The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-02-10
49, So REE "a
HOME INTERESTS.
GRAHAM Grxs.-1 quart of sour milk,

GRAHAM. GEMs.--1 quart of sour milk,
l teaspoonful of soda, little salt, Ia
blespoonful of sugar, and Graham flour
enough to make it as thick as pound
cake. Bake in gem-irons or in a long
tin. To be served with butter while
warm. Excellent for breakfast.
Moe COOKIES FOR BREAKFAsT.-1I
teacupful of butter, or of the drippings
of salt pork, 2 cupfuls of sugar, cuptui
of sweet milk, teaspoonfuls of cream
tartar, teaspoonful of soda; add flour
to make dough. Roll thin aud bake
in a quick oven, but not scorch. In the
absence of sweet milk, a teacupful OF
cold water will do very well.
BRINE FOR SoUsE.-5 quarts of wa
ter and l quart of vinegar to quart OF
salt. The salt is to be entirely dissolved
in the liquor, and the mixture strained
from every impurity. If this quantity
is not sufficient to cover your supply OF
souse, add more, taking care to preserve
the same proportions. BE careful to
keep the souse entirely covered by the
brine, else it will soon become moldy,
and then spoil. Weights may easily be
contrived for the purpose. 3 4
CONFEDERATE PUpDING.-Rub thor
oughly into 4 teacupfuls of sifted flour
l teacupful of suet, shredded and chop
ped fine, teacupful of raisins, seeded
and chopped, the same quantity of cur
rants, washed and dried the day previ
Gus, and l teaspoonful of cinnamon;
stir into this teacupful of molasSes,
and the same quantity of sweet milk.
Pour into pudding-bag, well Toured,
or, better still, a pudding-mod, and
steam for hours. Eat hot, with sauce.
If there is any left, it may be heated well
through, and will be found just as good
as when fresh. r -
ALMOND SPONGE CAKE.-POund in a
white mortar until very five ounce OF
bitter almonds; take out, aud put into
a bowl, pouring over them 4 table
spoonfuls of boiling water, and let them
simmer 3 or minutes. To the yelks OF
Il eggs, well beaten, add slowly
pound Of sand sugar, and beat light
then, after wiping the almonds dry, add
4 them Beat until very stiff the whites
of the eggs, and add to the yelks and
1 sugar, alternating with the flour; stir
well, but very. lightly, together, as beat
ing destroys the lightness OF sponge
cake. Bake in tins with upright sides,
and in moderate oven.
GEM TARTS.-Bake some light sweet
gems after the usual fashion, only they
are prettier to be round When they
are nearly cold, take a very. sharp
pointed knife and cut the crust around
and separate the two halves, breaking
. them across. the center. Have ready
some fresh hot apple-sauce, beaten "
lightly, or strained, as for marmaldde,
and put one nice heaping spoonful on
each half of the gem. Set as many a,
you wish in baking-tin, put a stewec
rlisin in the center of each, sprinkle
little desiccated cocoanut over them
and set them in the oven to brown
slightly while the dinner is being sery-
ed. Serve warm. 1t makes a plain but
pretty desert, and one almost always
available, while it requires but little
time in its preparation.
BAKED BEANs.-Many people do not
: understand how to make nice baked
beans One of the most serious trouble;
is, they don't give them time enough to
bake. Bake them slowly all day Satur
day, and, if convenient, let them stay
in over night, baking full II hours, and
our word for it, your beans will come
out in the morning smoking, with fla
vor that viii make your mouth water
to taste them, and your breakfast will
be the best you ever had. We some
times see persons who only have a mod
crate liking for baked beans, who inva-
riably bake them four hours, and that
is why they do not like them any bet
ter. A day and a night is none toe
much time to bake these esculents, hav-
ing parboiled them only few moments,
until the skins will crack when the all
comes to them.