The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-05-04
HOME INTERESTS.


CREAM PIE.-1 cup of sweet cream,
2 eggs, sugar to suit the taste, and
enough milk to make it for a round tin !;
flavor with lemon or vanilla.
MUTTON HAsH.-Chop the lean bits
of cold mutton; put in spider, with a
little butter, and brown; have ready as
much potato as meat, chopped fine, and
put IN with the mutton, stirring the
whole with knife so that it does not
stick to the pan, and gets thoroughly
mixed.
BREAD GRIDDLE-CAKES.- bread
over night in milk, sweet or sour (if
sweet, sift baking-powder in the flour;
if sour, use soda), by pouring boiling
water on the soda, stirring well; pour
the hot water into the cakes, but not
the dregs; cup -four, 1 egg; to pint
of soaked bread sufficient milk to make
a good batter. When rightly made are
preferable TO batter cakes.
CHOCOLATE CUsTARD.-1 division of
a cake OF chocolate dissolved or melted
in a little water. To this put pint of
new milk and the yelks of eggs. Put
the chocolate into the milk and boil a
few minutes. Sweeten with / pound of
sugar, and then pour it boiling hot to
the eggs, which have been previously
beaten till light Return all to the ket-
tie, and stir rapidly until it thickens, or
is upon the point of boiling, when it
must instantly DE poured off and set
aside to grow cold.
CREAM COOKIES together thor
oughly cup of sour cream and ID cups
of white sugar; add a small teaspoon
full of soda, dissolved in little warm
water; stir in Immediately about cup
of flour, then the white of l egg well
beaten; mix in enough flour to roll
easily; roll thin, as they will raise more
than half. Bake in a moderately hot
oven, being careful to not brown them,
and they will be as white as silver or
delicate cake.
GINGER SNAPS teacup of molas-
ses, teacup of brown sugar, teacup
of melted lard, tablespoonful. of pull
verified alum, dissolved in a tablespoon
full of boiling water (be sure that it IS
well dissolveO, ) teaspoOnfuls of soda
dissolved in tablespoonful of boiling
spoonfals of ginger. Mix to a stiff
dough, or little more so than cookies;
roll the same thickness of cookies, and
cut into squares % inches, and bake in
a quick oven. They are very good.
RUGS FOR FLoORs.-Take a piece of
coffee sack, say the half of one, bind it
with something dark, tack it to four
laths, which makes it like a quilt when
in the frames. Next have hook made
hook, only larger; tear the rags as for
carpet, then place the end of a rag
under canvas, put your hook through,
and draw it up; then skip every other
thread, and draw up in loops ] inch
long. Care should be taken to draw
each end of Che rag to the top of the
canvas. Dark rags for border, and
plain, such as copperas color, make
nice ground, then bright for flowers.
Old red flannel, and green of any kind,
make very handsome border.
PoACHED EGGS WITH CREAM pint
of water, teaspoonful of salt, 4 tea
spOonfuls of vinegar, fresh eggs,
gill of cream, salt, pepper, and pound
ed sugar to taste, l ounce of butter.
Put the water, vinegar, and salt into
frying pan and break each egg into a
separate cup; bring the water, etc, to
boil, and slip the eggs gently into it
without breaking the yelks. Simmer
them from to 1 minutes, but not long
er, and, with a slice, lift them out on to
a hot dish, and trim the edges. Empty
the pan Of its contents, put in the cream,
add seasoning to taste of pepper, salt
and pounded sugar; bring the whole to
the boiling point; then add the butter,
broken into small pieces; toss the pan
around and around till the butter is
pour it over the eggs, and |
serve. To insure the eggs not being
spoiled while the cream, etc, is prepar-
ing, it is a good plan to warm the cream
with the butter, etc, before the eggs !
are pOached, SO that it may be poured !
over them Immediately after they are
1ished.