The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1878-12-26
HINTS For TIE HOUSEHOLD.

SUet Pudding. Il eggs, l pound OF
l cup of suet, chopped fine; pint Of
bread-cnm6s, quart of milk, tea
| spoonful of cinnamon, teaspoonful Of
nutmeg, and tablespoonfuls of -four OF
/ corn-starch. Mix the suet, crumbs, Gin
namon, nutmeg, and -four Cor corn
starch) together; boil the milk, and
while it is hot pour suet, etc., into it,
beating thoroughly; add the eggs, beat
en-. Sweeten to the taste; add a little
salt, brown the pudding in an oven, and
serve warm.
English l-pudding. pounds
chopped suet; pound raisins; pound
eurrantsi ! pound moist sugar; ipound
flour; 1 pound bread-crumbs; 4 ounces
candied lemon or citron, the rind of
lemon, grated, and the juice of 2; 10
eggs; / eupful milk, glsssful brandy,
teaspOOnful salt; of ground allspice
Mix the whole well together and boil for
hours. Let the water boil when the
pudding is put in and do not let it cease
to boil gently until the pudding is re-
moved. Either boiled or rubbed sauce
may be used, favored to suit the taste.
To Make French Bread and Rolls
Take Ii pints of milk, make it quite
warm, pint small-beer yeast, add suf-
fieient flour TO make it as thick as but
ter, put it into pan, cover it over, and
keep it warm. When it has risen as
high as it will, add pint of warm water
and ounce salt, mix them well together,
rub into it little flour and ounces of
butter, then make your dough, not quite
as stiff as for your bread, let it stand for
an hour, and it viii be ready to make
into rolls, ETC. let them stand till they
have risen, and bake them in quick
oven.
Potato lSnooU. baUs.-Take the white
mealy kind of potatoes; pare them, and
put them into just boiling water enough
to cover them; add little salt; when
boiled tender drain off the water, and
let them steam till they break to pieces !;
take them up, put or 8 together in 8
strong cloth, and press them tight, in
the form of ball; then lay them care
fullgin your dish so as not to fall apart.
Potatoes are very nice, and more healthy,
roasted in the oven. Sweet potatoes re-
quire, at least, third longer time to
boil, than the common potato, and
should never be pared before cooking.
They are better roasted than boiled.
Soup.-Procure half or whole shank
of beef, according to the size of your
family, and add to it any pieces of cold
roast beef-bones or remains of steak
from breakfast, and a slice of salt pork.
Put it over the fire in cold water and let
it come slowly to boil; skim carefully
as long as any scum rises, and then
closely cover, and boil slowly hours,
or until the meat will fall from the
bones. Remove the meat, and strain
the stock into an earthen jar, and let it
stand until the next day or until wanted
1t will, with the addition of salt, keep
good, in a cool place, for 2 or 8 days
When ready to use, remove the grease
from the stock. An hour and halt
before dinner put the amount of stock
required over the fire, and to each quart
add l tablespoonful each of potato, on
ion, carrot, turnip cut into dice of equal
size; and 2 tomatoes, with 50 soup
burch" of one sprig of parsley, thyme,
celery, and small piece of lemon, tied
together, and let boil until dinner. Add
| slice of toasted bread with the veget-
ables. Use salt and pepper to suit the
taste This soup can be made with few
er vegetables, and can be varied by add
inc macaroni, vermicelli, noodles,
beans, corn, asparagus, or any vegela-
be that is at hand. Good soup can be
made of the remains of roast and boiled
meats, without the uncooked meat, on
ly take the precautiOn to remove all
grease from the stock before adding the
vegetables, and add 1 tablespoonful of
flour wet with water to the soup.