The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1877-07-26
DOMESTIC ECONOMY.

DOMESTIC ECONOMY.
BUTTERMILK MUFFINs.-To l quart
of buttermilk add well beaten eggs;
stir them into the milk, beating hard all
the while; add sifted flour enough to
make good batter, teaspoonful salt;
then, at the last, teaspoonful soda
dissolved in bot water; bake at once in
a quick oven.
GoosEBERRY JAM.-Stew the berries
in little water, press through a coarse
sieve, and return to the kettle; add I
pound of sugar to each pound of the
pulped gooseberry; boil I hour, stirring
constantly; pour in jars or bowls, and
cover as directed for currant jam.
To WASH A BLACK AND WHITE Cor
TON DREss.-Have tub partly filed
with hot water, add 1 large tablespoon
full of powdered borax; wet only one
part of the dress at time, the basque
first; use very little soap, and only on
the most soiled places; wash quickly,
rinse in warm water containing table
spoonful of table salt; starch on the
wrong side, wiring very dry, shake out
well, and hang where it will dry quick
ly; next wash the overskirt and then the
underskirt in the same way.
BUTTERMILK BREAD.-Heat pint of
buttermilk until it is almost sealding
hot; stir in slowly, while the milk is
hot, sifted flour enough to make quite a
thick batter; then add gill of yeast,
and let it stand or hours to rise; if
made over night, do not use the yeast,
substitute l tablespoonful of white
sugar In the morning stir into the
sponge, teaspoonful of soda dissolved
in hot water; add little salt, 2 table
spoonfuls butter, work in just flour
enough to handle comfortably; knead
well, make into loaves, and let it rise I'M
til light.
CURRANr JAM-Pick from stems and
wash thoroughly with the hands, put into
a preserving kettle, and boil Is or 20
minutes, stirring often, and skimming
off any scum that may arise; then add
sugar in the proportion of ! pound
sugar to 1 pound fruit, or, by measure,
l coffee-cup of sugar to pint mashed
fruit; boil 80 minutes longer, stirring
almost constantly. When done, pour
in small glasses or jars, and either seal
or secure, like jelly, by first pressing
paper cut to fit the glasses down close
on the fruit, and then larger papers
brushed on the inside with white of
eggs, with the edges turned down over
the outside of the glass.
BAKED ToMATOEs.-Select we'll
ripened fruit of nearly uniform size,
say 2 or 3 inches in diameter, and az
range them on an earthen pie-dish.
Baking them on tin Injuries them in taste,
color and wholesomeness. Place the
smaller ones in the middle, and bake in
quite hot oven, until tender, say from
an hour to an hour and n quarter. If
the juice should dry out, add little wa
ter. Make them soft and tender, but do
not let them burn. Serve warm or cold,
or can them. For the latter purpose
they should have an abundance of juice.
This may be secured by not letting them
cook too fast on the bottom. They
must be put very promptly into the hot
cans and filed up with boiling juice or
boiling water. If you have any suspicion
that they may not have been canned
quickly enough to exclude the cold air,
set into boiling water and boil few
minutes before sealing.
EXTRA NICE JELLY.-Always use the
best white sugar, either granulated or
powdered, great care should be taken
in weighing or measuring; also observe
the time closely. To make peach jelly,
use of the kernels with the peaches,
which should be pared, stoned, and
sliced; place the peaches and the
kernels in a jar; place this jar in a pot
of boiling water, stir from time to time
until the fruit is all broken, then strain
through a stout coarse bag, and to every
pint of peach-juice add the juice of l
lemon; then measure again, allowing l
pound of sugar to a pint of juice; heat
the sugar very hot by placing it on pans
in the oven, stirring occasionally so that
it may not burn; when the juice has
boiled just 20 minutes add the sugar, let
it come to boil, and take it instantly
from the fire; have your jelly-glasses
rolled in hot water, and then fill them
with the scalding liquid, when cold
and firm put branded tissue paper on
the top of the jelly, paste thick paper
over the glass; keep in dry place.