The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1878-06-13
HINTS FOR THE HOUSEHOLD.

Doughnuts.-2 cups of 'buttermilk, 1
cup of sour cream, 2 cups of sugar, 8
eggs, teaspoonfuls of soda in the sour
milk, teaspoonful of cinnamon and of
salt; fry in lard; mix soft; roll in sugar
when fried.
Neao England BroUn Bread cup
fuls rye-meal, of yellow Indian-meal,
l small cupful moiasses, teaspoonful
soda, teaspoonful cream-tartar; mix
very soft with sour milk, or buttermilk
little salt; steam hours and bake 2.
Plain Ccke.-Take pound of -four,
pound of brown sugar, pound of
currants, 2 teaspoonfuls of baking-pow-
der, l egg, and nearly ! pint of milk.
The powder to be mixed with the flour
and milk when going into the oven.
haitian CreGna.-1z pint of cream, ]
pint of milk; make it hot, sweetening
to taste; flavor with lemon-peel; beat
the yelks of 8 eggs; beat all together;
set it over slow fire to thicken; have
ready an ounce of isinglass melted and
strained, which add to the cream; whip
1t well, and form into mold.
-zilChocoldte Cabe.-Beat well the yelks
OF eggs, and teacup of sweet milk in
which has been dissolved teaspoonfuls
of cream-tartar and 1 of soda, II tea
cups white sugar, cup of butter; beat
the whites of the eggs to froth, using
3 for the cake, then stir in -four 1t
should not be very stiff. Bake in lay
ers, as jelly cake. Crate 3 tablespoon
fuls of baking chocolate, and add 2 Ia
blespoonfuls of white sugar and the two
remaining whites of eggs, well beaten.
This is to be spread between the layers.
Scrap-6oot Pgste.-Dissolve in hot
water teaspoonful of alum; when cold
stir in as much flour as will make it like
cream, carefully stirring out all Jumps.
Stir in this as much powdered resin as
will lay on dime, and add cloves
Put into another vessel teacupful of
boiling water, set over the fire and pour
the flour mixture into it, stirring well
all the time. 1t will soon be like mush |
When cool putinto fruit-jars, cover, and !
keep in cool place. For use, soften /
with warm water. 1t will keep q year,
and docs not blister the paper or stain
through.
hised PiebIes-500 small cucumbers;
pour boiling water on them, stand till
cold, then make weak brine, heat it |
boiling hot, and pour on them days in
succession, then cover with boiling
water again; 2 heads of caulifower,
cut into shape and steamed until Just
tender, not soft; 2 quarts small white
onions, skinned; quart radish-tops; 4
ounces black mustard-seed, 4 green
peppers; teacupful of brown sugar,
put into the vinegar, that is to be boil
ing hot, and poured over the whole. AT
ter week, heat to boiling again and
pour over the pickles, and repeat two
or three times, at intervals, keeping
them lightly covered in the meantime.
Add some stri ps of horseradish, which
preserves the pickles and improves
flavor. Use best cider vinegar.
Cooking FowEs.-Kill the fowl (no
matter what kind it may beg by cutting
off the head hang up by the feet till
free from blood; then carefully remove
all the entrails and crop; use no water
in the operation, save upon your hands
before commencing; be careful not to
remove or disturb the feathers; stuff the
fowl with ordinary stuiiing; then wrap
the body up in wet brown paper and
roast in the ashes of the kitchen fire, as
you would potatoes, till done. The
time consumed in roasting will depend
on the age and kind of fowl. There is
no danger of burning, if properly at
tended to, and better be overdone than
rare. When you think the fowl suf1i-
GENTLY done, take out of the embers and
unroll carefully; remove the feathers
and skin together; place upon large
dish and carry to the table. A sweeter
fowl you never ate.