The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1877-12-06
HINTS FOR THE HOUSEHOLD.

For EYaUaiids.-Crust coffee is an ex-
cellent substitute for tea and coffee;
brown the crusts in the oven, pour hot
water on, and let it stand for an hour on
the back of the range; use milk same as
for other coffee. ~#k FHsE
GeIery.ACelery can be kept for a
week or longer by first rolling it up in
brown paper, then pin it up in towel
and keep It in a dark place, and keep as
cool as possible. Before preparing it
for the table place it in a pan of cold
water, and let it remain for an hour. 1t
will make it crisp and cold
Boston Tea Cakes.-1 well beaten egg /;
, tablespoonfuls of sugar, cupful sweet
milk, tablespoonful soda, dissolved in
the milk, , tablespoonful cream-tartar
sifted into the. dry flour, 2 heaping
cupfuls of sifted flour, l tablespoonful
of butter, melted; bake in small tins.
Lady Cake.-The whites of 8 well
beaten eggs, 2 cupfuls of white sugar, p
cupfuls sifted flour, cupful of butter, !
teaspoonful of soda dissolved in a little
water, teaspoonful cream-tartar sifted
in the flour; flavor with bitter almond.
Boston Broom Bread-.3} cupfulS In
dian corn-meal, q cupfuls rye
meal, cupful molasses, l quart OF
either sweet or sour milk, , teaspoon
fuls soda, dissolved in the milk; steam
in tin pudding boiler for 8 hours, then
take off the cover and set it in the oven
to remain till morning.
Corn-meal Mutins-3 eggs well beat
en-, whites and yelks separately; heap
ing cupfulS of Indian-meal and one OF
flour; sift into the flour l teaspoOnful
of soda and 2 of cream-tartar; then ]
7 tablespoonful of lard, melted, 3 cupfuls
of milk, teaspoonful salt; beat well
and thoroughly; bake in rings or small
patty-pans; bake quickly and serve
1 hot.
Corning Beef.-For 100 pounds OF
beef take pounds salt, . pounds sugar,
2 ounces saltpeter, 2 ounces pepper, 2
ounces soda; dissolve in q gallons wa
! ter; boil, skim, and let cool; when a
scum rises after few weeks, scald the
brine over, and by so doing and keep
ing meat entirely covered with brine, II
will keep year and more.
! Jelly-cGke Rolls eggs (beat whites
and yelks separately, teacupful white
sugar, 1 teacupful sifted flour, l tea
spoonful cream-tartar, J teaspoonful
soda dissolved in very little hot water
flavor with the juice of lemon; beat all
well together; spread quarter of an inch
thick in square tin; bake quickly
then turn bottom side up, spread with
/ Jelly, and roll up while hot; this receipt
makes rolls.
Dried RuSE i pint of warm milk,
eggs, teacupful of butter, cupful Of
yeast, teaspoonful of salt. Set a sponge
with these ingredients, leaving out the
! eggs, and stirring in flour until you have
4 thick batter; early next morning ado
I the well beaten eggs and flour enough
| to enable you to roll out the dough; LEI
this rise in the breakdown hours; roll
into Il sheet nearly an inch thick, cu
into round cakes, and arrange in YOU
baking-pan deep, laying one upon the
other carefully; let these stand for an
other half hour and bake; divide thu
twins, thus leaving one side of each cak'
soft, and, piling them loosely in a pan
set them in the oven when the fire is de
Ginning for the night and leave them il
until morning, put them in a clean mus
lin bag and hang them up in the kitch
ed; they will be fit to eat on the thirC
day.