The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-03-16
HOME INTERESTS.

WHITE SPONGE CAKE.-Whites of 10
eggs, II tumblers sugar, tumbler
flour, II teaspoons baking powder.
Flavor to suit.
COFFEE CAKE Twill keep a year).-1
cup cold coffee, cup molasses, cup
sugar, cup butter, cups flour, egg,
J pound raisins, / pound citron, 1 la
blespoon soda, / of nutmeg, 1 tea
spoon ground cinnamon, ! teaspoon
cloves. Makes two loaves. Bake
slowly.
BLACK-CAP PUDDMG.--1 quart of
sifted wheat flour, eggs, and a little
less than pint of sweet milk. Beat
the eggs separately; add pinch of
salt. Stir in a coffeecupful of well
washed currants. Boil in pudding
mold for an hour. Serve with wine
sauce. Dried blackberries, blue ber-
ries, or cherries can be substituted for
the currants, but they should be soaked
or steamed before putting into the pud-
| ding.
SPONGE CAKE.--5 eggs, cups pow
dered sugar, Ii cups flour, teaspoon
full baking powder, well mixed with the
flour; cup cold water. Beat the yelks
and sugar together two minutes. Beat
| the whites with thin bladed knife) to
a stiff froth; add to the yelks and SUI
gar, first the water, then the flour, with
the baking powder mixed in it; lastly,
the whites of the eggs and such flavor
as you choose, and when well stirred
bake quickly, twenty or thirty minutes,
| 70 no Nf bp 10 l.-h
BAKED APPLE PUDDING Grease the
inside of pudding dish, and cover it
thickly with apples, pared and quarter
ed; make batter of cups of flour, l
cup of milk, eggs, and pinch of salt.
Sweeten it slightly, and pour it over
the apples, which will float to the top.
Bake until the apples are soft, and serve
Immediately. 1t is an improvement to
put few bits of butter upon the top
| (Which will melt at once), and scatter
sugar plentifully over them. Ounces
and pears can be cooked in the same
way.
BAKED RICE PUDDING.-Boil l coffee
cupful of rice in just enough water to
absorb it. When nearly done, add l
teacupful of milk, tablespoonful of
sugar, the grated peel of 1 lemon, and
tablspoonfuls of finely chopped saet.
Set it aside to cool when it has boiled
for 10 minutes. When nearly cooled,
add or 3 eggs, well beaten, and turn
the whole into pudding-dish, grating
nutmeg over the top of it. Bake in a
slow oven for half an hour. Butter can
be substituted for the suet, and the
eggs can also be left out, or only
one used, but without them the pud-
ding will beTery plain.
RAISED CAKEs--This kind of cake
is good for winter use or as substitute
for the conventional ''fluit cake"
keeps well, and is $50 handy " when
the friend drops in unannOunced. This
measure makes ten medium loayes, or
twelve small ones: 6 pounds flour, 81
sugar, 3 pounds shortening, lard, and
pound butter or nice beef drippings,
quart sweet milk, pint fresh yeast, 2
eggs, 6 nutmegs, pounds raisins or l
pound raisins and l Zante currants.
Take all of the flour, One-half the
sugar, and One-half the shortening and
mix well; heat the milk boiling hot,
and stir it in thoroughly; then add the
yeast, and work all together, and place
in a warm place to rise. 1t is better to
make it in the morning, and by evening
it will be light When very light, add
the rest of the required ingredients.
working all in with the hands, and
cover and keep in as warm 4 place as
convenient, as for bread. In the morn
ing it will be light, and must be dipped
out into pans which have creased paper
Innings. Let them stand half an hour,
or, according to the temperature of the
room, long enough to become light in
the pans, and then bake in the heat re-
quired for bread-about forty minutes.
In a small family, One-half or one
fourth the measure can be used; but, as
it will keep well, it is good economy to
have a supply. If sweet milk can not
be easily obtained, boiling water can be
substituted-same quantity -but milk
is better. The directions must be
strictly followed. Remember to make
it in the morning, and it win be ready
for beaking next morning.