The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1878-11-21
H1NTs FOR THE HOUSEHOLD.

Sponge tdke.-Beat 2 eggs in cup,
Z flf up with sweet cream, I cup sugar,
l ! cups of sifted -four, teaspoons bak-
ing-powder, little lemon flavoring.
4 CocoaaNt Cake.-1 pound of sugar, l
pound of -four, pound of butter, whites
of II eggs, eocoanut, Z teaspoonful
soda, cup wine.
Canada GiRgerbre0d.-1 cup of butter,
2 cups sugar, cup molasses, 8 eggs,
nutmeg grated, l tablespoonful ginger,
] taecup milk, teaspoonful soda, cup
currants, 5 cups flour; bake slowly.
Lemon PEP teacups of brown
sugar, the yelks of 4 eggs well beaten
together, the juice and grated rind of q
lemon; mix heaping tablespoonful of
flour or corn-starch with cold water and
! stir in, then beat the whites of the eggs
to froth, stir in rapidly for 2 pies.
Potato Bread.-Take good, mealy,
boiled potatoes, in the proportion of !
OF the quantity of -four you propose to
use, pass them through a. coarse sieve
into the flour, using wooden spoon,
adding enough cold water to enable you
4 to-pass them through, readily. Use the
| proper quantity of yeast, salt, and water,
and make up the bread in the usual
way Ug
P6leatd Boil pound of yellow In
dian meal, for hour, in quarts of
| pot-hquor or boiling water, sailed to
taste, with 1 ounce of fat, stirring it &C.
casionally to prevent burning; then
| bake it for j hour in agreased baking
dish, and serve it either hot or, when
i1cold, shce t.. and fry it in smoking hot
fat. This favorite italian dish is close
ly allied to the hasty pudding of New
England. -~-
Nacaront nth BroM.-Put pound of
macaroni, boiled and washed in cold
water, over fire with any kind of broth.
or pint of cold gravy and water, sea-
son tito taste with pepper and salt, and
let it heat slowly for AN hour, or less if
you are in a hurry, then lay it on fiat
dish, and strew over it a few bread
crumbs; then set it in the oven, or in
front of the fire, to brown. 1t is deli
eious, and very hearty.
Rice Bredd.-Simmer 1 pound of rice
in 3 quarts of water, until the rice is
soft, and the water evaporated or alb
sorbed.. Let it cool until it is only luke
warm; mix into it nearly pounds Of
flour, 2 teaspoonfuls salt, and table
spoonfuIs yeast. Knead it until it is
smooth and shining, let it rise before
the fire, make it up into loaves with the
little flour reserved from the 4 pounds,
and bake it thoroughly.
Steamed Batter Pudding-1 cup sug-
ar, 8 eggs, teacup of milk, heaping
teaspoonful of baking powder, a little
salt, -four enough to make the batter a
little thicker than fer pancakes; steam
20 minutes. Sauce for the same: cup
sugar mixed with tablespoon of flour,
butter, nutmeg, lemon-essence, and a
tablespoon of vinegar added. Pour on
boiling water, and cook well. One
third of this recipe is enough for or 4
persons.
/ A Simple Apple Ptddiag.-Peel, quar-
ter, and core or 6 apples; hardly COW
errhem with water; stew until perfect
ly soft, rub them through sieve. To l
pint of this add 2 ounces of butter, 4
ounces of sugar, ] a teasoOOnful Of mace,
one-third of nutmeg grated, the grated
rind of a lemon, the beaten yelks Of 2
eggs, and gill of milk. Beat the
whites of the eggs to stiff frOth, mix
them lightly with the apple, etc, then
pour in paste lined tins, and bake.
Boiled Rtce.-Wash pound of
rice, throw it into quart of boiling wa
ter containing teaspoonfuls salt, and
boil it fast 10 minutes. Drain it in a
colander, saving the water to use with
broth next day; meantime just grease
the pot with sweet drippings, put the
rice back in it, cover it, and set it on
brick on the top of the stove or in a cool
oven, and let it stand 10 minutes to
swell; be careful not to burn it. The
addition of a very little butter, sugar,
molasses, nutmeg, lemon juice, or salt
and pepper, will give it different flavors.
Pea SOup.-Use pint or ounces of
dried peas, for every 2 quarts of soup
you want. Put them in quarts of cold
water after washing them well; bring
them slowly to boil add bone or bit
of ham, if you have it to spare, tur-
nip, and carrot peeled, l onion stuck
with cloves, and simmer hours, stir
ring occasionally to prevent burning;
then pass the soup through sieve with
the aid of potato masher, and if it
shows any signs of settling, stir into it
/ tablespoonful each of butter and flour
(mixed together dry) this will prevent
settling; meantime fry some dice of stale
bread, about 9 slices cut half an inch
Square, in hot fat, drain them on a sieve,
and put them in the bottom of the soup
tureen in which the pea-soup is served;
or cut some bits of very hard bread or
dry toast, to use instead of the fried
bread By the time the soup is done, it
will have boiled down to quarts, and
will be very thick and good.