The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1877-11-01
DOMESTIC ECONOMY.

SMALL PLUM PUDDING. Some chip
ped citron, 2 ounces -four, 4 pound cur
rants, pound Sultana raisins, / pound
beef suet, 1 pound bread-erumbs, !
pound sugar, 2 eggs, half nutmeg,
rind of 2 lemons, and juice of half one,
wet and -four the cloth. Boil hours.
To MAKE CHocoLArE.-Ta Take ounce
of chocolate, scrape it, and boil it about
minutes in pint of water; when
smooth, add pint of new milk; let it
boil, stirring it well, or mill it with the
stick or mill, which, passing through
the lid of the pot, may be worked quick
ly with both hands, so as to give fine
froth TO the chocolate.
BOILED OATMEAL PUDDING.-POura
quart of boiling milk over a pint of the
best fine oatmeal; let it soak all night,
in cool place, else the milk might turn;
next day beat an egg in and mix a little
salt with it; butter basin that will just
hold it, cover it tight with a Toured
cloth, and boil II hours. Eat it with
sugar; or oiled butter and salt. When
cold, slice and toast it, and eat it as oat-
meal cake buttered.
RICE SoUFFLE.-Pick and wash tea
cupful of rice; put it into saucepan
with pint of milk sweetened to taste,
and pod of vanilla; let the milk boil
till the rice is thoroughly done. When
cold, remove the stick of vanilla, and
work in the yelks of eggs one by one;
then stir in the whites of eggs whipped
to stiff froth. Pour the mixture into a
plain cake-mold, put it into the oven at
once, bake for about ! hour, and
serve in the mold with a napkin pinned
round it.
LEMON PIE WITH FROSTING. Take l
cup of sugar, the yelks of eggs, cup
of milk, 2 teaspoonfuls of corn-starch,
the juice and grated peel of lemons.
Beat the yelks very light, add the sugar,
rub the eorn-starch in with the milk,
and add that, and then the cinnamon,
and beat well together-this will make
1 pie. Line pie-dish with a rich paste,
and then fill with custard, and bake.
When done, take the white of 3 eggs,
and beat them with tablespoonful of
sugar to a stiff froth, which spread over
the top, and brown in the oven.
IRISH STEw.-Take or 3 pounds of
breast or neck of mutton, dozen pota-
toes, and onions; put the mutton into
a stew-pan with barely water to cover,
and little salt; and let it stew gently
for an hour; cut the meat into small
pieces, skim the fat from the gravy, and
peel and slice the potatoes and onions.
Put all the ingredients into the stew-pan,
in layers, first layer of vegetables, then
one of meat, and sprinkle seasoning of
pepper and salt between each layer;
cover closely, and let the whole stew
very gently for hour, or rather more,
shaking it frequently to prevent its
burning.
APPLE COMPOTE.-Peel, core, ana
halve 6 large apples, trimming them so
as to get them all of size; drop them
as they are done into cold water with
the juice of a lemon squeezed into it, to
prevent their turning brown. Have
ready astrong sirup (made with pound
of sugar and l quart of water) boiling
hot; put the apples into this, with the
thin rind of a lemon and 2 or cloves.
As soon as they are cooked (great care
must be taken that they do not break),
take them out and dispose them, on
glass dish, concave side uppermost;
place piece of currant-jelly in the hol-
low of each apple, then well reduce the
sirup, and, when cold, pour as much of
it as is necessary under the apples.