The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1878-05-09
HINTS FOR THE HOUSEHOLD.

Good Cookies.-1 tablespoon of but
ter, of cup of sugar, egg, ! table
spoon of sour milk, teaspoon of soda,
| flour to make rather stiff; flavor with
nutmeg and cinnamon. This for small
/ family.
Rice SOup.-To pounds Of beef add
3 quarts and pint of water, cup of
rice, 3 onions and little parsley; put
on to boil; try the meat with fork, and
when very nearly done pare and cut up
! dozen potatoes; season with salt and
pepper.
Goldfish ToGSt.-Pick up pint of fish,
freshen it in water, put it back on the
stove, add quart of cold water, cup
of butter, and pepper to the taste, TIA
blespoonful of flour, dissolved in little
water; then stir into the fish. Toast ]
dozen slices of bread and cover them
with the fish.
Snov Cake cups sugar, cup but
ter, i cups of flour, Il cups of corn
starch, II cups sweet milk, whites of s
eggs, large teaspoons of baking-pow-
der. Stir tho butter to a cream, and
then gradually add the flour. Add sug-
ar as for frosting, and put in the last
thing before baking.
Chicken SdIad-Boil the chicken till
well done, separate the brown meat and
bones from the white, using only the
white meat; chop fine. To one chicken
add the amount of celery, teaspoon
of salt, of pepper, 1 of mustard, OF
eggs, 2 of sagar, teacup vinegar, l
raw egg well beaten, boiled eggs
rolled to powder; using the whites of
eggs to garnish, with sprigs of celery
for the edge.
Soft Ginger5reGd.-Dip up, shake OIL
lightly, 6 even cups of flour; put in q
pan and add l tablespoonful saleratus,
2 of ginger, 1 cup butter, 2 cups mo-
lasses, and of good buttermilk; let the
butter be soft enough to mix easily with
the other ingredients, but not melted;
stir all together enough to mix, and bake
Immediately in two tins about 8 by u
inches square. If the oven is right, 20
minutes will bake them.
SnoW Pudding.-Soak ounce of gel
atine in 1 pint of cold water for 10 min
utes; place the same over the fire; stir
and remove as soon as dissolved, and
when nearly cold beat to a stiff froth
with an egg-beater; beat the whites of
3 eggs to a stiff froth and add to the gel
atine froth, together with the juice of
lemons and pulverized sugar to suit the
taste, and mix the whole well together;
next pour into molds to cool serve with
a soft custard made of the yelks of the
eggs.
Cream PieS.-Make into custard l
quart milk, the yelks of eggs, 6 spoon
fuls sugar, and thicken with heaping
tablespOonfuls of cOrn-starch previously
wet and thoroughly dissolved with a lit
tie water. Cook until very thick, and
flavor with lemon. Have ready your
crust in pie-pans, cooked a little, and
pour in the custard, and bake. Beat
the whites of the eggs to a stiff frOth,
with spoonfuls of powdered sugar;
spread over the custard and let brown.
A layer of jelly put on before the FROST
ing will greatly improve the pies.
Irish SteW.-To 2 pounds of mutton
(cut ribs) add 3 quarts of water; then
slice up about onions; boil about
hour; then pare 1 dozen medium-sized
potatoes and put in with the meat; when
very nearly done add thickening made
of tablespoonfuls of flour; mix well
with water; season with salt and pepper
to suit taste-Dumplings for Irish StcW
i quart of flour, even tablespoonful
of lard, teaspoonfuls of baking-pOw-
der, little salt; rub well with the hands,
then mix with cold water; make as stiff
as you would biscuit dough; cut and
drop in with tablespoon; if you use the
dumplings omit the thickening.