The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-05-11
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HOME INTERESTS.

RICE BATTER-CAKES.- wheat
-four to of rice -four, and add little
saltS raise and bake as buckwheat
cakes. .3l
MoLAssEs CAKE.-3 cups, molasses,
/ cup sugar, II cups milk or milk and
water, cup lard and butter--or corn
ed-beef dEippings are better-3 eggs, l
tablespoonful Of soda; spice with GIN
GER and cinnamon to suit the taste !;
flour to make as thick as pound cakes ;
fruit improves this very much. This
quantity makes three good-sized loaves.
Bake in a moderate oven. 'lf
FRENCH 'RoLLs.-2 quarts Of sifted
flour, a lump of lard about the size OF
an egg-o1le a little larger OF butter
stir into the flour, the same as in max
ing pastry, When well stirred add
bloodwarm water, or preferably milk
and water, 60 mix; add little salt,
teacupful of homemade yeast Or3 IA
blespoonfuls of bakers yeast. Nix in
| the evening as for bread and let rise ;
! 10 or Is minutes will suffice II the oven
is sufficiently heated. Good bread is
made in the same way with a proper
tionally small quantity Of lard and but
! Ter. Z lf. .ri. ~ lf -f.1
A COOP DINNER.-To-day we have
| pea-soup. You must have your soup
kettle. Buy Is cents worth Of soup
meat or bone; at 8 O'Clock put over a
slow fire in three quarts of cold water
After boiling few minutes, salt and
skim off, and put in ! onion, cut in
quarters, carrot, 2 small turnips, and
2 potatoes. Now set on the range in
small Kettle cups Of peas, split OF
whole. in cold water, with little piece
of ham. When all boiled soft, pourIin'
to a colander; rub through and put in
soup ut half-past u o'clock, after skim
ming out the meat and taking off every
bit of grease. 1t must be kept boiling
hot. Loin of veal: Put in small frying
pan over the fire a great spoonful O
butter not melted and a slice of sail
pork cut fine; soak slightly four slice:
OF bread salt and pepper; cut into thu
frying pan half an onion in tiny pieces
let brown; then put in your wet bread
and let it cook until nearly dry. Slut
your veal, putting in a bali about as biz
as man's fist. Sift over little Hour
salt, and pepper. Two or three cloves
Il one or two bits of carrot and turnip il
the pan with slice of salt pork, give
the veal an excellent flavor. Taste FIRE
quently. Don't let the children eat an.
veal mind that. At II O'Clock put mea
in. oven and parsnips on to boil
At II put on potatoes peeled an
quartered. Parsnips are done
cut lengthwise and fry in {
little butter or sailed lard. Now for th
salad Wash the lettuce in cold waite
and press dry. Wash your hands clean
Take sprinkle of salt and some Who'll
peppers; throw over the lettuce; put i
q cup tablespoonful of good mustard
pour in cup good wine or eider-vine
gar; mix we'll. Now, take your DIV
oil, and for 4 heads lettuce pour over
2 full tablespoonfuls. With your clga
hands turn itover and over until wilted
then pour on your cup of vinegar an
mustard. Pack on platter, and cut
hard boiled eggs in slices for garnist
Don't let it swim in vinegar. That
not genteel. Every body knows how t
mash potatoes. Place little dot {
: parsley in the middle of your potatoes
: and around your veal few sprigs loo
nice and clean. All the dishes must b
ready few minutes before l O'Clock
but not placed upon the table until tb
, soup is eaten. Of you dine at y 6
| half-past, of course you must vary fh
time here given accordingly TIL
great aim in cooking should be to hav
the dinner come upon the table boilin
hot, for nobody likes tepid vegetable!
: lukewarm soup, or cold cO1ee--C0i
Chicago Tribune. ....