The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-08-17
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HOME ENFERESTS.W

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H0MRsENFERESTs.M
A NTcf eUsrxRp. MS eggs 70 q quart
of mix. leaving aiit che Whites of 2 to
frotR for sthe steps and lsugarto taste, |
makes asnice, soft custard. II sai ssesE !
BAKED BEETs.-Beets. retain their
sugary delicate flavor to perfection II
they are baked instead of boiled. Turn
them frequently while in the oven,
using knife, as the fork allows the
Juice to- run out. when done, remove
the. skin, and serve, with butter, salt,
and pepper onthe slieess a2ChI
A MHoLEsoMEDR INK.--The best and
most Wholesome drink for this warm
weather, and particularly for the work
ing class, is a half feaspoonful OF oat-
meal ia a t,imbler Of e-coldfwater, or
in proportionate quantities to . larger
volume of water. This drink WILL
auench Che thirst, and yet is not in the
least dangerous as the 0atmeal takes
the ehill from the water, and leaves ii
both invigorating and refreshing. Il uEiI
SUBSTITUTE FOR EGGs.--It is not gen
orally known, says E-correspondent,
that boiled carrots, when proper
ly prepared, form an excellent sub
stitute for eggs in puddings: They
must, for this purpose, be boiled and
mashed, and passed through a coarse
cloth or hair sieve strainer.a The pulp
is then introduced among the other in-l
gradients of the pudding, to the total
omission of eggs, A pudding made up
in this way is much lighter than where
eggs are used, and is much more palat-
able On the principle of economy, this
fact is worthy of the prudent house
wife's attention - .1jT $685.. l3 sf rl d
CABBAGE EQUAL TO CAULIFLowER.
Remove the outer leaves from a solid
small-sized head of cabbage, and cut the
remainder as fine as for slaw. Have on
the fire a spider or deep skillet, and
when it is hot, put in the cut cabbage,
pouring over it right away a pint of hot
water. Cover closely, and allow it to
cook rapidly for ten minutes. Drain off
the water, and add half a pint of new
milk, or part milk and cream; when it
boils, stir in a lareeteaspoenfulo Geither
wheat or rice flour, Inoistened with
milk add salt and pepper, and as,soon
as incomes to a boil, serve. Those who
find slaw and other ways of preparing
cabbage indigestibie,. viii not complain
of this. 49, p 80, ga .
HOME. MADE MAcARoN14Take %
eggs, ] en- pful of milk, 1 quart of water,
small piece of butter, pepper and salt
(the latter can be omitted); make this
up very stiff with -four roll out ex-
tremely thin; spread out to dry.N When
nearly dry cut up in strips about the
size of narrow tape; now dry thorough-
ly, by shaking about occasionally.
Then take as many as are required for
meal; place in pan of boiling water,
and allow them to cook Is minutes.
Have pudding-dish buttered; then
place in it a layer of macaroni, pepper
and salt, and a layer of grated cheese,
| another layer of macarOni, etc, till the
dish is filed, placing grated cheese on
top; add a small quantity of milk, to
keep moist; bake 20 minutes in a hot
oven. Sometimes we take it after boil
ing as above, have ready about a pint
of bread crumbs, place.in pan with
sufficient melted butter to brown them,
then add the macarOni and cook all up
together; season to TASTE r--- s.-f.e1
APPLE BUTTER.-This is q Pennsyl-
wanna dish, and is much esteemed by
the Germans of that State and their de-
scendants wherever found, and has be-
come OF very general use amongst all
classes in many parts of Michigan and
Ohio. 1t is made by boiling, say 40
gallons of cider Just from the press,
and adding, when boiled away one
quarter to one-third, or wooden
pals full of nicely prepared quarters of
sweet apples; whether more or less de-
pending on whether they are rich and
dry, or very juicy, it requiring more of
the juicy quarters. After adding the
the quarters the sauce must be stirred
constantly to keep it from burning.
For this purpose long-handled stirrer
| is used, that the operator may stand
back from the fire. This is made by at
taching to the end of the handle, at
right angles with it, a board 6 inches
wide, the lower end rounded to fit the
bottom of the Kettle, full of holes, and
| tapered to the handle where it is attach
ed by mortice and tenOn, This attach
ment is long enough to reach to the
bottom of the kettle. The mixture
must be boiled down to about 10 gal
Ions. Constant stirring keeps it from
burning on to the kettle, and mashes
the quarters to perfectly fine, smooth
pulp, and if made from good cider and
apples, well boiled and mashed, it will
keep all summer for sauce, tarts and
pies, and makes nice sauce for the Ia