The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1877-10-25
DOMESTIC ECONOMY.

OlNGEk oNAPS.-A cup OF putteT, y
cup of molasses, teaspoonful of soda,
a teaspoonful of cloves, 2 teaspoonfuls Of
ginger, an egg; mix very soft.
QUICK PUDDING.-i ounce of ISM
glass, ounce of powdered sugar, a
small piece of lemon peel, 1 pint of new
milk put on the hot plate until the ISM
glass is dissolved, then strain through
muslin, put it back into saucepan,
add teaspoonful of cream, and the
yelks of eggs well beaten. Mix well
together, and then make it very hot,
but do not let it boil.
SPRING CHICKENS.-Cut them in
pieces when they have been properly
dressed, dip each piece in water, salt
and pepper it, roll it in flour and lay it
in boiling fat; cover the frying-pan well,
and turn the pieces from time to time so
they will not burn. When done, ar
range on a hot platter, pour nearly all
the fat from the frying-pan, pour in a
half pint of cream or milk in which a
tablespoonful of flour has been smooth
ly stirred, and when it is well cooked
add salt to taste, pour the gravy over
the chickens and serve.
PLAIN SOUP.-Save your beefsteak
and roast-beef bones; cover with hot
water, and let them boil slowly all day
if the water boils away, add more boil
ing water; you can have pint or a
quart of soup from this, according to
the amount of bones; any tough pieces
of the beef can be boiled with the bones /;
at night strain and set in cool place;
an hour before dinner the next day re-
move the fat from the surface; add
small onion sliced fine, pinch of
thyme, salt and pepper, and let boil
hour; then add 2 sticks of macaroni and
boil till done. Leave out the macaroni,
add vermicelli, which requires only 10
minutes for cooking, and you have an
other soup; put in stewed tomatoes
few spoonfuls-with teaspoonful of
sugar, and you have another soup.
Sometimes the soup will be a jelly, when
cold. Do not add water to this, it will
melt.
To REMOVE MILDEw.-Wet the spot
in lemon juice, then spread over it soft
soap and chalk mixed together, and
spread where the hottest rays of the sun
will beat upon it for half an hour. If
not entirely removed repeat the same.
Or, wet in clear lemon juice and lay in
the sun; or, soak for an hour or two
and then spread in the sun. Or, mix
soft soap, powdered starch and half as
much salt together, and moisten quite
freely with lemon juice. Spread this
on both sides of the spots and spread in
the sun. As soon as dried wet the spots
again with the same mixture, lay in the
sun, and repeat the operation till the
spots disappear. If newly spotted once
wetting will be sufficient. Or, wet the
spots in chloride of lime just dissolved
in water, and spread in the sun only
few minutes, then rinse. Repeat if the
mildew is not all removed; but do not
let this preparation remain but few
minutes at time before rinsing, even
if the process has to be repeated several
times, as chloride of lime will injure the
cloth if left on long.
Picked PEPPERs.-Select large
green peppers Chose called sweet pep
pers are the besD; cut a small slit on
one side, taking care not to cut off any
part; take out all the seeds very care
fully, that the outside may not be broken
or married. Soak these peppers in salt
and water 6 days, changing the brine
two or three times, else the peppers will
be too fiery, and adding fresh brine
each time. Chop onions, red cabbage,
tomatoes, small cucumberS, green grapes,
beans, okra, a few slices of carrots,
some green corn cut from the cob, some
horse-radish, whole mustard-seed, eel
a little curry-powder. Regu-
1@OO 1iAO HusbuIilJ VI CtlCH Ing iOuOH1 W /
your own taste. Some like many onions,
some like only flavoring of them-and |
so with each. Prepare as much of the
stufing as you think will fill to the
natural size all the peppers you design |
to pickle. Before filling the peppers
sprinkle all over them a little ground |
cloves, and allspice; then fill
in the stuffing, after having mixed all |
well together; sew up the slit neatly, |
place in stone jar, cover with cold
spiced vinegar; cover up the jar closely
and set aside. In preparing green pep
pers be careful not to handle the seeds,
when scooping them out, or the fingers /
will become very sore and painful.
These pickles, if prepared strictly in ac-
cordance with this rule, are delicious,
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