The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-11-23
DOMESTIC ECONOMY.

GERMAN ToAsT.-Cut thick slices of
bakers bro I'd, dip them each side in
egg and milk enough to soften, fry I'M
til brown in pan creased with butter;
serve with hot wine sauce.
DRYING APPLEs.-Dry your apples
on frame on which mosquito netting
has been stretched, and suspended from
the ceiling directly over the stove.
Quarter, core and slice the apples. Any
good sour apples will do, but Maiden's
Blush are best.
ENGLISH PLUM PUDDING.-1 cup of
sweet milk, cup of molasses, 2 cups of
stoned-raisins, of currants, 3 cups of
sifted flour, one cup of suet, chopped
fine, 1 teaspoonful of soda, and salt;
put soda in molasses, add milk, flour,
suet, and salt, steam three hours; serve
hot, with sauce.
CHEESE CAKE.-Line a cake-pan with
dough; for filling take pounds of pot
cheese, 1 pound of powdered sugar, the
rind and juice of l lemon, 8 eggs, 1
pound of currants, all mixed well to-
gether, fill your lining, and bake in
good oven. To make it richer pint of
cream may be added.
CHOCOLATE PUDDING.-1 quart of
sweet milk, ounces of grated choco-
late; scald the milk and chocolate to-
gether, and, when cool, add the yelks
of eggs and 1 cup of sugar. Bake
about 25 minutes, beat the whites for
the top, brown in the oven and eat cold.
SWEET Potato PIE.-Take large
sweet potatoes and steam them till they
are soft; slice them thin. The pastry
is made in the usual way. Lay the po-
tatoes in deep pie-pan, sprinkle some
flour over them, add 2 tablespoonfuls
vinegar, 1 of butter, cup of water,
sugar and spices to taste, and eat while
warm.
GRAHAM GEMS teacup of white
flour, 1 pint of warm water, cup of
yeast, tablespoonful of Indian meal,
l tablespoonful of molasses, l teaspoon
full of salt; as much Graham flour as
can be stirred into this mixture at
night, with a spoon; make over night:
bake in mufin-rings in the morning.
WELSH RAREBIT.-5 pound crumbly,
good cheese, ounce butter, gill milk
or ale-ale is best; cut cheese up fine
and put in frying-pan or brazier with
the butter and ale, and keep stirring
until the cheese is completely melted;
add while stirring ! teaspoonful dry
mustard, few drops of Worcestershire
sauce, and a little Cayenne pepper.
Have hot plate with rather thick slice
toast, softened with milk, ready to pour
the rarebit over it. Fora golden buck,
poach eggs and place on top.
BREAD FLAP-JACKs.-This is a very
nice, toothsome dish, and quite eco
nomical, too; they are good for break
fast or tea. Take your crumbs and
dry crusts of wheat bread and soak
them in milk, sweet or sour, as you
please; when soft, beat them up fine
with a spoon. For quart of the bread
and milk add beaten egg, ! teaspoon
full of salt, and teaspoonful of salera-
tus; little cream improves it, but is
not a necessity; stir in flour enough to
have a thick batter; have your griddle
hot enough to hiss; if it is sOapstone it
will not need buttering; if iron, piece
of salt pork rubbed over it is nice and
handy, as too much lard or butter is
apt to make the cakes soggy; bake till
one side is a yellowish brown, then flap
it over and bake the other side; keep
hot in the oven till they are all fried.
They can be served with sirup, or each
cake buttered and sugared as they are
cooked and piled up. They are a con-
venient dish, and every one likes them
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