slowly an hour and half. Some
prefer this pudding made early in the
morning and eaten cold for dinner. 20 >
BREAD PUDDNG.-1 coffeecup bread
crumbs, dried and rolled fine; teaGup
of sugar; 1quart of milk; l teaspOo n
full ginger; little salt; 3 eggs. Saving
out the whites of two) When baked,
spread jelly over the top; then FROST
ing made of the whites of the eggs, and
one tablespoonful of sugar. Return to
the oven until slightly Drowned. II
STEAMED DUMPLING.-Pare and
quarter ripe, tart apples; place them in
deep dish, adding little water; make
crust as you would tea-biseuit, of sour
cream or rich buttermilk, if you have
it; if not, any of the nice baking-pOw-
der recipes will do; roll about an inch
thick; place over the apples, and steam
half an hour. Serve with sauce made
with J butter to ! sugar, stirred into 4
cream. This dumpliDg may be made
of any kind of fruit, fresh or canned,
but we think nothing better than apples.
OYSTER SOUP.-2 quarts of oysters,
quart of milk, pint of water, 2 table
spoonfuls of best butter, teaspoonful
of corn-starch. Strain the juice from
the oysters and add to the milk and wa
ter. Set the stock into kettle of hot
water to prevent the milk from scorch-
ing when it comes to a boil. Season
with pepper and salt, then add the
oysters and allow them to stew about
five minutes-not longer. Beat the
cOrn-starch and butter to q cream, and
stir in last. Serve hot with oyster
crackers.
DELICATE CAKE.-The whites of 8
eggs well beaten, 2 cupfuls white SUI
gar, cupful milk, ] cupful butter, 3
cupfuls fine flour, teaspoonful cream
tartar, ! teaspoonful soda. Sift the
cream-tartar and soda in with the flour /;
add eggs last thing. For the icing,
take I cupful of Bakers chocolate
grated fine, I cupful of fine white su-
gar, tablespoonful of vanilla, l table
spoonful of milk; mix together Put
this in a bowl and set it on the stove in
kettle of boiling water till thoroughly
heated. Spread on the cake when
warm.
Boston BAKED BEANS. -Get a red
earthen jar, glazed on the inside. 1t
should be IA to 16 inches in height, with
wide top. Get the beans at a first
class grocer's, lest they should be old
or of poor quality; pick, wash and soak
them over night in plenty of cold water (;
scald them the next day with tea
spoonful of soda; they should not boil,
unless they have been long stored.
Drain off the water, and to pints of
beans (unsOaked) allow II pounds of
good sweet salt pork; a rib piece, not
too fat, is best. Let the beans cover all
but the top of the pork, which must be
scored; add water enough to cover the
beans, in which half small teacupful
of molasses has been dissolved. They
should be put in the oven at bedtime,
while there is still moderate fire re-
naming. They will be ready in the
morning. Ii the pork is not very salt,
add some to the water in which the
beans are baked.