The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1877-06-14
DOMESTIC ECONOMY.

CREAM PIE.-1 pint of rich, swee
cream, the whites of eggs well beaten
sweeten to taste with pulverized sugar;
/ crust.
CORN CAKE.-1i cupfuIs India-meal,
l cupful flour, II cupfuls milk, cupful
molasses, l egg, teaspoonfnl soda, salt.
GINGER SNAPs.-1 cupful sugar, l
eupful- molasses, l teaspoonful soda,
tablespoonful vinegar, salt, ginger, flour
to make it stiff; roll thin.
CURRANT CAKE.-1 cupful butter,
of sugar, rubbed well together; eggs
well beaten; cupfuls flour with 8 tea
spoonfuls of baking-powder sifted in;
wineglassful sherry wine; at the last
pound of currants well washed, dried,
and powdered with flour; bake in slow
oven.
RICE CAKEs.-The yelks of eggs
well beaten; ounces of granulated
sugar; mix well together; then ounces
ground rice, 1 teaspoonful brandy, the
grated rind of 1 lemon, a little salt;
then the whites of eggs well beaten;
stir all together for 10 minutes; put
them in a hoop and bake in a quick oven
for hour.
CHOCOLATE ICING.-Take 3 cupfuls
of white sugar, pour on it just enough
water to moisten it, let it boil till per-
fectly clear; beat the whites of 8 eggs
very light, and add to it 3 ounces of
grated chocolate; then pour on it the
boiling sugar and beat until cold. 1t is
much improved by adding 2 Jumps of
citric acid dissolved in a teaspoonful of
water and mixed with the sugar.
FISH PIE.-Take any of the firm
fieshed fish, cut in slices, and season
with salt and pepper; let them stand in
a very cool place for or 8 hours, then
put them in a baking-dish with a little
cream or water and butter and flour
rubbed to a cream, with minced parsley
and hard boiled eggs sliced; line the
sides of the dish halfway down, and
cover with nice paste. Bake in an
oven, quick at first, but gradually grow
ing moderate.
CHOCOLATE BLANCMANGE.-1 quart
of milk (take cupful from the quart
and soak ounce of gelatine in it for 1
hOur), heaping tablespOonfuls grated
chocolate rubbed up with little milk,
3 eggs, the whites and yelks beaten
separately, cupful sugar and table
spoonful of vanilla; heat the milk to
boiling, then pour in the gelatine and
milk and stir till it is dissolved; add the
sugar to the beaten yelks, and stir till it
is smooth; beat the chocolate into this,
and stir in a spoonful at a time of the
scalding milk upon the mixture; return
to the inner saucepan and heat gently
till it almost boils; remove from the fire
and turn into a bowl, then beat in light
ly and quickly the beaten whites, then
pour into the molds, which must be wet
in cold water, and set away to cool.
VEAL CUTLETS-Have the outlets
cut from the fillet about three-fourths of
an inch thick and about as large as the
palm of your hand; CRATE some stale
bread and rub through cOlander, adj
ding to it salt, pepper, sweet marjoram,
grated yellow rind of lemon, a little
powdered mace, and grated nutmeg;
spread this on large flat dish, beat up
some eggs, dipping each outlet into the
egg, then into the prepared bread, see
ing that sufficient quantity adheres to
each side of the meat; have boiling
some sweet lard and a small quantity of
butter added, in which fry your outlets,
turning them three times, but be careful
they do not burn. Place in hot and
covered dish; make a gravy by sitting
flour into the fat in the pan, stirring
until it is a rich brown, when add boil
ing water to form the right consistency;
add, lastly, little chopped parsley and
vinegar, and pour, boiling, over the cut
let's Serve at once