The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-03-30
HOME INTERESTS.

PLAIN CAKE.-1 egg, sugar / cup,
butter cup, sweet milk l cup, tea
spoonfuls baking-powder in 4 cups
flour. Mix sugar and butter; beat the
egg thoroughly; add it to the sugar and
butter, and stir it well, with lemon to
flavor it; add lastly the flour, i. e., add
the milk to the egg, sugar, butter, and
lemon, and lastly the flour, and bake in
quick oven.
To MAKE A Cup OF TEA.-Have the
teapot perfectly clean and dry. When
time to make the tea set the pot on the
stove and heat it hot. Then for 2 cups
of the infusion put in heaping tea
spoonful of tea, cover it up, and heat
the dry tea through; then pour over 2
cups of boiling water, leave the pot on
the stove Just second for one good boil
up, remove Immediately, and serve.
FRENCH RAREBIT.-Take ounces of
cheese, cut in small, square pieces, and
set it to fry with q small pieceOf butter.
Have eggs beaten up with salt and
pepper, and when the cheese begins to
melt pour the eggs over it; stir and roll
it into sort of muff, and take it off.
2 minutes time should cover the whole
operation of cooking.
STUFFED CORNED BEEF.-Take apiece
of well corned rump or round, weighing
9 or 10 pounds; make several deep cuts
in it; fill with handful of soaked bread,
squeezed dry, little fat or butter, a
good pinch of cloves, allspice, pepper,
and finely chopped onion and little
marjorum or thyme; then tie it up
tightly in a cloth and saturate it with
vinegar; boil about hours.
OATMEAL PoRRIDGE.-Stir the meal
in some cold water, sailing to taste
then turn into a porcelian-lined kettle
of boiling water, stirring it well at first
J and letting it boil slowly for one hour,
when it is turned into tureen and al
lowed to stand in cool place until
sufficiently cool to be eaten. 1t is then
served to ones liking. Some prefer
with milk, some with sugar sprinkled
on it, but l likeit best served with cream
slightly sweetened. l gill of meal Is
sufficient for six or eight persons.
CoRN-STARCH CAKE Whites of
eggs, 3 cups powdered white sugar, Il
cups butter, cup sweet milk, 3 cups
flour, l cup corn. starch, teaspOonfuls
baking-powder; flavoring to suit taste.
Rub the butter and sugar, whisk the
whites of the eggs, mix the milk with
the cOrn-starch, and ! with the butter
and sugar; then add to the butter, SUI
gar, and milk, first the flour mixed with
the baking-powder, next the whites Of
the eggs and the flavoring; lastly the
corn-starch and milk. Put Immediately
into the oven, and bake 40 minutes, OF
till it is done. This makes lOaves, and
will keep well. The oven should be hot
enough to bake biscuit.
BAKED BREAD PUDDNG.-House
keepers often have sundry scraps
crusts of bread left in the bread-tin
and if they are not musty or moldy, nc
. matter how dry they may be, a good
!; pudding can be made from them. Break
them up into small bits, and turn ovel
them enough boiling hot milk not only
, to cover them when dry, but to let then
soak out well. Chop fine tablespoon
, fuls of suet, and add to the milk; put il
, pinch of salt and sugar to taste. Pu
; the pan on the back of the stove, anC
let it stand until the bread is soft; ther
: mix it up with a spoon, and add 2 wei
beaten eggs to each quart of milk, anC
a cupful of currants and raisins mixed
Turn it into pudding-dish; put a few
, bits of butter over the top, and als'
, some raisins, and bake for 20 minutes
or until the milk becomes set. If ) o
4 eggs are added, and , tablespoonful
of wheat flour, it can be boiled in apud
ding mold, and served with the fol
lowing sauce: Take the whites of
eggs, well beaten; add to them the juic
of l lemon, with the peel grated, and
tablespoonful of boiling milk. Stir il
> l tablespoonful of pulverized sugar.